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    Podcast Summary

    • Services and platforms catering to different needs and preferencesTelehealth providers like PlushCare offer weight loss solutions, Blue Nile sells lab-grown diamonds at discounted prices, Mint Mobile offers affordable wireless plans, and Off Menu podcast entertains with celebrity interviews

      There are solutions available for those struggling with weight loss. PlushCare, a telehealth provider, offers doctors who can help prescribe FDA-approved weight loss medications and accept most insurance plans. For those looking to make a purchase, Blue Nile offers beautiful lab-grown diamonds at discounted prices with promo code "listen." Mint Mobile, on the other hand, offers affordable wireless plans, cutting their price from $30 to $15 a month. Meanwhile, the Off Menu podcast offers entertaining interviews with guests where they discuss their dream meal. This week's guest is Simon Amstel, a comedian, writer, and film director. These are just a few examples of how different services and platforms cater to various needs and preferences.

    • Discussing Secret Ingredient 'Cress'Despite personal dislikes, secret ingredients can add unexpected flavors and challenges to a dish.

      During a podcast discussion about running a dream restaurant and selecting secret ingredients, the guest, Simon Amstel, mentioned the ingredient "cress." The hosts, James Acaster and Ed Gamble, expressed their dislike for cress, finding it pointless, visually unappealing, and lacking in taste or texture. They joked about the potential nickname "Egg and Cress" for the duo and discussed the upcoming tour of Ed Gamble. Despite the lively banter, the main focus remained on their disdain for the ingredient cress. This ingredient was chosen as a secret ingredient due to their previous conversation about it during a past episode.

    • Two friends discuss their love for making kombucha at home and their distinct approachesFriends James and Simon share their experiences making kombucha, with James experimenting with flavors and Simon keeping it pure, inspiring listeners to explore their own kombucha journeys

      The speakers, James and Simon, shared a common interest in making kombucha at home. During their conversation, James had an explosive experience with an over-fermented bottle, which he described as intense and enjoyable. Simon, on the other hand, kept his kombucha production simple, preferring to keep it pure without adding any flavors. They also shared stories about their mothers' unique flavor combinations, with James' mom using orange and cardamom, and Simon's mom being quite particular about the ingredients. The speakers' friendly banter revealed their long-standing friendship and their shared passion for food and drink. They decided to turn their private conversations into a podcast, believing that others would enjoy listening to their discussions as much as they did. The conversation showcased the speakers' enthusiasm for kombucha and their unique experiences with it.

    • Personal preferences and the comfort of knowing options are availableUnderstanding personal preferences and having options that cater to them can enhance our overall experience and satisfaction.

      People have different preferences and expectations when it comes to consuming content, even if it's something as seemingly mundane as watching non-explicit content on a platform like Pornhub. Simon and Ed discussed the idea of curiosity and the comfort of knowing that certain things are available to us, even if we don't necessarily need or use them at that moment. This concept was extended to their upcoming tour, where they expressed excitement about performing live again and the importance of having a filtered tap for water, which they both value for their health. The conversation also touched on the topic of labels and preferences, with Simon admitting to sometimes making choices based on labels, even if it doesn't necessarily impact the taste or quality of the product. Overall, the conversation highlighted the importance of personal preferences and the value of having options that cater to those preferences.

    • Appreciating the moments and living authenticallyEmbrace life's preciousness, be true to oneself, and appreciate simple joys. Strive to live fully and authentically, without holding back.

      Life is precious and we should make the most of every moment, even the seemingly mundane ones. During a conversation about water courses and small talk, the speakers touched upon the idea that we should be aware of our own mortality and strive to live our lives to the fullest. They discussed the desire to feel "used up" or "done" by the end of life, having given everything we could. The speakers also discussed the importance of authenticity and being true to oneself, without holding back out of embarrassment or shame. The conversation also touched upon the idea that we should appreciate the simple things in life, like good food and meaningful conversations, and not take them for granted. Overall, the conversation emphasized the importance of living a meaningful and authentic life, and making the most of every moment.

    • Finding Balance: Giving Without OverextendingMindfully balance giving and self-care to avoid overextending and maintain healthy relationships.

      Finding the right balance in life between giving and not overextending oneself can be a challenge. The hosts discussed their desire to give all they can but not overdo it. They used the example of food, specifically ordering too much or taking it home. The hosts also touched upon the importance of self-responsibility and self-care in relationships. Another example given was a person's hypothetical obsession with ice cream leading to health issues and ultimately a breakup. The key message is to find balance and be mindful of one's actions and their impact on one's life and relationships.

    • Using psychedelics in a ritualistic and ceremonial wayApproach psychedelics with caution, respect, and intention for potential mental and emotional benefits, but be aware of their illegality and potential risks.

      Psychedelic substances, like magic mushrooms and Ayahuasca, are often used in a ritualistic and ceremonial way, with careful consideration given to the setting, mindset, and timing. These substances are considered medicines and are not meant to be taken casually or in large quantities. Different psychedelics can be used to address various mental and emotional issues, such as anxiety, depression, and self-hatred. Ayahuasca, in particular, is known for its profound and life-changing effects. However, these substances should be approached with caution and respect, as they are powerful and illegal in many places. The speaker also shared fond memories of a communal eating experience at a restaurant called Mana, where they enjoyed sharing nachos.

    • Nachos: Sharing or Hoarding?People have varying preferences when it comes to sharing or hoarding nachos. While some prioritize communal enjoyment, others go for the best-loaded nachos for themselves. Proper layering and cooking techniques are essential to create a satisfying nacho experience.

      During the discussion about nachos, it became clear that people have different preferences when it comes to sharing or hoarding the best ones. Some prioritize communal enjoyment, while others go for the best-loaded nachos for themselves. The conversation also touched on the emotional impact of documentaries like Carnage, which aims to change people's perspectives on meat consumption. The group shared their thoughts on the challenges of ordering nachos due to inconsistent portion sizes and the issue of dry crisps at the bottom. The group reminisced about a restaurant called Manor that made excellent nachos, but unfortunately, it is no longer in operation. The conversation highlighted the importance of proper layering and cooking techniques to create a satisfying nacho experience.

    • Unexpected moments bring joy and amusementUnexpected experiences, like the best nachos, can create memorable moments and bring joy. Telehealth services from PlushCare can aid weight loss efforts, and Celebrations Passport from 1800flowers.com offers free shipping and rewards for gift-givers. Favorite dining spots include Cafe Gratitude, and dream meals consist of pasta and special ingredients.

      The best moments in life often come from unexpected sources. The speakers fondly reminisced about the best nachos they had ever had, which were surprisingly limp and unappetizing in appearance. This shared experience brought them joy and amusement, highlighting that sometimes, the most memorable experiences don't conform to our expectations. Additionally, the conversation touched on various topics, including weight loss, gift giving, and food preferences. PlushCare was mentioned as a solution for those struggling to lose weight through diet and exercise, offering telehealth services and FDA-approved medications. Celebrations Passport from 1800flowers.com was presented as an excellent resource for gift-givers, offering free shipping and rewards. The group also discussed their preferred dining options, with some suggesting a trip to Bristol, Cafe Kino, or Cafe Gratitude for a meal. A celebrity sighting at Cafe Gratitude in LA added to the excitement. Lastly, the speakers shared their dream meals, with one suggesting a pasta dish made with Amstel pasta, aubergine, spinach, pine nuts, walnuts, and pesto. Throughout the conversation, there were also mentions of Mother's Day and promotions from Blue Nile and 1800flowers.com, emphasizing the importance of expressing love and appreciation to the extraordinary women in our lives.

    • Cooking Fusilli Pasta with Pesto, Nuts, and SpinachBalance cooking times for pasta, spinach, and nuts. Combine pesto, nuts, spinach, and cooked pasta in a pan. Serve with grilled aubergine and olive oil.

      Making Fusilli pasta with pesto, walnuts, pine nuts, and spinach involves several steps. While the pasta cooks, toast nuts in a pan and add spinach to the boiling water. Once the pasta is done, drain it along with the spinach and combine it with the pesto, nuts, and spinach in a pan. Grilled aubergine can be prepared beforehand by chopping and baking it. The finished dish is served in a bowl. Remember, the key is to balance the cooking times and ensure all ingredients are ready at once. This delicious and comforting meal is perfect for those seeking a tasty and satisfying pasta dish. Don't forget to add a drizzle of olive oil and a generous amount of black pepper at the end. Enjoy!

    • Cafe Gratitude: More Than Just Ordering FoodCafe Gratitude promotes mindfulness, community, and positive affirmations through interactive dining experiences and creative menu items.

      The Cafe Gratitude experience goes beyond just ordering food; it's an interactive and communal event where customers affirm their order and are affirmed in return. The restaurant encourages customers to express positive affirmations, fostering a sense of community and mindfulness. The menu, with its creative and inspiring dish names, adds to the overall experience. The conversation between the speakers also touched upon the topic of being present and grateful, and the potential drawbacks of excessive phone usage. The side dish discussion highlighted the fullness from the comfort pasta, and the importance of complementary dishes in enhancing the overall dining experience. Overall, the conversation emphasized the significance of mindfulness, community, and the power of positive affirmations in everyday life.

    • Simon's unique olive oil setup and preferenceSimon appreciates the specificity of high-quality olive oil and uses a unique setup to enjoy it at home.

      Simon enjoys using a special olive oil setup at home, which involves decanting the oil from a large tin into a jug with a bung (stopper) and pouring it out using a corded nozzle or spout. He prefers extra virgin olive oil, ideally organic, and finds it intriguing that this specificity is now common in the market. The conversation also touched on Simon's dislike for swimming and how it might be connected to an incident from his childhood. The discussion ended with Simon sharing an anecdote about his aversion to swimming pools, which dates back to his teenage years and his self-consciousness about his body development compared to his friends.

    • Using olive oil for ear cleaning: Tips and tricksUse olive oil for ear cleaning with caution, avoid near condoms, and remember it's not a substitute for medical treatment. Try kombucha as an alternative drink.

      Using olive oil to clean your ears can be a relaxing experience. However, it's important to use the right tools and techniques to avoid making a mess. Also, don't use olive oil near condoms as it can make them ineffective. Instead, use water-based lubricants. While discussing tips, we learned about using olive oil for ear cleaning, winning awards, and even a condom tip. The conversation also touched upon various other topics including pasta, healing, and even sex. It's important to remember that using olive oil for ear cleaning is not a substitute for medical treatment and should only be done occasionally. Additionally, it's essential to respect each other's boundaries and say no when necessary. If we're talking about alternative drinks to water, kombucha is a great option. Overall, the conversation was filled with a mix of entertaining and practical tips.

    • Culture and personal experiences shape substance useUnderstanding personal backgrounds and cultural influences can help individuals make informed decisions about substance use and challenge societal norms.

      Culture and personal experiences significantly influence individual perspectives and choices, particularly regarding substances like alcohol and psychedelics. The speaker shares his experience of growing up in a culture where alcohol is prevalent and how he questioned societal norms after realizing he identified as gay. He also discusses his experimentation with sobriety and the creation of a "boilerfaker" cocktail, which is alcohol-free beer with a shot of whiskey. The speaker also touches upon the role of psychedelics in his life and how they have helped him challenge societal norms. Ultimately, the conversation highlights the importance of self-exploration and the impact of cultural influences on personal decisions.

    • People's preferences and dietary choices impact their perception of dessertsBe open-minded and willing to try new desserts, even if they don't align with your usual preferences or dietary restrictions. You might be pleasantly surprised.

      People's preferences and dietary choices can influence their perception of certain foods, even when those foods share similarities. For instance, some people might be hesitant about trying courgette cake but happily consume carrot cake. This phenomenon was discussed during a conversation about desserts, where one person shared their experience of trying and enjoying a courgette chocolate cake made by their boyfriend. Another person mentioned how they were initially skeptical about trying vegan cakes during a baking competition but ended up being pleasantly surprised by their moistness and deliciousness. The conversation also touched on the availability and popularity of vegan alternatives to traditional baked goods, such as vegan donuts and vegan versions of popular dessert chains. Ultimately, the conversation underscored the importance of being open-minded and willing to try new things, even if they deviate from the norm.

    • Cravings for comfort foods rooted in childhood experiencesCravings for comfort foods stem from feelings of safety and comfort experienced during childhood, particularly during breastfeeding. Find a balance and avoid excessive consumption for better health outcomes.

      Our cravings for comfort foods may stem from the feeling of safety and comfort we experienced during our early childhood, specifically during breastfeeding. This sensation of being taken care of and nothing else mattering is what we seek when indulging in these foods. However, it's essential to find a balance and not overindulge, as excessive consumption can lead to negative consequences. Additionally, experiences of intense pleasure, such as stand-up comedy performances or intimate moments, can also trigger similar cravings. The key is to be present and appreciative of these experiences, rather than mindlessly seeking them out repeatedly. Ultimately, it's important to recognize the root causes of our cravings and find healthier ways to recreate the feelings of comfort and safety in our adult lives.

    • Unexpectedly delightful conversation with a unique guestDespite differences in food preferences, a meaningful conversation can challenge us to appreciate simplicity and joy in life.

      The podcast hosts had an unexpectedly enjoyable conversation with their guest, Simon, despite his menu choices that they would typically criticize. They found themselves questioning their own lives and habits, and even tried making his suggested dishes themselves. The technical difficulties during the recording added to the experience, making it a memorable and enlightening conversation. Simon was a gracious and patient guest, and the hosts appreciated his unique perspective and the accessibility of his dream meal. Overall, the conversation challenged the hosts to look inward and appreciate the simplicity and joy in food and life.

    • Promoting Comedy Tours, Jokes, and ProductsThey discussed comedy tours, shared jokes, and promoted various products like Whole Foods, Quince, Stamps.com, and Rob Orton's daily podcast.

      The podcast discussion revolved around various comedy tours, jokes, and catchphrases. Lou Sanders promoted her podcast "Cuddle Club," and mentioned comedians Simon Amstell and Ed Gamble who are currently on tour. James shared his famous catchphrase "Betty, cheddi, and ready for Betty" from his podcast "Roasty Toasty." They also discussed the importance of efficient intros and outros in podcasting. Additionally, they promoted various products and services, including Whole Foods Market for Mother's Day shopping and Quince for affordable high-end essentials. Stamps.com was suggested as a no-brainer solution for mailing needs, and Rob Orton's daily podcast was mentioned for those interested in daily poems or stories. Overall, the conversation showcased the lighthearted and promotional nature of podcasting, with comedic elements and product recommendations.

    Recent Episodes from Off Menu with Ed Gamble and James Acaster

    Ep 252: Jason Mantzoukas

    Ep 252: Jason Mantzoukas

    ‘How Did This Get Made?’ podcaster and ‘Brooklyn Nine-Nine’ star Jason Mantzoukas finishes up series 11. And half of his meal is lurking in the shadows…


    Listen to Jason’s podcast ‘How Did This Get Made?’ wherever you listen to podcasts.


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 251: Helen Skelton

    Ep 251: Helen Skelton

    TV presenter, author and Strictly contestant Helen Skelton takes on her next challenge: ordering her Off Menu menu in the Dream Restaurant.


    Helen Skelton’s book ‘In My Stride’ is out now published by Headline. Buy it here.

    Follow Helen on Twitter and Instagram @helenskelton


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 250: Patti Harrison

    Ep 250: Patti Harrison

    US stand-up and ‘I Think You Should Leave’ star Patti Harrison is this week’s dream dinner guest. She arrived so early her table wasn’t ready yet.


    Trigger warning: this episode contains talk of eating disorders.


    Patti Harrison is bringing her show ‘My Huge Tits Huge Because They Are Infected NOT FAKE’ to London’s Soho Theatre at the end of May and the Edinburgh Fringe in August.

    Follow Patti on Instagram @party_harderson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 249: Rhys Nicholson

    Ep 249: Rhys Nicholson

    ‘Drag Race Down Under’ judge and ‘Taskmaster Australia’ star Rhys Nicholson is our guest diner this week. And they’ve brought along their pal Jeff Tartare.


    Rhys brings their new show ‘Huge Big Party Congratulations’ to the Edinburgh Fringe this August and then is touring the UK. For dates and tickets go to rhysnicholson.com.au

    Rhys’s book ‘Dish’ is out now. Buy it here.

    Watch Rhys’s special ‘Live at the Athenaeum’ on Netflix.

    Follow Rhys on Instagram @rhysnicholson


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 248: Huge Davies

    Ep 248: Huge Davies

    Comedian and podcaster Huge Davies brings disturbing news. Another great episode of Off Menu with Ed Gamble and The Boy.


    Listen to Huge Davies’s podcast ‘Slime Country’ with Ed Night and Sunil Patel wherever you listen to podcasts.

    Watch Huge’s special ‘The Carpark’ on YouTube for free.

    Follow Huge on Twitter and Instagram @hugedavies



    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 247: Ardal O’Hanlon (Live in Dublin)

    Ep 247: Ardal O’Hanlon (Live in Dublin)

    It’s the final b-b-b-b-bonus episode from the live tour and what better way to end than with Irish comedy god and ‘Father Ted’ star Ardal O’Hanlon. Oh, and eating a creamy dessert.


    Follow Ardal on Twitter @ardalsfolly and Instagram @ardalohanlon


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 246: Karan Gokani

    Ep 246: Karan Gokani

    Co-founder of Hoppers restaurants Karan Gokani has a table booked this week, and he’s bringing along Edward Stephenson Jamison Gamble as his dining companion.


    ‘Hoppers: The Cookbook’ is out now, published by Quadrille Publishing. Buy it here.

    Go to Hoppers restaurants in London. Visit hopperslondon.com to book a table.

    Follow Hoppers on Instagram and TikTok @hopperslondon

    Follow Karan on Instagram @karancooks


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 245: Tommy Tiernan (Live in Dublin)

    Ep 245: Tommy Tiernan (Live in Dublin)

    Irish comedy icon Tommy Tiernan joins us for night one in Dublin. And, no, this episode hasn’t been edited much.


    Tommy Tiernan is on tour now with ‘Tommedian’. For dates and tickets go to tommytiernan.ie

    Follow Tommy on Twitter @Tommedian and Instagram @officialtommedian


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Bord Gáis Energy Theatre in Dublin.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 244: Sara Barron

    Ep 244: Sara Barron

    Superb stand-up and podcaster Sara Barron has a reservation this week. And did you know her brother is a babe?


    Listen to Sara’s podcast ‘They Like to Watch’ wherever you listen to podcasts.

    Sara Barron is at the Edinburgh Fringe this August with her new show ‘Anything For You’. For tickets and info visit edfringe.com

    Follow Sara on Twitter @sarabarron and Instagram @sarabarron1000000


    Recorded and edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Ep 243: Joe Wilkinson (Live in Brighton)

    Ep 243: Joe Wilkinson (Live in Brighton)

    Despite wanting to go home, Joe Wilkinson showed up for his table at the Dream Restaurant, live in Brighton.


    Listen to Joe’s podcast Chatabix with David Earl wherever you listen to podcasts and follow Chatabix on Instagram @chatabixpodcast

    Joe’s book ‘My Autobiography’ is out now. Buy it here.

    Follow Joe on Instagram @gillinghamjoe


    Recorded by Matt Mountford-Lister for Storm Productions Group live at the Brighton Dome.

    Edited by Ben Williams for Plosive.

    Artwork by Paul Gilbey (photography and design).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Related Episodes

    Ep 69: Diane Morgan

    Ep 69: Diane Morgan

    Star of her own BBC Two sitcom ‘Mandy’ and Philomena Cunk herself Diane Morgan joins us in the dream restaurant this week. We’re thrilled, but is she?


    Diane Morgan’s sitcom ‘Mandy’ starts on BBC Two, Thursday 13th August, 9.30pm, and will be on BBC iPlayer.

    Follow Diane on Twitter: @missdianemorgan


    Recorded and edited by Ben Williams for Plosive Productions.

    Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).


    Follow Off Menu on Twitter and Instagram: @offmenuofficial.

    And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.


    Watch Ed and James's YouTube series 'Just Puddings'. Watch here.



    Hosted on Acast. See acast.com/privacy for more information.


    Weekend Release: The Toasted Tampon

    Weekend Release: The Toasted Tampon
    Things get a bit heated in today's Weekend Release, from calling each other names, to a fiery follow-up from a G&Diva who just wants to keep the contents of their bin private. William recalls his experience working on a film set, and Jordan is truly horrified at a traumatic penis story... I think it might be time to put the penis chat away after his one.

    Join Sexted Extra and laugh along to William Hanson and Jordan North helping you navigate the challenges of modern life ad free at https://plus.acast.com/s/sextedmyboss.



    Hosted on Acast. See acast.com/privacy for more information.

    121: Stuck between my boyfriend and my ex!

    121: Stuck between my boyfriend and my ex!

    Suspicious messages after a lads holiday, tough decisions when an ex comes back to town and will this guy ever stop talking about himself?!


    We're drinking Mcguigan Pinot Grigio this week.


    Rating: 6.5/10


    Thanks for listening x


    This episode is sponsored by Katie Loxton, the go-to online destination for beautifully personalised handbags, accessories, and gifts!

    Katie Loxton is offering an exclusive 15% off their new collection for Wednesdays We Drink Wine listeners with code: WWDW15


    -


    Instagram / TikTok / YouTube: @wednesdayswedrinkwine


    Email: wwdw@jampotproductions.co.uk


    -


    Credits:


    Podcast Producer & Editor: @kat.milsom


    Additional Producer: @jemimarathbone


    Videographer: @jamierg99


    Social Media: @emzchampion


    Assistant Producer: @maiaadelia.docs



    Hosted on Acast. See acast.com/privacy for more information.


    Weekend Release: Rowing Home with Jordan (And Producer Ben)

    Weekend Release: Rowing Home with Jordan (And Producer Ben)
    Look up hanger onner in the dictionary and you'll find two words - Producer Ben. As Jordan North rows from London to Burnley, William and Ben take it upon themselves to comment on the journey so far, before his final stretch today. If you want to donate to the cause, go to comicrelief.com/jordan and show your support to our best mate.

    Join Sexted Extra and laugh along to William Hanson and Jordan North helping you navigate the challenges of modern life ad free at https://plus.acast.com/s/sextedmyboss.



    Hosted on Acast. See acast.com/privacy for more information.