Jack Rooke
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What is Jack Rooke's background and what recent achievement did he celebrate?
Hello and welcome to Tobin Manners. I'm Jessie Ware and I'm here with Lenny and it's a windy spring day. Are we still in spring?
It should be summer by May but absolutely it's not summer. I nearly have the heating on. I had it full glassed all over. It's blowing a hoolie out there.
I know and that's a cold wind. We're doing a breakfast episode today. So someone's coming over for breakfast. It's Jack Rook, who I absolutely love. He created one of the best TV shows on Channel 4. Brilliant British... I don't know, would you call it... It is comedy, but it's also completely touching and beautiful, called Big Boys. Had three seasons. I adored them all. But started in the Edinburgh Fringe with winning, I think, lots of accolades for his... his stand-up called Good Grief, which has its 10-year anniversary this year. And that's why he's going back to Edinburgh to do it. How old is he? He's one of them ones. That started young. He's a bit Lena Dunham-y, do you know what I mean? Very clever and successful at a young age.
Has he reached 30 yet? Yeah, I think maybe he is 30 or something. He's just very good. And he's coming over to talk about Good Grief coming back And I hope big boys. No, big boys is wrapped up, Mum, if you haven't.
I know, but he won't talk about that?
He says he's done with pretending he's at uni now. So he's not a big boy anymore? He's a big, big boy now. He's a big boy, yeah. So we have Jack Rook coming on to talk about, yeah, stand-up, good grief, big boys, all of it. I love seeing Jack and can't wait to chat to him. And I've been on food duty. Let me get the cookbooks. So, Itamar and Sarit, who I love, they are Honey & Co. They are just the most beautiful couple, but also amazing, amazing chefs. They've got a new cookbook called Honey & Co. Daily. And they've got Eggs the Daily Way, which is just kind of, you know, we're doing breakfast, so why not? There's peas with basil, spring onions, garlic, and a bit of Aleppo chili. And then you just do it on toast.
I didn't make my sourdough because I haven't done my starter. I know. I'm sorry. You're slipping.
I know.
How did comedy help Jack Rooke cope with the loss of his father?
Did you buy it? I did. And I got nice M&S bread.
Okay.
Because it is good.
Yeah.
And then you just do a fried egg, but you kind of coat the toast with some goat's cheese.
How would you describe the crust? Is it a veneer removal crust? This one, yeah. Yeah, okay. Yeah, absolutely.
Absolutely. And then we've done, I say we because Rosie, my sweet Rosie, has helped me with the custom. So another amazing chef, Helen Graham, has this new book.
She's not related to James, is she?
She's not, but she did go to university with your son. Oh, wow. And she was the head chef at Bubbala, that amazing vegetarian restaurant. And Centrepiece is her cookbook. And it's really beautiful. And it really complements Sarit and Itamar's food. And I've done hot apricots and cold saffron custard. Oh. But Rosie, sweet Rosie made the custard yesterday. I tasted it this morning and it was a bit grainy. So we did a new one. And now the next one is a bit runny. So I don't know. You can have grainy and more firm or you can have runny and not great. I think it'll taste delicious. Anyway, and so yeah, you fry the apricots in some maple syrup and olive oil and some sea salt flakes. So it's really, and the custard is amazing.
I know you're not mad about saffron, are you?
No.
Sorry.
I love the colour.
It tastes so beautiful.
It's just slightly, no, I think, I mean, I have had a little taste and it tasted delicious.
So yeah, it's nice. Two cookbooks from two brilliant chefs and it's just nice to have new ideas. So yeah, Jack Brook coming up on Table Manners.
Do I look human?
What do you mean? You look amazing.
Okay, great. But the voice is hoarse. The voice is hoarse.
Why is the voice hoarse?
I just spoke to absolutely everyone on Sunday night.
What unique culinary experiences did Jack share during the episode?
You're a chatter. So I was chatting. I met Martin Lewis many, many years ago.
Oh my God, his speech was so beautiful.
Oh, his speech was so nice.
And quite like, I mean...
Did you talk about? Yeah, we spoke about his speech. And he was like, we really love big boys.
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Chapters
8 chapters
1
What is Jack Rooke's background and what recent achievement did he celebrate?
0:03–2:13
2
How did comedy help Jack Rooke cope with the loss of his father?
2:13–4:07
3
What unique culinary experiences did Jack share during the episode?
4:07–5:22
4
How does Jack Rooke describe his creative process and writing style?
5:22–7:37
5
What themes does Jack explore in his comedy, particularly in 'Good Grief'?
7:37–9:14
6
What insights does Jack provide about the importance of arts funding?
9:14–11:10
7
How does Jack Rooke view the evolution of his relationship with grief?
11:10–14:31
8
What are Jack's plans for his upcoming tour and the future of 'Good Grief'?
14:31–55:02