Tom Odell

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1:05Hello and welcome to Table Manners. I'm Jessie Ware and I'm here in my kitchen. I'm on cooking duty. I've tried to prep from this morning. I've even done that thing that chefs do where they put things in like individual bowls. Like blue pita. Like blue pita, like I'm doing a food presentation. Let's see how that goes for me later. We have the wonderful Tom Adele coming through today. Do you know him darling? I know Tom because we've been on the same bills and he's always been so lovely to me. And then we had a really nice moment this summer. We were both playing a gig in Belgium. I think we were both playing Puckle Pop, maybe.

1:45We were both in the Sheraton Hotel in Brussels, our crew, and we were all having drinks in the hotel bar. He was incredibly kind and sweet and just lovely. So I'm really looking forward to having him over. What have you made? I have made, he's pescatarian, but I thought, I'm just going to do veg. This is coming out in January. However, we are doing it just before Christmas. And so I've got lots of, I've got lots of bits in the kitchen that I want to use that are quite kind of wintry. So I've got a big stilton. I've got walnuts, I've got nice apples, I've got lots of chutneys. so I'm going to do actually from our cookbook the Stilton apple caramelized onion and walnut puff pastry what would you call it tart yeah and you put time on it and it's just really tasty it's got kind of the sourness sweetness and then you've got that amazing Stilton so that should be quite nice and then I wanted to do some Brussels sprouts so I'm doing Brussels sprouts in the oven because I love them that way because I think they go much sweeter.

2:53So I'm doing an Alison Roman recipe, which is with harissa, olive oil and honey. And then you put on a kind of a lemony shallot and parsley relish on top. So it's kind of cuts through from the sweetness and the heat. So that's really nice. And then lastly, I had one of those pumpkins. I think they're called Delisa. And they've got that really kind of coarse green outer layer and they are the best pumpkins. or squashes squash or whatever and so I'm going to cut that up roast it in the oven I've got some beans from the bold bean company my fave I'm going to zhuzh them up I'm going to do a whole clove of garlic in the oven so it's really sweet squeeze that out into the bean puree some lemon zest olive oil and I'm frying some sage so with this sage oil that's left from frying it pour that into really nice aromatic and then put some crunchy sage leaves on top with some pecans that I've done in maple syrup.

3:51So it's all kind of quite nice, wintry food. And I haven't done a pud. Forgot. Really sorry. How did you forget, darling? I don't know. It's just not a priority for me. But I know. Really shocking. So yeah, hopefully Tom will enjoy it. And it's actually, I really like cooking vegetarian food. Unlike you. I think I should always do the vegetarian ones. I think you should. So yeah, we've got that. So Tom's coming over because he's got a new album coming out. It's called Black Friday. And I wonder if he's a foodie. I know that he declined a chicken wing in the Sheraton Hotel. That's probably because he's a vegetarian.

4:32So, yeah, I hope... That would be the clue. That would be the clue. Tom Adele coming up on Tableau.

4:45Tom Adele, you're here. you've come early which we do like we prefer that to late good so that's why you bought chocolates from brussels chocolates from brussels bruges yes um and i'm still in the kitchen so we're trying a thing where i chat like i'm kind of challenging annika or like uh devina mccall street night jesse you need those little headphones on like like yeah like janet jackson and then you can multitask well i'm going to try and speak but i am in the middle of cooking still but welcome to the podcast it's great to be here i'm a massive fan so um as i say i was quite i'm quite nervous to be honest oh my god you should be nervous about the food being bad no i just got the chat yeah i guess it's like a bit starstruck in a way i feel a bit starstruck um well it's a pleasure to have you and it's really great to be here you're a pescatarian i am yeah we're not actually going to do fish today.

5:40Okay. I'm going strictly veg. Great. Is that okay? Yeah, no, I love it. You just got married? I did, yeah. Congratulations. How long have you been married? About, I think it'll be four weeks on Saturday. Oh, that's amazing. Oh, yeah, I saw the pictures in Vogue. Oh, right, yeah. Oh, my God, she's gorgeous. Yeah, no, it was really... Oh, you did well, Tom. Oh, thank you. She's a beaut. Not a very lucky man. Is she a model? She was. She does more art now. She started out as a model. She's so beautiful. She looked unbelievably stunning. The wedding we had, because it was obviously in the winter, and it was a lovely, it was like clear blue sky, really cold.

6:22And the sunshine, we got married about three o 'clock, just came, just as she was walking through with her dad, the sun, like a ray of light sort of shone on her. I mean, it's so beautiful. It was like I was in a dream. Celestial. Celestial. Celestial light. on your bride. It was... Where did you meet her? We actually met online. Did you? Yeah. Which I feel like I write about love so much and then it's... You met online? No, but listen, this is a word to anybody that's thinking about going online. You could have your wedding in vogue with a beautiful artist, model and musician. It could all work out.

7:04So get online. How many dates did you go online dating? Not me, like virtually none, maybe a few. But we also, I think we kind of like, we started out as, this sounds weird, but I think we both kind of met as friends. Like it was definitely like we went on a lot of walks together. That sounds like a lyric, babe, already. Well, I know, I know. And it sounds like, it was very like, I think we, you know, we spent quite a lot of time courting. Courting. Yeah. Is that the right word? Yeah, I think so. When did you meet? So was it around COVID? It was before COVID, yeah. Oh, okay. And then... And then did you move in together for COVID?

7:50Yeah, just after. Cemented the deal, COVID. Yeah, and we always say it like sort of fast-tracked our relationship by six months, I think. Either fast-tracked it or sledgehammered it. Yeah, yeah, yeah. Yeah, slowed it down, yeah. Yeah, but no, she's incredible. And what's she do now? She's an artist. I mean, she's an unbelievable artist, sort of visual artist. She just went back a few years ago. She went back to university. So she's just at Goldsmiths. Oh, round there. Just up the road. She's a much better artist than I am. I have to work harder. So it just comes naturally. It comes naturally. So what did you do when you left school?

8:34Did you go, did you study music? I studied music in Brighton for a year and then I was going to stay in Brighton and I was working as a sort of barman. Is that where you're from? No, I'm from Chichester. Oh, well, it's just a bit around there. Yeah, about 45 minutes along the coast. And I sort of, I had to move home back to my parents' house. I sort of ran out of money. And that's when I started coming up to London and doing gigs. Do you play other instruments as well? I play a bit of the guitar, but I'm rubbish at the guitar. Oh, okay. So piano, it's just... Yeah, that's the thing that really got me into it more than anything.

9:14So when did you start learning the piano? When I was about six or seven. Six. Were your parents strict? No, they're not musical. And they really didn't sort of encourage me that much to play the piano. It was more my grandparents. Did they play? Did they play? Both my grandmothers played the piano. How interesting. And my grandma used to come pick me up in her Renault car, white Renault, I always remember it. And she'd always have these little French boiled sweets because they had a caravan in France. And she'd come pick me up every Tuesday and drive me to Bognor Regis for piano lessons. Were there ones in the tin?

9:54Yeah, in the tin. And it's covered in sugar. Oh, yeah, they're lovely. And it's with sugar everywhere. I know, and it's all over your face and everything. It's delicious. And then, you know, interestingly, the piano teacher was always baking and I genuinely put that, the sort of you know, the draw of the smell of cakes in the oven ever I go to the house she'd always give me a slice of freshly baked cake oh how delicious and when you're six or seven is that why you kept on playing the piano? I think it's why I kept going back funny yeah what was your favourite bake of your piano teacher? Would she be listening to this?

10:34You know, I'm not in touch. She was quite old and then. So maybe she might not. I'd like to know. I don't know. I've never got in touch. But it was definitely more traditional, that kind of English, sort of Victoria sponges and things like that. There's nothing better than a nice piece of cake. And also it's just being made. Just that smell and it's soft. Oh, it's amazing. Can you bake? No. Georgie bakes a bit. Let's talk about you and your cooking. Can you cook? I can cook. Basically, I couldn't cook until the lockdown. Oh. And then I learnt to cook almost entirely from a Middle Eastern cookbook.

11:22Called? And I need to remember the name. It's a lady. Sabrina Gaynor? Not Sabrina Gaynor, no. I can find out the name she's an older lady here let me look it up it's a vegetarian one but she does do other oh Salma Hage oh I don't never heard of her it's really good what's the name of the cookbook? the Middle Eastern vegetarian cookbook oh wow did you google that in lockdown and then you were like I need vegetarian food I want to make Middle Eastern food I think someone bought me it it was one of those gifts that had been sat in my kitchen yeah for years and you thought I'll have a look and I have a look and then we started making these sort of stews.

12:03Are you both veggies? Yeah, I mean she, Georgie wasn't, she sort of, I think because I was doing the cooking. She's giving up the ghost. Yeah, I mean we, we do eat quite a lot of fish. But, but this cookbook, it definitely, because they were also, they're relatively complex, the dishes in there. They always are. And they've got a lot of. I know. It's like Ottolenghi's, so complicated. Yeah, Ottolenghi's book we have as well. Yeah. I absolutely love cooking do you? yeah but one I'm pretty rubbish at it no no no I really I really am I'm not being modest modest because I don't get a lot of time to do it and then and I've only been doing it for two years but there's no place I feel calmer than cooking I'm with you I don't know whether it's because we're highly stressed musicians the majority of the time I love it.

12:59I don't think about it in the air. It's so consuming. And every other thought or worry... So interesting. ...completely evaporates. It doesn't make me feel less stressed. Because you get stressed about the food or...? I just find it just a lot to do. And if you want to make something really lovely, it takes so long and it's complicated and you have to keep clearing up and starting again if you're doing lots of different things. Right, right. So I don't find it not... Also, I find the stress is thinking about what I'm going to cook, ordering everything, making sure I've got it all in. Yeah. Yeah.

13:37But you seem so natural as you do it. You don't do it. You haven't heard all the swearing. You've asked to edit all that out. Yeah, Alice is fabulous, yeah. I find I'm a very insecure cook. I think we all are. No, but I'm incredibly... I'm very sensitive. And if Georgie even just looks at me the wrong way, I need a lot of praise. Oh, do you? Yeah, a lot of praise. Are you like that with your music as well as your cooking? No, not at all, no. I find I need a disproportionate amount of praise. And, you know, there was this one time that I cooked my first risotto and I was really proud of doing it because...

14:23It's an effort. It's an effort and you're just stirring. and then Georgie was on the phone to the bank and she'd waited for like 40 minutes. She'd been in the queue with the music on the phone to the bank. And then just as I served the risotto, she got through to the bank. And it was, I got really... You weren't happy. I got really upset about it. I'm slightly embarrassed about how upset I got about it. Because I think... It is annoying, yeah. I think also when you're just starting something, you do need praise. Yeah, I think you do. I think the thing, the key is to get dishes that you know you're really good at and it always works.

15:07Yeah. And then if I feel I have my dishes that I know I can do, it always works out well. And I wheel those out from big guns. The problem is I don't have many of those dishes. But you will. Eventually, maybe in like 20 years. another really embarrassing thing that I thought about. I love how confessional you're being. I appreciate this. Yeah, because, yeah, well, it's just it's nice to get it all out. The other really embarrassing thing which nearly destroyed Georgie and I's relationship was early on, we went to visit her mum in Guildford and this was like midway through COVID and I was making this veggie chilli con carne.

15:50classic it's a really good recipe from online cookies and cake or something and what's the kind of imitation protein? no imitation protein so what is it? it's just more beans I reckon so it's very bean laden very beany really delicious though it's got loads of smoked paprika in it but anyway it was kind of covid-y and all the supermarkets closed early or something and I couldn't get any black beans. So I went, the only supermarket I found was this Chinese supermarket and I didn't realise that dried black beans need to be soaked or cooked. Otherwise you can get very ill. Get very ill and they also take like seven hours in a stew to turn into what you get in a can.

16:50You're talking to someone who had kidney bean poisoning and ended up in the hospital. Seriously. I just got married to Jesse's dad and we went to, we got married in the September. I didn't feel I knew him that well to be honest. But so we went to a birthday party of a great friend, a colleague of mine in November. So we married in September and this was the beginning of November and it was the 30th and he made a big chili con carne. me and when we were I started to feel queasy while I was there and I thought oh gosh I'm being pathetic and as I felt more and more queasy and I felt slightly embarrassed I'd not been sick in front of my husband and I had to get him to stop the car and I vomited all the way home and then got in and I was vomiting what he had to take me to hospital oh my lord and they had to give me injections and he was vomiting too we're both ill and the next day this person rang this friend who was a doctor in fact and said are you all right and we said no we've been up all night 40 people got kidney beans all got it because they just had done a big pot of beans dry beans oh my god and they hadn't boiled them long enough and there's a slight poison in kidney beans and were they hard did they taste hard?

18:04They did taste hard to be honest. Well this is what happens with this is that I then put them in and then was surprised to find that they just weren't softening. And it got to like 7.30, they got to 8.30, got to 9.30 and they didn't eat and I'd been like I'll cook, I'll cook for you all and they went to bed hungry. and the next morning I was like oh we'll be ready it still wasn't ready but it's a good thing you didn't serve it you should have killed them yeah I know you could have done it's really dangerous that's where you're best to use tinned Tom what was on the menu at the wedding we did do vegetarian food actually who catered there was a chap called Charlton it was very nice We were going to get Morro to do it.

19:02Oh yeah, I love Morro. That's our favourite restaurant. That's quite meaty. A bit meaty. Their lamb is quite famous. Yeah, I've not had their lamb. No, you wouldn't. We like Middle Eastern food. We love that. Yeah, me too. Yeah. Have you eaten at Rovi? No. Ottolenghi, they're all veggie. We go to Ottolenghi. There's a good one that's down that vibe called Barbary Next Door. have you heard of that one no where is that the barbary yeah it's in uh neil's yard oh okay and there's one called the barber and then there's one called the barber next door and the barber next door is very similar to morrow it's like um a lot of that kind of aubergines and um yeah your crispy aubergines with feta and stuff like that so is that what you had on the menu we had yeah we did actually we did we had crispy aubergines with feta and then what else do we have?

19:56Sweet potatoes. I mean, I just basically didn't eat for some reason. Why? I don't know. Were you worried about getting bits in your teeth? People often worry about that on their wedding day because of photographs. I was just... Yeah. Hopefully your new bride or groom would let you know. Point it out, yeah. We, um... I wasn't worried about getting bits in my teeth. That's the least of your worries. And did you play at your wedding? No, I didn't play, no. I think it's a bit cheesy. Yeah, I agree. Yeah. And also, do you like karaoke? Because I feel like now, that's what we usually ask at the end, but do you like it?

20:34It's a bit of a bus on this holiday, isn't it? That's what Jessie thinks. But we've got people who are singers that love it. But you've got an amazing voice. And do you? I don't know. I feel like... What are you talking about, Tom? You've got the most fabulous... You are the... No, but I just, I don't feel like... That's why I think I'm more like, I like playing the piano. I think of myself more as a piano player. You know what? It's so funny, isn't it? Because I look at you and I go, you play the piano and you sing. And like, I think you, from what I understand, you really like it to all be very live.

21:12Very live, yeah. Like, you know, do you even use in-ears? No. Yeah, like you're... So I'll be deaf by the time I'm 40. And like, you're like the purest kind of form of musician. Oh, I don't know about that. I think definitely like definitely grew up playing in bands. That was definitely the vibe, you know, like playing. So is that how you started playing in bands? Yeah. And not as a singer. What was the first band called? Oh, it's an awful name. Go on. It was Monotonic, which I think is possibly the worst name. Probably, yeah. Monotonic doesn't really sell it either. No, it's mono. Mono. Yeah.

21:44One tone. Yeah. It's awful. Go on. Another one. I was in this band for like not, like I was not the leading member. There was a band I was in of older people called Tickling the Pickle. Oh, my goodness, Tom! Why was it called? I quite like that. I know you can take how you want. It sounds like you drank cider. It's offensive, I think. Tickling the Pickle. I'm kind of imagining you all knocking... I don't think I've ever told anyone that. Well, welcome to Tableau. Food is nearly ready. um but before i want to know when did you become vegetarian i was in it was a snap decision when you were in tickling the pickle i was in mcdonald's yeah just outside of boston how old i was 28 years old.

22:41On tour? Crikey. Five years ago. Four and a half years ago. I was on tour and I was hung over, hanging out of my arse. I really had a long night. Yeah. And I had a quarter pound of cheese. Yum. That wouldn't be enough. With other things. I think there might have been some nuggets involved. Which sauce? Just ketchup. Okay. Yeah. Maybe. They don't do mayo in McDonald's do they? Or is that Burger King? You know what? I don't think they do do mayo. Because I really love mayonnaise. So you were in McDonald's? I was in McDonald's and I had a burger and I think it was, for whatever reason, it hit the spot in a way that I can't articulate.

23:30And I just thought enough's enough. Why did you think enough's enough when it hit the spot? I don't know. It was just like, it just felt like the right time to cow out. That was the wrong time because you were hung over and you made a rash decision. I made a rash decision, yeah. Let's go and get a Mackey D's and see how it feels when you're not hung over. Actually, that's when you will bow out, I think. It was... I've not looked back. But I don't know how ethical our choice is because... So you didn't think I'll cut down on alcohol because I'm so hung over. You thought, I won't... Maybe in a way.

24:02Alcohol makes me eat McDonald's, so I'll stop. Yeah, I needed to cut something out. Like cut the wrong thing out. yeah

24:13so we've got a stilton walnut and caramelised onion tart with apple and thyme and then we've got roasted brussels sprouts with like harissa and honey, really easy quite good for, well this is coming out post Christmas but and it's got like, Alison Roman we love her, she's an amazing chef and then you put like shallot relish and then this, I just kind of I have this, have you ever cooked with the Delisa pumpkin? They look really dark green, they're the nicest tasting pumpkin and then I just did like a white bean stuff on the bottom and it's got fried sage, please help yourself well thank you so much such a pleasure both wow

25:07Keep on eating, but I'm going to ask you some more questions. Okay. You know the drill. You need to tell me your last supper. Oh, yes. Which is going to be starter main, pud, drink of choice. Who's going to be around the dinner table? I've lost sleep over this, you know. Oh, my God. Stop. I love you. You're so diligent. It's so hard to know. It's okay. No one's going to know if you change your mind tomorrow, though, Tom. Because you start... Also, I don't want to be the person that's like... I feel like sushi is like the worst, worst choice. Why? That was my intuitive answer. Do you like sushi?

25:47I really like sushi, but I just sound like, I feel like it sounds... Do you worry you're going to sound like a dick? Well, I don't know, maybe. I don't think you sound like a dick. But I'm actually not going with sushi after all of that. I thought it made you sound quite transatlantic. You can have it just an extra. Mmm. Where are we starting, Tom? For the last supper? First of all, I think I'm going to go Italian. For the starter? Well, just for the general vibe. Oh, you're keeping the same genre. Well, the starter... You really threw Japanese in the bin, didn't you? The starter, I'm going to say...

26:30Yeah. Buffalo mozzarella with tomatoes. just fresh tomatoes very simple yeah will you be going to Italy for your honeymoon for that buffalo mozzarella no no but I feel like my favourite meals are always in Italian restaurants with a glass of red wine and being with Georgie and just I don't know what it is and I also think it's slightly my guilty pleasure as well because I don't I love pasta so much and if I could I'd probably eat it every night. Where's your favourite restaurant that you go to? We love this place, but only the one on Greek Street. Alina Stores. Oh, yeah, Alina Stores. Yeah, because they've become a franchise, right?

27:15Yeah, I don't love the ones. So this is the original one? And which is your flavour that you like? What, of pasta? Really boring, but probably just like a tomato. But done really well. Maybe, is it Arabiata, which is slightly spicy. I love. Tom, what I'm getting from you is you're a simple man. Simple man of simple, simple taste. Yeah, but you know, simple pleasures. But with a good Parmesan. A really good Parmesan and a lovely glass of red wine. I do also, like, I was never into this and I'm not particularly into mushrooms either. In fact, I hate mushrooms. Thank God. You didn't bloody tell me that, babes.

28:01yeah I didn't tell you that but I would have eaten them I could have done a whole mushroom I would have eaten them and I wouldn't have said anything because you're a gem but I do not particularly like them but yeah I think Italian is just the one and I have thought about this quite hard like this isn't a rash decision do you like vongole or seafood pasta I don't love it I find vongole is quite annoying with the shells yeah I can't be doing with that But I do love seafood pasta. Yeah. I think it's best with a simple sauce, though. I quite like, what's the anchovies sauce when it's got a little bit of anchovies?

28:40Like, putinesca? Yeah, maybe putinesca with olives. Yeah, that's nice. Would you like any more of anything, Tom? I'm good, actually. You're our guest. I'm perfect. Thank you very much, sir. It's absolutely delicious. It's so lovely. But I kind of feel like you would have said that if you were eating a stuffed mushroom. No, that's not true. It's very delicious, darling. Oh, this is insanely good. You're very sweet. No, this is like, honestly, this is like my favourite. So we've gone buffalo, mozzarella and tomato. Then we're going tomato sauce pasta. Quite a lot of tomatoes. Okay, but we need to sex this up slightly for the dessert.

29:14You're not a sweet person. Okay, my dessert is going to go somewhere else. I just have, and I've always had, just love apple crumble with custard. Or anything with custard, basically. Fuck, I should have done that for you. Like anything with custard, I'll be thrilled about. But also the more bougie Tom likes sort of chocolate mousse. You know, like the more like modern chocolate, you know, like you get in like Moreau or something. They do that quite like sea salt and stuff. And it's quite dense. Have you tried the yogurt cake at Moreau? I don't think I have. Babe, it's so good. Really? So a drink of choice would be a glass of Nice Red.

29:51Where are you going? Italian for this? Do you know much about wine? no I probably I probably I probably like pretend to know more about wine than I actually do I do like Italian me me and Georgie go to this place or been a couple times this place Montecino in Italy which is and they do Brunello do Montecino so it's like really nice red wine quite sort of medium but yeah we like we like drinking wine red wine but we can get through quite a lot of it. How do you have your eggs in the morning, Tom and Dale? I have quite a specific egg method. Oh, please do tell me. Which some people think is a bit odd.

30:35I love this, come on. Is that I boil them like you would boil a boiled egg. Yeah. And then I do it for six and a half minutes. So they're jammy? Depending on the size. If it's a large egg, I do it for seven minutes. If it's a small egg, very small, I do it for six. Okay. Six and a half from average and then I'll peel it Why is that weird? I don't know because people think is it a poached egg? That's what Jessie does for children I do that Yeah We have like they're not hard boiled I don't understand why people eat why do they keep half the shell on like George keeps I know half the shell on why not take all the shell off and then eat the whole thing because you never quite finish it if you're doing Because it's hot It's hard to take the shell off Put it in cold water.

31:22Put it in cold water. Can I tell you a tip? Yeah. Because sometimes it can be hard to peel it. Maybe you already know this tip. Yeah. You do. What's the tip? You get an egg standing up and you knock it on the ground. Do you know this already? No. Okay. I'm going to do this for the purposes of everyone listening. Right. Okay. So you get an egg upright and you tap the base on there and you're going to hear quite a high pitch like click. Really? Oh yeah. Yeah. And then that, you put it then into the boiling water and that makes it much easier to peel. Right. Who told you that? You don't look as impressed as I thought you would.

32:03No, I'm not that impressed. No, I find that impressive. Okay, we're going to peel an egg in a minute, Tom. That's what we're going to do. But what is it that, is it just, does it crack? I think it cracks the membrane and then it allows it to kind of like move away from the... Yeah. Bye.

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33:33So you talked about, whilst I was cooking, you talked about the smell of baked goods as you went into your piano teacher's house, and I love that. Can we talk about your childhood and who was cooking around the dinner table who was eating? So my dad was an airline pilot. You're kidding. Yeah, so he would go away and he was a long haul airline pilot. And so he would go away for five, six days at a time. And he would come back having learnt a new recipe. And he's an amazing cook. And he was quite ambitious. Sorry, it's my daughter. Is it? It could be a delivery. No, it would be her. He was quite ambitious.

34:18He was quite ambitious with his cooking, and he'd try lots of different things, and it meant that we grew up with a very sort of international table. And who was around the dinner table? My sister. How old was she? She's two years older than me, and my mum was the four of us. And so your dad would be travelling, but he'd come back and do these elaborate things. What was a memorable dish from your mum's cooking? my mum is much more and she wouldn't be offended by this my mum is much more of a she would cook to eat you know it was less sort of ceremonial my dad I think enjoys the performance of cooking and whereas my mum I think was much more you know she was just busier my mum's a teacher so she would have like half an hour you know at the end of the day to cook so we'd have much more sort of pasta and but it was a nice thing because actually after like you know doing my dad's food for a while which was a bit more ambitious you know you kind of craved the plainer stuff of my mum so so it worked speaking about your dad I have to and your dad is sounds like a fabulous man mainly because he wrote a letter to NME and my mum was so inspired by that.

35:43Oh, I'm the same. And then she started replying to people on Twitter when they would be mean about me. Right. Or put swastikas up. Oh, yeah. Oh, yeah. Thank you. Okay. Yeah. Oh, that's lovely. Yeah, great. Good for you. Yeah. But, yeah, I have to kind of give your dad a shout out because as much as that may have been, I don't know how you felt about that. Were you embarrassed? I think he did exactly the right thing. I think at the time I was embarrassed. Now I think I find it quite, it's quite a nice thing that I look back on. I think it's really special. It's interesting though, because I do think if you read what the guy wrote, there's no way you would get away with that now.

36:26For context, NME wrote quite a mean review on you. Yeah, but it was very personal. Yeah, yeah. Kind of, it was... He didn't know you. It was like quite personal and nasty. and it was, you know, I was 22 and I just made this album and, you know, it was just a bit weird. It was like, well, what's funny is I met him, the journalist. How was that? I remember he gave me this, you know, if anyone wants to look it up, it's truly abhorrent review. But he, I met him at a gig and we shook hands. I felt that I was going to be I wanted to go up to him and sort of, if I'm being honest I wanted to punch him How did you hold back?

37:16But I didn't as soon as I spoke to him I actually felt a lot of love for him and he was very he was very sweet and he was very kind of like, you know it was just a it was just a sort of stunt That's what they do I asked him about his dad. That's what was interesting. He spoke about his relationship with his dad. But I think that was... And that was a weird kind of... I feel like you handled it beautifully, Tom. Yeah, I don't know why you loved him, Tom.

37:49Okay, these aren't freezing. However, you can see where I did the little thing. That's the one that made the sound. Fuck knows. Who knows, Pope. Look how that just like rolls away. Oh, yeah. Lovely. Oh babe You're going to be doing this tomorrow Look at that Oh Boom So great Yeah You don't I feel like you're not that enthusiastic I do But I'm pretty real I'm very impressive darling Do you want to have a For somebody who likes to peel an egg every morning I think this is quite exciting Do you I find if it's If it's not hard boiled It is If it's not hard boiled It's easy It's harder Yes Because that's a little Well actually maybe that's hard But you like them Jamie What's that called though now?

38:31What do you mean? Like, what's this called? Jessie would call that jelly egg. Let's see. What is that? Open it up. Open it up. No, but that is... No, that's a hardballed egg. No, but what is it? Is it... Because, you know, is it... That's hardballed egg, babe. But it's not a poached egg. It's kind of like a poached egg, though, isn't it? It's a hardballed egg. It's a boiled egg. A boiled egg without its shell. Yeah. Sure. If you ask... Tom, what do you want to... He's a fucking songwriter. But what is it? The boiled egg without the shell. If you ask for a boiled egg though, in a hotel, it'll never come peeled.

39:01You have to peel it yourself. It's a bloody nightmare. Absolutely nightmare. Don't you think they should peel it? Like deboning fish? Look, I think there could be an option for a peeled, hard boiled egg. No, I don't think I want their hands over it. Go to Bloody Pret and you can get that with your protein. Oh, and your protein. I feel quite... Me too. I feel very weird about other people peeling my eggs. Not having that. Don't do that. Yes. Tom, before... Also, how's that? Of all the lovely things on that shelf, who goes for the bloody egg and spinach? Oh, I quite like... I love the egg and tomato M &S.

39:33Oh, really? Egg mayonnaise with tomatoes. Well, in a sandwich. We're talking about, yeah. No, no, this is not in a sandwich. Oh, what is it? This is just in a pot. Like a few leaves of spinach. Well, why would people eat the healthy option? Yeah. Oh, don't go for that. I always have the intention of buying it, and then I always just get a tuna mayo sandwich. Because they're delicious. Tom your album's coming out yeah that's right Jan 26 so this will be out before yeah will you be touring a lot because I feel like that's where you thrive I've seen you at the piano and you're there and you're doing it and you're amazing so has this album been made in well I guess you always want to tour but is there anything that people can expect when they come and see you live more of good stuff playing live more good stuff Yeah, no, I think it's quite a live record.

40:26It's pretty loose. We did it, a lot of it, we did like one take on each song. Crikey. It's like, yeah, you like to kind of challenge yourself. So do you produce it yourself? Me and this guy, Laurie, we've done the last three ones. And I've got a studio in Hackney, which we've done the last three records in. But yeah, it's pretty, I'm really proud of it. It's cool. It's, I guess it's, I think it's good. I'm sure it's good You are Mr Modesty You realise this, don't you? Am I? You are very modest Let me tell you, it's very attractive Oh great, thank you So we have Sophia here Who's on our management team And she's a big Tom fan She had a question about the album Black Friday Sophia, get on the mic please Just fucking come on the mic please Hi Hi, Sophia Well, I have many questions about the album, actually.

41:22Ask Tom a few questions. So I was listening to it last night, and I don't know, I just thought it's the happiest I've ever heard you on a record. Oh, nice. Like, I always get this feeling that you're... Like, every time I listen to one of your records, I feel like you're just heartbroken. Right. And in this record, I just felt a lot of happiness. I mean, there are some songs that are, like, sadder, but I just wanted to see like where were you when you were writing the song and why did you decide to call it Black Friday? When he sounds so happy. Yeah. Do you think it's your happiest record? Or do you think it's...

42:00Thank you, Sophia. That's very sweet of you. Or do you think it's just a state of where you're at? I don't think my music's ever that sad. I think it's always quite hopeful. I think you've got a yearning though when you sing. Yeah. I guess it's quite emotional always. Yeah. But I think I'm certainly, it's got lighter moments on it. And I think it's more positive generally. So why Black Friday? Black Friday was the lead track from the album. And I wrote that last year. And Black Friday always falls on my birthday. Right. And I wrote that song on Black Friday. Did you buy anything in the sales? I didn't actually no I find it quite depressing if I'm being honest with you like Black Friday I don't know so you're on November birthday November 24th yeah the song that song is quite tragic I'd say I just went for a bit of a rough period and I wrote it right in the middle of it and it happened to fall on my birthday and I think it was just quite sort of a lot yeah and I think then it was It's kind of weird because it just says it's Black Friday at the end of the week.

43:17And then you take my hand, hold it gently on the middle seat. And it's kind of not so much about Black Friday. But then it feels like it was that weekend. It was that week, you know. It was. So it's difficult. I keep getting asked it and each time I tell a slightly more rubbish. You know what will happen? a journalist will tell you what it is yeah and then you'll go is that yeah I'm going to take that yeah but I'm really proud of that song and it's like it's definitely of on the it's a very like it's still quite raw to me that song like I still feel quite have you performed it yet yeah lots yeah and but it's also like a love song as well and it's very much that sort of thing if you've ever felt a bit not great and then you look at everybody around you everyone seems perfect and everyone seems fucking amazing and you adore them and you just you feel not then you look in it yourself and you go I see the opposite and then you look out and you go I just everyone else looks so but they're not perfect well that's the that's the whole that's the key isn't it yeah but do you think you were struggling with depression I don't know I I I I think I have done.

44:37Yeah. But I, it, you know, it goes, it goes up and down, you know, but the, but also, um, the song. Yeah. I don't know, but it's weird. It's also kind of depressing that when you go through these periods, then good things as a musician come out of it. But cause then you're like, I don't want that to be the case. I want to be happy and that to create work that you're happy with. Do you get what I mean? Yes, I do. I do and you will I mean of course everyone will ask you now that you're married whether you will ever be able to write a sad song they have already asked me yeah of course there's plenty more where that came from yeah exactly what's a food a comfort food that could cheer you up apart from an apple crumble is there something that you will crave when you're on tour for a long time or something that could just solve your problems for a moment?

45:40Gosh. Well, maybe this is a chance to get my sushi in there. I do really like sushi, although that's not really comfort food, is it? I mean, it could be. It is if you really like it. Yeah. I do really like sweet things. Like, I love chocolate and I love cakes. And I love drinking, like, a cup of tea and having, you know... A slice of cake. Yeah, I mean, particularly when I get home from tour, like having a cup of tea and like some sort of chocolate thing. I think that you need to start baking. I would like to start baking. I feel like it would really suit you. The chemist in you. Yeah. The meticulous.

46:18I feel like baking is going to be your thing. I'd like to start. Do you bake? I'm really bad at it because I'm quite impatient and I like to just throw things together. You can't get it wrong, can you? You can get it very wrong. No, as in, that's what I meant. if you do like 10 grams yeah it could go 10 grams Tom thank you so much thanks for having me for being such a fan for being so honest and wonderful and a wonderful guest well honestly I mean it I absolutely adore the show thanks mate good I will skip my episodes but that will be the only that will be the only episode I skip just so you know Oh Tom you can just come back whenever you need to When you come back from tour We'll make you chicken soup Oh no we won't because you don't bloody eat chicken We'll make you something else We'll make you some tomato pasta With some chilli flakes Yeah

47:28Tom Adele just absolutely lovely, classy, sweet, modest. Modest. Yeah, he's wonderful. Jessie, if you've seen the pictures of his, his wife is so beautiful. And the photos... I'm now looking. ...of the wedding were in vogue. And it came up on my email. Oh, my God, she's so gorge. He looks pretty gorge there, too. Oh, they look like they had the best time ever. Winter wedding, that's nice. Tom Adele's album Black Friday is coming out on the 26th of January go and listen to it if you ever get the chance to go and see Tom perform he is so amazing live and you'll have the best time ever you'll be even more in love with him mum well he's such a nice man really so humble and also obviously we love him because he's a massive fan of the podcast I mean but he was reciting he's been a fan for a while yeah he knew he knew yeah respect yeah go and listen to the new studio album go and book tickets for his live shows go and support somebody who has been doing this for a while and is absolutely thriving Tom Adele Black Friday's coming out 26th of January mum I'm gonna go and clean up now I'm gonna help you thank you we'll see you next week bye

49:17We'll be right back.

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