Andrew Garfield swoons over our smash cheeseburger with burger sauce

Dish

Actor Andrew Garfield joins hosts Nick Grimshaw and Angela Hartnett to discuss his new historical drama The Uprising, set against the backdrop of the 1381

Key takeaways

• Andrew Garfield stars as Plowman in Paul Greengrass's new film The Uprising, drawing parallels between the 1381 Peasants' Revolt and modern cost-of-living crises and wealth inequality.
• Garfield recounts his intense experience working with David Fincher on The Social Network, where he endured up to 100 takes for a single scene to achieve perfection.

Main topics

• The Uprising film promotion
• Acting process and director collaborations

Notable quotes

"I think it has to cost. It's weird. It's like, if you're not leaving a piece of yourself in every dish or in every take and every scene..."

Conclusion

The episode delivers a compelling mix of culinary entertainment and ca

Transcript preview

Speaker 2 (0:00) It's the little upgrades that make life truly delicious. Like President Butter spread on toasted sourdough melted into hot crumpets or baked into homemade cakes. Made in Normandy with French butter making expertise, President is the number one butter brand in France, bringing a rich, creamy, indulgent taste to your kitchen. President Butter, a little taste of the French good life every day. Selected stores subject to availability. Speaker 1 (0:30) After Faye Fruits Yoghurt, I'm never going back. So fruity, so thick, so gorgeous from the pack. It's called Faye Fruits Yoghurt. It's a smooth and fruity snack. Passion fruit or strawberry flavour, my way. And taste the coconut, give me that Faye. Go down the shops for this fruity snack, after Faye fruits yoghurt, there's no going back. Speaker 3 (0:50) Coming up this week on Dish with Speaker 5 (0:52) Andrew Garfield. It's quite rare that we get to talk about the 1381 Peasants' Revolt on Dish. Speaker 4 (0:58) Yeah. Not Speaker 3 (0:59) that much. They had a hard time Speaker 5 (1:02) back then. Yeah. And it made me come out of there. Yeah. Speaker 3 (1:04) Don't moan about your time. Yeah, no, like I like moan about Speaker 5 (1:07) the worst things. Speaker 3 (1:08) Yes. I was so glad. I was like... My hair. Yeah, it's all that shit. Can you imagine you having your hair in that period? Speaker 4 (1:17) Look at that, just dripping. I didn't think this was going to be an erotic episode. What's your favourite fruit? That is none of your business. Speaker 3 (1:28) It's Speaker 4 (1:28) very rude. Speaker 5 (1:31) Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes. Speaker 5 (1:44) Hello, welcome to Dish from Waitrose. I am Nick Grimshaw. Hello. My name is Angela Hartnett. Speaker 3 (1:50) Oh, is it? Speaker 5 (1:50) Is it? Yeah. Speaker 3 (1:51) All right, don't get so... How are you? Speaker 5 (1:53) Don't touch me. How are you? I'm very well, thanks. How are you? I'm all right. Did you miss me? It's been two days. It's been two days. I know. I Speaker 3 (1:59) feel like, well, what lives are intertwined. They Speaker 5 (2:02) are. They are. Unfortunately for you, they are. We Speaker 3 (2:06) had a very good night. We had a really nice Speaker 5 (2:08) night together on Monday night. We went to go and see... Elton John played. Oh, Speaker 3 (2:12) I know. Speaker 5 (2:13) Who was doing this gig in London in this new venue, like this new venue that Apple Music have got. Battersea Power Station. Battersea Power Station. It was very last minute. Very. You ditched someone. I Speaker 3 (2:25) ditched my friend Jax. Yeah, Jax. She was absolutely understanding. So big shout out to Jax. Yeah, shout out to Jax. I said, do you mind, I asked the question, can I ditch you tonight because I've been offered Elton John by Nick. at the new Apple. Yeah. And she goes, totally understand. And then she asked me a big favor. She goes, now I've got your Catholic guilt. Speaker 5 (2:44) Oh, go on. Oh, why did she get out of it? So I'm going to Speaker 3 (2:47) do... Speaker 5 (2:47) So you got out and John, she got... Speaker 3 (2:49) I'm going to go and help cook Jack when she does one of her weekend retreats because she does writer's retreats. Right, Speaker 5 (2:54) right, Speaker 3 (2:54) right. Yes. So she's brilliant. Anyway, I'm going to do it anyway. Speaker 5 (2:57) That's a Speaker 3 (2:57) good deal. Speaker 5 (2:58) That's a good deal. I Speaker 3 (2:59) get a week away. Nice sunny place. Yeah. You keep Speaker 5 (3:02) working. I'll be working. Speaker 3 (3:04) Like a little lunch sandwich. Speaker 5 (3:06) But I thought he was breaking news. Elton John was really good. Speaker 3 (3:12) He sounded amazing. No, I mean, the sound was incredible. I did say to you at one stage, I said... It may be mean it because you're better at this than a professional, but I think it sounds great. It sounds pretty good. And you said it is exceptional. Speaker 5 (3:25) Yeah, I thought it was. But you went to his last concert ever. Because remember he did Glastonbury. Yeah. And then he sort of was like, this is it. This is, I'm not going to play in the UK. Speaker 3 (3:37) And Speaker 5 (3:37) then he was like, well, I'll do a few in Europe. Yeah. And then you went to his last one. It was Speaker 3 (3:41) in Copenhagen, yeah. And Speaker 5 (3:42) now you've gone to... His first one again. His first one again. Speaker 3 (3:46) I know. I think Speaker 5 (3:46) you're going to have to keep going. Keep going now to make sure it is the last. Make sure it is the last Speaker 3 (3:50) one. Speaker 5 (3:50) So Speaker 3 (3:50) Elton, when you're dishing out the tickets, let us know. Hey, today, a great guest Speaker 5 (3:54) on Dish. We're going to welcome Andrew Garfield to Dish. Has he popped into Murano for some fine dining? Speaker 3 (4:01) No, never. No, not, no. Speaker 5 (4:03) I've had a nice time with him on the radio before. Yep. He's great. Speaker 3 (4:06) Everyone seems to love him. He seems like a very decent guy. Speaker 5 (4:09) Yeah. I think we'll have a nice time. And Speaker 3 (4:11) we've both watched his new movie. Speaker 5 (4:13) It was gory. Speaker 3 (4:14) Yeah, really Speaker 5 (4:15) gory. How did you deal with gore? Speaker 3 (4:17) There was a lot of, you know, when there's a lot of... It was stabbing. So much stabbing. And heads chopping off. A lot of heads squirting. Speaker 5 (4:26) It Speaker 3 (4:26) was like Speaker 5 (4:26) a butchery course. Yeah, it was quite. Speaker 3 (4:28) Even I was like flinching a bit. Yeah, I... Oh, come Speaker 5 (4:31) on. Yeah, yeah. There was a lot of it. But anyway, Andrew will be here to talk about that very, very soon. We're going to make him a smash burger today. We Speaker 3 (4:38) are indeed. Speaker 5 (4:39) Now, Speaker 3 (4:39) on Speaker 5 (4:39) the way in today, I was thinking about, I remember when Ryland came on right at the beginning and he asked for a burger. Yeah. And that felt like... uncouth at the time. Yes, Speaker 3 (4:48) yeah. Speaker 5 (4:48) Because we were getting like... We were supposed Speaker 3 (4:50) to be doing a really fancy, Speaker 5 (4:52) not fancy, Speaker 3 (4:52) but cookery. Well, we were getting the Murano levels. Speaker 5 (4:54) Yeah, yeah, yeah. And he was like, I just want a burger. I just like a burger. Speaker 3 (4:57) Did he have a burger in the end? He had a burger. Yeah, he Speaker 5 (4:59) just wanted a burger. Speaker 3 (5:00) And we did it for another guest as well. Speaker 5 (5:02) Well, I think it's probably quite good when hosting. Speaker 3 (5:06) Yeah. Speaker 5 (5:06) Give the people what they want. Of course, Speaker 3 (5:08) of Speaker 5 (5:09) course. So Speaker 3 (5:09) if Speaker 5 (5:09) Andrew wants that, that's what we're giving. And Speaker 3 (5:11) this is his big... Guilty pleasure. He loves burgers and crisps. Speaker 5 (5:15) Yes. Speaker 3 (5:15) So he's a man after our own heart. Yeah, he is. Speaker 5 (5:17) Yeah, fine dining. Pretty much what we like. But we're doing a real nice one, like a smash burger today. Speaker 3 (5:21) And Speaker 5 (5:22) before we get him in, should we talk about today's star ingredient? We're going to talk about gherkins and pickles. Yes. I love, I love. We all love. Why are we talking about these today? Because burger. Speaker 3 (5:31) Because of burger. It's in the burger sauce. Yes. And we've put in them in the burger as well. There's sliced gherkins in the burger as well. So you know what a gherkin is? It's like a small little cucumber that has been pickled and generally with dill and garlic and lovely vinegar sort of salt solution. But while all gherkins are pickles, not all pickles are gherkins. Speaker 5 (5:53) All gherkins are pickles, but not all pickles are gherkins. Yeah, because you can pickle... Speaker 3 (5:58) Lots of different things. Like eggs. Eggs, pickled eggs, onions, carrots, Speaker 5 (6:02) beetroot, shallots. My dad loved a pickled shallot. Pickled Speaker 3 (6:06) cabbage. There you go. Anyway, we're not talking about other pickles. We're talking about gherkins. We're Speaker 5 (6:11) talking about gherkins. Speaker 3 (6:11) Can Speaker 5 (6:12) I have one? Yeah, Speaker 3 (6:13) of course you can. This Speaker 5 (6:14) one's open. Oh, that's open now. Yeah. That's quite big, those ones. Yeah, I love these ones. I love. Are they good for you? I feel like they are. Speaker 3 (6:25) Don't they like pickled things? I think they should be because it's pickles. So anything, they should be, yeah. Do you ever drink the pickle juice? Speaker 5 (6:33) Only in like a cocktail. Speaker 3 (6:34) Cocktail, I was going to say, yeah. Speaker 5 (6:35) Do you ever pickle stuff yourself? Because I always think I want to do that. But I'm like, I've got enough problems. Do you know what I mean? I don't know when I've got the time. It's not cooking. Speaker 3 (6:44) It's the cooking Speaker 5 (6:45) method, just a pickle and then not eat it. Speaker 3 (6:47) I like to do bread and butter pickles. which are like basically pickles, but sliced. So it's the same thing. So you do the vinegar, the sugar, you put the dill in, put the garlic in. And then my friend James does really delicious ones. But to me, it's that dill. It's like you always think of Swedish and sort of salmon and all that. So I do think they're absolutely lovely. And I think they can really lift a dish. Like, you know, you can put them in dressings and put them into little mayonnaise is perfect on obviously meats and burgers and stuff like that. I mean, to me. The big thing here is to buy a really good vinegar. Speaker 5 (7:23) You Speaker 3 (7:23) know, so I like like a Chardonnay vinegar because that's got a natural sweetness. I think pickles are fantastic. Speaker 5 (7:29) But Speaker 3 (7:29) it's not unlike something like kimchi where it's alive, active. Speaker 5 (7:32) Right, yeah, yeah, yeah. This is, you Speaker 3 (7:33) don't need to sort of lift the lid and burp it or anything. It'll hold like that. Speaker 5 (7:37) Shall we get Andrew Garfield in? Speaker 3 (7:39) Yes. Speaker 5 (7:40) Well, let's get him in. Speaker 3 (7:43) Hi, I'm Gagafio. Welcome. Welcome. Speaker 2 (7:47) Hi. How are you? Speaker 4 (7:50) Hi. Speaker 2 (7:51) Thank you. Speaker 5 (7:52) Hi, welcome. How are you? Speaker 4 (7:53) You alright? Speaker 5 (7:54) Nice to see Speaker 4 (7:55) you. Nice to meet you. Nice to meet you. I'm so excited to meet you. Thank Speaker 3 (7:59) you for coming on. Thanks for having Speaker 4 (8:01) me. Thank you for the audience. No, Speaker 5 (8:03) ignore that. Why? Speaker 4 (8:04) Because they're Speaker 3 (8:05) not going to dinner. Speaker 5 (8:06) I'm sure they'll be wonderful. I'm Speaker 4 (8:08) sure you're going to be providing something slightly more upscale. Speaker 1 (8:12) They're Speaker 5 (8:12) both better than what we have on offer. But thanks for the gift. Very rare, and this is Shades with a Guest. It's very rare that we get a gift. Speaker 3 (8:21) Yes. Florence brought us a gift. Florence brought us a gift. Speaker 5 (8:25) Who didn't? Who Speaker 4 (8:27) was the one that was surprised? Well, the podcast Speaker 5 (8:28) is only 40 minutes, so we don't have time to listen. Speaker 3 (8:31) Who didn't? Speaker 5 (8:33) Basically everyone else. Right, Speaker 4 (8:34) come on in, Antony. We'll get you sat down. Speaker 5 (8:36) Oh, this Speaker 4 (8:36) is Speaker 5 (8:37) exciting. Speaker 4 (8:37) I Speaker 5 (8:38) haven't Speaker 4 (8:38) eaten all day in preparation. Oh, Speaker 5 (8:40) that's Speaker 4 (8:40) good, good. How often do you get to be cooked Speaker 5 (8:44) for Speaker 3 (8:44) by such a Speaker 5 (8:45) legend? Every Wednesday. Speaker 5 (8:48) Every week. I'm Speaker 4 (8:49) over it. Speaker 5 (8:54) Huge episode of Dish today. We have an excellent guest joining us. We welcome in an actor who is here to talk about his latest character of Plowman. It's Speaker 3 (9:02) essentially a Plowman's lunch, if Speaker 5 (9:04) you will. Please make some noise for Andrew Garfield, everybody. Speaker 4 (9:11) Hello. Welcome. Thank you. I feel very lucky. I feel very, very blessed. I'm highly Speaker 5 (9:17) favored to be Speaker 4 (9:18) here. Speaker 5 (9:18) Yeah, we do. When I was on the way here today and I said to my mom, she said, who's on? And I said, Andrew Garfield. She said, you got him? Speaker 3 (9:24) I said, yeah, we did. She was surprised. She Speaker 4 (9:28) was surprised. Speaker 3 (9:28) Yeah, I said, we have. Speaker 5 (9:30) She was like, wow. Speaker 4 (9:30) She Speaker 5 (9:30) said, it's more about your relationship. But yeah, thank you Speaker 4 (9:34) for coming. No, I'm Speaker 5 (9:35) happy to be here. I'm really, really happy to be here. It's great. How are you, Andrew? How's life? Oh, my God. Speaker 4 (9:43) That was Speaker 3 (9:45) a big sigh. God, how? It's busy at the moment. It is busy. Speaker 4 (9:51) I'm alright, I think. How are you Speaker 5 (9:53) guys? Speaker 4 (9:54) I think I'm alright. I think I'm actually quite good. I think. Because Speaker 5 (9:58) now you're in the promo mode, which I imagine is taxing in a different way to making the film. Speaker 4 (10:05) Yeah, I mean, I quite enjoy it because, you know, this is interactive and lovely and I love food and this is heaven. But yeah, we were talking the other day a little bit about how, you know, it's a bit of a minefield out there. No matter, anything I could say could insult someone at some point in some regard. But it's fine. No, it's lovely. I like yapping and I love the things that I'm promoting. And I love, you know, meeting people that I admire and seeing people that I really like as well. And so it's lovely. Everything's all right. I don't know. how you guys feel, but it's like, you know, it's hard to break through in the world right now. And I think it's, I remember when I was young, watching people on interviews that I admired or I wanted to know about. And when there was a vulnerability, I felt less Speaker 1 (10:59) weird. Speaker 4 (11:00) You know what I mean? I was Speaker 5 (11:01) like, Speaker 4 (11:01) oh, it's not, if that person's going through something that's human, then it makes me feel. less alone in my humanness, I suppose. So I think about that whenever I think about it. And Speaker 3 (11:10) also makes them feel human. They're not on this pedestal of, you know, actually things happen. Yeah, exactly. Speaker 4 (11:15) It's all just kind of an illusion. So I like to break as... I mean, I say to break illusion when we have like 18 cameras trained on Speaker 5 (11:22) us. We're going to break illusion today. I think Speaker 4 (11:25) we're going Speaker 5 (11:25) to break the illusion. Today is when the dish gets broken. That's exciting. Well, I've actually cooked up this sensational stuff. Have you? You've done the cooking. I decanted some crisps. What have you chosen? What are the flavors? This has a Speaker 4 (11:40) truffle. Speaker 5 (11:41) That's the truffle one. Too fancy for me. Don't like. I love these. They are so salty. On crisps, I'm not a truffle guy. I'm with you on Speaker 4 (11:48) that. That for you. Speaker 5 (11:49) I don't know if you'll like this. Did you know I love crisps? Yeah, we know. Yeah, Speaker 4 (11:53) we Speaker 5 (11:53) love Speaker 4 (11:53) it. Speaker 5 (11:53) So you guys Speaker 4 (11:53) are your research. Okay, Speaker 5 (11:55) let Speaker 4 (11:55) me see if I can guess. Joe Speaker 5 (11:56) Sandrick off who would love crisps. Search. Speaker 4 (11:59) He said yes. Our survey said. That's like Speaker 5 (12:02) a. Speaker 4 (12:02) It's fantastic. Cheesy jalapeno. Speaker 5 (12:04) Yeah. And then. A regular salted crisp. And a salt and vinegar. And then you've got whipped feta. Love the whipped feta. This is whipped feta. That's whipped feta. That's hummus. Aioli. Speaker 4 (12:18) Cheese and Speaker 5 (12:19) chive. Tarama salata. And then a tzatziki. Speaker 4 (12:21) Oh! Speaker 5 (12:22) All decanted. I Speaker 4 (12:23) don't want to fill up on this, though, because I'm sure... No offense. I didn't come to... If you're cooking... Speaker 2 (12:28) I spend two minutes doing this. Speaker 4 (12:33) Two minutes doing this. Do you like Speaker 2 (12:35) a truffle gris, man? Speaker 4 (12:35) No, I'm not. I'm with Andrew. Speaker 3 (12:37) Excuse me a moment. I need to turn something. But Speaker 4 (12:39) do you use truffle in your... Because I've never actually eaten your food. I'm so upset. I like Speaker 3 (12:43) fresh truffles, which makes me sound ridiculous, because, you know, they're so expensive stuff. But I think that's an artificial flavor, that. And it feels like that. So that's not my fave. Angela Speaker 5 (12:53) has a truffle dealer. Speaker 3 (12:54) Of course she does. Speaker 5 (12:55) And Speaker 4 (12:56) the Speaker 5 (12:56) truffle dealer's been here. Oh Speaker 3 (12:57) my Speaker 5 (12:58) God. And she comes and she like comes with like a sort of, not a shoe box, is it? It's more of a... Speaker 3 (13:03) Yeah, but it comes all wrapped up. And my friend says, this time of year from December, he goes, all I smell when I smell you is truffles. Because I've got them around me. But yeah. Speaker 5 (13:12) It's quite amazing watching Angela pick the truffle because the truffle dealer comes and then she sort of knows by sight or feel. Is that right? That's going to work and smash that and not that. Speaker 4 (13:22) It's mostly smell. Yeah, Speaker 3 (13:23) you want them firm, you know, when you touch them. And then lighter in colour. And then it's the smell. But I always laugh with Mira because I said, Mira, you come with such strong perfume. I said,