Hoovering - Episode 29: Simon Rimmer

Hoovering with Jessica Fostekew

Jessica Fostekew

Education, Comedy, Society & Culture

4.8 • 796 Ratings

🗓️ 16 August 2018

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.

This week my guest is none other than super star chef, restauranteur and co-host of Sunday Brunch amongst loads of other brilliant stuff - it’s the excellent Simon Rimmer. Simon is delightfully open about times where he’s overdone it on the workload, about the media-luvvie bubble it’s too easy to slip into and about the time he ate some whale. His stories about guests on Sunday Brunch are hilarious and his honesty about his journey and imperfections is disarmingly lovely.

Honourable Mentions

Here’s a link to Simon’s inaugural, incidentally vegetarian restaurant ‘Greens’ and here’s a link to ALL THE BOOKS he’s written like a legend.

Most importantly here is Richard Blackwood on Sunday Brunch: https://www.youtube.com/watch?v=qpH1goouCLQ

If you’re from overseas and hadn’t heard of the crisps/ chips we were talking about click on the name for links to salt & vinegar WALKERS or in my opinion, the superior DISCOS. And here are the original WOTSITS but it’s my view that these M&S one’s are even cheesier.

The drink of Simon’s dreams is this swanky AF looking Billecart-Salmon Rose and the less swanky aperitif he chose is this particular brand of peanut butter from Monsieur ‘Skippy’

OH, And

If you have got a any spare dosh to give a month I’m on this great site called Patreon where I exchange for rewards including exclusive content for your hard earned cash which means I can keep doing and improving the podcast. Click on the word Patreon, either of them

Support this show http://supporter.acast.com/hoovering.

Hosted on Acast. See acast.com/privacy for more information.

Transcript

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0:00.0	Love this podcast. Support this show through the ACAST supporter feature. It's up to you how much you give and there's no regular commitment. Just hit the link in the show description to support now.
0:14.6	Welcome to Hoovering, the podcast about eating. I'm Jessica Bostiky. I love eating as much as anything
0:25.6	else in the world, but also it sometimes brings me conflict, shame and all sorts of other things that are rubbish.
0:33.5	It's complicated and I think fascinating. This is a conversation with an interesting soul, not just about food, but about gobbling it up, or if you will, Hoover.
0:47.4	Hello and welcome to the Hoovering podcast. I'm Jess. Nice to meet you. If you're new, this week's episode I would describe much in the same way as my toddler would describe a huge wave. It's a big, big whopper. First of all, I just want to thank you for listening. Thank you. If you're telling other people about this podcast, if you enjoy it, please keep doing that. That's the only PR that I've got for this podcast. Rate review and subscribe it. Tell
1:11.6	everyone about it. And if you've got any spare dough, as in actual money wedge, I'm on a
1:16.8	site called Patreon where in exchange for even as tiny as two bucks a month, I will give you
1:23.1	podcast related preys. You had to go to patreon.com forward slash the hoovering pod.
1:28.4	I've finished all the admin now. Let's have a podcast this week's guest.
1:32.7	It's only a bloody, massive, great big, mega hero, kind lord of the food.
1:37.2	It's Simon Rimmer, off of Sunday brunch.
1:40.9	I know. Get in.
1:43.3	So a heads up, first of all. We met in a pub garden, so there is a bit of
1:46.6	wind making a horrible noise, and sometimes a nearby child makes noise, damn you, wind and children,
1:53.4	and me for not having acquired lapel mics at this point, but please rest assured with my giantist
1:59.4	promise that as annoying as it sounds for the first 30 seconds or so, it does go away and you totally stop noticing it, solid gold promise.
2:06.7	This is such a fascinating episode, if I don't say so myself.
2:09.9	Simon has stories that are funny A-F about guests' epic fails on Sunday brunch.
2:15.4	He's brutally honest about patches of workaholism and there's a great
2:19.1	big reveal as far as I'm concerned about how chefs eat and what the consequences of that can be.
2:24.7	At one point, I say, it smells like I've been allowed to be nose right in a fire and he's
2:30.3	totally cool with that. What a guy. Let's go. You do making and eating food for a living, which on paper for me is the dream.
	...

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