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    • PlushCare, Mint Mobile, and 1800flowers.com: Three Companies Offering Unique SolutionsPlushCare provides affordable weight loss solutions, Mint Mobile defies industry trends with lower prices, and 1800flowers.com celebrates life's moments with high-quality products and heartfelt care.

      PlushCare offers a convenient and affordable solution for those looking to start their weight loss journey with the help of certified physicians and FDA-approved medications. Meanwhile, Mint Mobile defies industry trends by lowering its prices instead of raising them. Lastly, 1800flowers.com is a one-stop-shop for celebrating life's special occasions with high-quality products and heartfelt care. During the Off Menu live episodes, the hosts share pre-recorded shows featuring special guests and audience participation. In this specific episode, recorded at the Birmingham Hippodrome, Jamilia was the guest of honor. While some jokes might not make sense if you weren't present, the rest of the content is enjoyable for all listeners. The secret ingredient for this episode was gray peas, a specific Birmingham delicacy.

    • A fun and engaging conversation with JamilaDespite initial criticisms, Jamila's honesty and humor shone through in a lively and entertaining Off Menu podcast episode

      The Off Menu podcast welcomed Jamila to their dream restaurant for a unique and entertaining episode. Despite some initial mishaps, such as mistakenly calling for the genie instead of Jamila, the conversation flowed naturally and revealed Jamila's sense of humor and honesty. Jamila mentioned that she was a fan of the podcast and had even done research beforehand, but was initially critical of the hosts' performance on Celebrity Hunter. However, she was excited to be a part of the podcast and shared her honest opinions, leading to a lively and engaging conversation. The episode showcases the chemistry between the hosts and their guest, and the ability of the Off Menu podcast to create an enjoyable and entertaining experience for listeners.

    • Discomfort in Standing Out During EscapeAmelia and James' love for food led them to stand out during their escape, potentially attracting unwanted attention with their actions. The group shared a lively discussion about quirks and food habits.

      The duo on Hunted, while having a great experience, may have stood out too much during their escape, potentially drawing unwanted attention to themselves with their actions, such as visiting a Michelin-starred restaurant and buying a bright pink wig. The audience found their antics entertaining, but the duo felt uncomfortable with their performance. The designers incorporated elements like fart clouds into the set, and the group discussed various quirks and food habits. The duo, Amelia and James, revealed they both love food and even competed on MasterChef, but Amelia admitted to having a habit of insulting people, which she was trying to stop. Overall, the group shared a love for food and had a lively and entertaining discussion.

    • Tap Water vs. Sparkling Water: Misleading Pricing in RestaurantsSpeakers discussed the misleading pricing of tap water in bottles and suggested transparency in labeling and pricing to avoid confusion and consumer frustration, while also considering the environmental impact of using plastic bottles.

      The discussion revolved around the preference for still or sparkling water and the annoyance of receiving still water in a bottle that was previously filled from the tap in a restaurant setting. The speakers argued that it's misleading to charge the same price for tap water in a bottle as for sparkling water, and some people, like Jamilia, have strong opinions about it. They suggested renaming tap water as "fake still water" and advocated for transparency in the pricing and labeling of water in restaurants. The conversation also touched upon the environmental impact of using plastic bottles and cans. Ultimately, the speakers emphasized the importance of being aware of what we consume and advocating for clear communication and fair practices in the food industry.

    • Trust and personal preferences shape perceptions and decisionsUnderstanding trust issues and personal preferences is crucial for effective communication and respectful interactions.

      Trust and personal preferences play a significant role in people's perceptions and decisions, even when it comes to seemingly mundane things like water or food. During a discussion, a guest revealed her reluctance to trust water in a can due to her past experiences and trust issues. She also shared her preference for certain types of food and her dislike for others, leading to a lively debate. The conversation showcased how deeply ingrained our beliefs and biases can be, and how they can influence our decisions and interactions with others. It also highlighted the importance of understanding and respecting individual differences and preferences. In essence, the conversation underscored the complexity of human behavior and the importance of empathy and open-mindedness.

    • Exploring new flavors through food experiencesBe curious, open-minded, and appreciative when trying new foods and flavors. Don't be presumptuous or rude, and appreciate authenticity and consistency in food experiences.

      Our conversation revolved around food experiences and the discovery of new flavors. The speaker shared how their food journey began when they first dined out in their twenties and became intrigued by olive oil and balsamic vinegar. They also discussed the magic of combining the two and the delight of dipping bread into it. The conversation then shifted to sharing a favorite dish, fried dumplings, and the importance of being open to trying new multicultural foods. The speaker emphasized the joy of discovering new flavors and the importance of not being presumptuous or rude when trying new things. They also shared a light-hearted moment about the importance of authenticity and consistency in food experiences. Overall, the conversation highlighted the importance of being curious, open-minded, and appreciative when it comes to trying new foods and flavors.

    • Camilla's MasterChef Journey: From Contestant to FinalistDespite lacking presentation skills and facing competition from a Michelin-starred chef, Camilla's passion for cooking led her to become a MasterChef finalist.

      Camilla's experience on MasterChef was a significant moment in her culinary journey. Her curry chicken dumplings impressed the judges, earning her a spot in the final five against contestants like Luca Bish from Love Island. Despite Luca's privileged background and Michelin-starred training, Camilla held her ground. However, she was surprised to learn that Greg, the MasterChef presenter, was not a chef himself but a grocer and rugby referee. Despite this, Greg's puns and Camilla's lack of presentation skills did not deter her from continuing to cook with passion. Overall, Camilla's story highlights the importance of staying true to one's skills and not letting external factors dictate success in the kitchen.

    • The power of connection and laughterAppreciate the moments and people who bring joy, consider gifting services for convenience and thoughtfulness, and embrace new experiences with excitement and trust.

      The power of connection and sharing laughter, no matter how simple or silly, can bring joy and positivity into our lives. The speaker shared her appreciation for dad jokes and the unexpected connection she made with a new acquaintance through their shared sense of humor. This experience reminded us of the importance of cherishing the moments and people who bring us happiness, especially on special occasions like Mother's Day. The speaker also highlighted the convenience and thoughtfulness of gifting services like 1-800-Flowers and Oura, which offer a wide range of gifts that can help us express our love and appreciation to the important people in our lives. Lastly, the speaker's experience of discovering a unique Korean barbecue restaurant, Heidi Lau, where the food is brought to you by a robot, emphasized the excitement and joy of trying new things and the importance of trusting in the quality of the experience.

    • Hot Pot: Cook Your Own Meal with Interactive Dining ExperienceHot pot offers a unique, interactive, and entertaining dining experience where you cook your own meal using various broths and ingredients, providing a sense of satisfaction and trust in the cooking process.

      Hot pot is an interactive and entertaining dining experience where you cook your own meal using various broths and ingredients, sometimes with the help of robots or servers. Despite initial skepticism, many find the experience fun and enjoyable, especially for families with children. Hot pot offers a unique culinary adventure, providing a sense of satisfaction and trust in the cooking process. However, some may have reservations about trusting robots in the future due to growing concerns about artificial intelligence. Regardless, the hot pot experience remains an intriguing and delicious way to enjoy a meal.

    • Exploring new foods and unique dining experiencesDespite apprehensions about COVID-19, the speakers enjoyed a delicious hot pot meal and were entertained by the noodle-making process. They emphasized the importance of trying new things and appreciating the dining experience.

      The speakers in this conversation shared their experiences of trying new foods and unique dining experiences, particularly at a hot pot restaurant where they encountered a noodle-making man and had concerns about COVID-19. Despite some apprehensions, they both agreed that the food was delicious, and they appreciated the entertainment of watching the noodle-making process. The conversation also touched upon the speakers' preferences for different dining experiences and their reactions to the ongoing pandemic. Additionally, they discussed trying a dish called "planting," which is a fried banana delicacy. Overall, the conversation highlighted the joy and excitement of trying new things and the importance of enjoying the dining experience, even with the challenges of the current situation.

    • The speaker's love for plantains and admiration for Wyn EvansThe speaker expresses her fondness for plantains, shares her experiences cooking them, and admires Wyn Evans' successful career in entertainment

      The speaker expresses her love for plantains, which is different from bananas despite their similarities. She enjoys cooking plantains in various ways, particularly frying, and has even tried incorporating it into a sandwich on MasterChef. However, her attempt didn't go well, and she was embarrassed. The speaker also shares her admiration for Wyn Evans, the actor behind the Go Compare adverts, and appreciates his success. She finds his character, Geocampario, amusing and admires how he has transformed his career through the adverts. Despite her initial hesitation, she reveals that the adverts have done quite well financially. The conversation also includes some light-hearted moments, such as the speaker's realization that she doesn't know what a plantain is after the discussion, and her sharing of a funny interaction with Jamilia. Overall, the speaker's enthusiasm for plantains and her admiration for Wyn Evans' career demonstrate her appreciation for delicious foods and successful entertainers.

    • Unexpected requests and food misunderstandingsUnexpected topics can emerge from casual conversations, and misunderstandings can lead to amusing situations.

      The discussion revolved around various topics including asking for discounts on car insurance, food preferences, and cooking experiences. The most unexpected request was made by Tom Cruise during a conversation about getting a discount on car insurance. The food-related part of the discussion involved carrot juice and a misunderstanding about its ingredients. Carrot juice is not just the juice of a carrot but is also mixed with condensed milk, nutmeg, and cinnamon. There was also a mention of a recipe gone wrong during a cook-along session and a misunderstanding about the term "sexy juice." The conversation was light-hearted and included some humor and banter. The takeaway is that even simple conversations can lead to interesting and unexpected topics, and misunderstandings can sometimes lead to amusing situations.

    • Unexpected twists and turns in cooking and lifeDespite our best efforts to prepare and plan, life can surprise us with unexpected twists and turns. Humor can often be found in these moments.

      Even when we believe we have things under control and are confident in our abilities, unexpected twists and turns can lead us to unexpected outcomes. During a conversation about food and desserts, the speakers shared their experiences of being unprepared and the humor that came from their missteps. One speaker, Jamila, shared how she had planned to make a deconstructed apple crumble for a cooking competition but ended up making a disaster instead. Another speaker, Ed, joked about the myth that eating pineapple before a performance could improve one's performance. The conversation also touched on the idea that fan fiction exists for every situation and that people find humor in the unexpected. Overall, the conversation highlighted the importance of preparation and the unexpected twists and turns that life can bring.

    • Understanding limitations leads to growthRecognizing limitations and focusing on strengths can lead to growth and success, while appreciating the expertise of others is essential.

      Having a clear perspective and understanding one's limitations are essential for growth and success. Jameelia, in the discussion, shared her experience on a cooking show where she was overconfident about her abilities and was disappointed when she was voted out due to her lack of preparation. She realized that she couldn't create a complex dessert, a deconstructed apple crumble with custard foam inside a chocolate sphere with smoke coming out of it, despite her desire to do so. Instead, she would prefer to have it made for her and appreciate the feedback and appreciation from others. This experience humbled her and made her realize that she was content with being served delicious meals in her dream restaurant rather than being the chef. It's essential to acknowledge our limitations and focus on our strengths while appreciating the expertise of others.

    • Making the Best of Unexpected Circumstances and Special OccasionsStay positive and adapt when faced with unexpected situations. Prepare and pay attention to details for special occasions like Mother's Day. Discover new products like Impress manicures and falsies for instant glam.

      Even when faced with unexpected circumstances, it's important to keep moving forward and make the best of the situation. This was exemplified during a live tour when the hosts were upstaged by a guest but still managed to express their gratitude and continue the show. Another key takeaway is the importance of preparation and attention to detail, especially when it comes to special occasions like Mother's Day. Whole Foods Market was highlighted as a destination for unbeatable savings and high-quality gifts for Mother's Day. Lastly, the hosts shared their new discoveries, Impress press-on manicures and falsies, which offer instant glam without damaging natural nails or lashes. In the world of podcasts, Rob Orton's daily podcast offers thought-provoking and amusing stories on various subjects, encouraging listeners to think differently and find joy in the everyday.

    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.


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    Recorded and edited by Ben Williams for Plosive.

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