Welcome back to Everything Else Series 3.

This is a special extra episode for fans of the hit podcast, Estown.

Gris spoke to Brian Reed, who presented and co-created Estown for a piece you wrote for this weekend's FT about podcasts.

Normal service resumes on Monday when we'll be discussing My Love Life.

And the Power of Pop Music.

Don't miss our full episode of everything else then.

So this is not a real episode.

No.

So if people download this, they're not to worry that they've got just half an episode.

This is like an amuse bush, okay?

And you were telling me yesterday how, you know, you've never really been to a restaurant

and you don't really know what an amuse bush is.

I think my words about I'm not a foodie. Okay, but you said, you know, you don't really know what a moose bush is. I think my words

about I'm not a foodie. Okay, but you said, you know, you weren't familiar really with how

restaurants work. And so... So not what I said. Essentially, you know, you go into the restaurant,

you look at a menu and you order things from the menu. And, you know, in this case, you might have

ordered the crab pasta right followed by the duck

breast and but then suddenly between the crab pasta and the duck the waiter brings like a little

grapefruit sorbet and he didn't even know it was coming which decade are eaten yeah like a grapefruit

sorbet and and you haven't even ordered it and you don't even have to pay for it, but it cleanses your palate. It's a surprise and it's exciting and that's what exactly what this is. Exactly. So we're having, this is the grapefruit sorbet. It's an extra scoop. You've been speaking on podcasts longer than I've been listening to them. Thanks, Al. You make me sound ancient.

This was the first podcast I ever listened to.

You know, I've grown up, I've grown into a love of podcasts.

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