In this festive episode of Dish, Nick and Angela are joined by the beloved Welsh actor, comedian and broadcaster, Rob Brydon MBE.
Rob’s career began on radio before his BBC Two mockumentary Marion and Geoff put him on the TV map in 2000. Career highlights include his portrayal of Uncle Bryn in Gavin and Stacey, and The Trip with Steve Coogan, a sitcom that has now reached cult status. Rob has presented the BBC’s Would I Lie to You since 2009 and hosts his own podcast, Brydon &, which is now in its seventh series.
Nick mixes a gin & tonic for Rob, while Angela prepares a rib eye steak with tarragon, parsley & garlic butter, potato dauphinoise by Julius Roberts and roasted cabbage with anchoïade by Tara Wigley. The experts at Waitrose pair this with a Terre Da Vino Barolo Riserva DOCG.
Rob Brydon is the epitome of entertainment. Having supplied a very detailed email on his food preferences, Nick and Angela dive into his thoughts on condiments, his passion for kiwis and his problem with mushrooms. Rob talks about the Gavin and Stacey Christmas Special and treats us to a selection of his incredible impressions!
Find Angela’s Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining: waitrose.com/ecom/shop/browse/entertaining/dishpatch
Shop Christmas trees and the Wisdom & Wonder range, as seen on Dish: johnlewis.com/wisdomandwonder
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
Find all Dish episodes here: https://pod.link/1626354833
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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help.
Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.
Dish is a S:E Creative Studio production for Waitrose
34 Comments
Grimmy has a beard now!?!? 😮
Does anybody know how waitrose are making money from this?. I imagine they have to pay the guests, the hosts will cost alot also. Are they losing thinking they will make a return of investment??
I love the beard on Nick❤
Bagna cauda is anchovies, butter and lots of garlic – I’m from Piemonte and it’s a tradition for many winter dinners 😊
Bagna cauda is anchovies, butter and lots of garlic – I’m from Piemonte and it’s a tradition for many winter dinners 😊
I love rob brydon
Fifty anchoVEES
"We make."
I love you guys❤ please keep making these videos 💖
You eat this with raw meat 😂😂
Angela is by far the most amazing chef. She deserve way more recognition
Oh Yum.🤤🤤🤤
I am going to move to England JUST to eat her food. Oh, and Tom Kerridge’s chips.
I thought Grimmy hated any type of mustard????? This was a really funny episode. 💕
I just listened to this podcast. They were having an uproarious party. They were laughing so so much. Don’t miss the end of the episode.
Gavin Free and Daniel Gruchy were your best employees.
Bagna calda I learned lots of melted butter, garlic and anchovies cooked until melds together. Dip veg or breads…
I’m addicted to these videos
I remember the first time I heard about Bagna Cauda , it was on Nigella Lawson's cooking show many many years ago before I could even boil an egg.
2 eating right hand fork
Including the movies with Coogan I've seen Rob Brydon eat more than I've seen Ollie and Josh❤
🤮
anchois…white people's take on fish sauce. Cultures are not that différent afterall😅
Angela is half italian so ,
Thank you for the link with recipes! Been watching the shorts for a while just noticed that!❤️💛💚
Says a word I don't know.. and then says it like another word I don't know..
I MUST TELL YOU THIS!!! When i first found bagna cauda i made it loke the recipe and it was good…but i later found a recipe that used reduced cream instead of olive oil and its heavenly! Sooo much better,! I took it to a dinner once and everyone loved it.! They stood around the table trying to guess what it was. They couldn't believe it had anchovies in it! One person said he hated anchovies as he dipped another mushroom in it.
Anxovada in Catalonia, same thing, anchovies, a fresh herb, garlic, mustard, and a very good olive oil. We are all Mediterranian relatives, and the recipes don't care about the countries borders.
I pronounce the ï tbh
Nick is looking dapper!
Fur awe ince France
Ancho what?
Why don’t they ever show the food? And why does it always sound disgusting
Fan of the full beard. Sigourney Weaver is in London. I say what a good interview that would be