Since I’ll Never Be On…
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“Still or Sparkling
Ice cold tap water from Chamonix, France after a long day of skiing.
Poppadoms or Bread
Alon Shaya's (from Shaya's in New Orleans) pita bread with a small sample of every sauce Dishoom makes, except the ones with cilantro/coriander.
Starter
Charcuterie board to be composed of three types of pickled vegetables, three types of mustard, three types of olives (including Castelvetrano) a soft French cheese, an extra sharp cheddar, and a surprise cheese, the salami from the place off San Marco square near one of the little bridges in Venice that I can't find on Google maps no matter how hard I try, a pepperoni, and a surprise cured meat.
Main
Split order of the chef from Dishoom's choice of curry with lamb meat, and the Chilli Chicken (at the "I've-been-to-India-and-I-want-to-order-it-hot" spice level) from the restaurant that used to be at Renfield Street and St. Vincent Street in Glasgow.
Side
The roasted/smashed baby potatoes from that expensive restaurant in Killarney I accidentally went to, sat down and ordered at, before looking at the prices.
Drink
A blind taste test of the exact wines from The Judgement of Paris followed by a flight of the top 4 Blaufränkish wines in the world.
Dessert
Sticky toffee pudding (Doesn't matter from where, does it? Cause they're all glorious.) with a scoop of cheap soft serve vanilla ice cream and a dollop of Nancy Silverton's (Mozza restaurant group in LA) butterscotch budino.
Also, this podcast is amazing. I love it.”Read full review »
BethGallagher via Apple Podcasts ·
United States of America ·
02/17/24
More reviews of Off Menu with Ed Gamble and James Acaster
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“Great relaxed chat between Gamble, Acaster and Pip. This podcast is gonna be a lot of fun.”
SirGeoffers via Apple Podcasts ·
Great Britain ·
12/09/18
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“Food chat and a genie waiter. What more can you ask for? It has all the ‘ingredients’ of a perfect podcast. Looking forward to more yummy treats (yes a bit pervy)”
J9Call via Apple Podcasts ·
Great Britain ·
12/05/18
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