Fast food quiz and gifts

Magnam welcomes you to the pem of his new collection. Introducing new Magnum Signature Lapache A pistachio coated masterpiece with a velvety pistachio gelattore. Finished with Magnum's signature thick cracking chocolate Designed for pleasure Chin H Touching cheese touching sweet sandwich time. This summer, Hllman's mayonnaise make sandwiches taste so good, so good. so good Dish from Wake Tros is a cold glass production This podcast may contain some strong language and adult themes. Hello, welcome to Dish from Waitroowose. I'm Nc Grimsaw And I'm Angela Hartnener. Hello, Angela Hartnener.l Grimshaw. So we are recording this in the sort of the tail end of a quite intense heat wave. Yes, very intense. V been hot. veryer hot. I was thinking about you because I thought, how is it in those kitchens? Very hot It's hard, it's hard. Drink lots of water, eat lots of watermelon, keep hydrated hydration. That's what we say. You were very much all about the hydration yesterday. What? and nothing passed your lips? No, no, I was stay hydrated and prepared for dish. And yesterday it was the arsenal The parade. The parade For win for winning the Premier League Lague Yes, not N one, not there Not the Champions League next year, we'll double it. They said it's the biggest parade ever in London and for any football team. And there was just me and Neil. I we were the only idiots that came on two bikes trying to get through these crowds. So anyway, we stopped when we just couldn't we could see Newingson Green and I said they're there, Neil But we cannot get through these thousands of people. But it was great because you just made friends. We made friends with these lovely chaps, talkkinged to other people. The crate of beer I had for everyone I stood on as my platform to watch. Fantastic. So it was fabulous. It was a great day. And it's also like we live right by Arsenal. So it's like the whole street like everyone is about it and on it. So it wass nice to see I likeed that it was in a neighborhood. Yes I mean, it in the ends of what was. It did feel very special. It was It really did. And then afterwards everyone was playing football in the street. We were playingot stre.. All the streets were closed. Yeah, and then we went back to Romy's house, She made delicious food and then went home. It was great, greatreat night. It was a lot of fun. It was lots of fun. And I feel like today's gonna be fun Great guest today. Great guest. We have Sam Smith, John and they are fantastic. They are really fun guests. And you know them very well, yes. Yeah, yeah, I know them from like interviewing them over the years from right from when they were like brand new and starting out and ye sort of consistently done interviews forever. 'cause how long has Sam been in this world now? twenty eleven, twenty. So longer than I thought were Yeah. Yeah, so like fifteen years Yeah, and they've obviously gone on to have an incredible career. album coming out next month. So yeah Sam will be with us soon to talk all about that new record. Eactly. It's like a big food fan. So yeah, you've made a lobster roll for some. Oh you ready for that. Yeah. well, I hope so Yes, is that sort of you know, a little bit of bacon for the hangover is perfect. Yeah. Are you wrong by the way? I'm feeling only because I think we need to contextualise this. Also on Saturday it was Champions League. So that was a day of sort of you know nervous drinking because it was Champions League and then of course celebratory drinking. you know, so it's just been so now roll off it for a while. Yeah Til holiday. halfway through this episode. No. Got to. No,. Well before we get salmon Shall we talk about your new range? becauseuse you', I didn't know about this. Well know. I didn't know anything know about this. No. So this is the new range at Witer was the Angela Hartner R. I know, Christmas, I did lots of Biscotti, and then we did the Panatoni, etcetera. and now we've done these lovely Italian range. We we got some fantastic lasagnana. This I think you and me will love, Catchia Pppe Reviolle Oh yeah. And everything, well, the lasagna is made in the UK, but all the pasta and all the sauces because we have sauces as well. That's all made in Italy. Italian? You see, you're taking advantage of I'm feeling. And then we have this spaghetti all la citara, which is this fantastic spaghetti all rolled. Oh well by hand Yeahah it's like fresh spaghetti. And then we have a range of sauces. We have butoutinesco, we've got a sausage sauce, we've got tomato ragu. and then feel the heft in that lasagna? No this lasagna Wow. Pim's a generous lasagna. That's not for one, is it? That's not for one. W. E the beish might feel full after that. Maybe. Mbe. Anone can., it's a d. I feel like you can have a few of them today. Yeah. And then we' got some fullcatcha as well we which is brilliant. So it's a great range actually. Looks really good. So it's all done in Italy. Two different families make them, both based up in the Venetao area One makes the sauces, one makes the pasta, but I met the gentleman. He came over to England and then Barbara who helps produce all the rain, she goes over and inspects everything. It's up to the standard. Yeah. It's quite I should get you involved in the next taste testing because it's quite fun. Oh you have all these different and you're like a little bit more Parmesan, a little bit more butter, a little bit less this, you know, it's, you know and they've done a brilliant job. I have to say w. That's really fun. Yeah I love the packaging as well. And that's all recyclable So something like Airline thing That's a sauce thats good Put anescca, that's one. That's your, That's your. Yeah. You like of your. Yeah. That's it. You can now decant it like I did. I'll never make it again. I won't. Yeah, you go. Okay, well let's welcome our guests. let's welcome Sam Smith to dish Hello,ome. thank you. I'm good. I good. L are YouTu. Who are you? I'm good. Yeah. I'm excited to be here. Good. We're excited. We're excited..' so excited I watch it all the time. Oh do. now. Come and down the t. then I' get you a drink. We are gonna go there. That'ick. I see Caviar Oh we get all your treats, all your treats. We try to look after our guests Let's welcome our guest, Angela. It's time to welcome a fantastic guest to Dish, someone who you knows as phenomenally successful singer, songwriter, and award winner, and just think it could have been a lot different if they'd followed their actual dreams of becoming a fishmonger. M Sam Smith, everyone! Hi S. Welcome How are you? Yeah G good. I'm still gotted I'm not a fishmunker. When did you have this? Honestly, like I'm not just saying this because it, but I used I was lucky as a kid We used to go toade troros a lot. And the fish section, I just love, I just Id like to handle fish. Right M It' very like calming. You hart, you're near the ice. Yes. I love the smell. Do you cook a lot with fish I don't cook. I try to cook Yeah, but I'm the worst type of cook. Like everything I cook comes out like a little bit undone. I don't believe. And I try to cook like I have a glass of wine at the ready. I like play jazz music and I'm like cutting things up. Yeah then the m just goes to shit. The only thing I've been able to master recently is scrambled eggs Because of Marco Piery on Instagram. Okay. Ive followed how he does it slow Yeah. slow And now I can make really good eggs. Okay, that's good. That's good.n't that like a thing thatgg when you learn it. And eggs is a real challenge. S scambled eggs is not easy, you know, because people can make them and we'd all eat bad scrambled eggs. you're starting h there don't h that.'t. I guess it is if you were if I was to place you in a supermarket working environment I immediately put you on the fish. Yeah, because I think it's this one's quite glamorous about it. Yeah. I think' like like grounded but glamorous. Yeah, you knows Yeah. I'm glad you sa very nice array of things of G your shift down there. my sister is just want to be a butcher as well No choice for a child to dream of It look quite ch. Yeah. really it is. Yeah. Anyway, you're not a fishmonger. I'm not a figer. Thank God for all. Well, Sam, welcome. Thank cheers. We're starting with the champagne because we heard that incredible.. Thank you so much. It. Recently got into champne. Yeah. I think it's time It's really good. I used to always not like I don't know what stopp me. it was a mental block But now you're And we have some little crisps with some caviar. because it goes well Yes, exactly.. I do bumps of caviar, you justp ye.. Is is that theing term? A bump. Yeah I like did a bump. that's brilliant. There's this great restaurant in London, punk Royale and you go there and it's very it's small They sort of half siz this room. and I walked in Neil and I were late And so I went up and I said, sorry to the chef. and then he called me back and I thought, my Godd, he's going to tell me off. And what they do is they put a lump of cavar on your hand and that's your first course with a shot of vodka. I, I'm into that And it was great and Neil and I were, this is brilliant. This is fab, you know. It course. It goes well with vodka, right? Yeah, very much. There's caviac Casiia at the restaurant. that th out Yeah. I always have a shot of vodka and Very nice. Caviar and a jack of potato. Yeah. That is it.ious. delicious.. And I just as well, before you came in, when Sam came in, before we started recording you were like heard about yesterday. We spoke about yesterday before you joined us and and said in the intro There' no drinking now, and I've noticed you' actually stuck to that. No drink. I mean, I mean, I get it. I mean, it may happen in a minute. I'm not. Let'sress it.. No I'm trying to be quite good because there's been a lot of drins. You look fresh Yeah. you lookry really really fresh. Oh, thank you, Sam. You do. You do. And thank you, Fran Fan on hair makeup. I was hang over yesterday. Yeah ye. I said to Fran. I said not too much, notot too heavy And I said, Do I look hungver? She says, and you're telling me not to put makeup on. Come here. Fr on, please. Fran worked through the night on my. She said a work c. She did. she did, she did. And Hey, before we go on and talk about your food likes and dislikes, Yeses, you went to see Kelly Clarkson on her showirt. and you said something which was Perfect for dish. You said that you may be like food more than music Oh, it's not maybe. Oh. This is for sure. It' it for sure. I choose food over everything and anyone and everything. Like I love my mom but food. No No no mom No I love mom. she's the only person that comes before food. Yeah. I just I love food so much. It like brings me So much joy. it's like the it's the anchors to my day.ure. I'm the one who's eating a meal, planning the next. Oh yeah Yeah.ike the minute I made any sort of money, it was just I spend on food.. And also the not like people around food and I love to share food at restaurants with people and go to places where you can share food. Yeah to do all that. Yeah, and I get to travel around the world as well with the touring and that is food has been my favorourite part of. Have you had a particular country that you would never have necessarily gone to Oh found the foods just be incredible. Yeah, I think the Korea o in Seoul and going into all the markets and stuff like I love being tested a little bit. there was like foods. Okay. It was the only time I've ever turned down any food. Wow. I think Was it a market in Seoul? What was the no? It was a gelatin Oh yeah. Cold. Oh ye. And I just couldn't do that. I couldn't do that. but it's been playing on my mind for years. and I think I have to have to go back. Maybe, but the markets there are incredible. Food in Japan was amazing and like I went to do you ever hear about Gagan E I in Thailand in Bangkok That's supposed to be brilliant. It's a chehef's table episode on it and that was an amazing experience. Yeah. So I've got to experience those. but my favorite stuff is always street food and R and casual d. Yeah. And I guess when you're on tour, like you know, a great excuse to go try these things and to be able to go with your team and create all those moments you not just going know venue to hotel and ven to hotel. The only issue is acid reflux and singing. It's horism.. There's been so many times I've like backed to Tomahawk. I'. I didn't have to go and perform and I'm like' try like lay me down. And do you have anything that you can't eat ' becausecause we've had a few singers on and they're like o, when I'm tour, I can't have this or I can't e this. Yeah, when I'm on tour, you have to like the rich food stop on the days you're singing. A lot of people say dairy and stuff and Dairy isn't good. los of cheese isn't isn't great. And like tomato based R. Okay, anythingy acid. It's good. But there's like this hacks. I'd make alkaline juices and then take before I'd sing and and clalm the s down. Yeah What Is there anything that you have to like to completely avoid when you're on tal like that I cannot have. Oh, yeah one hundred percent but I ignore it, right. I mean, a life without cheese for me is just not if. it's not worth it. It's actually worth living. I take the risk sometimes. rough with. When I did my allergy tests, which we mentioned from time to time on dish, one of the things was H cheese and exore that. Yeah. just like o my go my father' allergic to nuts And and he's thirty years old and he's been allergic to nuts his whole life. And the other day he went and took almonds to the surgery. R and to see if he was actually allergic to almonds because he had doubts that he was allerg to almonds. He he had to try an almond in front of the So And he's not had to dr. whichich is amazing because I love Dina, but I've had to give it all up in the house. Yeah. Of courseool. And so now it can have haens Shall we talk about your food likes and dislikes? You always like to start the episode with this. It starts with a dish first, which I've never had this. Turnip cake. Oh Tk us to your love of never had a turnip cake. Next time I'm in New York. Yes, please message me and I want to take you for some turnip cake. Okaylease. Have you had turnip cake at Saint John in London No. Well tell me about your turnip cake. Mine is hair. Oh tattooed on my old. Oh my gosh! I called it turn up cake. It turned me up o because it turns me up. What is it? I've never ever even heard of it. It's Chinese and it's like fried turnips with bacon in it and it's in like a square. And for some reason they when I eat it, it reminds me of my nan's roast dinner It's delicious and you dip it in like hois and sauce. It just makes me feel at home.. I think about it all the time. So turnip cake is on there so much so that Sam has a tattoo of all. your loves continue peanut butter, butter, chicken wings, cheese, caviar, oysters, fish and chips and everything from a proper Fish and chip shop Are you having proper trip is surely not in New York No, it's actually one of the disasters right. Yeah Yeah I actually get sad sometimes.. Apparently it's something much to do with the potato I got told and the water and you you can't get s. But I have a thing with fish and chips, right? Okay. So I love fish and chips from fish and chip shops where the chips like stick together Yeah. and you got like the hot silver hot plate when you walk in and that way Yeah I feel like the gastropub fish and chips Like I call them posh fish and chips, doesn't I don't see that as fish and chips. Yeah. ag what you mean. And like even in London, I find it hard to find proper fish and chips. Like my family from Whitley Bay, My favorite fish and chip shop is called Marshall's there. whichich is amazing. I betad. And But yeah, I just when people talk about fish and chips, they're not talking about the same fish and chips. I know in a hub No. Does't feel right. feel to wr Yeah too clean, Do yeah. It needs to be one of those places where they sell those forks They are like flat too prong and you eat it like that. Yeah. And the fork comes out of a cobble bx. Yeah ye yeah. That's I'm talking about. That's Michelin. Oh it is. is. It's favorite thing in the world. but not in America. you can't get it. No I don. Anything lobster or creamy with vegetles loveove caviar and champagne and I love this sentence and raw salmon from Norway. I do though like I do. do. There's this place called there's a festival called Moncho Jazz Festival.. And they like they gave you this shashimi and it was the best thing I've ever had in my life. And it was from Norway, Norwegian salmon raw Yeah, I love ridiculous. No I love. Let's at the Montro just too Aazing. I love it. I love it. It's about high and low. Yeah. H and low and low. Yeah. yes. You can have a chippie, but also Oh so I can go low. Trust me. But also raw Norwegian salmon at the L of Dza. Yeah one hundred percent. Gotta mix nothing in between. Youot gotta mix it. You also love French food, Chinese food, and then the email signs off All food basically. Yeah ye. or food. All food basically. This is a good guest. It's very good here's what we like. We're a good guest. Well this is why I watch your all the time because it's just so nice to escape into the world of food. Has your food taste changed since been in New York Yes, actually. yeah. I think that I can handle spice more. Okay. Food is a bit more overwhelming in flavor. Right in New York, I find. So like've yeah, my spice tolerance has gone up. There's a restaurant if you haven't been called Thai Diner. Right In New York. I think it's the best restaurant right now, One of them in New York. It's incredible And when I first got there, I was like, it's hot. And then now I can handle it. Now you're there. Yeah. So it's changed in that respect. I've studied more turkey whichich is nice. And like I had like a bison steak. Oh no, no I've met this nutritionist who's telling me about all this wing f. Yeah. Ecuse me Oh, thank you. We're gonna to meet. Yes. Yeah. 'ause Angela goes out there quite a lot. New York to New York. Y. Her brother lives there Okay because she guys like quite a lot to eat. And we always say like they they seem to like not have the energy for something being a bit mid Yes Yes, it's overwhelming to. A you eat in a lot and like just cook clean food at home more than I would here. Yeah, because it's an overwhelming experience every time you eat out. But you do find your there's like I have a few restaurants where you go and you can get really simple, mainly Italian, simple, beautiful Italian food So I have those key places where you go to a regular basis. How long have you' been there in New York? twowo years. Two years, but I still come back like five times a year I'd say see my family and be here, which is lovely. And how did you find the change to live in there? Beuse Ire presumed you'd been quite a lot before you made there Yeah, it's When you live there, it's a completely different city. you have to find peace When you live there Andnt so you find ways of finding your calm in the city. So like there's, you know, there's kind of like there's routes around Manhattan there's streets that just aren't busy. And so you learn what they are and learn how to walk around. You feel you can be more anonymous there. I really can. Whenever you see someone incredibly famous like yourself in New York, they feel like they're always left alone I do. I always feel like I'm left known. and if anyone comes up to me, they're normally very complimentary, which is fabulous for my ego. instead of like, who the fuck is that? Yeah But it's good. But after two and a half weeks in Manhattan when you're there, you need to get out the city. Right. And so I go to upstate New York whichich is beautiful. The nature is amazing. So I normally go up there and have a few days to get out because it's just there's a h in New York that's constant And in London, you can get away from there. Yeah. I always feel quite safe there because there's like a lot of people around. So I weirdly find that calm in, but I've not lived there. I always quite. I would say at nighttime, I feel like a guinea pig and it's amazing. Yeah. 'causeuse you're just like in your little hut. Yeah. And if I look out my window you just see other people like going to bed. And then the lights down, and then even if you wake up at like three AM to go for a piss or something Someone in their house is still up like doing something a night, no like you feel now when I'm alone somewhere, like in the countryside or something, it's really weird. Yeah, I like that feeling. Yeah My mum always like, you know, come to mine in London and I'm in like a terrorist street and then the other, you know, the other people's houses is like back onto it. Yeah showow us that I can see wr right in everyone' bloody windows. They're writ I like that's comfort. and I like that mee too. Yeah. too I'm getting more and more used to it. There's a really good book by Vivian Gornick called The Odd Woman in the City, and I read it when I was away with my mum actually and it's all about that very thing. I'm going to read that. You need to read it and it's all about her growing up and the year she spent in New York with her gay best friend And now they're like older and that very comfort of having everyone's little lights on around the city. I gotta admit there is like growing old in New York City looks really fun. I think so. There's like absolute Zanie characters walking around the whole time and it's like wearing all of their treasures. Yeah I feel it could be quite free there. I can. Ily a city for nothing. It's only city in the world if I wear a mini skirt to get wolf whistled. I'm talking about I had a guy like bang my ass once to be like, I be a kidiss The food has arrived What are we having here and what have we got today? So we have a lobster roll with lemon and dill. M This our first lobster by the way, on. Oh my gosh. Yeah. I thought first lobster. Okay. Oh my gosh. So yeah tuckking. So you can buy these lobster tails from waitroros and then you basically weigh them And for every thirty grams of weight of the lobster tail, you cook it by one minute. So you cook them for about four minutes in boilant salted water, then take them out into fresher ice water, cut them with the scissors to get all the lobster meat out. so you remove all the shell, take the lobster meat, and you're going to dice that all up And you mix it with some diced apples, some lemon rind, some lemon juice ar some chopockdill and crem presh. And I've added a little bit of parsley and a tiny little bit of shallot in there as well And then you've got some pancetta, you line in a flat cold pan, turn the heat on and it goes really, really crispy. And so we put a little bit of crispy pancetta in there as well. And then in that fat of the pancetta, you toast the buns. so then you get that lovely fatty there as well. That is delicious. And I love the factat what Sam's done, which is after my own heart is crisps in the sandwich. In every sandwich. I love that. E. they make amazing sandwiches, I think They do, they do Last week actually I was in Maine. Oh pererfect for my birthday. and there's lobster shacks, lobster ros everywhere. but this This is amazing right now Oh yeah. How can people do this wrong, Angie, if someone was because I've never cooked lobster I think you need to make sure that you do weigh it and time it properly with the cookinging because you can overcook it and then it becomes really rubbery.. And then I think make sure that you really allow it to chill down properly then so that you get the shell off quite easily Do the chilling make that? Yeah, it will just help you do that. It the shell will come away. And then one thing I always say is just check the lobster Be you actually make it, because you know you might have a little bit of shell and there's nothing worse if someone sort of bites into that. But other than that, I think can, you know, I was saying that you could put a little you like Japanese, you could put a bit pickled ginger in there, you of lime in there, even if you wanted to, a little bit of chili. You know lo, it's subtle flavour, so you don't w want to overpower it, but you can pimp it up as they say, you can add a little bit of extra bits to it So's really good good. I always thoughtelt like lobster was something that was It was only for special occasion and some you shouldn't eat too much. But like I eat quite a lot of it now.. And it's like it's actually like quite a staple fish. Especially in the states. I mean, you go out to sort of as you say, you go to Maine, you go out to the Hamptons, you knowsters. It's one of the things they do all the time. Is it just a more expensive fish? It is more expensive fish because of the time they take to grow and stuff. but You know, there's an amazing place down in Cornwall actually, where they actually farm the lobsters and they really, you know, they're putting back into the ocean and really doing it properly. You know how to do it. So you know, people are looking out for the fish and the environment. That's what it should be. But it's great. And the tails are great. You should try it. If you've not tried it, it's good thing to do. Okay. I love it when you do have a lobster in the states because they're really prepared for it. You know, you get that massive bib get all the sort of proper equipment. you know, that's the thing. That's what they do and no one's embarrassed about it. Everyone's just dresses up for That anything in Maine there was like I was like, can I get one lobster please? And he just turns behind and grabs a live lobster? and puts it on the counter in front of me, and it's like crawling in front of me. Oh right It stated though I feel bad. S said a prayer. Yeah, this is our first lobster on dish. We've never had it before. but I know lobster is featured on your food Instagram which I're very obsessed with. Thank you. Can you please tell everybody all about Samsurf? Y. I was in San Francisco on tour and I was bored. So I just I feel myself eating and it's just reignited The fishmonger in me. And I just like I've just started filming myself eating certain places around the world when I go. That's fantastic. And just like making sure that it's more casual places I actually like. and I'm just really loving it. It's like a nice way to connect with people. I've been I think I got afraid to message people sometimes by social media. So I kind of and with this one, I'm like messaging People talking about food. like I was in San Francisco and you'd meet people in these restaurants and they gave me lists of places to go and I'd go and then we'd communicate about the food they were eating. It's just a really nice way to connect with people. But maybe nice for you to chat to people not about you. Exactly. feel like it's not about me. It's not about the music, it's just about ood and I love the food. And so yeah, I'm just gonna to keep keep going, keep filming stuff. and I'm taking people to my favourite fish and chip shop this week. Oh fantastic Yeah so I'm going to film that Are you a gateeper W was like a gatekeeper of restaurants or will you share? I' sh. I'll share. I'll sh, yeah, for sure Too good to keep secret. Yeah, I think so. Yeah. Be I did see a thing where Tyler the created did an interview and he was like, No, I'm not telling you my favorite coffee shop because that's my favorite coffee shop. And it' like And last time I told everyone about my favorite coffee shop, now I can't go. Eone everyveryone's there. Yeah. I'm not as popular as that. People don't really Pe don't really follow my trade. Chippy out that door. mention Chippy ye. Is there anyone you ask Be I ask you for lists when we go to places. defefinitely when I went to New York I did the Angela list. And then now you know, people ask me and they' just forward on your list. It isn't it? It's. Is there anyone that you call on that's like, Oh they're good. they know what's on. notot really. I just like go now I've got the my food blog on my phone. I like my whole for you page is just food. Yeah. So I like go through and I think I've got quite a good eye of finding certain places. But it's wild in the states, it's like the whole Instagram world of stuff is like There's just linions everywhere into all these places. It is in New York. that ps me off a little bit. Well so I just can't stand a sandwich that you can't get your mouth around. Yeah, same big. It stresses me out. America loved him. Itas that big? Yeah That's very strange. They do great sandwiches, but the sizees off. Yeah. too much. So out guys. cute. Yeah ex.ute guys. pererfect. This is a perfect bfect perfect b Perfect b. If you want to try this recipe, waitress dot com forord slash dish recipes, the how to, the ingredients that, all of that, I imagine you've made a video showing people how to do this. Made a video, yeah. There's a video that you can see on our socials as well. There is a wine pairing a Sabi whichich would be perfect with a lobster. So you can get that on witers. com for such dish recipes Sam we should talk about your new music. We have Hazel Eyes on the way. So it's gonna to be out on august twenty first. Andrew and I had a little sneaky. Yes. Listen, not to the whole thing. We got like a few I think four or fiveations. It' fantastic.er fantastic. And your voice, I mean your voice always sounded good, but your voice sounded like, I don't know, maybe I'd missed it or something It really really got me, really hit me and hit. sounds phenomenal. Thank you I mean, I I'm singing quite freely on this one. Yeah. like I've all my albums before this I've written them with I've been, you know, I felt like I'd been in pop school right for a lot of my twenties, which I always wanted to. I wanted to try and master the pop song that I always wanted when I was a kid. And I felt like I ticked that box with some of the songs. and so with this album, I just went with friends into a studio and no more than four or five people for a couple of years and just everyone playing instruments, singing from the heart, you know, not everything on the record is real And I really like got to learn how to make music again in a very different way. had my hands on the desk producing just really, really involve more than I ever have been. And just it's been a very deepening experience. It's a very romantic album and very Just kind of proud in the romance Yeah. You know, I like Flowery Beautiful things. So I've leaned into that and I'm just very proud of it. fantastic. I love it. It's a great listen. It's fabulous. And do you always make your records with the same people have you got a set sort of group? No I mean, all my albums up to this point have been like, you write a couple of songs here, a couple of songs here and then you form these pop collective records, which is how I've done it. It's more of, I guess more of a commercial way of making music and I've loved that But this album, I made the whole thing with my dear friend Simon Audrred, who lives in Manchester.. He's gay and he's in a relationship and he's guided me through the first two, three years of my relationship whilst writing music with me. And it's just been a very fulfilling experience. And then a few friends came on board. But I kind of didn't play anyone the music, my family, my team until it was nearing the end. Wow Which was just such it actually made the music better. honestly. clos your ch. It''s a real cool confidence in that and it feels like you've grown into that. Yeah, I feel like I've earned that now. think I think I probably earned it a long time ago. but I'm a people pleaser. and for all my twenties, I just my ambition of pop music, I think Um, was a priority in my writing, whereas now I just want to make good music. And I want to get better as an artist. That's the thing. I want to be tested and I want to push myself every album. because it's just more exciting that way. Yeah. cool. And where were you doing it? You were doing it in New York? I did the first, I did like three songs in the UK Because I moved to New York to be with my partner. So the album kind of soundtracked the move from England to Aica. So you can kind of hear that some of the mo. difference and the change. Yeah, I mean one of the first song on the album is I wrote about the night before meeting my partner. And then it takes you for the first two years of meeting someone that you're with for a long time it playing songs to him It's good because he he loves hyperpop. Right. He likes like hardcore. like in the morning, I listen to jazz and he's listen to like Kim Petris Volume one hundred. Yeah. Deep album c remixes. It's nice because he can listen with a degree of separation off course. you know. And but it has been yeah, it's the first time I've ever kind of written a whole record about someone and you to stay with them. Yeah.ally at their card buddy.. Well congrats on that. Thank you congrats on that. We were talking before you came in and we were like When did it all like kick off? and when like twenty eleven? timeim? my go. Yeah, I think. Isn't it wild? Yeah. I just always think about you having to listen to like I had on the radio all day every day. All day have you every day. Have you gotone over it out? I over ye ye ye yeah was that's a compliment Yeah And those songs are that big that they're on every day for like nine months. And does your relationship with those songs change, I imagine, like so much fromom like tour to tour that some you're like, you like this and some you're like, I haven't moment I'm like, I just can't do it anymore. I can't sing that domore. And there's some that I haven't sung Yeah. But then after a while you tend to miss them. Yeah course. And then there's fans that you meet from all over the world that are just like, why haven't you played that song It changes my relationship with them and so I end up sometimes doing it. But there's some I just like m in my mind I really struggle with. I just really struggle with that song. I can't like it just grates me a little bit. You're gonna do some live shows as well I thought you were about to say it, and you're going to sing for us now. To end the show with money on my mind is Sam Smith Oh my go, but it's lo so much. Yeah, so going, you're doing residency? In Mexico? Yes, I am. yeah. in Mexico.. Yeah in Mexico, which I'm excited to eat for Yeah. And how doing that for that's like a week, but also dates in the UK as well. Yeah, I'm excited to announce we're going to do the Coliseum, I think. O in London and then some dates in Manchester as well. Oh yeah. Yeah. for London and Manchester d. Coliseseum will be amazing. I'm not going on tour. Normally when I lose a record, I disappve two years I tour around the world, but this one I wanted to Put out there to do a few small shows Yeah Enjoy the experience. Nice to do that. I see I feel like we see more of those residencies now. Yeah. You know what I mean? Like people are like, Harry Styles is doing that, isn't he? He's doing thirty nights at Madison Sare Gardens. Well, yeah, mean, I'm doing them in like small venues.ard stay put and it's like the XX where they did like four or five shows and they just like stay put Yeah it's hard. Touring is really, really hard. It's on the body and traveling around and it's wild. But I'm addicted to it. You won't keep me off the road for long. Yeah, I need to be back. mainly for the food. I mean''s just a musician anymore. know's a food influence. I'm an international food blogger We were looking at the childhood of San Smith before we arrived. and we read that you used to love singing to Shakak Khan at home. love Shakakhan. Lovehakhan. loveve Sheakave you few times now. She's a fabulous. Fabulous. She gave me a fan. Oh first time I met her that says Saka. Oh my diamond. And I framed it. Wow. But that must be surreal, though that you were as a child singing along to her music and then you meet her. Yeah. I mean, that sort of must freak you out. It freaked me out ye. Yeah. she was think I think in the top, like Like few people where I just took my breath away me. And I met her in the Perfect Wales. and it was like a VH one Diva show thing And she came backstage and she just her perfume arrived before she arrived And she came in and she was like, baby. I just walked in the room, she gave me perfume and this fan. Oh my go. And then she left and I'd been shockified a while. She' quite something interest. We met a recent me and Annie didn' an interview with her for sidetrack and we were just I couldn't speak afters because she's such a star.. But so y and real and no nonsense. loved her She made me feel like I was an actress Yes L Yes you Yeah. Yeah. I mean it's a bit like she be like. Yeah honey. looked at. I feel like I've been at like an afters or, I know what you mean. She' like something. I got a voiceemail from her once that was just like it was just like kind of like muffled noise. And then at the end of it, she just went Baby, let me cook for you And that was it. That was it Yeah Let me cook for you. Let me cook for you. Get round. Yeah know I need to get r that. Yeah. Yeah, I reckon she cooks good. I bet's I bet she cook to cook. Yeah. my best cook. I want to talk to you about the Met Gala. Yeah, because You're there. You're at there. I want to know what the food is like. What are they having for their tea at the me? I heard people say it was bad. It can't be bad. For me, it wasn't that bad. How would they get it bad? I mean, I'm the wrong person because I see food and I eat it. Right. What the problem is, I think, is that they can't they don't very chicly, you don't have any garlic or anything in the food, so your breath doesn't smell. Right. And then it's not overpowering, I think. So keep it all very simple Yeah o It's kind of like wedding food. Yeah. Yeah. It's probably gonna better than the average wedding f. Yeah. You know what I mean? everyone's late. And how many people Not a lot of people here. Yeah, no one's eating it. Yeah. Kim got It's not No. Exactly. It's not have an a steake. I mean, this year I could hardly sit down too. I had a massive feather on my head Yeah Oh ye Yeah.. D you love it? I loved it My outfit was fifty two pounds. Wow. And I had to drag it up the met stairs. Fast looking cute and it was really intense. But it's really it's when you dress up like mean, Gwndon and Christie were wearing these beautiful big feather hats from Stephven Jones, and we were just like,.re just like giggling together din your sh. I when' that route what you and Gwendlyn do like go for it. Oh yeah, it for it. It's a gala. Yeah It's a Nework gala. and I think the more you lean into the fabulous and have a fun time, it's gorgeous Honestly, I really, really do go there for the exhibition. The exhibitions are just incredible. It's like human art and what humans have done with their hands and the way they do the exhibition is just breathtaking. So I go there as a fan of the art. It's amazing. I love when you go for it I know we spoke about this before, but I loved when you wore the latex.. I loved it so much. Oh I'm telling you, it wass the funnest thing to wear. you couldn't sit down in that shortly. Oh no, I was in there for like ten minutes, there to lube me up to get me in. My mum was sitting in the change room watching me get lubed up that. And then I was just I kind of waddled. Oh my go the red carpet I just my pose and then waddled back. you l. Yeah. I felt like a car tire. What do you like to do? Fast food quick? Oh my go, you know I got stressed about this? Whaty? BeCause when I see people doing it online, I'm just like, how do you answer that? got there's like four answers to each question. You've got a no instinctive. Okay. Quick fire. People have rubbished at being quuick fire and' start at being quuick fireres Because then we start chattings. then it's like ye Yeah,lling to quick fire. Okay So just light the new record. We're just gonna lead with your heart, o? Perfect. Okay. We're not thinking this. No perfect. Sam Smith, what is your favorite way to eat eggs? Marope per white scrambled. What's your favorite sandwich feelilling? Tuna mayonnaise with crisps stuffed in. That's correct. What's your favorite form of potato I'd say my mum's mash.. What's your favorite herb? Rosemary. dish you miss the most when you're away from home. Turn up cake Oh. What's your favorite chocolate bath? Fruit and nut? Lberries. Okay forget about fruit. so yummy. Yeah. Sam Smith, do you have a favourite kitchen utensil? What is it called? The wooden? It's wooden. I think I'm seeing one now it's got like a white spade It's fast spat. Yeah, f actually. Yeah. That's good the plastic that.ndy Y right silicone spat. Yeah. ye, silicon spatah. What's your favorite Sunday roast So okay, don't judge me. N'm not gonna never judge me. I don't I like my Sundaay roasts with fish. Instead of me Yeah. And then like a creamium or like maybe a parsley sauce instead of gravy. So it's basically a ro no roast. No. I like parsley sauce. I just feel like it's lighter Y on the body. Yeah I feel I don't have to I'm not like a wounded cow after Yeah Yeah. Yeah. Sam, what is your favorite nut Peanut anut Yeah. Panut. That that peanut butter And one more for the road, what's your favorourite toast topping? I love cheese and piccaly. Oh no love. My grandma used to have it all theic. butter, cheese and then picoli. Yeah, it was delicious. Well, that's your fast food quiz.'s good. Thank you... L. Oh. Lcked in. Thank you for very much. Lcked in Okay, Sam, we come to the end of the show question for your chance to win this Waitress's saucy goodie bag. All you got to do is answer the question in this envelope. Hi, Sam, thank you for coming to Dish. For your chance to win the Waitress's Goody bag which Which of these gifts you've been given took you most by surprise The suce pand from a fan O the six foot two sculpture from Ed Sheirin. Okay I mean, was't just sculpture, it was a sculpture of a Yeah If I'm totally honest the saucepan That's weirder. Well, fromr a fad was much weirder because the sauce pan came also with a burner foam Oh, and she gave me a saucepan and a burner phone and she held my hand and she said, Meet me in the library tomorrow at two PM. Right? So I was freaked What the hell? What is this? Where's the big cock I saw it coming? How big are we talking? Basically, it's said to be s a massive marble penis to Elton And I said, sorry, Ed Son sent Elldt Jo on a massive marble pen, Marble penis. I did. o. I said to Edward, whereere's mine? And he said, I'll get you one if you want. And I was like, if you ever get me one, you make sure it's bigger than Elton's. And so he sent me a six foot two. Marble penis. Wow. That had to get craned into my house. Wow Wow. And now it's in my shed Because I'm too embarrassed. Oh yeah. Everyone walks on my house and thinks like I'm a bondage like yeah. It's graphic. Yeah it's a bit graphic. for a beautiful garden. Yeah, yeah.. then maybe one day. Wow. That's quite the gift. Yeah It iss an amazing. quQuite the gift. I don't think it stopped at me as well. I think he's start. He's start tra people got them I can't remember who. Wow. I think there's another person. They're outsizing each other. who's bigg. Oh my God That' amazing. It' sound the goody bag is yours. Thank you. There's no salon in it, don't run. Yeah. No That was so great. Thank you. your alphone. Yes. You'll be able to hear it fromr next month. Exactly. Thankroud to hear it. Thank you. Thank you, Sir. Of course That was so. Thank you