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    Podcast Summary

    • Exploring Weight Loss Solutions: Telehealth, Personalized Plans, and MoreDiscover various weight loss methods including telehealth, personalized plans, and special deals from companies and markets.

      There are various solutions to help with weight loss, such as telehealth providers like PlushCare, which offers FDA-approved weight loss medications and accepts most insurance plans. Another option is personalized weight loss plans from companies like Noom, which can cater to individual preferences and help achieve a healthy weight. Additionally, Whole Foods Market offers unbeatable savings and special treats for Mother's Day. Meanwhile, the Off Menu Podcast provides entertaining stories and discussions about food and cooking, with special guests sharing their favorite dishes and experiences. In the end, whether it's through telehealth, personalized plans, or simply enjoying food and stories, there are plenty of ways to approach weight loss and appreciation for delicious meals.

    • Nick Frost's Encounter with the Podcast Hosts and His Love for CookingNick Frost's love for cooking stems from childhood memories and has become a way to create positive experiences and preserve traditions for himself and his family.

      Nick Frost's unexpected encounter with the podcast hosts was filled with apprehension due to Edgar's persistent recommendations, which in the past led to disliking the suggested individuals. However, Nick's shared love for cooking, as evident from his Instagram, was the catalyst for Edgar's insistence. Nick's connection to food began as a childhood memory and evolved into a way to create positive experiences for himself and his loved ones. Despite the loss of his parents, he found solace in cooking and passing on family recipes to his children. Food has become a tangible way for him to preserve memories and traditions, making it an essential part of his life story.

    • From Recipes to Memoirs: The Joy of Cookbook WritingCookbook writing is a creative process that goes beyond recipes, involving personal stories, techniques, and experiences to connect with readers through food and storytelling.

      Writing a cookbook involves more than just jotting down recipes. It's a creative process that includes sharing personal stories, techniques, and experiences. The speaker wrote down over 300 recipes and techniques, resulting in a 120,000-word manuscript. He wanted his cookbook to be a memoir, funny, and about food, friends, and family. He shared an anecdote about a misunderstanding with an American director regarding Sunday lunch. Despite the challenges, the speaker found joy in cooking for his loved ones and seeing their appreciation. One of his most popular Instagram posts was a vegetarian pie he made for his partner, who doesn't eat meat. The speaker also mentioned that people seem to enjoy watching him chop vegetables. While he hasn't explored the concept deeply, he suspects that the visual appeal of chopping is a factor. Overall, the cookbook writing process involves more than just recipes; it's about creating a personal connection with readers through storytelling and food.

    • Preferences for sensory stimuli vary greatlySome find ASMR relaxing, others gross. Cooking can be a simple task or a labor of love. Respect individual experiences.

      People's preferences and experiences with sensory stimuli, such as ASMR and cooking, can greatly differ. While some find the sounds of eating or whispering into a microphone deeply relaxing and even sexual, others may find it gross. Similarly, some people are amazed by the seemingly effortless creation of a simple meal, while others find joy in the meticulous process of cooking and the satisfaction of a clean kitchen. The discussion also touched upon the idea that people may use cooking as a way to show off or express love, but receiving compliments can be challenging for some. Ultimately, it's important to respect and appreciate the unique experiences and perspectives of others.

    • Unconventional Drinking RitualsThe speaker enjoys unconventional experiences with his drinks, such as washing dishes in hot water, adding lime directly into his glass, and even eating lemons whole, to add enjoyment and memorable experiences.

      The speaker enjoys unconventional experiences, particularly when it comes to preparing and consuming his drinks. He shares anecdotes about washing dishes in hot water, adding lime directly into his glass, and even peeling and eating lemons whole in meetings. These actions may seem unusual to others, but for him, they add a sense of enjoyment and memorable experiences. He also mentions his desire for a larger dishwasher and a loose-skinned Japanese lime to enhance his routines further. Overall, the speaker's unique approach to everyday tasks showcases his appreciation for the little things in life and his willingness to deviate from societal norms.

    • New experiences can lead to unforgettable memories, but not all are positiveBe open to new experiences, but understand that not everything will be perfect. Fond memories can still be made from both positive and negative encounters.

      Exploring new experiences, whether it's trying unusual food combinations or discovering hidden gems like the Red House and Yellow House in Denmark, can lead to unforgettable memories. However, not all experiences are positive, and sometimes it's important to be adaptable and open to change. Nick Frost shared his curiosity about the idea of a lime ice cube, but the conversation soon shifted to bread and his fond memories of a restaurant in Denmark. He described the amazing bread they served, which came in tiny loaves and had unique flavors. The Red House and Yellow House, located 40 minutes north of Copenhagen, offered incredible dining experiences, but the clientele varied between lunch and dinner. During one visit, they had lunch and were amazed by the food and atmosphere. However, during another visit for dinner, they encountered unpleasant patrons and left after just a few days. Nick also shared a story about renting a house on the beach in Copenhagen, which turned out to be a disappointing experience due to the strong weed smoke coming from the floorboards. Despite the initial excitement, they left after only a couple of nights. These experiences, both good and bad, demonstrate the importance of being open to new adventures while understanding that not everything will be perfect. The memories of the delicious bread and the amazing restaurants remain fond memories, even if the house rental was a disappointment.

    • A shared appreciation for innovative dining experiencesExperiencing the artistry and creativity of high-end restaurants leaves a lasting impression through unique dishes and presentations.

      While the specific details of dining experiences at high-end restaurants like Noma, Geranium, and Dinner may vary, the sense of wonder and appreciation for innovative, artfully crafted dishes remains a common thread. The speaker shares anecdotes of securing a table at Noma alone and being amazed by the experience, as well as enduring a marathon meal at Geranium with too many courses and a long wait to see the kitchens. However, it's the memory of a simple yet striking dish, Heston Blumenthal's meat fruit, that truly stands out as a dream starter for the speaker. Ultimately, the joy of dining at these establishments comes from the unique fusion of creativity, presentation, and taste that leaves a lasting impression.

    • The joy of discovering new flavors and texturesHeston Blumenthal's innovative dishes bring joy and excitement through surprise and intrigue, reminding us of the importance of discovery in the culinary world.

      The experience of trying new and unusual dishes, like Heston Blumenthal's famous "Meat Fruit," brings joy and excitement, even if we can't make them ourselves. The surprise and intrigue of these dishes, whether they're served in a fancy hotel or in a book, add to the overall dining experience. Blumenthal's innovative approach to cooking, which often involves unexpected twists and ingredients, is part of what makes his creations so intriguing. The idea of a meat fruit that looks like an actual fruit but is actually meat, served with a light and delicious parfait, is a perfect example of this. The joy of discovering new flavors and textures, even if they seem strange at first, is a significant part of the culinary experience. Additionally, the shared experience of trying these dishes with others, whether it's in a restaurant or through a podcast, adds to the excitement and anticipation. The element of surprise and the joy of discovery are essential components of the culinary world, and Heston Blumenthal's innovative dishes are a great reminder of that.

    • Appreciating the importance of small details in acting and filmmakingPaying attention to seemingly insignificant details, like an actor's posture or excessive use of props, can significantly impact the authenticity and effectiveness of a performance.

      Attention to detail is crucial in acting and filmmaking, even if it seems insignificant at first. During a conversation about the HBO show "Succession," the topic of actors not sitting properly on chairs was brought up. While some might find it a pet peeve, the speaker appreciated the observation, as it shows the viewer's engagement and focus on the performance. This detail-oriented mindset also applies to other aspects of film production, such as costumes and props. Actors are responsible for every aspect of their performance, even if it's seemingly minor. The speaker shared an example of an actor's excessive use of props in a scene, which they felt detracted from the authenticity of the performance. In the end, it's essential to remember that every detail, no matter how small, contributes to the overall experience for the audience.

    • Appreciating Moms with Memories and Thoughtful GiftsCelebrate Mother's Day by giving moms special gifts like an Aura digital picture frame filled with cherished memories, or try cooking up a perfect roast pork with crackling using high heat techniques.

      Mother's Day is a special occasion to show love and appreciation to moms through thoughtful and meaningful gifts. James shared his plan to give his mom an Aura digital picture frame preloaded with decades of family photos, emphasizing the importance of preserving memories and the joy of reliving past moments. Ed also praised his wife's gift-giving skills and suggested getting an Aura frame for themselves. In the food discussion, James expressed his dream of perfecting crackling in roast pork and shared his technique for achieving it. The conversation also touched on the importance of using high heat for roast potatoes and parboiling them before roasting. Lastly, Whole Foods Market was highlighted as a great destination for Mother's Day shopping with unbeatable savings on premium gifts, flowers, and desserts.

    • Appreciating the small joys in lifeRecognize the importance of small moments and actions, as they can create lasting memories and impact relationships. Continuously strive to improve and learn, even in trivial areas.

      The little things, like a good roast potato recipe or a unique way of preparing vegetables, can hold significant meaning and create lasting memories. The speaker shares his admiration for his ex-wife's roast potatoes and the importance of not bad-mouthing her in front of their son. He also shares an amusing impression of Michael Caine and the importance of attention to detail, even in small actions. The speaker's reflections on these seemingly insignificant things highlight the importance of appreciating the small joys in life and recognizing their impact on our memories and relationships. Additionally, the speaker's dedication to perfecting his own roast potatoes and other recipes shows his commitment to continuing to learn and improve, even in areas that may seem trivial.

    • Misunderstandings in communication and the joy of cookingEffective communication is crucial to avoid misunderstandings. Cooking is a transformative process that brings joy and comfort through personal connections with favorite dishes.

      Communication can often lead to misunderstandings, even in simple situations. This was evident in the conversation about reaching a spy hole in a Dutch hotel room. One person thought the issue was a tall Dutch person preventing access, while another assumed it was a fleshlight menu and a man's penis getting in the way. This highlights the importance of clarifying misunderstandings to avoid confusion. Additionally, the conversation touched on the topic of cooking. One person shared their preferred method of making gravy, involving a trivet of vegetables and reducing the juices. They also mentioned their love for the transformative process of cooking, where science and art come together to create something delicious from simple ingredients. Despite enjoying the process, they admitted to falling out of the habit during lockdowns. Throughout the conversation, there were mentions of favorite dishes, such as broccoli pasta, cashew chicken, Thai soup, and roasts. These examples demonstrate the personal connection people have with food and the role it plays in bringing joy and comfort. In summary, the conversation showcased the importance of clear communication and the personal connections we form through shared experiences, like cooking and enjoying delicious meals.

    • Cooking complex meals involves many components and careful timingCooking a full English breakfast or roast dinner requires careful planning, attention to detail, and the right tools for a successful and enjoyable meal

      Cooking a full English breakfast or a roast dinner involves many components and careful timing, turning simple dishes into technically challenging experiences. For instance, making a full English breakfast can be a complex process with multiple elements like toast, eggs, bacon, sausages, and various side dishes. Even something as simple as toast can pose a challenge due to limited toaster slots. Similarly, a roast dinner with various side dishes like applesauce and cheesy leek gratin adds to the complexity. Preparing and pre-cooking dishes can help manage the chaos, but even then, the right equipment can make a significant difference. For instance, a powerful oven can help cook dishes evenly and efficiently. The speaker also shared a step-by-step recipe for making a cheesy leek gratin, emphasizing the importance of using high-quality ingredients and proper technique. Overall, cooking a full English breakfast or a roast dinner requires careful planning, attention to detail, and the right tools to ensure a successful and enjoyable meal.

    • Appreciating Efficiency and Unique ExperiencesThe speaker values efficiency and effectiveness, especially in removing unwanted elements, and shares his fondness for Fanta 0 due to its unique taste and consistency, as well as his experiences as a diabetic and in Kenya.

      The speaker values efficiency and effectiveness, particularly when it comes to extracting unwanted elements, whether it's smoke from a kitchen or unwanted emotions from a career. He shares his experience of owning a large extractor fan and the challenges he faced with it, which he compares to his own success and fame. He also expresses his current preference for Fanta 0 over Coke 0, appreciating its unique orangey taste and consistency. The speaker also discusses his experience as a type 1 diabetic and the importance of getting the right drink order at bars. Despite encountering some difficulties, he shares his fondness for Fanta, especially the version he had in Kenya, which he describes as having a distinct and intriguing flavor. Overall, the speaker's conversation highlights his appreciation for well-functioning systems and unique experiences.

    • Managing Expectations and Finding Joy in Simple PleasuresExpectations can sometimes lead to disappointment, but finding joy in simple pleasures like a well-loved dessert can bring happiness.

      Expectations can sometimes lead to disappointment, even with highly anticipated experiences or foods. For instance, the speaker was excited about trying a famous pineapple bread at Disney World, but was disappointed when it didn't live up to the hype. Contrastingly, the speaker's experience with apple crumble was a positive one, as they enjoyed the large pieces of juicy apple and the heavy crumble topping. The speaker also shared their preference for a heavily crumbled crumble that resembles a biscuit, and their plan to make a peach crumble using tinned peaches. The conversation also touched upon the possibility of savory crumbles and the speaker's past experience with pilchard crumble, which they had not shared on the podcast before. Overall, the conversation highlighted the importance of managing expectations and finding joy in simple pleasures, such as a well-loved dessert.

    • Childhood Food Memories: Pilchard Crumble and EmotionsChildhood food experiences can evoke strong emotions, even if the food itself is disliked. Anticipation of dessert can motivate finishing less favorite meals. Food creates shared experiences and memories within families.

      Food experiences from our childhood can evoke strong memories and emotions. The speakers in this conversation shared their dislike for a specific meal, pilchard crumble, which they found unappetizing. However, they also found humor in their shared disdain and even came to embrace the dish as a joke. The anticipation of dessert, which was often a mystery, motivated them to finish their meals. The conversation also touched upon the importance of family and the role food plays in creating shared experiences and memories. Despite their dislike for pilchard crumble, the speakers looked forward to enjoying other meals and desserts, demonstrating the complex relationship between food, memory, and emotion.

    • James and Nick's Love for Food and CookingJames and Nick bonded over their shared love for food and cooking, with Nick proposing to his girlfriend using a custom-made wedding cake. They found common ground despite dietary disagreements and have both written books about food.

      Learning from this conversation between James and Nick Frost is their shared love for food and cooking. They bonded over their culinary experiences, with Nick proposing to his girlfriend using a custom-made wedding cake from their dream restaurant. Despite some disagreements over the menu due to dietary restrictions, they found common ground in their passion for delicious food. The conversation also revealed that both James and Nick have written books about food – "A Slice of Fried Gold" by Nick and "Glutton" by James. Despite the excitement of receiving free beer from Two Tribes, James expressed his preference for chocolate over the beer. The conversation ended with a light-hearted exchange about condiments and James's desire for dry chocolate. Overall, the conversation showcased the guests' shared love for food and their ability to find humor and connection through their culinary experiences.

    • Office banter about condiments, Mother's Day shopping, and podcast promotionThe speaker joked about team members during a discussion about condiments and chocolates. He mentioned shopping for Mother's Day gifts at Whole Foods Market and 1-800-Flowers. The speaker also shared his use of Stamps.com for mailing needs and promoted his daily podcast.

      During a discussion about received condiments and chocolates, the speaker expressed gratitude but jokingly fired some team members, while also expressing a desire for dog chocolate. The conversation then shifted to Mother's Day shopping, with mentions of Whole Foods Market and 1-800-Flowers for gifts. Another topic touched upon was the convenience of using Stamps.com for mailing needs. Lastly, the speaker promoted his own daily podcast, Rob Orton Daily Podcast, where he shares poems, stories, and amusing thoughts on various subjects. Overall, the conversation covered a range of topics, from office banter to Mother's Day shopping and podcast promotion.

    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 185: Florence Pugh

    Ep 185: Florence Pugh

    It’s another guest we’ve been trying to book since day one: Florence Pugh – the Oscar-nominated star of ‘Little Women’, ‘Black Widow’ and ‘A Good Person’ – joins us in the Dream Restaurant. And James tries not to bring up ‘Midsommar’ fan theories.


    SPOILER ALERT: there are ‘Midsommar’ spoilers aplenty.

    HEALTH WARNING: obviously, never take Calpol (or any other drugs) with alcohol. Obviously.


    Florence Pugh stars in ‘A Good Person’ which is in cinemas now and on Sky Cinema on 28 April.

    Follow Florence on Instagram @florencepugh and Twitter @florence_pugh


    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 109: Nicola Coughlan

    Ep 109: Nicola Coughlan

    It’s time to serve up another series of delicious chat, and who better to kick off series 6 than ‘Bridgerton’ and ‘Derry Girls’ star, Nicola Coughlan! But will she get locked out of the dream restaurant?


    Follow Nicola Coughlan on Twitter and Instagram @nicolacoughlan


    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 34: Sophie Duker

    Ep 34: Sophie Duker

    Edinburgh Comedy Award Best Newcomer nominee Sophie Duker has a table booked this week. Tears flow, secrets are revealed and the rice battle continues.


    Recorded and edited by Ben Williams for Plosive Productions.

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


    Sophie Duker's show 'Venus' is at London's Soho Theatre, 29 Oct-2 Nov. More info at sohotheatre.com.

    Follow Sophie on Twitter: @sophiedukebox.


    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.


    Ed Gamble is on tour, including a date at the Shepherd's Bush Empire. See his website for full details.

    James Acaster is on tour. See his website for full details.

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



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


    Ep 158: Maisie Adam

    Ep 158: Maisie Adam

    Fresh from The Dip, Mock the Week star and superb stand-up Maisie Adam orders her dream meal. What a roller coaster ride of an episode.


    Maisie Adam is at the Edinburgh Fringe and on tour with ‘Buzzed’. Go to maisieadam.com for dates.

    Follow Maisie on Twitter and Instagram @MaisieAdam


    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 50: Joe Thomas

    Ep 50: Joe Thomas

    Joe Thomas – star of ‘The Inbetweeners’, ‘Taskmaster’ and play ‘What’s in a Name?’ that he does such a great job at promoting – takes a seat in the dream restaurant to order an emotional roller coaster of a meal.


    Recorded and edited by Ben Williams for Plosive Productions.

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


    Joe Thomas stars in ‘What’s in a Name?’ which is on tour. Go to whatsinanameplay.com for tour dates and tickets.


    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.