Honey & Co is one of their favorite restaurants, known for its divine food and the warm atmosphere created by the owners, Sarit and Itamar.
The menu featured Lenny's famous chicken soup with matzo balls, prepared by Honey & Co, along with a meze spread, lamb shawarma, and an alfetta cheesecake for dessert.
Casamigos provided Palomas and margaritas, which were the featured cocktails of the evening.
They got ready at the Soho Hotel, with Lenny having her hair in curlers and getting her eyelashes done, while Jessie was in a dressing gown getting makeup applied.
The matzo balls were described as 'fucking delish' and 'bouncy and delish,' with Lenny praising them as perfect.
Jessie started the podcast as an escape from her music career, which she felt was over at the time. She wanted to focus on her love for food and involve her mother, Lenny, in the process.
They enjoy Canton Arms in Stockwell, Brunswick House in Vauxhall, and A Wong in Pimlico/Victoria. They prefer to eat along the Victoria Line for convenience.
The leopard print balloons were a fun theme carried over from a previous planned party that had to be canceled due to a global virus. They added a playful touch to the celebration.
They were thrilled with the event, describing it as 'really, really special' with 'best food,' 'best cocktails,' and 'best company.' They even considered making it a regular occurrence.
The Caesar salad was highly praised for its unique croutons (like bagel chips) and the right amount of anchovy, making it 'cracking' and a must-try in Soho.
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So if you're looking for a gift for the food lover in your life, head to goldbelly.com and get 20% off your first order with promo code GIFT. Hello and welcome to Table Manners, a very special episode to celebrate the launch of Season 17. We are in a gorgeous room in Soho Hotel.
The last time we were here, Mum, was that when we gave David Schwimmer the dry banana bread? Yeah, I've been here as well. Oh, when have you been coming here? I came to see the screening of The Fall Girl. Oh, because you're that gown man, like a journalist who gets invited to screenings. Best canopies I've ever had. Oh, why? Just delicious downstairs. Was it Kate Winslet who talked about Caesar Salads? Yes. Did she say that the Soho Hotel Caesar Salad was amazing or did she say the Charlotte Street Hotel?
She said the Covent Garden Hotel, but Covent Garden Hotel... It's all Ferndale. It's the same company. Same group, darling. I have to say, I just had the Soho Hotel Caesar salad room service. Delicious. Absolutely delicious. I tell you why. The crouton was not a crouton. It was almost like a bagel chip. So it wasn't sad and pathetic. There was the right amount of anchovy. It was cracking, to be honest. So I can vouch for the Soho Hotel Caesar salad. If anybody has ever...
In need of Caesar salad and Soho, this is where you must go. I think I could move in here. Do you? Mum's got her hair in curlers. I'm getting my eyelashes put on. Mum, have you had your eyelashes on yet? Mum's going for height. Volume, darling. So we're doing a bit of a dinner tonight to celebrate the launch with the movers and shakers of London, well, I don't know, PR press and some old...
We're doing it at Honey & Co daily, which is their kind of relatively new Honey & Co. We've talked about Honey. Is it deli or daily? I thought it was daily. It's called daily. But they call it a deli as well. But they serve like all different things like soups and salads and sandwiches, I think. Didn't you make chicken soup with them? I didn't go yesterday. They've made my chicken soup. Are you checking it, head chef? We're going ahead of time. Exactly.
What are you going to say if the chicken soup isn't right? I'll go, I'll spit it out. You'll spit it out? I'll go, pfft. Oh, yeah, for hate. On the floor. What about if the matzo balls are too hard? It'll be fine. I'll say I didn't make it. LAUGHTER
They clearly didn't follow the recipe. Oh, savage. You know, Itamar, when I spoke to him... Sarit and Itamar are Honey & Co, the most gorgeous couple. So when I spoke to him, he said to me, how many matzo balls do you think I should serve? And I said, I think just one because it's going to be a big meal. He said, only ever serve two. Oh!
Oh, the etiquette. Yeah, I think he might stick to one though. Interesting. Because it might be too much for people. Well, if you were in like Cat's Deli, you'd be getting a massive matzo ball, but ours aren't like hefty like that. Well, he might make them heftier. Interesting. I wonder if he'll stick to my recipe or think she doesn't know anything. God, tune in to the rest of this special episode and you'll find out if the matzo balls have worked. I'm going to taste it ahead of time. And not only have we got, we're doing Honey & Co for the food, we've got
I mean, I feel fabulous. We've got Casa Amigos doing a tequila cocktail. Wow. What sort of cocktail, darling? My favourite drink of the summer, a Paloma. And I will be carrying that one through to winter. Okay. And a margarita. Classic. Classic. With salt round the top. Yeah.
I don't know. I guess you could have it with or without. I may just drink the Casamigos neat. It's so bloody good. Is it? You don't know that much about tequila, do you? No, I don't, darling. Well, you shall find out tonight. What are you going to go for? Paloma or margarita? Margarita. We're really excited. We haven't really done it like this before. It's only taken 17 series to try and celebrate. Mum's got leopard print balloons. Yes. Yes.
That she'll be walking down Soho in. With my balloons. Like the Banksy painting. Darling, do you remember the only time we were going to have a party before with leopard print balloons was our book launch. I know. And that died a death. We had to cancel it on the day.
And they've made all the food and the cocktails and they took all the food and cocktails to homeless people. I mean, there was a global virus going around. I know, darling, we had to do it. But I was heartbroken because I don't think we've got another book in us. Do you? I'm certainly not with you, Lenny.
That's so mean. I'd like to preserve our relationship. I think the podcast is enough for us. The thing is, I cook in a different way now. Oh, yeah? How do you cook? I think I'm a little more modern and adventurous. Like, I know what guau chang paste is, or whatever it's called. Someone flavoured their bread on it last night. On what? On Bake Off and Paul Hollywood, one of our old guests.
Did he love it? Loved it, yeah. He's a really clever bloke that's cooking. Sam, yet again, was like, what are you up to tonight, babe? And I said, I've got, we're launching the new series and doing, he went, you're just having a jolly, aren't you? And I thought, yeah, we are. We are. I say, as I'm sat in a dressing gown, getting my makeup done in Soho,
I love being in London. I love being in central London. I would like you to move to central London, Mum. I love Soho, actually. Just think about the guests that could come to your flat in Soho, Mum. No, I don't think I'm moving to Soho, darling. The traffic to go from Hoban to Soho took nearly 45 minutes. Get on a line bike, Mum. I'm not going on a line bike. What colour lip are you going for?
Well, I wouldn't even dare to do a red because, you know, you've got that, Mum. Darling, it suits you. No, it's fine. I don't think I'm going to do red. I can't be bothered with the faff. When I'm eating, a red lip is the biggest pain in the arse. The food and eating is more important for me than a red lip tonight. We are about to try Itamar's version of Lenny's chicken soup. And I have high hopes. All right, Itamar, get on the mic.
Hello, guests in our kitchen. This is Itamar of Honey. You're keeping Lenny. You can have her. And he's the best hugger in the business. Have a hug from Itamar and you're made for life. This is your strong point. This is my business for a fiver. Not cooking, just hugging. That's it, Sal. So we are now in the kitchen of Honey & Co daily. Your newest kitchen.
Yeah, newest bar one. Where's the newer one? On Lamb's Codwood Street, across the road from the restaurant. Oh, you've got a new one! We have a little deli there that is very, very sweet. Oh, that's a deli. Yeah. But we are just off Charlotte Street. We're very near Charlotte Street. And we're doing our event here tonight because you know how much we love Honey & Co. Honey & Co. loves you! So let's try this.
The chicken soup. The chicken soup. Okay, we're not, we're quite nervous because... Tell me why. No, we're nervous because we want you to be happy with it. We want it to be... Are you happy with it? I think it's delicious. I think it's delicious. Lenny will tell you if she's happy with it or not. Don't worry about that. This is why I'm nervous.
How did the matzo balls turn out? You're going to try them as well. I think... Are they light? I think they're fantastic. They should be like clouds. Mum, you're speaking to a fucking chef! No, you can listen. I'm speaking to... Speaking of other chefs. He doesn't do anything. Hello. Hi. I need to know, how much did mum's matzo ball recipe differ from yours? If I'm going to be very honest...
It's my first time making them from scratch. Because, yes, it is perfect. But like, honestly, because back home, our neighbour always makes them. I love her matzo balls. I always eat them. And I've never... Well, can I tell you, Jamie Oliver said they were the best matzo balls he's ever eaten. They're so good. And they're going to be fluffy. Have you tried one? Fluffy. That's what I want. They're delicious. Now let's go on to the chicken soup. How different is mum's chicken soup to yours? From what you've made.
Well, I opened the recipe and I was like, "Sweet? Who uses sweet?" We don't get sweet back home. No. So it's never in our soup. Okay. And we use loads of parsley, which yours doesn't have. Okay. Do you use dill? No. I don't. And not potatoes. But there's some people that do potatoes and dill, but I think that makes it cloudy. So what would you use instead of sweet? Like, what would sweet be? Carrot leek, celery, onions. Yeah. And parsley. Loads and loads of parsley. Maybe I should add parsley.
I'm just very interested because mum never adds a herb. No, don't worry. Not in your, like... I mean, we just come from a country where there's, like, the bunches of herbs are like this, you know? It's a different thing. But I don't think you've ever cooked it in the kind of size that I cook. No, I haven't. Thank you. I had, like, a whole load of...
Chicken, vegetables, it was fun. Before we try the chicken soup and the matzo balls, let's talk about the menu. Now, we had some requests, but what's on the menu tonight? Well, everyone's going to start with the soup, of course. And then they're going to get a meze spread, because this is what we do. So a whole lot of things. So well. Yes, it's like we're having some pickles and some hummus and some fig salad, tomato tabbouleh.
Bread selection, little borekas with spinach and cheese, you know, fun things. This is, I think, it's the best season to cook, right? It's all the best ingredients. We get, you know, all the beautiful summer produce, the beginning of the autumn. I think kind of like late September, early October is the time to cook. And then we're having lamb shawarma because this is what you guys come and eat when you come to Honey and Co. Love it, love it. And then for pudding, what have we got?
alfetta cheesecake, which is kind of baked on a nest of crispy kadayif pastry, lots of honey and a bit of saltiness on the feta and salty almonds. It's really delicious. Thank you, darling. Now, you live in Stockwell still. Now, you know this is a bugbear, but when are we going to get a South London honey and coke? I know, we have to. We have to. In the diaspora.
Yeah, no, we're the like the exiled Jews. We're the Jews across the river. South London. We have our name for our South London place. We just haven't ever done it. Yeah, Southern Honey.
Oh, come on. Let's just make it happen. It needs to happen. But now, you know, we need to get you back on the podcast. However, let's just do a mini Table Manners podcast. You are obviously the most brilliant chefs and we adore your places. Give us one of your favourite places to eat because I know you eat out lots. I bumped into you at Rochelle Canteen. That's the first time we met, I think. So tell me some of your favourite spots in London. So we only eat on the Victoria Line, so it's easy to come back home.
We always want to be close to home. So in Stockwell, Canton Arms. Vauxhall, Brunswick House. Amazing. What do you have for Pimlico? A Wong and Victoria. A Wong is kind of like Pimlico, Victoria. It's both of them, let's say. Oh my God, we're really going up. Yes. You have to... What's Green Park? We do jump on the middle a bit. Like I have to say, we skip most of Central. Green Park, we can skip. Oxford Circus, we skip. Warren Street. You're very close.
This is here now. Now there's us. Kings Cross we skip. Houston and Kings Cross we skip pretty much. I mean, Rottie King. Rottie King in Houston. And on Highbury Islington is Trulow that we don't go enough and that's it. We don't go further north. This is maybe one of the greatest new questions that I'm going to ask. Which line do you follow for your restaurants? You know what I mean? Like,
All of the hot new places that are opening in Leighton and all those places. Schlepp. No disrespect, but it's easier for me to have lunch in Paris than it is to have lunch in Leighton. Like, where is Leighton? It's so far. You're just like on the train and you're like, how am I still in London? Okay, do I need to... The soup. Let's go and try the soup. L'chaim. Those matzo balls are...
Fucking delish. They are bouncy and delish. I want to see what size they are. Did you go bigger? You have to make them quite small for them to like... Can I have some more soup please? Delicious, delicious. Have you got any notes mum? I think they're perfect. Yeah, of course I'm eating food. That's why I booked it, yeah. I'm yacking but I'm also eating. Thank you. Delicious. Yes.
I'm going to move away from the steam because my hair's going to drop. That's really beautiful soup. Absolutely delicious. It's beautiful, thank you. Hi everybody. Thank you so much for being here. I'm Jessie and this is of course...
Thank you for celebrating the launch of season 17 of Table Manners. It's really lovely to meet all of you. We're so thrilled that you are at Honey & Co, one of our favourite restaurants in the world. It's Martin. Where's Marie? There she is. Best food. We love it. It's like family and we wanted you to enjoy it too. And you're about to have Lenny's famous chicken soup. As cooks. Oh!
Shut up. With a matzo ball. However, it's a la Honey & Co, but Lenny has gone in and tasted it. It's delicious. Can I thank Casamigos for helping us put on this wonderful event and their delicious cocktail? Yes, yes. Who's got a ploma? Who's got a ploma? I have a ploma right here. Who has a margarita? OK, OK. Keep going.
That's the motto of the podcast, yeah. It's always a better podcast when you keep going. Mum's motto is that everyone should be, you know, enjoying a glass of something. Yes. How are you finding tequila, Mum? You know, you're quite a newbie to tequila. Yeah, I've had the margarita and it was fantastic.
Blew my head off a little bit. But it was great. We want you to enjoy the food, enjoy the drinks and have a gorgeous conversation and we'll chat to you a little bit more. But thank you so much and here's to the start of another season. Cheers. Thank you. Cheers. If you are still eating, please carry on eating. Absolutely. But could we all give a big clap for Sarah to miss her mum?
Everyone is very welcome. There's lots of delicious food because us Jews like to overtake them. And if you've got some food that you want to take back, we have takeaway boxes. Oh, wow. They've just gone like this. Thank God. Yes, yes. Take that bread home. Jessie, what about your brother? What about my brother? He's saving lives tonight. So my brother, who's not here, is being set up with you. And it's his favourite restaurant.
His favourite restaurant is this and he says, you haven't even invited your own flesh and blood, how dare you? So please say something for Dr Alex. You know why you're here, we're celebrating the season 17 but I think maybe a lot of you know about the podcast anyway but if you don't, we started it in 2017. Who's not listened? Oh, they won't even know nothing about it.
Yeah. Oh, God, she's had a few drinks. I have, yeah. But I'm on it. They've been talking about Keir Starmer. The Macarena. And black lace and the Macarena. I don't understand. I don't know what they were here with. There's all this skincare and Snapchat. But the podcast is much like, well, it's like being here. We have chats. It goes off-piste. We talk about politics. We talk about...
group dancing. We talk about food and people that we love that make beautiful food and we love it and it started in 2017. Why did it start? Because I thought my music career was over. But no, I was in a funny place with music. I found out I was pregnant in the end of 2015 and my friend
Jamie said, you know, you need to do a podcast. Not because, I mean, I was still intending to do music. But he was like, you're so nosy and you get secrets out of people. And he was like, you should do something. And I knew so much that I didn't want to do it about music. Because that was my job and that was my bread and butter. And I wanted to do something that was just an escape. And for me, food has always been my greatest joy. And mum cooks really well. And we always did...
really good dinner parties. We had big parties and we played the Macarena or Black Lace. And Whitney. And what was Whitney? A lot of Whitney. Lots of Whitney. But anyway, so, and I brought mum in and I didn't think she was going to be such an integral part of it. I thought she'd make the food. She thought I'd cook and wash up. And,
And as we know, the podcast is no podcast without Lenny. So we have a wonderful time. We have so much fun and I'm really excited for the next year to really not be touring. I think it's been quite a struggle to be able to, we've kept it going because it's amazing and our team's amazing. But
and having a family and also doing the podcast, it's been a mad juggle. But now, this season, we are ready. But thank you for being here. We're going to give you some delicious pudding and keep on chatting. It's so glorious to hear everyone just yacking away and having a gorgeous time. I don't know how you make so many... Well, I do know because you're a talented chef and a brilliant duo. But working with your other half and doing cookbooks, is it not the most stressful thing in the world? Or just with Lenny? No, they're in love, darling.
I love you. Yeah, but it's not quite the same. I would not do it with my mum. I'd like to raise a glass to myself. And on that note, street hip-hop lovers, margaritas, and... And thanks for coming. Yeah, thank you so much for coming. Thank you.
Well, the party is still in full swing. Nobody's going to bloody leave now. But I'm going. Just like our podcast. I'm going. I am too. It was so delicious. Everyone's had the most gorgeous time. Best food. You've been talking about what? Best cocktails. Best company. Best Castor Amigos. Handsomest PR people. Yes, there are. A PR lot. Handsomest. A good looking lot.
aren't they? God, so handsome. No, we've had the best time. It's been really, really special. Maybe we should make this a regular thing. Yeah. Thank you so much to Honey & Co. Thank you to Casamigos. The delicious cocktails. Such a fabulous evening. It's Amara and Sari, just lovely. Fabulous. The soup was fab. The soup was fabulous. Delicious. I've got two cheesecakes on my way home. I've got one. And can I just say, they've made a box for your brother.
That's very sweet. Please take it home with you. I don't live with my brother. But he will pick it up tomorrow, I'll tell him. You're just so annoying. Okay, yeah, thank you so much for listening to Table Manners, the special season launch. A lady in leopard print has just left the building and it's not Lenny. Oh, she's tottering away. She had a good night. MUSIC PLAYS
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