Ali Dunworth

I always bring a tube of mustard.

You can get Coleman's mustard tube.

And like you could buy an average sandwich in the airport, put a bit of mustard in, delighted.

Again, when your senses are dulled up in the air, it's perfect.

I always bring a little set of cutlery with me.

Now, not the heavy cutlery because you don't know if they're going to take that off you, but like a little wooden one because...

Again, in the airports, like there's usually somewhere and in Dublin airport, there's two different shops where you can buy like picky bits.

So you can get like, you know, there's like an Avoca and there's rights and you can get cheese and little bits of meat and all those lovely artisan Irish goodies.

And I'd be like packing them.

So you have an emergency picnic no matter where you go.

And even if you don't eat it on the flight, you'd be delighted to have that when you arrive somewhere.

Next weekend.

So next weekend.

Yeah, we're going to talk about Below Deck and the chaos and champagne of the food and drink on board.

So I've got Aideen White, who is a yacht chef and has worked on these super yachts and has signed numerous NDAs because she's cooked for so many famous people.

So she's going to have some stories.

Louise McSharry and Nicola Brady, who are both as obsessed with reality TV and Below Deck.

as I am.

And it's really funny at the festivals, I nearly always do a reality TV food thing and it has the biggest crowd.

Like people, they just love it.