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    Podcast Summary

    • Discovering Convenient and Cost-Effective Solutions: PlushCare for Weight Loss and Blue Nile for DiamondsPlushCare offers affordable weight loss solutions with certified physicians and FDA-approved medications, while Blue Nile provides ethical and cost-effective lab-grown diamonds that are identical to natural diamonds.

      PlushCare offers a convenient and affordable solution for those looking to begin their weight loss journey with the help of certified physicians and FDA-approved medications. Meanwhile, Blue Nile provides an ethical and cost-effective alternative for purchasing lab-grown diamonds. Alex Horne, the guest on the Off Menu podcast, is known for his comedy genius and unconventional eating habits, making for an entertaining Christmas episode. PlushCare accepts most insurance plans and offers online consultations with board-certified physicians who can prescribe weight loss medications like Wegovy and Zepbound for eligible individuals. Blue Nile's lab-grown diamonds are independently graded and identical to natural diamonds, making them a more ethical and affordable option for consumers. In the Off Menu podcast episode featuring Alex Horne, listeners can expect an entertaining and potentially unconventional Christmas meal discussion, as Alex has a reputation for eating whatever is available to him without much thought. The secret ingredient for the episode is Alex's own beard, as he has previously eaten it on Taskmaster. Overall, these discussions offer insights into convenient and cost-effective solutions for weight loss and diamond purchasing, as well as an entertaining look into the eating habits of a beloved comedy figure.

    • The unexpected importance of personal connections in seemingly mundane situationsAuthentic connections are built through personal stories and eye contact, even in seemingly mundane situations like sitting in a hot tub with one's spouse.

      Learning from this conversation between Alex Horne and the podcast hosts is the unexpected importance of personal connections and eye contact, even in seemingly mundane situations like sitting in a hot tub with one's spouse. Alex shared that he had been embarrassed about his hot tub, but during this conversation, he revealed that he makes a lot of eye contact with his wife in the hot tub, which led to a deeper conversation about the significance of connection and communication in relationships. The conversation also touched upon the unexpected need to stock up on chlorine during lockdown, which served as a lighthearted moment in the conversation. Overall, the conversation highlighted the importance of authentic connections and the power of sharing personal stories to build deeper relationships.

    • Personalized Dining vs Drive-ThroughCreating a personalized dining experience based on individual preferences can enhance the overall dining experience, while empathy and consideration towards others are essential in unexpected situations.

      In this conversation, the speakers discuss the concept of a restaurant where the menu appears based on what you want, creating a personalized dining experience. This idea is compared to a drive-through, where the customer orders and receives exactly what they asked for. The speakers also share various anecdotes about food and unexpected situations, highlighting the importance of empathy and consideration towards others. Furthermore, they express their preference for having someone else make food decisions, particularly when it comes to dining at Taskmaster. The conversation also touches upon the idea of having simple tastes and preferences, focusing more on the appearance of food rather than its taste.

    • Exploring food preferences and experiencesPeople have unique ways of making decisions about food and other aspects of life. Some take their time, while others are more decisive. Sharing stories and experiences can reveal interesting insights and highlight the importance of respecting individual differences.

      People have unique preferences and experiences when it comes to food and other areas of life. During a conversation, it was revealed that some individuals spend a lot of time contemplating their choices, while others make decisions more quickly. For instance, when discussing their dream meals, one person expressed difficulty deciding, while another was more decisive. Furthermore, the group shared stories about their food memories and habits, including a producer who never eats in the same room as them. They also joked about a hypothetical task involving eating balloons. The conversation also touched on the topic of competition and shared experiences, such as living with roommates and the themes of their living spaces. It was noted that some people are more open about discussing certain topics, while others prefer to keep them private. In essence, this conversation highlights the diversity and complexity of individual experiences and preferences, as well as the importance of respecting each other's boundaries and differences.

    • A man's unique relationship with food and drinkDespite an indifferent attitude towards consumption, this man finds joy in the act of choosing words to describe his food and drink preferences, including unusual choices like raisins in sandwiches, honey sandwiches, and even a car in his mouth.

      This conversation reveals a man who has a peculiar relationship with food and drink. He doesn't seem to have strong preferences, instead, he focuses on the words and the act of choosing. He admits to having an indifferent attitude towards what he consumes, as long as he gets to pick the words that describe it. He also mentions his past experiences with various foods and drinks, such as raisins in sandwiches, honey sandwiches for his children, and even a car in his mouth. Despite his seemingly odd choices, he insists that he's not pretending or lying about his preferences. The conversation also touches upon his aversion to water and his preference for Fanta, which he compares to white bread. Overall, this conversation paints a picture of a man who finds joy in the process of choosing, rather than in the actual consumption of food and drink.

    • Chewing gum is safe to swallow despite no warningContrary to belief, swallowing chewing gum is generally harmless, and the absence of warnings doesn't indicate danger. Shaking Orangina adds to its charm, and the idea of an orange with a neck is intriguing.

      Chewing gum is safe to swallow, contrary to popular belief. The absence of explicit warnings on chewing gum packaging does not indicate that it's harmful to swallow. In fact, people have been swallowing chewing gum for decades without any significant issues. The misconception may arise from the fact that cigarettes, which come with explicit warnings, are meant to be smoked, while chewing gum is not. The artistic expression of coloring chewing gum on public structures like bridges is an interesting example of transforming something perceived as ugly into something beautiful. Regarding Orangina, the unique experience of shaking the bottle before consuming it adds to its charm. The idea of an orange having a neck and being peeled like a banana is an intriguing thought experiment. Overall, these discussions highlight the importance of challenging common misconceptions and exploring the nuances of everyday objects and experiences.

    • A philosophical debate about the existence of a neck without a head and tasks involving surprise and fearDuring a conversation, speakers engaged in a philosophical debate and discussed tasks, reminisced about past experiences, and demonstrated a playful sense of camaraderie.

      During a conversation about various topics, including fruits, bodies, and tasks, the speakers found themselves discussing the concept of heads and necks, leading to a philosophical debate about the existence of a neck without a head. The conversation then shifted to tasks, specifically those involving surprise and fear, with the speakers discussing potential tasks for a television show. They also reminisced about past tasks they had completed, such as "sweating the most" and "farting," and joked about bodily functions and rude words. Throughout the conversation, they showed a willingness to engage in lighthearted and sometimes absurd discussions, demonstrating a sense of camaraderie and playfulness.

    • Discussing the art of enjoying Mighty White bread with various toppingsParticipants shared their preferences for Mighty White bread, including toppings like butter, cheese, and shrimpy cheese spread. Traditions such as tearing the bread and using a soup spoon were also discussed.

      The discussion revolved around the preferences for having bread and butter, specifically Mighty White, medium sliced, with various options such as butter, cheese, or shrimpy cheese spread. The conversation also included the method of spreading or wiping the butter, the use of a block or tub, and the preference for tearing the bread instead of cutting it. Sheila shared some wisdom about tearing the bread, using a soup spoon, and keeping elbows off the table. The group also reminisced about childhood memories with primula shrimp-flavored cheese and the versatility of using it with American cheese. The discussion showcased the group's unique food preferences and traditions.

    • Nostalgia for Childhood Cereals and their MascotsPeople have strong attachments to childhood cereals and their mascots, with nostalgia playing a big role in their enduring appeal.

      During a conversation about favorite cereals and their mascots, it was revealed that some people, like the speaker, have strong attachments to certain cereals and their associated characters from childhood. The speaker expressed a fondness for Captain Rick and his cereal, as well as a desire to be called Rick as a child. They also discussed the appeal of riboflavin and the various cereal mascots, including Tony the Tiger and his famous catchphrase. The conversation also touched on the origins of Pop Tarts and their fun and appealing name. Overall, the conversation showcased the power of nostalgia and the enduring appeal of childhood favorites.

    • Comparing Pop-Tarts to heavier food options and reminiscing about McDonald'sThe speakers found joy in comparing food preferences and sharing memories, showcasing their sense of humor and ability to find common ground.

      During a conversation about food preferences for breakfast items, the speakers expressed their opinions on Pop-Tarts and compared them to heavier food options like haddock and a very heavy cake. The speakers also discussed their experiences with car lifts and reminisced about a bet they made in their youth about McDonald's having a drive-through by the time they turned 50. Despite the seemingly unrelated topics, the conversation showcased the speakers' sense of humor and their ability to find common ground in their shared experiences. The conversation also highlighted the speakers' fondness for McDonald's and their willingness to engage in light-hearted banter. Overall, the conversation demonstrated the importance of enjoying the simple pleasures in life and finding joy in the everyday experiences.

    • Discussing favorite crisp mascots and food memoriesThe group shared their fondness for various crisp mascots and food items, reminiscing about their memories associated with them.

      During a conversation about various topics, including Tim Henry's gold shoes, McBoat at McDonald's in Hamburg, and crisp mascots, the group reminisced about their experiences and shared their preferences. A notable moment was when one person mentioned Phil Pringle, the mascot for Pringles, and they discussed the different crisp mascots and their memories associated with them. The conversation also included references to food items like gold shoes, Taters, and crackling. The group expressed their fondness for these foods and shared their personal experiences related to them. Overall, the conversation was a fun and engaging exchange of memories and preferences.

    • Texture and Preferences: Water, Fanta, and Pork ScratchingsPeople's preferences for texture significantly impact their enjoyment of various foods and beverages, such as water, Fanta, and pork scratchings. Humor can also play a role in conversations.

      Texture plays a significant role in people's preferences, whether it's for water, Fanta, or even pork scratchings. The speaker expressed a dislike for the texture of water and a preference for the texture of Fanta, which is sugary, thick, fizzy, and warmer. They also mentioned that if water had a crispy texture or was served as ice and steam, they would enjoy it more. The conversation then shifted to pork scratchings, and the speaker shared their thoughts on the process of making them and their preference for hairless ones. They also made a joke about Brazilian pork scratchings, acknowledging that some Brazilians may be hairless. The conversation ended with a promotion for a jewelry website and an advertisement for PlushCare's weight loss services. Overall, the conversation highlights the importance of texture in people's preferences and the role of humor in conversations.

    • Unexpected gifts and cherished memoriesAppreciate the little surprises and cherish memories through unexpected gifts and simple pleasures

      The best gifts come in unexpected forms and from unexpected people. Ed shared how his wife is an excellent gift giver, not just because of the thoughtful presents she gives, but also because of the little surprises she includes throughout the year. James suggested the idea of digital picture frames as a meaningful gift, reminding us of cherished memories. The conversation then shifted to food, with Ed expressing his preference for pesto pasta with Boursin, Frankfurter, and Cheddar. While some may see this as a simple student meal, Ed enjoys it regardless of his current life stage. The discussion also touched on the importance of having fun and not taking things too seriously, whether it's cooking or gift-giving. Overall, the conversation emphasized the value of enjoying the little things in life and appreciating the people and moments that make it special.

    • Food Memories and Emotional SignificanceFood holds deep emotional value, evoking feelings of comfort, warmth, and connection through personal memories and experiences.

      Food holds a significant emotional and nostalgic value for people. The discussion revolves around various food memories and experiences shared by the speaker. For instance, there's the story of "Daddy's Special Pudding," a simple concoction of biscuits and sweets that brings comfort and reminds the speaker of his caregiver, Rachel. Similarly, there are fond memories of pesto pasta and Nudfurters from university days, and the enjoyment of Jamie Oliver's sausage rolls from service stations. These food memories are deeply personal and evoke feelings of warmth, comfort, and connection. Additionally, the conversation touches upon the speaker's association of certain foods with specific people and experiences, further emphasizing the emotional significance of food.

    • Unexpected food and tradition recommendations from Jamie OliverUnexpected topics can make for engaging and unpredictable conversations, as shown through discussions about food, traditions, and unexpected recommendations from Jamie Oliver

      During the discussion, Alex mentioned trying Jamie Oliver's sausage rolls for a side dish with pesto pasta. They also shared an unexpected recommendation from Jamie Oliver about pants, which turned out to be black and not thick as assumed. The conversation then shifted to Christmas traditions, including Bucks Fizz for breakfast and a game involving guessing the number of pineapple leaves for money. Alex revealed that they have a pineapple tattoo as a reminder of this tradition. Despite the various topics, the conversation remained light-hearted and entertaining. So, the key takeaway is that even during a discussion about food and traditions, unexpected topics can arise, making for an engaging and unpredictable conversation.

    • Pineapple Obsession: Quirky Traditions and ExperiencesDespite not liking the taste, the hosts have a deep-rooted obsession with pineapples, leading them to grow their own, play games, and incorporate it into their comedy routines.

      The hosts of the podcast have unique and quirky traditions and experiences surrounding pineapples. Despite not enjoying the taste, they have a deep-rooted obsession with the fruit, going as far as growing their own pineapples, playing pineapple-themed games, and even incorporating pineapples into their comedy routines. The hosts have shared various anecdotes about their pineapple experiences, including receiving pineapple plants as gifts, struggling to keep them alive, and even mistaking a pineapple pie for pineapple juice. These stories showcase the hosts' lighthearted and interactive nature, making for an entertaining podcast episode.

    • Speaker and Interlocutor's contrasting opinions on pineapplesDespite shared experiences, the speaker and interlocutor have differing opinions on pineapples, with the speaker disliking them and the interlocutor enjoying them. They also have competitive board game rules during the holiday season.

      Despite the shared experiences of watching a pineapple fight, playing a pineapple game, and incorporating pineapples into a TV show, the speaker and the interlocutor have differing opinions about pineapples, particularly when it comes to eating them. The speaker dislikes pineapples, while the interlocutor seems to enjoy them. This contrast is further highlighted by their shared school memories, including catchphrases and nicknames for their teachers. The conversation also reveals their competitive nature when playing board games during the holiday season, specifically Scrabble, where they have unique rules. The speaker recalls an intense game with their brother-in-law and the debate over adding new letters to existing words. Additionally, the speaker shares an intriguing yet inappropriate side dish they once enjoyed but cannot order again due to the circumstances. Overall, the conversation showcases the unique dynamics between the speaker and the interlocutor, their contrasting preferences, and the shared memories that bring them together during the holiday season.

    • Playful Discussion about Unusual Food Substitutions and Religious SymbolismSpeakers joked about replacing Communion wafers with Pringles, showcasing their humor and ability to find amusement in everyday topics, while maintaining respect for religious traditions.

      During a conversation about unusual food combinations and religious symbolism, the speakers jokingly discussed the idea of using Pringles as a replacement for the traditional wafer in the sacrament of the Eucharist, or Communion. This idea sparked a playful game where they tried to guess who was present at a past wedding, with each incorrect guess allowing the game to continue. The conversation showcased their sense of humor and their ability to find amusement in everyday topics. Despite the irreverent nature of their discussion, they made it clear that they held respect for religious traditions and did not intend any disrespect.

    • Savoring an Unusual Holiday DrinkSpeakers enjoy an unconventional drink, mule marinere juice with bread sauce and Baileys, for its unique taste and fond memories.

      Despite the unusual combination of liquids, the speakers in the conversation express their enjoyment of mule marinere juice mixed with bread sauce and Baileys. This unconventional drink holds significance for them, as it brings back fond memories and adds excitement to their holiday celebrations. The conversation also reveals their appreciation for trying new things and the ability to enjoy various flavors together, rather than being deterred by the potential for an unpleasant outcome. The speakers' willingness to experiment and embrace the unique taste of their creation demonstrates their open-mindedness and adventurous spirit.

    • A playful conversation about desserts and preferencesSpeaker shares strong opinions about food and music, specifically Mars bars and Roy Orbison, and stands firm in his choices despite skepticism.

      During a playful conversation about desserts, it became clear that the speaker has an unusual preference for Mars bars and holds strong opinions about food and music. He shared his fondness for Roy Orbison's music and Mars bars, even going as far as wanting to serve them at his wedding. Despite some skepticism about his taste, he stood firm in his choices. The conversation also revealed an amusing anecdote about a presenter embarrassingly gifting a Ritter Sport chocolate instead of a Mars bar to a cameraman on set. Overall, the discussion showcased the speaker's unique tastes and the lighthearted nature of their conversation.

    • A chat about unconventional food preferences and memoriesAlex Horne shared stories of his rugby days and fondness for unconventional foods like Mars bars and claggy meals, adding humor and nostalgia to the podcast episode.

      The conversation between the hosts and Alex Horne revolved around food preferences and memories, revealing interesting anecdotes from Horne's life. A common theme was the appreciation for less conventional food items, such as Mars bars and claggy meals. Horne also shared stories about his rugby days and his fondness for certain snacks after practices. The discussion was filled with humor and nostalgia, making for an enjoyable and engaging podcast episode. Despite the seemingly random topic, the conversation provided insights into Horne's personality and experiences.

    • Taskmaster's Unusual Ingredients ChallengeContestants pondered eating unconventional ingredients, acknowledging that food is food regardless of origin.

      The discussion revolved around the unusual and unexpected ingredients used in a cooking challenge on the show Taskmaster. Tim Henry, a contestant, was rumored to have used his beard as an ingredient in one of his dishes, but he didn't confirm it. Instead, another contestant, Alex, ended up eating what might have been Tim's beard in an exotic sandwich. The group found humor in the situation and pondered over the idea of eating unusual ingredients. They also shared their own hypothetical scenarios of eating unconventional items. Despite the joke, they acknowledged that food is food, no matter its origin. The episode concluded with a reminder to watch the Taskmaster New Year's treat and a mention of other gift-giving and business efficiency resources.

    • The connection between emotions and thoughtsExplore the powerful link between emotions and thoughts through the Rob Autumn daily podcast, gaining new insights and understanding daily life.

      Our emotions and thoughts are deeply connected. Have you ever found yourself shedding tears over something insignificant or even when you're not thinking about a particular issue? It's a common experience, and it highlights the powerful link between our emotions and our thoughts. If you're interested in exploring this connection further, I would recommend checking out the Rob Autumn daily podcast. In the podcast, Rob covers a range of topics that touch on the human experience, including emotions, thoughts, and personal growth. By listening to the podcast, you may gain new insights into the complex relationship between your emotions and thoughts and how they shape your daily life. Moreover, by tuning in each day, you'll be able to stay informed on a variety of topics and gain a deeper understanding of the world around you. Whether you're looking to expand your knowledge, find inspiration, or simply pass the time, the Rob Autumn daily podcast is a great resource to have in your listening rotation. So why not give it a try and see what insights and connections you can make for yourself?

    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 165: Richard Ayoade

    Ep 165: Richard Ayoade

    BAFTA-winning actor, comedian, writer and filmmaker Richard Ayoade has a table booked this week. And he knows the way to James's heart.


    Richard Ayoade’s children's book ‘The Book That No One Wanted To Read’ is published on 6th Oct by Walker Books. Buy it here.

    Follow Richard on Twitter @RichardAyoade


    Recorded and edited by Ben Williams for Plosive.

    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.


    Ep 43: Anthony Head

    Ep 43: Anthony Head

    After a brief renovation, the restaurant’s now open for series 3, and our first guest is national treasure and star of Netflix’s ‘The Stranger’ Anthony Head! And what a holy meal it is.


    Recorded and edited by Ben Williams for Plosive Productions.

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


    All episodes of ‘The Stranger’ are on Netflix from January 30th. Watch here.

    Follow Anthony Head on Twitter @AnthonySHead.


    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 180: Reece Shearsmith

    Ep 180: Reece Shearsmith

    The Dream Restaurant finally has an address: 9, err, Genie Lane. Oh and also it’s a nest. Reece Shearsmith is this week’s diner.


    Trigger warning: this episode contains talk about dieting and weight.


    Reece Shearsmith is in ‘The Unfriend’ at the Criterion Theatre in London’s West End until 16 April. Tickets and info here.

    ‘Inside No 9’ is on BBC iPlayer.

    Follow Reece on Twitter @ReeceShearsmith


    Recorded and edited by Ben Williams for Plosive.

    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.


    Ep 91: Joel Kim Booster

    Ep 91: Joel Kim Booster

    LA-based comedian and writer Joel Kim Booster has brought his blender to the dream restaurant this week. Is there something about Joels and food? Plus, James gets INCREDIBLY offensive. (This episode was recorded pre-pandemic.)


    Listen to Joel Kim Booster’s podcast ‘Urgent Care with Joel Kim Booster and Mitra Jouhari’ wherever you get your podcasts

    Follow Joel Kim Booster on Twitter and Instagram @ihatejoelkim


    Recorded by Ben Williams and edited by Naomi Parnell 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.