Ep 280: Robert De Niro
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Welcome to the Off Menu Podcast, taking the garlic of conversation, the razor blade of friendship, and slicing it into thin slices of humour, James. What a reference. That is Ed Gamble. My name is James A. Castle. Together we own a dream restaurant.

Every single week we invite a guest, we ask them their favorites. Just laughing already. Start making us dessert. It's funny. Yeah, it is funny. And this week our guest is Robert De Niro. We're being slightly quieter because we're in a room at the Langham Hotel in London where Robert De Niro is doing press for his new show Zero Day. Out now on Netflix. Out now on Netflix. A limited series. And yes, it's not a joke, actually, that...

We have Robert De Niro on the podcast. No, we're not joking. But just because things aren't a joke doesn't mean they're not funny. Yes. So that's important.

It's very funny that this podcast has Robert De Niro on it. Yes, it's mind-blowing. And that's no shade to all the guests we've had in the past, who have all been phenomenal. It is. Yes, full shade. I hate all the guests we've had in the past. We've got Robert De Niro today. So from now on, I only want Robert De Niro-level people, which means this is the last episode, because there's absolutely no one on the level of Robert De Niro. Al Pacino, maybe. Maybe.

And then we finish it. Yeah, and then we're done, aren't we? Yeah, yeah. And then we want to get them both on, like, heat. Yeah. And to speak to each other across the table. Yeah. That's in a diner. Yeah, yeah. It's food-related. Yeah. Maybe we'll ask him about that. Maybe. Maybe. But, like, I mean, we'll definitely ask him about Zero Day. Yes. Which is out now on Netflix. Zero Day is a new limited series starring Robert De Niro, of course, who is on the podcast this week, playing ex-US president George Mullen,

I, it's the first time I've done any research in advance of an interview. Uh, often people will send links and stuff and you're like, well, I know the vibe. We'll just have a chat. I was like, I'm going to watch this. Yeah. And it's six episodes and I watched the whole thing in two days.

It's fantastic. It's proper gripping, interesting, asks a lot of questions about unchecked power, but there's some crazy stuff going on in the show, man. It's such a good cast. Plemons is in it as well. Jesse Plemons? Yes. Lizzie Kaplan? Yes. Angela Bassett? Yes. I can't believe these names. Yeah, it's a big show. Dan Stevens is in it as well. I really enjoy watching Dan Stevens and stuff. Dan Stevens is so good in the show. So go and watch that on Netflix now. I promise you, you will like it. It sort of reminded me of the...

I used to get when I was watching like 24 in that first time. Oh yeah. The golden age of TV where you're like completely gripped. So yeah. But now we're in the golden age of podcasts. We're in the golden age of podcasts because, um, well, I mean, I want to say this bumped into Rob Brydon on the way here. Yeah. He was like, what are you up to? And I'm going to interview Robert De Niro.

That guy was jealous, man. Great. I hope he was jealous. I hope you're listening to this, Brydon, and you know how much we love that you were jealous. He said, you've won the podcast wars. The podcast wars? I didn't know there was podcast wars.

but it feels great to win. Yeah. The winners of the wars are the ones who don't know about the wars. But listen, even though we love Robert De Niro and we're very excited that Robert, obviously. Come on, mate. We're not, we can't do this for De Niro. We need to have a secret ingredient. And if he says it, it gets kicked out. Well, we're going to, we're going to, he's not, right. He's not going to know what the podcast is for a start. So we're not going to be able to kick him out of something he doesn't understand what's going on in.

Well, that's exactly... Look, we've only ever kicked one person out. He's ripe for the kicking out. If he doesn't even understand it, we can get him. I don't think I can kick Robert De Niro out, man. Especially as we've come to him, where he's doing press. The Langham Hotel? Yeah, the Langham Hotel, where you lived. So, I don't think we can kick him out. I think we'd just have to leave. Okay. Which is going to be baffling for him. That's the rule. That's the rule for this episode. If he chooses a secret ingredient, we leave. LAUGHTER

that's fair okay and today the secret ingredient is cheese and pickle sandwich so he's not gonna pick it it's a cheese and pickle sandwich yeah we deliberately made it something you won't pick yeah yeah travis pickle obviously the character that he played in taxi driver yes sounds like pickle yeah and the cheese and pickle sandwich is a thing so that's what we've done there cheese and pickle sandwich cheese and pickle sandwich so like we're safe if he does say it yeah

that's going to be bigger news than if he did his whole menu, I think. Well, if he does say it and then we leave, baffling. Baffling for him, but I don't think he'll care. No. I think he'll be like, well, that's me off the hook. I'd imagine it'd be like, yeah, I've got a bit of free time now. Yeah. He's a busy man. Just to remind you, it's Robert De Niro. It's Robert De Niro. We've not even, you know, bothered to list his credentials. Not usually at the start of...

an episode where we're like, this is who this person is. Yeah. You know, obviously you all know Robert De Niro. A, you know them, and B, we don't have time to list all his credentials. If anything, I think we should probably list our credentials at the start. Most people listening are going to be like, I don't know who these two are. Host of The Traitors, Uncloaked. Uncloaked, please. Over there. One of the judges on Great British Menu. Yeah. A very successful stand-up comedian, sellout tours around the world. Yeah.

Did you start on you, though? That's you. Yeah, right, okay. That's still you. Does the Taskmaster podcast. He won Series 9 of Taskmaster. Off-menu podcast. He does the off-menu podcast. Yeah. Yeah, okay. Yeah. I'm James Acaster. Lars Pinfield. I'm Lars Pinfield. John the Mouse. I...

Also do stand-up comedy. Yeah. Did hypothetical on Dave for a few series. It's going to be awkward if Robert auditioned for Lars Penfield. That would be so awkward. Or if he was like one of the people who nearly got John the Mouse replacement and he couldn't make it work. I bet if Robert De Niro had done it, they wouldn't have called it John the Mouse. They would have said, oh, we'll change it to Robert De Niro the Mouse. LAUGHTER

I wonder what we'd call him. My instinct is to go, sir or Mr. De Niro. Yes. But is that the relaxed restaurant atmosphere? I've seen people be familiar with him and call him Bob. We mustn't do that. Okay, that's a deal. Go and watch Zero Day on Netflix, but only after you've listened to the off-menu pod... Insane. The off-menu podcast, the off-menu menu of Robert De Niro. Welcome, Bob, to the Dream Restaurant.

Welcome, Ronald De Niro to the Dream Restaurant. We've been expecting you for some time. Were you impressed by the genie there? Yes. I don't know why yet, but I was... It was pretty good. I gave it some extra for you. Because I wanted you to believe I was a genie. I believe it. And your whole career is making people believe you're other people. So I was like, if I can get this guy to believe I'm a genie, then everyone has to admit I'm the best.

Yeah, I mean I thought maybe you'd be dressed differently, but the way we always imagine a genie with us. Yeah. He's quite a modern genie, like he just wears his own clothes really. It's a nice modern twist actually. It is, yeah. But I should have gone more method and like dressed as the genie. Well, yeah, I guess either way it's okay. I guess this is on film.

Oh, yeah, they're filming it as well. So that is an oversight on my part. Yeah. That I'm now not going to at all look like a genie on camera. So the people who see it, actually, I don't think people have normally seen me do that bit at the beginning. Now you've pointed that out, I am mortified. Normally this is audio and people can just imagine it through the magic of audio. And I make that sound effect and people always believe that it's me bursting out of a lamp. They don't think it's me doing it with my mouth. If James was auditioning to be a genie in a film,

Would you suggest he put on a genie outfit or do you not agree with people dressing up for auditions? Well, it depends on what, you know, what the character is aside from being a genie, what the story is and everything else and what's demanded. It could be a modern to

Today story where the genie is dressed the way he is or he might have a little touch here and there a little earring Something you know pierced ear hearing God knows a little goatee Whatever whatever the director would want to would suggest to work with other wardrobe people If it was a Scorsese genie flick which you know might might come up in the future like what the future do you think James would get in? I don't know

Depends on the story. I think if I do get the audition for Scorsese, Jeannie Flick, I am going to wear the earring and grow a goatee. And then maybe you will say to him, you know, I told him to do that. Yeah, that's a start. It shows that you're thinking and you're trying to, you know, that you're being proactive about trying to get the part. So that would make a difference, could make a difference.

So what, for Zero Day, this new series, what prep did you go in for that when you think, I'm playing the president and ex-president in this? What are you thinking about him and that character?

Well, I had a great team around me, Eric Neumann, Noah Oppenheim. Noah Oppenheim is the head of NBC News at one point, I think, and Michael Smith, Pulitzer Prize author, writes for The New York Times. I mean, Eric and I met. I was talking to my agent about what could I do in New York for five or six months without having to go somewhere else to shoot. Maybe we should talk about a limited series shoot.

and he introduced me to eric newman and we talked and then he came up with this idea and he wrote me what you call a treatment which is maybe 20 or so pages give or take whatever and then

what the story is. It sounded good. Then he started sending me installments every few weeks and it was good. So that was a big help. So it wasn't like I did preparation other than even seeing presidents and political figures on television and press conferences and interviews and stuff like that. You get a lot from

from that is this your first presidential role yeah well i'm not a president i'm an ex-president ex-president yeah but you've you've got to still have that i guess they all still have that presidential vibe to them don't they yeah yeah they still get called mr president some of them afterwards yeah they do yeah that's pretty sweet yeah that's you know it's nice

We always start with still or sparkling water. Do you have a preference for your dream meal? What was that? James is from Kettering, so a lot of people don't know. Do you know where Kettering is in Northamptonshire? No. It's in the middle of the country. It's a small town, used to make shoes and doesn't anymore. One of those places. Okay. That's where I'm from. So often, whenever we speak to people who aren't from the UK, I'm the issue. Okay.

So there'll be a few things coming up where you'll have to double check what James has said, but I'm happy to translate. Okay, good. Would you like still or sparkling water? Still. Have you always been a still water guy? Pretty much. Sparkling is good too, but I've sort of been more still guy these days.

I mean, especially, I guess, if you're going to step into a scene or something, you don't want to glug some sparkling water and be going in there a little gassy, you know? True, true. Yeah, so another reason to have still water. Have you ever been gassy during a scene to the extent you needed to stop? No, but what I have had is...

my stomach rumbling and I'm trying to stop it. And it's so annoying. You were in the middle of a scene and it just won't stop. It has a life of its own. So that's, that can be annoying. Surprisingly. That'd be good. If like the scene was before a scene where you're eating. So if it was like in Goodfellas,

And you're all in the car and then you decide to stop at the mum's house and then you're eating that big meal. If before you're in the car, your stomach's rumbling. Yeah. In the next scene when you're eating the meal, everyone's going to be like, well, good for him. Yeah. He was hungry earlier. That's a good point. And what could have been done, though, wasn't done, Marty could have put like laid in a soundtrack with grumbling in his stomach.

You know, can't think of everything. Or maybe in the future. Yeah, some people say that film's perfect, but they forget there were no stomach rumbles in there. There's always something you can do better. Pop noms or bread! Pop noms or bread, Robert De Niro! Pop noms or bread!

What? Yes. Poppadoms or bread? So this is one of these moments I knew was going to come up. I need interpretation. Yes. James shouted, poppadoms or bread? This is the next option within the dream meal. What is that? Poppadoms, crispy Indian snack that you might get before you have a curry. Oh, yeah, yeah. Okay. And you get those with all the Indian dips or bread. I'm assuming you're across bread. Yeah.

I'm a what? You're a cross bread. Now we need another person to translate for me. I like all kinds of bread. That's Indian bread. It's sort of a crispy, chickpea-based thing. So that would come at the start of an Indian meal. So what James is shouting is poppadoms or are you going to go with bread at this point in the dream meal? Or it can be just whatever you like to have before a meal when you sit down at a restaurant. Sometimes there's prawn crackers. Sometimes there's chips and dips, olives, you know.

I'm easy. I like whatever they put in front of me as long as it's good. Are you a foodie? Do you, do you like going out to eat? Come on, this guy owns a chain of restaurants. Yes. Try back and grill this guy. He's a foodie, Ed. Sorry. Sorry, Bob. I do like good food. That was embarrassing. That was,

That was frankly embarrassing what he did just then. Corrected him, and that's okay. Yeah, he might just be a good businessman. Well, this guy, look, I mean, I don't actually know the Nobu story and how you came to, like, be involved in it, but, like, I think it's amazing. But how did you get involved? I was with Roland Jaffe, who's the British director, and Roland took me to this restaurant called Matsuhisa. It was Nobu's last name.

And I said to him, I said, this is great. I thought this could work so well in New York. And then I just thought it'd work well here in London. But first, you know, in New York, it's easy to see. And so I said, if you ever want to open a restaurant, it was a long couple of years and finally opened it.

Man, I had a similar thing with a juice guy, but he went quiet on me. James is trying to set up a juice business. Yeah, it's gone bad. It's dead now. It's dead in the water. The guy, he made these amazing juices at this restaurant in Copenhagen, and I was like, I want to start a juice business for this guy. And he was on board for a bit, but he's been ghosting me. He's not replying to my emails anymore. I don't know. You probably didn't have that problem with Nobu, but like,

The guy just stopped. I suggested that we called it Juice Almighty, the thing. I think that turned him off. Yeah, it would do, yeah. Yeah, it was a turn off, I think. It wasn't taking it seriously enough. It's not a bad name. Thank you. Not a bad title or whatever. You'd pick up a bottle of Juice Almighty if you saw it on the shelf. Well, the juice has to be good. That's the bottom line, you know. The juice is good. It all works. It was stellar juice. Okay. It doesn't take, you know. That's what you say. I have to taste it. Yeah.

Absolutely. And I wish I could give you some now, but the guy's gone quiet on me. Oh, well, now you have to. He's gone fully quiet on me on the emails. What can you do? So I imagine you don't have that. I imagine no one goes quiet. You've got to go to Denmark and chase him down. Yeah. Maybe. Look, I'm actually going to Denmark this week. If you want to come with me, Bob. I can. I think it would help. There's other things to do. Imagine if you were on the email chain. I'll add you to the email chain. I'm not sure if you have, Bob. Please don't.

You're not a fan of being on an email chain? No. No, that's not fun, actually, is it?

Let's get into your dream meal proper. Your dream starter. I don't know. I just, like I say, I like good food. I like to go to a good restaurant that I've heard about in, say, London or wherever. And I can't give you that answer really. I'm like, if it's good and it's known to be good, known to be good, first step. Second step is to eat it, see for yourself whether it's good. Yeah.

That could be anything. We're going to narrow you down, Bob. We're going to pluck this answer out. I mean, I wish I had an answer like, yes, I like this pasta and that and this and all that. Yes. But I don't know why. Where do you like to eat in London when you're here? I like where I'm staying. I eat there. I like the food there. It's simple because I'm here for such a short time. It's like I just...

I'm doing press all day. I go home. I go to the hotel, eat, go to sleep, get up. So that's what I do. So we're stopping you eating the good meals, really? No, no. The meals are good where I'm staying. Whereabouts are you staying? Chilton. Oh, okay. Chilton Firehouse. So what do they have on the menu there? Do you have like a go-to on that menu? Just whatever they have is all good. I don't, you know, even at Nobu, I like...

They bring me stuff. Anything that Nobu has is always great. That's when you know you've got it, isn't it? When you just walk in and they bring you stuff. Yeah. Do they let you come in through the kitchen? I go through a lot of kitchens because I sometimes go, just it's easier to go in whatever place. Do they always? That's so glamorous. Every time you do it, does someone go, oh, this is like good fellas. And then you're like, yeah, yeah, I know. Well, I didn't think of it that way, but that's true though.

There's that scene, yeah. When you're walking through the kitchen, do the chefs notice what's going on and sort of stop working? Maybe not. You're sneaking through. Just walking through quick. Yeah. I'd be awful. If I was a chef in that kitchen, you'd never go through that kitchen again. You might force me then to taste something. Yeah, yeah. I don't want to offend you. So, of course, I say, okay, let me see what this tastes like. And I'm going to say it's good, even though I wouldn't be sure. Yeah, yeah.

chasing you through the restaurant going, try my juice, Bob. Oh, yeah. I'll be chasing with a glass of juice all night. A captive audience. Well, I quite like the idea. We've never had a menu before that is...

If it's good, I'll eat it. And they can bring it over. Like, if it's good, you'll have it or whatever they'd like. You know, that means it almost puts it in our hands to just bring you good stuff. What do we have to, are we going to do that then? Are we going to decide what we're bringing to Bob in the Dream restaurant? Yeah, we should do that. Do you want to take the starter, Ed? Yeah, sure. I mean, if we're talking Nobu, obviously, famously, the dish that everyone loves there is the miso black cod. Yeah.

which is fantastic. Are you a fan of that particular day? Yeah, of course. Yeah. So if we, if we brought that over to you in the dream restaurant as your starter, how would you feel about that? That's good. You'd say you're doing your job. Well, guys, I'm happy. Good. It's all good. Now just full disclosure. Now, Bob, the rest of the format of the podcast is me asking your dream main course, your dream side dish, your dream drink and your dream dessert.

Now, I think I know the answer to all of those. Why don't you tell me? I'll tell you whether you're right or wrong. Yeah. That works for us. We could do that for the whole pod. Yeah. Also, it's worth noting for the listeners, we've not recorded here before in the Langham Hotel in London. Did you know, Bob, I lived here for a week. This was my home. The hotel? Yeah.

I was meant to go to America and my visa got messed up and I had builders at my flat so that my agent put me up here for a week and this was where I lived so it's nice to be back back in my house yeah nice home for you they're all very familiar with me I don't think they are no it's a nice until I've stayed here over the years and I was just

saying that I saw that it was remodeled, renovated, and I hadn't been here, I guess, in eight or ten years. I used to come here in the old days. It's my favourite place when I'm in town and I need a wee. I just come here and I use the ones downstairs because they don't think anyone would be as bold as to go into a posh hotel like this just to go to the toilet. Wait, you mean the public toilet? Yeah, yeah, yeah. I haven't got the keys to my room still.

But I go to the public one downstairs. Then how do you get into your room? I'm not even staying here when I do that. Oh, now you mean. Now I'm just in town. I've misjudged it. I've had a few juices.

And now I've got, I'm like, I can't make it home. Listen, now we're on the tube. So you live where you're from? Oh, no, I don't live in Kettering. I live in East London. Oh, okay. But even then, that's taken me too long to get home. I mean, I wish I had a better control of my bladder, but I just know that I don't. The tube, I'm panicking. Everybody's got a story, and it's a valid one. LAUGHTER

I think it's important though in a city to have somewhere that you know you can get to quickly to. Yeah, I wouldn't. You're right. This is my place. Yeah. I recommend it to anyone. Are there any hotspots in New York that we should be checking out to use the toilet of if we're there next?

Well, that's, God, I don't know. A place known for its toilet? Yeah, yeah. I don't know. And you guys probably know places better than I do in New York. I guess you can just walk into any kitchen and use the toilet in a restaurant, right? I suppose. I don't know. I manage. We all time ourselves, so we make sure we find a bathroom of choice. Well, you do.

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Your dream main course, Robert De Niro. Now, obviously, we're going to recommend something to you. We're going to bring it over. You can tell us if we've got it right, if it's good. We've done our own dream menus on this podcast. And twice in a row, I have said that my dream main course is the Beef Wellington from Ron Gastrobar in Amsterdam. It's a perfectly cooked beef.

Beef. Not too much of that mushroom sauce that you get in a Beef Wellington. Very little amount of that. Huh? Duxelles. Huh?

The what? The duxelle. That's what the chopped mushroom around the edge is called, a mushroom duxelle. I just need to pick him up on that because otherwise, yeah, people will write in, you know. I mean, sometimes I don't understand him. And what he said then seemed offensive. What he said? Yeah. Not you. Listen, I would never say that what you're saying is offensive, but this guy. I'm trying my best.

I've actually had enough of this fella. And then the pastry is golden brown, crisp pastry, perfect, with this lovely but still quite subtle meat gravy on it.

And that, twice in a row, has been my dream main course. Sounds good. If I bought it over, would you be into it? Sounds good. You enjoy a bit of beef, Beef Wellington? Yeah, yeah. In terms of the meats, where would you put beef? Which is your favourite meat? Can you do a little ranking for us? Well, you know, can you make beef...

Wellington with Wagyu. Oh, yeah. Yeah, surely. I can imagine that would be good. Yeah. We're going fancy. That's great. We could upgrade the beef Wellington dish to a Wagyu Wellington. A Waggoolington. A Waggoolington. That sounds good too. Waggoolington. Yeah. It just sounds nice to say. Yeah. I recommended it to a friend, the Ron Gastrobar Beef Wellington, and they went last week.

And they said it was delicious, but they changed the presentation since I was there. And they sent me a photo and thought that I'd been pranking them because it did look pretty bad what they've done to it now. What did they do to it? They've kind of put, they grated truffle on the top, but to the point where you can't really see the nicely cooked meat. So it just looks very dark.

brown. And then they've, um, instead of pouring the sauce or leaving it in a jug, they've just put a line of the sauce along the bottom of it. So it's like there's two eyes and a mouth, but it all looks, it looks like the plate is haunted by the ghost of diarrhea. Yeah. Yeah. Yeah. Which is not a good ghost. What's the name of the special one? It's called, it's called Ron Gastrobar. And I, I, I must say the dish is absolutely delicious, but, uh,

But the way that they've changed the presentation, I think, is not for the better. I'm not sure that's a quote they're going to put up in the window. No, I don't think they will. I don't think they will put that. But I will say that he still was like, that tasted amazing. But to begin with, I thought you'd played a prank on me and sent me to somewhere that wasn't good. Is this a well-known restaurant? I think so. Yeah, yeah, yeah. It's doing well. What's the name? Ron Gastrobar.

Ron Gastrobel. This is in Denmark? Amsterdam. Oh, Amsterdam, yeah. Yeah, in Holland, yeah.

There was another restaurant in, maybe it was in Denmark. It's with Noma or something. Noma. Noma. Is that still around? Yeah, that's still going. I think they're... I think they're closing. Closing and reopening and doing a Noma 2.0. So they're getting ready to like revamp it all. Oh, I see, for renovation. Yeah, and like changing the way they're doing things with the dishes, I think, a little bit. I think they're doing a whole makeover. Have you been there? I haven't, no. I was curious to go there, but I haven't been.

It's quite an experience. When I went there, I ended up eating duck's brain. They had duck's brain on the menu and bear. It was bear meat. How do you feel about things like that when they're quite challenging? I don't know if it's good or bad.

Okay. Depends if it's good and how it's prepared. Well, the duck's brain was served in the duck's skull. It looked insane. He sent me the photo of it. Yeah. Wow. And what did you think? Well, I mean, they couldn't get much flavouring into it because it was still in the head. But it felt weird. So they didn't take it out to cook it, then put it back in? I think they cooked it in the head. They just cooked it like, you sure about that? Yeah. Are you sure about that? That's what I thought. It felt like they'd done that. Like at the end of Hannibal? Yeah.

The duck's just sitting there, glazed over, talking to Julianne Moore. Now you say it like that, Bob, I think they might have taken it out the head. I'd imagine that they took it out, then prepared it, then placed it back in the skull. That would make more sense. I don't know. The duck looked pretty shocked.

Chop the head off, cook it, and then serve it. It's kind of gross. I think that could have happened. I think what they do, I go even further. I think they get all the ducks that they're doing that with and they saw the top of the head off. They take the brains out and they cut the brains and they don't even remember which brain was in which duck.

And then they're putting them back in all in different ways. So it's like they're like Freaky Friday in them in a way. They've got each other's memories. Kind of assembly line thing. That kind of takes the personal touch out of it. Yeah. Because, you know, they should put the brain back in the skull that it originally came from. Yeah. That would make more sense. Be more respectful. Yeah. Yeah, otherwise it's like sort of Frankenstein stuff, isn't it? Fully Frankenstein. Yeah, Franken-duck.

Yeah. So you're happy to try things like that, I'd say. Yeah. I was in a restaurant in Thailand about eight months ago, and they showed us, it was a good restaurant, they had showed us pictures of the things that we had eaten, you know, kind of little, like they do in Japan, like they have the

The pictures made out of wax or whatever, food and stuff like that. And this was something like that. And they had like a big water bug on this thing. And that was one of the things we ate. Inside of it or something or whatever. You know, I wasn't that excited to know that I was. But at the same time, it didn't taste bad. But I'm glad they showed it to me after I ate it. I think that's... Oh, they brought the pictures out after you'd eaten it? They brought this kind of presentation. It was like...

It was a live thing. It wasn't like a picture. It was like they had the, you know. Like models of the stuff. A couple of days ago, I ate like a shit ton of crickets. I ate so many crickets at this meal where like they were all about sustainability and like the future of food. And it was a pilot for a TV show, so a food cooking competition, and I was a judge on it, which I'm not stepping on your turf.

fed please step on my turf but one of the things they had to use the ingredients they had to use was crickets and I was starving and I ate so many crickets like I couldn't stop eating them do they eat crickets big time it's like a little source of protein yeah of course and like I had it in a kofta

I had a cricket kofta. What's that? Like... Kebab, like a mince? Yeah, like a mince kebab, like a sausage-looking kebab kind of thing. I had a cricket kofta. I had cricket in ice cream, like, so cricket that was dipped in, like, salted caramel and then put in ice cream for a bit of crunch. That was very nice, like a rum and raisin ice cream. And I was just, if I'm honest, I was just hoofing them out of the...

I was given a bowl of them and I was just eating those as they, as they work. Cause when I arrived, I'd not eaten and was unaware of how long you have to wait for the food on a food cooking show.

So I ate crickets for ages. I would imagine that crickets could be kind of dry roasted or something, like potato chips or something. That would be another way to have them. Whatever they put in to give it a little extra flavor. I don't know what they taste like just plain. You're exactly right. That's what they did to begin with. When I was having them out of the bowl, they were dry roasted. So yeah, you're spot on. And they were...

They were great. A very Moorish trinket. We've had ants before, haven't we? We've had ants. We ate some ants once. Sure. And this is the future of food, apparently, Bob. I could see that. Where did you have the ants?

This was a test kitchen of a brilliant Mexican chef. He's got a restaurant in London. He's called Santiago Lustre. And he turned his house into a test kitchen and invited us and gave us some ants. That was the opening snack. How big were the ants? They were pretty small. They weren't like big scary ants, I'd say. They were the sort of ants, if you saw them running around in your house, you'd be like, oh, no.

So he had a bunch of dry roasted eggs. Yeah, they were sort of dry roasted. Yeah, and a little mouthful. Yeah, yeah, yeah. Interesting. They were small enough that you're like, how did you even go about cooking these? Yeah. How did you gather them together? Yeah, right. Knock them all out at the same time or whatever you did.

and then cook them all individually and get them to us. Like, I'm sure that's harder than for a big ant. How did they do that? Absolutely no idea how they did it. I mean, I personally would probably... You don't want to know, do you? Huh? You don't want to know. Oh, I'd love to know. I'd love to do it. Well, they must go to a place where there are a lot of ants, gather them all up, put them in something, and just dump them in the deep fry, I guess. How can they deep fry the ants? I'm surmising. I don't know.

There's sort of no humane way of doing it really, is there, with ants? I guess if you're, yeah, for ants' rights, you know. Yeah, yeah, ants' rights are quite important now, actually. I would maybe just make like a, build an anthill around an oven. Another way to do it. Trick them. Yeah. Trick them. I reckon they're pretty easy to trick. That's kind of, you know, you,

You should just, yeah, well, okay. That's a bit Wiley Coyote. Yeah, that's a Wiley. So maybe for your main course, you'd like a mixture of the duck brains, the ants and the crickets. Okay. Well, that's with the, we're definitely doing the Wellington, I think. That's a good start. The Wagyu Wellington. Yeah.

The Wagyu Wellington, yeah. Yeah, that and the other things, the ants, the crickets. What's the other one? The duck brains. Yeah. In the duck skull. But what we'll do, because this is a dream restaurant, we can make sure that the brain that's in the duck is its original brain. Yeah, that's just a nice touch. Yeah. Or if you like, we can put it in the head of anyone. We can take a duck brain and, like, a person who maybe you're not a fan of and –

Real insult to injuries that they got duck brains. No, that's... This is food. We're trying to enjoy. It's the one neutral thing we all can enjoy. Yeah, that's such a good point. Bob's not out for revenge. I don't know. Some people. You know, I was going to tell you once years ago when I was in Thailand shooting the deer hunter and we were shooting in the River Kwai and somebody said, you want to have some cobra meat? So I ate cobra.

Wow. And what was it like? It was okay. It wasn't great, but it wasn't, it was like cooked on a, literally over a fire. They're just like a,

like marshmallows, and I ate it. So it had nothing on it to kind of give it a different flavor or enhance the flavor or whatever. So the whole making of that film sounds like it was pretty uphill from what I understand. It was hard to get it, like, you know, made the way you wanted to, and then, like, and it was such a huge success, and now it's a classic. But it's pretty hard making it, right? It was. The toughest thing making it was the –

Well, it was hard, but the helicopter stuff we did. Because it was very complicated on the River Kwai to shoot the chopper coming down to pick us up.

and take us off the bridge. Because when we were on a log, which was, you just think it's a log, but the log in reality would roll. So they put a big thing below to give it ballast like a boat. So it would stay that way. So we had to come down the river on the log, get onto the thing, but the chopper couldn't land.

because the bridge was too low and it was between two rock faces. And it was a narrower part of the river so that the water ran faster. So we had to raise the footbridge higher so that the chopper could get down. So we couldn't, as I remember, we couldn't go get on the thing, the chopper come down, take us away, one shot or whatever.

So we did the first part going down, climbing up onto the footbridge, did that. Then the next thing we would do, the chopper would come down. It was able to come down because the bridge was higher. So it came down. And in the meantime, they have these boats called long tails. So they had them there, which is a car engine up here and a long sort of platform.

and then the propeller at the end, and they steered the boat. And it had fallen down. It had sunk right on the other side of the bridge, one had. And it had these pointers, I don't know what they were, sticking up. So we did the one shot where the chopper came down, and Chris Walken got on, John Savage got on. I sort of got on, but I couldn't hold the runners because the runner was too thick to really grasp anything.

the way I should have and get my legs up so I was just hanging from it. And the chopper went down, turned around and flew back up. And then I just dropped into the water as we got close to the edge of the river and I fell in.

Then we did it again, but this time I said, let's make the chopper back in so we're not turning around, wasting a lot of time. It backs in, Chris gets in, John gets in, I go, that's fine, it backed in, came back. The chopper, for some reason, started rising before it should have, and the runners were under the cable.

So there's two walk cable, you put your arms as you're walking. It lifted the cable so we were all of a sudden hanging below the chopper, above the water. And I said, John, let's go.

let's drop drop in the water and we do is that goes gonna fall on top of us so we went under the water what they do sometimes but in my experience at another movie too they have like in a river or something they have a like two outboards going with a rope across they go at the speed of the river so if you you grab out of the rope and you're okay so that's what happened downstream we came up so we came up grabbed the rope and as we're up i see the the co-pilot of the chopper stepping down

and lifting the cable over the runner because they realized what they had done. And then they got lifted and they flew away. And that's what we said, all right, that's it, we've done. We've got that shot. We got it. That's a wrap.

In those days, they had six cameras shooting and that was it. Isn't it phenomenally dangerous? I mean, filmmaking must have changed quite a lot since then in terms of what the actors can and can't do. I don't know. I don't know who does what with stunts and stuff. Some actors I hear like to do, I don't know, it depends. So it's tough to think about food when you're in that situation. Yeah. So you'll take a bit of Cobra. Yeah, you'll have some Cobra.

Normally now would be dream side dish, but maybe your dream side dish is that we've already kind of added the duck brains and the ants and the crickets to the Wagyu Wellington. Yeah. So are those the sides? Yeah, those are okay. But what about fries? Are you a man who enjoys fries, Bob? Sometimes, but maybe it should be something a little more exotic.

It'd be good to get something exotic in this meal. Potato fries, you know, even sweet potato fries. Oh, yeah. They're good. Are they the more exotic option, do you think? Yeah. Well, in some ways. Different. You know, for a raging bull, when you put the weight on and...

What did you eat for that? Because I know that you ate brown rice and vegetables when you were getting in shape, but I don't know what you ate for the end of it. In those days, I didn't even know what brown rice was. Yeah? No, of course not. But no, I just ate light, didn't eat, you know, stayed light. But when I was gaining the weight, I ate pancakes in the morning. I had to eat in the morning three full meals, which was hard to do. And then...

digest the food to eat lunch and then dinner. And then I thought, well, I'm doing this food binge to, you know, it's kind of fun for the first 10, 12, 15 pounds and it's,

I was gonna go to France to have great meals, which I did. And that was good. The food in France is great at that time, but it was a little rich. So you couldn't eat as much as you thought you could. I should have probably gone to Italy. So I ate all the time, but it was really, really, I gave myself a time limit.

like two months or a month and a half before we, where I gained about 15 pounds to do an interim shot where he's out of shape, overweight, seen in Florida that we shot in LA. Then we waited another two months or something. I gained more weight to get, or a little more than two months, I forget.

I think it was about four or five maximum, or whatever I could gain by that point would be it. So I gained 60 pounds. Wow. From, I was 152, I went to...

to 12. Is that 60? Now you're asking. We're not mathematicians. Yes. That sounds right. When you'd done that, how long did it take you to get rid of that 60 pounds? It always take, you know, the first 40 pounds, you go right back to your old eating habit to be careful not to eat too slowly and eat

You let yourself down easily. But then, of course, the last 15 pounds were the hardest to lose. And then I had a doctor watching, you know, my cholesterol and all that stuff. And did you have anything on the pancakes when you were eating all those pancakes? What did you put on the pancakes? Or was it just as they were? You know, sausage. Yes. Even some...

What do you get? Sour cream or whipped cream? Oh, yeah. Syrup. Yeah, I loaded it up. And you had a lot of people telling you not to do it. Is that right? No, nobody was saying, don't do it. That's what the deal was. We were going to do it. I was going to do it. But everybody's hoping it'll work. Yeah. There's people letting him hang out at the bottom of a helicopter. Sure. Don't put sausage on your pancakes. Don't combine the two, I'd say.

Your dream drink? I like good wine. Red, white, martini from time to time. We can definitely do, we'll do your martinis. Do you like that to start a meal or do you like to have it during? Beginning and then that's... Vodka martini, gin martini? Gin. Gin. That's your preference. Dry? Dry, cucumber, that's it. No vermouth. No vermouth at all? No. Not even the suggestion of vermouth? No.

Straight gin. I respect it so much. Just one and then move on. One thing actors always get asked about and debate about is how best to play drunk. And there's loads of different answers to it. I think a lot of people would look to you for the definitive answer, Bob. How would you say is the best way to go about it? Well, I think it makes more sense to not be actually drunk.

You could do that too, but it's probably better not to. So because there are other things that you have to be aware of and do. That's what I would say. Don't actually get drunk is the top tip. Yeah. I guess with multiple takes as well, if you're steadily getting drunk. That's another thing. Yeah. You can't replicate it.

Well, that's another thing too. But there are some actors who have a sniff of it first. They don't drink it, but they'll sniff it. Well, that's interesting. That's okay. Or some people say the key is to try and act as sober as possible because that's what a drunk person's doing. Yeah. That could work. No,

not going to give away your secrets. Tell us how to, how to act drunk. Is the, is the secret mainly just do it well, just act well. Well that, yeah, to, to do it well, whatever your, whatever your technique is. Do you ever find that on films now that maybe people, uh, who are in scenes with you and whatever, I look into you a lot and,

Are you a bit conscious of that sometimes, that people are trying to learn from you as well as acting alongside you, or is that not really the case? No, I don't. I mean, I'm not aware of that. People must ask you for advice a lot, though, like newer actors. Not too much. I don't mind giving advice, but not too much. New comedians always ask us. Oh, they ask you for advice. Yeah, like where's the best hotel to go for a piss? Yeah. Stuff like that.

We just tell them to stay off our patch and tell them to not do it because we're the rulers of the roost, really. We're the rulers of the roost. You guys. Yeah. You might not know that because you're not plugged into the UK comedy scene, Bob, but we're the rulers of the roost. Although you have, and actually I can't believe we've not mentioned this, King of Comedy is one of my favourite films. Same. I think it's incredible.

And it's one of the few times where someone does a comedy monologue in a film and it's actually funny and works, which is so rare. As a comedian, we watch a lot of like films and TV shows where people might be playing a comedian in a comedy club or doing a monologue. And you're kind of like, yeah, this wouldn't really work in the room or this wouldn't land anywhere.

Yours really genuinely does, and the whole film hinges on it as well. I don't know, what was the secret to that? Because, like, it's such a hard thing to do. No, the person who wrote the script was a film critic, a very well-known film critic for Newsweek named Paul Zimmerman. He passed away years ago.

And he gave me and Marty Scorsese the script. And I thought it was great. And the monologue is great. And in fact, when we shot the monologue, we did it once. And I said, Marty, I think we got to do it again because it's not, I don't have it right. We got to do it again.

So we did. We shot it again, as I remember. But I thought it was a terrific script. Yeah. And he, you know, Paul wrote it. I've seen outtakes of it where a lot of it, some improvised moments are making you laugh a lot when Scorsese's mum is shouting down to you. You're in the basement and she's playing your mum. Yeah. I said to Molly, what about your mother playing? And she's yelling down to me. And he's got all these sort of cutouts of...

famous people and and I took Marty to a couple of I got to know some of the these autograph seekers and I'd say these guys in years to come will become the paparazzi of the future for the for the tabloids and some of them did or the writers and

But they were nice kids. And one kid took me down into a cellar and it was all, it wasn't what we had was the cutouts and stuff, but the idea of it made sense. And so Marty's mother was great. So is that, do you do quite a lot of research before you take on a role, like meeting people who are similar to the character? Try to, try to. And I took Marty to meet some of the kids. I'd drag them along.

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Well, we arrive at your dream dessert. Before we make recommendations to you, do you have much of a sweet tooth? Do you like desserts? I do, but lately I don't have dessert. Sometimes, but after the meal, that's enough. Well, we could always bring you some cheese instead of the dessert. Cheese? Okay. Woo!

well, it would be nice to have a sweet dessert, you know. James is obsessed with desserts and I'm more of a, I'm more of a cheese board guy. I like cheese too. I had cheese last night. What cheese did you have last night? Oh, I forget, you know, camembert, the usual cheese plate. Yeah. Yeah. But that's, that's the thing is that it's not very memorable, like cheeses and stuff, but where there's a good dessert, a nice ice cream or like, I remembered that cricket ice cream earlier, for example, you know, not that we're going to feed you more crickets. Yeah. You know, there's a limit. Yeah.

But some restaurants are known for their great desserts. Sometimes what I do with friends is if we're at a restaurant, we ask them just to pick out the three best of the lettuce. We'll share it. That's good.

Well, that's nice. Are you good at sharing? Yeah. I usually eat off other people's plates because I don't want to have too much, so I nibble here, I nibble there. And plus, you save one full meal that you have to buy. So it's very, you know, it's also economical. So you'll go with friends, won't order anything, and they'll be like, I know what he's planning. My kids are complaining to me that I take from their plate. Ha, ha, ha.

Will you ask or will you just reach across and go for it? At this point, I just do it. I might have to ask sometimes. It would be polite because the kids might be annoyed with me. That's a power play, man. We could do that for your dream meal. We could invite your kids to dessert. They all have a different dessert and you can pick off all their plates. Could do that. But now you're going to have to choose three desserts for Bob's kids.

Yes. Well, got to have some ice cream in there. Yeah. What flavors though? I like pistachio. There are some, I'm forgetting what place I've been to that had great ice cream. Whatever the flavors were, I can't even remember, but they were terrific. And sometimes you get, obviously, cow's milk ice cream, but also like they do goat's milk ice cream, sheep's milk ice cream. You can milk anything with nipples. Right. He always says that. I know.

That's a shtick. He's the nipple guy. So which nipple are you going to pick for Bob? Let's get down to this. Don't meet the parents. Yeah, I know. I know.

I'm doing Meet the Parents. Huge film for me. Huge film for me growing up. Also, that was one of my first introductions to you because I was a certain age. I hadn't seen... I'm 40. Okay. So, like, when Meet the Parents came out, I was probably a teenager. I was like, this guy is one of the funniest guys ever. And I was saying to my dad, like, look at this. He went, that guy ripped my head off. LAUGHTER

That guy, don't be laughing at that guy. He's a tough guy. And I was like, I don't know what you're talking about. This is a really funny man. And then I watched all the other films. I was like, oh yeah, I see what my dad was talking about now. You've played a variety of characters over the years. But yeah, I was first introduced to you as just like,

straight up comedian but that was like the start of you doing a lot of comedic roles in a row what do you mean? doing comedy or oh no for like meet the parents meet the parents yeah I did I did analyse this analyse that

Meet the Parents, I think we did between Analyze This and that. When I watched Analyze This for the first time, it was probably one of the saddest circumstances I've ever watched a film. I turned up at a kid's birthday party and no one else had showed up. Oh, boy. And it was just me and this other kid. Really? Was it your birthday party? It wasn't my birthday party. It was a different kid. And we sat there and just watched Analyze This while eating cubed up watermelon. Sorry.

How old was the kid? How old were you? Teenagers. We were in school, like, 14, 15. He had no one else came to his birthday but you. No one showed up. Imagine if it's your birthday and no one shows up apart from this guy. Just me. It's sad. It is sad. Very sad. Yeah. Me asking them, you know, stupider questions than this. Imagine, like, I'm 40 now and I'm saying this kind of stuff. Imagine what my conversation was like when I was a teenager. I don't want to imagine. LAUGHTER

So, yeah, I think some ice cream. Yeah. Maybe a lemon tart. Yeah, that's okay. No? No, I don't dislike a lemon tart. It depends, again, if it's done a certain way or a special way. Mm-hmm.

that it's known for. The restaurant is known for this lemon tart. Okay. River Cafe lemon tart? The River Cafe. Okay. Fantastic. I've not been to the River Cafe. I don't think I've ever been. I might have. Yeah. Here. Yeah, it's in Hammersmith. It's right by the river. It's useful. I wanted to go. I have not been there. I don't think. Maybe I was, but I don't think so.

Very, very nice. So we've got some pistachio ice cream. Yeah, pistachio ice cream, lemon tart from the River Cafe, and then maybe the cheese board. Maybe the cheese board. So you can get your way as well. Yeah. Yeah. Feeling good about that? Mm-hmm. This is a good meal. And I think you should order like this in all restaurants from now on, Bob. Just let them say things to you and then you go.

Yeah, it's easier, though, in a restaurant that is well known and well known for food, it's food, whatever specialties they have. What I asked the waiter is, what's what is everybody like you? What's the best thing that you would consider?

And I start with that. Well, I'm going to read your menu back to you now and see how you feel about it. You would like... It's ended up as quite a mad menu, I think. No, it's good. Still water. You would like some bread. Starter, you would like the miso black cod from Nobu. Main course, the Wagyu Wellington. Side dish, duck brains, crickets and ants. Duck brains in the original duck skull. In the original duck skull. Yes.

Drink a gin martini dry, no vermouth with cucumber. And some nice wine as well. And some nice wine. We'll throw some nice wine in there. Dessert, pistachio ice cream, River Cafe lemon tart, and a cheese board. That's a good one.

Sounds good. You feeling good about that? Yep. I feel pretty good about that. And like, you know, we made a lot of those suggestions and I think we did well. I think we did really well. Thank you so much for coming to the Dream Restaurant, Bob. You've been fantastic. Thank you. You guys have been good too. Thank you. Thank God. There we go. Well, we did it.

What a nice man. A lovely man. He let us pick for him. He let us get away with a lot of shit, man. I think some of the fans of Dan Aykroyd's episode will appreciate elements of that episode. Yes, I think so. But also, what an honour to hear some of those stories about films that I absolutely love. I'm really glad you had some film questions in the back park, man, because, you know...

Otherwise, I asked him where in New York he knows to go for a wee if he needs a wee. That was appalling. No, you've got to take those big swings sometimes when you're a broadcaster because that's where you get the exclusives, right? I asked him about being gassy for a scene. He talked about having a gurgly tummy. Oh,

Yeah, yeah. During Goodfellas. Yeah, yeah. The Gurgly Tubby was fine. Yeah, yeah. But then how do we know? You know, you've got to ask the questions to get the gold, right? Yeah, yeah. I mean, personally, I think I went a bit too far down the Meet the Parents corridor. Had to reverse out of that. Everyone heard it. But, you know, look, yeah,

Yeah, full disclosure for the listeners. Was that a quote from Meet the Parents that you tried with them? Yeah. Ben Stiller says you can milk anything with nipples. Right, okay. Do you think he realised then what you were doing? He knows what it is because his response to that in the film, and it's what I was hoping for, is, I have nipples, Greg, can you milk me? Yeah, so you were hoping for that. Yeah. So we, I mean, I still don't know how it happened, how we got Robert De Niro. Yes. But your plan for the episode with Robert De Niro was to re-enact a bit of Meet the Parents with him.

Well, it would have been brilliant. And I would have been on cloud nine if it had happened. I wouldn't have known what had gone. And I would have thought he'd called you Greg by accident. Yes. Well, as it was, it was the only point in the podcast I thought he might go now. He was looking around the room for the exits. Yeah. Going, this guy's quoting Meet the Parents at me. His PR passed him a small bit of paper. He read it. And then he said, cheese and pickle sandwich. Cheese and pickle sandwich, please. Goodbye. Get out of my fucking hotel. No, I thought he was...

We got some amazing stories from him. The deer hunter stories. Come on. Raging bull. Look like King of comedy, all that amazing to hear it all week on the off the menu. WhatsApp group.

Ed Benito and I have been just going, has Robert De Niro cancelled yet? Yeah. Because surely... Surely someone's worked out what this is. Surely it's not going to happen. Yeah. So, obviously, now we're just very giddy. Yes. Sitting in a hotel, can't believe that it actually happened. Yeah. And I guess waiting for the PR to come back in and go... Delete that. Delete it. You can't use that. I can't believe you asked him where he goes for a wee in New York. Pfft.

He didn't say cheese and pickle sandwich. He didn't say it. I mean, couldn't really. We were picking them for him. It would have been very cruel of us to just pick a cheese and pickle sandwich for him. Yeah. And then go, there you go, you can have it. See you later. It's good. And then kick him out or kick ourselves out, I guess. I don't know.

I'm knackered. It's been a tiring day. We've been on edge. Um, I think I'm going to go home and unwind and watch zero day on Netflix, which is out now. Yes. I'm not going to, because I've literally watched the full series already. I wasn't able to watch anything on the lead up to this. You're kidding me, but it is, it is a fantastic show. It's very exciting. Yeah. An exciting show starring Robert De Niro, who has been on the off menu podcast star of the off menu podcast, Robert De Niro, Robert De Niro. Um,

Just to list some past guests. Huge Davis. Wave.

maybe just leave the list there this is the podcast that's how huge davis and robert and that is no shade to you i have no problem doing that to huge he came on and told an awful sex story about me and ruined my life for a good month so yeah well we've uh we've got a meal booked now because uh ed very wisely said look this obviously isn't going to happen we're gonna get to the hotel and be told it's cancelled so i'll book us a nice meal and we'll all do that

It was actually Ben's idea to have a nice meal afterwards. As if. And so, it's my idea. I booked it. I booked it. Your suggestion. It's in keeping with Benito's dietary requirements. Oh, yeah? It's good. It's veggie? Yeah. Oh, no. No.

No, good. That's great to hear. Well, that's good. Yeah. So we're going to go now for a meal and probably just keep laughing about this every now and again. Yeah. Remembering bits of it. I think the moment you should listen back to, maybe we can get a clip of it and zoom in on our faces, is when at starter he said, I just like good food. Yeah. And then from that point, you were the one brave enough to do it, was to say, just to let you know, the upcoming format is...

I had no choice. Cause otherwise he'd think we're just annoying him. Yeah. Cause otherwise it's just like, every time we brought it up, it would be like, you guys fuck off. I've told you, I've told you.

I told you it would just be whatever. I just like good food and whatever they bring. So don't... Why do you keep saying courses to me? I had to say it to him. We're locked into this format. We are going to have to ask you every time. We can't fully help this. We have to go down this route. But how about... Yeah. We do what you like, which is bring food and say it's good and then you'll have it. And then...

That's how we got Robert De Niro 12 Duck Brains and Crickets and Ants on his dream menu. Yeah, we should plug stuff because this will probably have loads of listeners. Probably not at this point. No, they've turned off from the outro. They've turned off now. It's just me and you. They've tuned in to hear Bob. Yeah, yeah. I called him Bob. You did call him Bob. Yeah. Okay.

I couldn't believe it. Then you joined in. I had to. Yeah. Otherwise, I seem like I'm standing on ceremony while you're all pally with him. But yeah, we called him Bob. We met Robert De Niro today. Yes. And we called him Bob all the time. Yeah, yeah, yeah. And we talked to him about pissing and shitting like we do with everyone. Ha!

We didn't go shitting, did we? Yeah, I said a plate looked like it was haunted by the ghost of diarrhea. Yes, you did say that, actually. That's what I said to Robert De Niro. He wasn't quite sure what to make of that, I don't think. No, he wasn't sure. I was, I loved it. Yeah, I knew you would like it. I backed you on it. And do you know what? The PR team liked it. Oh, yeah. They were laughing over there in the corner, the PR team at the ghost of diarrhea. Once the show got going, it was very clear as to how this happened. If you were wondering...

who's laughing in the room. Yeah. It is. The PR. Yeah. The PR team. It's like the big breakfast. It was like the big breakfast. And we're in a hotel. We could have done it on a bed. Yeah. I mean, basically, but it will have to end up. You told me about your juice company. What was that all about? Holy, holy hell. You just remembered that as well? Oh yeah. I forgot. I told him about juice almighty. He loved that. He liked the, he liked the name. Yeah, he did. Um, he said, would that make you pick it up off the shelf? And he said, no, no.

Yeah. Depends on how good the juice is. Yeah. Which is like, that's his thing, I guess. He has to be told it's good. Yeah, yeah, yeah. It would be brilliant, but like I said, the guy's gone quiet on me. Yeah. Don't come across very well to like food people. Well, you came across well to Robert De Niro, who was just on the podcast.

who did our podcast Robert De Niro just did the podcast shout out to Huge Davis shout out to Huge Davis thank you for coming on Huge in the past we appreciate when you came on thank you very much for listening we'll be back next week somehow it's not the last one in the series it's not the last one in the series we'll carry this on for a while yeah and hello Bob if you're listening back to us hello thanks for coming on cheers Bob and thanks to Huge yeah thank you thanks so much to you for listening goodbye goodbye