May 12, 2025 • 39 mins
Dana Strong, CEO of Sky Group, is one of the busiest people I know. One of the most powerful people in global media, she leads a team of thousands across news, sport, film, and television. But somehow, Dana always makes time for talking, friendship, her family, and for me. One of the most special things for me is breakfast with Dana at my home, at the kitchen table, sharing toast, coffee and stories.
Our mutual friend Tim Davies, Director General of the BBC, told me this morning that she's a rare American who truly gets the Brits. He says she has a European soul. Today we're together at the River Cafe. I'm sure it's a busy day for her, and it is kind of busy for me too. But for now, I have all the time in the world to spend with this woman I adore, I respect, and I love.
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Speaker 1 (00:00):
You are listening to Ruthie's Table four in partnership with Montclair.
Speaker 2 (00:04):
Students used to come up to my husband Richard showing
their architectural portfolios, saying I'm sure you're too busy Lord
Rogers to take a look at this, and his response
was always I'm not busy at all. One of the
busiest people I know is Dana Strong, CEO of Sky Group.
She's one of the most powerful people in global media,
(00:26):
leading team of thousands across news, sport, film and television.
But somehow Dana always makes time for talking, for friendship,
for her family and for me. One of the most
special things for me is breakfast with Dana at my
home in the kitchen table, sharing toast coffee stories. Our
(00:49):
mutual friend. Tim Davies, director General of the BBC, told
me this morning that she's a rare American who truly
gets the Brits. He says, she has a year European soul.
Today we're together at the River Cafe. I'm sure it's
a busy day for her and it is kind of
busy for me too, But for now I have all
(01:11):
the time in the world to spend with this woman.
I adore. I respect and I love.
Speaker 1 (01:19):
It so.
Speaker 3 (01:21):
Much, such a pleasure to be to think how people
always love to tell you how busy they are, and
we are, we are all running, and then they're the
people who actually make you feel like they have all
the time in the world.
Speaker 2 (01:32):
And that's you. We kind of get it rarely that breakfast,
but it's special when we do. We just do it.
Or wherever we find each other at a party or
you're having lunch, you kind of hone in on the
important things. And I'd love to talk about working and
being a female, being a woman, a position you're in,
because again, you know what Tim Davies said this morning
(01:55):
is that there are a group now which is very
exciting of women in media. People. Do you employed? Do
you know how many people like globally or.
Speaker 4 (02:03):
Some Yeah, it's about thirty five thousand, five thousand, okay.
Speaker 2 (02:09):
I would sat next to Bob. I was having dinner
with Bob Byker and I said, you know, Pop, I
really employ a lot of people here at the River Cafe.
It's really nice if you give me your advice. But
you know, I'm kind of okay because I employ one
hundred and forty five people. And I said, how many
do you employed? It was something like two hundred and
twenty th Okay, Bob, anytime you watch some advice, but
(02:32):
it is kind of little microcosm. It's probably you know,
they're big companies, big problems, but also small groups are
also you know.
Speaker 5 (02:40):
I've worked in all sizes and all you know, I said,
so the Australian business was more around sort of one
thousand people, and in the when I was in the
US briefly it was one hundred and ten thousand people,
and then here it's thirty five thousand people. So I've
worked at all different scales and it does require something.
Speaker 4 (02:58):
Different of you in each word one.
Speaker 5 (03:00):
But what's glorious about the smaller sized businesses is you
can really see the impact of if you make a change,
a decision, a change in a process, an investment, you
can see the impact to your employees and your customers
very very quickly. And so I'm very grateful for learning
(03:20):
my business my craft on a small scale of eight
hundred two thousand employees, because you apply the exact same
principles at a larger scale and just never losing sight
of how important these small decisions are, because they can
really become quite impactful frankly to your customers and your employees,
(03:41):
and learning that at a small scale is essential.
Speaker 4 (03:43):
And you know this from if your team.
Speaker 5 (03:45):
Isn't on your top game any given day, you can
see the impact in the restaurant. I mean, I'm sure
that very rarely happens when you're happen, you know, and
that is I always well.
Speaker 2 (03:56):
Conversely, if I go to a restaurant and the waiter
is grumpy or annoyed, I sometimes say, well, are they
paying you enough? Are they right as you say listening
to you enough? Are you having to do?
Speaker 4 (04:08):
Are you tired right?
Speaker 2 (04:09):
Are you hungry? Did you have lunch before you started working?
You know, if you have people who are in a
way taking care of to perform, then they perform as well,
which is all you can say. It's good for them.
It's good for us, but it's also good for business.
It's also good for business. It's a kind of business good.
Speaker 4 (04:26):
I think we share that philosophy.
Speaker 5 (04:28):
Really creating the right environments where people feel they can
be their best selves and really thrive is that's the
point of doing what we do, in my view, is
creating these environments that we bring the best out in
people and allow them to really succeed and have wonderful,
fulfilling lives like that is that is the joy?
Speaker 2 (04:49):
Yeah, it is about what we do.
Speaker 1 (04:51):
Yeah.
Speaker 5 (04:52):
I love mentoring young talent, you know. I love mentoring
some of the folks on my team and helping to
create futurely.
Speaker 4 (05:00):
You know, everybody needs something different.
Speaker 5 (05:02):
I guess you would say. So what I like to
do is help tune into their brains. I like to
understand how their thinking process works and also understand what
they're really good at and what they're maybe what's an
objective to develop and help to explain. You don't have
to be good at everything, actually, but you do have
to understand where some of your weaknesses are so you
can hire around that or challenge yourself. If that's just
(05:25):
a muscle that isn't going to develop as good as
some of your other muscle memory, that's okay, but you
just you have to then hire around get the skill sets.
You've got a diverse team of skills around you. So
I really like to hone in on the person and
understand what is their ambition, Where do you see yourself
in five to ten years and more like your lifestyle,
(05:46):
even your family, the whole package, because I don't We
can all say what the target job is, but that's
rather silly actually chasing a title. Actually, it's what does
the picture of your life look like? You know, what's
happiness for you? And then let's kind of sit back
and talk about how we can help create that for you.
What are the things you would need to learn or
(06:06):
put in place experiences you would need to have in
order to have that picture for your life.
Speaker 2 (06:12):
You are there as a woman that we're looking at
who can run this empire and create new shows and
do new things with sports? And how does food play
into that role?
Speaker 5 (06:26):
So in the day, how food fits in for me
is it's just fuel until I get home from work,
and I need to make sure that I'm not having
something that's going to weigh me down or make me sleepy.
Speaker 4 (06:39):
And so my lunch is the same every day. I
make homemade chicken soup.
Speaker 5 (06:45):
I make it and then we kind of put it
in containers and I take it into work and then
a fresh toss salad and sliced avocado, and so I
do this. Yeah, I make homemade chicken soup and we
do the same thing every day. Yeah, for breakfast, It'll
either be like a protein kaffer yogurt or a protein
(07:08):
shake or something super simple, but always a bowl of blueberries.
I always have blueberries and nuts kind of hanging around
so that you can just sliced apples, so you can
just kind of do that all day long. And so
I really think about my Monday to Friday is making
sure that I can stay focused and I can stay
(07:30):
alert and really present, and so I don't have ceremonial meals.
I guess you would say during the day, it's really
all about the dinners.
Speaker 2 (07:38):
If somebody's in town from somewhere New York or Texas
or wherever you and they say can we have lunch?
Speaker 4 (07:46):
Yes?
Speaker 2 (07:46):
Do you say yes? Or did you say, let's have
the meeting and not lunch.
Speaker 4 (07:49):
I will.
Speaker 5 (07:50):
I will usually move it to a breakfast if possible.
And if we have lunch, it's literally always at the
River Cafe. Oh, and I'm on, we should make sure
we have chicken.
Speaker 2 (08:03):
Soup, because we should have chicken soup and salads. No
to sell, We're gonna make it.
Speaker 4 (08:09):
I'll do.
Speaker 2 (08:09):
Actually, we always do have chicken sea.
Speaker 4 (08:11):
So I'll always have the risotto. Yeah, I'm here.
Speaker 5 (08:13):
I'll I'll do a sort of whatever salad, kind of
light food you have to start with, and then I'll
do a risotto.
Speaker 4 (08:18):
And that's my lunch hack. If I'm at the River Cafe.
Speaker 2 (08:22):
Today, you actually made a recipe that you chose, which
was at risotta, which you had yesterday for lunch. Would
you like to read the.
Speaker 4 (08:30):
Recipe nettle risotta with telegio.
Speaker 5 (08:33):
So we would do three hundred grams of nettles, two
hundred grams of on salted butter, one red onion peeled
and finely chopped, one head celery finely chopped, and a
garlic clove peeled and finally chopped, three hundred grams of risotto,
and two hundred mills of Suave classico, seven to fifty
mills of warm chicken stock, and two hundred and fifty
(08:55):
grams of telegio cut into cubes one centimeter. And the
way you put it together is you do in boiling water,
cook the netals for about four minutes, drain and pulse
them so they.
Speaker 4 (09:06):
Get into it smooth paste.
Speaker 5 (09:08):
And in a large plan you melt half the butter,
gently fry the onion, celery and garlic until they're translucent,
and then a little bit of season, Add the rice
to this and fry for about five minutes. Add the
wine and let it become absorbed by the rice before
adding the stock a ladle at a time. And then
it's key to slowly stir until the stock is absorbed
(09:30):
and the rice is cooked. And this will take about
fifteen maybe twenty minutes. And when the rice is all cooked,
you season and stir in the nettle puree. Add the
cubes of telegio, stir it until it all melts, Add
some olive oil on top if you like, and serve,
Thank you, thank you. I always order the risotto here.
It's just yeah, it's just absolutely my favorite. It is
(09:50):
a process.
Speaker 2 (09:51):
Funny enough. I used to find one. I would come
back from work and everybody would say, sit down, you know,
and relax. I'd find actually some times making a risotto
if as you said, if the onions were dropped and
the you know, you had the herbs everything ready, the
stock boiled, that actually that because of that process that
(10:11):
you have to do it step by step. You ladle
the chicken stock in and it kind of relaxes.
Speaker 5 (10:20):
It's a nice transition actually, from from work to home.
Speaker 2 (10:23):
Actually, that process sitting down. Do you find that that's
sitting down after work? I don't know. Somehow it doesn't
happen right away.
Speaker 5 (10:31):
It's better to have a transition moment, yeah, whether it's
going for a walk or work out, making a little
something in the kitchen, but something to sort of break
the cycle.
Speaker 2 (10:40):
Time. What time do you should get home? Is it
always different? Now?
Speaker 4 (10:43):
It's always different? Yeah, I tell you it's always different.
Speaker 5 (10:46):
It's anywhere from six to midnight and anywhere in between,
just depending on whether I'm at a game or whether
I'm home for family dinner. Monday nights is sort of
my ritual. So we're home for Monday night family dinner.
Speaker 2 (10:58):
About Monday night family dinner.
Speaker 4 (11:00):
Night family dinner. So I am a very predictable eater
on Monday nights. I like roast chicken. Roast chicken is
my favorite food I think on the planet. And Swede,
you grew up with roast chicken?
Speaker 2 (11:14):
Is it a memory or is she you know?
Speaker 5 (11:16):
Actually my memory is a little bit more veering towards
Italian food because my dad was an Italian chef, and
so I don't mean as a living I mean as
a hobby, and so all of my food memories from
youth are fancier than that, because my dad would magic up,
you know, whether it was a veal saltan buca or
homemade feticini alfredo or my favorite. I still remember when
(11:38):
I was eleven years old, my dad made duck consume
one night and I can honestly still taste it. You know,
it was just so special. It was really really extraordinary.
He used to make this homemade sausage bread too. It
was like homemade bread with swirls of homemade Italian sausage
kind of threw it so at every slice you it
was like this savory treat.
Speaker 4 (11:59):
It was extraordinary. Yeah, we really were very.
Speaker 2 (12:02):
Job What did he do as a career that.
Speaker 5 (12:04):
Ran a hospital pharmacy and so we lived in Chicago
at that time, and so he was the hospital administrator
that controlled all of the pharmaceuticals and all the drugs.
And I would go help him a couple days a
year to you know, stuff envelopes and do the thing
that you do when you're following your dad to work.
And cooking was the way that he expressed his creativity
(12:27):
and his love.
Speaker 2 (12:28):
And does he ever wanted to be a chef? Absolutely?
Speaker 5 (12:31):
Absolutely, absolutely he wanted to be a chef. I think
when my grandmother was a chef. My grandmother had her
own catering business, and my dad just grew up in
the kitchen, always loved cooking, and we even he had
his own garden, so I'm a terrible gardener, but I
would help him grow the tomatoes and the green beans
and the zucchini, and every year we would harvest the
(12:53):
tomatoes and we would make a winter supply of tomato
sauce basically to get us in.
Speaker 4 (12:59):
Then you store it, you know, in the jars and
do the thing.
Speaker 2 (13:02):
That's very I mean, that is very Italic. But he
wasn't Italian.
Speaker 4 (13:05):
He wasn't Italian. Yeah, yeah, He's mostly German.
Speaker 2 (13:08):
And did he get German? Did they?
Speaker 1 (13:11):
Did?
Speaker 5 (13:11):
You know? He never went to Italy as a boy,
he had he never tasted a pizza until he was
something like seventeen years old. He grew up in Erie, Pennsylvania,
and a neighbor asked him as a favor, would you
go pick a pizza. You know, I've ordered this pizza, Well,
you go pick it up and I'll give you a
dime or whatever it was at the time. And every
(13:32):
Friday night he delivered this pizza, and after months of
just smelling it and wishing he knew what it was about,
they invited him in for a slice, and he basically
describes it as the moment that changed his Life's cool.
Speaker 2 (13:44):
To remember the first time you write a piece of pizza.
Speaker 5 (13:46):
Can you imagine how impactful that would be?
Speaker 2 (13:50):
And his mom wasn't catering, and she didn't.
Speaker 5 (13:52):
Wasn't It wasn't her kind of cooking. She was more
of a German kind of cooked.
Speaker 4 (13:56):
She was really about roasts and about big family meals.
Speaker 2 (14:01):
Did she cater as for parties or do you.
Speaker 5 (14:04):
Know by the time I was born, she was already
old enough that she wasn't doing that anymore. But she
was catering for parties, and she was catering for family
dinners and just as a way to help with the income.
Speaker 2 (14:16):
And why do you think he didn't become a chef?
Do you think it was just that he was you know.
Speaker 4 (14:21):
It's funny.
Speaker 5 (14:21):
I think it was, you know, that American dream and
always striving for the next thing. And so my grandfather
worked in the ge plant and my grandmother helped, you know,
had catering to help with it. And I think dad's
dream was you take it that next step. And so
my mom and dad met at pharmacy school. Actually, my
(14:42):
mom was the first one to go to university and
her family.
Speaker 2 (14:45):
So great for your mom. Did she cook to have
a husband? I was going to say that loved so
mom could cook, but Dad really was the one.
Speaker 5 (14:54):
If you were having a special meal, it was dad,
It was Dad. My mom's specialty was home apple pie.
She could make an amazing apple pie.
Speaker 2 (15:04):
That was Did she leave you the recipe?
Speaker 4 (15:06):
She did not.
Speaker 5 (15:07):
It was always in her head. And it's one of
those things that you always think you're going to have
more time. Yeah, it just it's such a you know,
you always think you're going to have more time to
ask the questions, to write down the stories, and then
all of a sudden, it just takes you by surprise.
Speaker 2 (15:24):
Yeah. Paul McCartney describes his mom and he I think
he was a lot Yeah, well, I know he was
a lot younger. I think he was fourteen and fifteen.
And when he was talking about the recipes that he
loved was his mother a month or weeks before she died,
taught him how to make simply I think potatoes with
green beans, you know, and it's just that passing on
of something. And people have come in with their cookbooks.
(15:47):
Quite a lot of people I've talked to Tom Holland
who we were just talking about, Jeff Goldbloom, Kristen Scott
Thomas came in with recipe books that had been passed
to them when they were leaving home out into the
outside world. You know, did your dad do you have
his recipes?
Speaker 5 (16:04):
Dad gave me his pots and pans and his knives
when we were so he had extra, he had extra
cooking supplies. And I've been cooking since I was probably nine,
and so he helped give us some proper knives and
proper copper pans and you know, things that would get
us through the early stages of our twenties.
Speaker 2 (16:26):
We were talking about the Monday night dinner with the
roast chicken. That's how we started this conversation. So we're
skipping now how many years to say, well, there's another
family occasion of cooking, and tell me who cooks it,
who sits down for it. I'm Ruthie Rogers, and I
want to close my eyes and imagine a Monday night
dinner at your house.
Speaker 5 (16:46):
So we share partners a similar trade in our partners.
They're both creative. They were both architects, and I think
you know that that architects are typically Renaissance men. They
can do pretty much anything, including cook is an.
Speaker 4 (17:00):
Un believable cook.
Speaker 5 (17:03):
He's a really, really good and we have a lot
of fun together. It's almost like a choreography, a ballet
of our own in the kitchen where he will make
the manes whatever that will be on the night. If
it's roast chicken, you'll make the roast chicken, and I'll
do kind of everything else. We like roast potatoes tossed
in olive oil and cooked until they're a little bit
on the crispy side on the outside, steamed broccoli, and
(17:27):
a fresh salad, and usually the salad will have grated
fennel in it. I really really love fennel. So a
mix of leaves, a lot of herbs, and so it
needs to have mint and bosle chives really like. And
if you've got a little bit of coriander or cilantro
I can ever remember which one it's called in which country,
and dil that just kind of really picks it up
(17:50):
and just tossed in simple olive oil and salt, and
sometimes sometimes we'll I don't know if you've ever done
this trick with your salad dressing. If you roast fennel
seeds a little bit toast them and then you toss
it in with some apple cide or vinegar or some
olive oil, a pinch of salt, and it really picks
up the salad.
Speaker 2 (18:08):
It really it's good to have another recipe. There you
go podcast, Yeah, I'll come make it for you. What
do you make of you? I think it's actually making
a salad is not easy. Do you make a salad?
I was tested here, you know, when we put people
on the cold section. I think sometimes making a salad
could be the hardest thing to do.
Speaker 5 (18:26):
So I'm asked universally when we go to somebody's house
for dinner and we say what can we bring? They say,
with Dane, will you bring one of your salads? And
so that's sort of my that's what I'm famous for.
Speaker 2 (18:37):
An open kitchen in the river cafe means we as
chefs are able to talk to our guests dining in
the restaurant, sharing how we cook their food, where the
ingredients come from, as well as hints and advice, we're
cooking the recipes in the books, and now we're bringing
that same ethos to our podcast, a question and answer
episode with me and our two executive chefs, Sean at
(19:00):
Joseph Travelli. All we need is to hear from you
about what you would like to know. Send a voice
note with your question to Questions at Rivercafe dot co
dot uk, and you might just be our next great
guest on Ruthie's Table four? Did Mark wool you bye
(19:21):
bye his cooking? Did? Was that part of his? Because
we think it's quite sexy for men to cook. Don't worry.
Maybe we're not anymore we used to, you know, because
now every man cooks, But there was a sort of
I've also again talked to people who say they can
remember the first meal that their boyfriend or girlfriend coats.
Speaker 4 (19:39):
So we, believe it or not.
Speaker 5 (19:42):
Mark and I started dating when I was eighteen, and
so we didn't really have access to.
Speaker 4 (19:47):
A kitchen for which we called it.
Speaker 5 (19:49):
So we were in college and a very close friend
of mine honestly set us up on a blind date,
believe it or not, and then we've been together ever since.
Speaker 2 (19:59):
I was eating out eating cookie? Was it a big deal.
Speaker 5 (20:02):
It became a big deal in our twenties once we
were working and so we had spare change to go
out to have a meal. And we were living in Cambridge, Massachusetts,
because he was going to graduate school and I was
architecture for architecture, and I was so lucky because I
was surrounded then with architects, so I was I was working,
(20:23):
and the weekends we would get to have so much
fun making making meals.
Speaker 2 (20:27):
And oh the weekends.
Speaker 5 (20:29):
Yeah, we would cook on the weekends and then we'd
go and then we'd go out to a bar and
you know, have some fun in the city. And it
was just a really fun time in our life.
Speaker 2 (20:38):
And that was your college years.
Speaker 4 (20:40):
That was my twenties. That was when, yeah, my college
years we were in Philadelphia.
Speaker 2 (20:44):
Actually, what's that great? The dish that everybody has in
Philadelphia Philadelphia.
Speaker 4 (20:49):
Che steaks, steaks?
Speaker 2 (20:50):
Yes, do you like that?
Speaker 4 (20:51):
I used to like that.
Speaker 2 (20:53):
That you have European soul because it's interesting.
Speaker 5 (20:57):
Goucheese is cheese, steaks and French fries with cheese on
the French fries.
Speaker 2 (21:03):
Cheese, Yeah, a lot of cheese. Yeah, interesting.
Speaker 4 (21:06):
It's actually delicious, It really is delicious. It's really you're
going to have to come to it outside.
Speaker 2 (21:13):
Yeah, yeah, it's interesting. How America. Yeah, we just think
about Italy and France being so regional in terms of
what you'll have in the South of France and North
of France or western France or Italy, certainly, and I
don't think that the United States really has that much
except the South. I think has regional food that we
really think of the gumbos and all that. But I
think there are cities that really associate pizza and Chicago,
(21:37):
or cheese Philadelphia, or I don't know what California would be,
maybe more Mexican.
Speaker 4 (21:43):
I was always a big dish in our family.
Speaker 5 (21:45):
Oh how come believe it or not, my dad, for
whatever reason, my dad is famous for his gumbo. I
grew up in Florida for a number of years and
that's where we learned that age. It was twelve to
eighteen's formative and so those are the years where I
really learned how to make grits, how to make gumbo, prawns.
(22:08):
Shrimp became a huge part. So in Florida they have
shrimp trucks, so they go out and get fresh shrimp
in the morning and you can be just driving along
a major street and you can pull over and get
a peak kilo of prawns.
Speaker 4 (22:20):
It was absolutely a fantastic place to grow.
Speaker 2 (22:22):
Up to cook a dinner on every Wednesday.
Speaker 5 (22:26):
So my family, we all kind of shared responsibilities, and
I was particularly willing to do so because I would
then sometimes my mom would give me a dollar, and
I just really frankly enjoyed saving up money and then
buying the things that I wanted to buy. So every
Wednesday night was my night for me. It would have
been one of my favorite things to cook was as
(22:49):
slow cooked you know, chicken meal, were you at the
rice uncooked on the bottom of the roasting pan and
then you had sort of quarters of chicken cooked on
top with some chicken stock and flavoring, and you just
put it into slow cook for a couple of hours
and then all you had to do is seem some
vegetables and it's super easy.
Speaker 2 (23:07):
Does your brothers have a day? We all three of you.
Speaker 5 (23:11):
Jim would do Monday night by recollection, but after he
became like fifteen, I think you know he pretty much
gave that up.
Speaker 2 (23:17):
Yeah, yeah, and that was homework that was Yeah. Do
you think this formed you as you know in your
ambition and your you know, your focus and your to
be who you are today. Do you think somehow your
mother giving you a night to perform and your father
I teach you and that I think so a dollar
giving you a dime.
Speaker 5 (23:39):
Always had a lot of responsibility and so and I
enjoyed it too, and I think they expected a lot
of me, and I think that that then does really
form your ambition, your confidence. I think, you know, between
between that and playing sport. I was doing track at
a very young age, so it's you know, the one
hundred and two hundred meters, and then Dad taught me tennis,
(24:02):
and then I did gymnastics for years in competitive gymnastics,
and then I got a little bit too tall for
that to be you know, because it's once you get
tall enough in gymnastics and you you're doing aerials on
the balance beam, it's really quite scary. And so I
just got to that point where it was better to pivot.
(24:23):
And so then I went into football soccer. Sorry, yeah,
And so I played football from the time I was thirteen.
Speaker 2 (24:32):
And was.
Speaker 5 (24:33):
I was always defense and I absolutely loved it, absolutely
loved it.
Speaker 2 (24:39):
Sounds like a really kind of great childhood and family.
I had great values and with participant your dad take
you to work, and a lot of love and when
you went out into the world and then well then
you met a man who loved that. But did he
come from a very strong family as well.
Speaker 5 (24:57):
Mark grew up in the Midwest and he as a
family of five, so three boys and then mom and dad.
Very tight family growing up and very.
Speaker 4 (25:08):
Very similar values actually very very similar values.
Speaker 2 (25:12):
And then you went to Australia for going through the
kind of early years Australia. Early was that we.
Speaker 5 (25:18):
Were we were just about to turn thirty, so we
were in our late twenties and we did not have children.
We had two dogs. We had two Golden Retrievers. They
were our babies with you, and we did.
Speaker 4 (25:30):
We took them with us to Australia.
Speaker 5 (25:32):
It was quite a journey getting them there because then
you have quarantine and the whole nine yards and so.
But nineteen ninety nine, Yeah, we moved to Australia nineteen
ninety nine, and we thought it would be for two
years and we rented our house out twelve years later,
just twelve years later, we were yeah, still living.
Speaker 2 (25:52):
With jobs to go to or we did.
Speaker 4 (25:54):
I had to know.
Speaker 5 (25:55):
I had a really exciting job opportunity and we had
always wanted to live abroad and so time. So there
was a satellite television company there called Austar, and there
were two effectively two PATV companies there, one called Foxtel,
one called Austar. Foxtel had what was called the capital
cities in Australia, so Sydney, Melbourne, et cetera, and All
(26:16):
Star Wars everywhere else. And the job there was to
go build their broadband and mobile services and kind of
everything else and eventually ended up running the TV side
as well, and it was really an extraordinary experience.
Speaker 4 (26:34):
It was a huge chapter for us.
Speaker 5 (26:36):
And we had built a house, had the kids and
then we got a phone call to say would you
ever consider moving to Europe? And we said, you know, sure,
when you're serious and give us a call. And then
they called the next day and said, actually we were serious.
We're structuring the operations in Europe.
Speaker 4 (26:51):
Would you think about moving to Dublin.
Speaker 5 (26:53):
So then we moved to Ireland and had one of
our best family chapters. It's you know, Sundays in Dublin
were just magical because it's a very you know, Sunday roast.
They call it tea, you know, so we would Our
best friends were our neighbors. The kids were really close
(27:14):
with each other, so they could just ride their bicycles
around the neighborhood and come home for a Sunday roast.
And my neighbor was so sweet and she would, you know,
we would go have tea together and just talk about
raising kids and families and how to be great moms.
Speaker 2 (27:29):
Did you get involved in the food scene in Sydney?
Speaker 5 (27:32):
It was a we got involved in the food scene
and yeah, Sydney.
Speaker 2 (27:38):
Absolutely, Oh my goodness, remember what what what struck you about?
Speaker 4 (27:42):
So good?
Speaker 5 (27:43):
So there's so many wonderful ones. Do you ever go
to Sean's Panorama? So love Sean's. It's a really nice
you know. Shaans is maybe what six tables on a
hill overlooking the Bandai Beach, you know, ocean, and it's
very The menu changes every day, right much like you're
(28:04):
a restaurant, so you never know exactly what's on the menu.
But it's you know, two fish, three meat, always grilled fresh,
something absolutely delicious, with a divine wine menu. And then
on the other side of Bondai Beach, of course is Icebergs.
Speaker 4 (28:17):
I don't know if you've there.
Speaker 5 (28:20):
What's really special about Icebergs is you are sitting just
a little bit behind where the water breaks, so you
can see the surfers take the wave. But from the
backside of it, it's really just a glorious us A.
Speaker 2 (28:32):
Lot those restaurants, you know, it was a very big
deal that in Australia, like Australia, it could combine informality, fun, trauma, spontaneity,
and you know, just enthusiasm with really good food.
Speaker 4 (28:49):
They're really fresh, they're really good cooks.
Speaker 2 (28:52):
The cooks who came out of that time in Sydney were.
Speaker 5 (28:57):
Really special time and you would probably know Bill Granger
then was here very sadly passed recently, and his cookbooks
and his restaurants were very inspirational and Neil of course,
I mean they're just one rock Pool is extraordinary. I
just yeah, so I've I've definitely got my favorite spots
(29:18):
in Sydney that we always go to when we go back.
Speaker 2 (29:20):
Yeah. So from Sydney to Dublin and to the roast
that you had there and the guinness and the pubs,
did you get into that whole culture, the idea that
they all sing, don't they when you go to a
pub in Ireland? Could they sing?
Speaker 5 (29:36):
I love that, So that for me is an absolute
joy to go.
Speaker 4 (29:41):
I cannot sing at all.
Speaker 2 (29:42):
You can, everybody can sing.
Speaker 4 (29:44):
I'm sure I could be, but I don't have the
confidence to do so for sure.
Speaker 5 (29:49):
But I would love going to the Temple Bar area
and just sitting in a bar for a sing along
on a Saturday night. So Mark and I always went
on date night on Saturday night and then we would
go try and find.
Speaker 2 (30:01):
What was the food like, and.
Speaker 4 (30:04):
Oh, it's fantastic.
Speaker 5 (30:05):
So the food scene was really coming along at that
time in Dublin. So there was a couple of new
restaurants that came about then Fade Street Social, I don't
know if you've kind of heard of that, modern cooking,
very vibrant, and of course there's some really nice restaurants
like Chapter One and if you really want, you know,
a very special meal. And so we would always start
(30:29):
our night at the Shelbourne Hotel and if you you know,
for a cocktail at the Shelburne Hotel ceremoniously, and then
we would just kind of walk around and try and
figure out what restaurant to duck into.
Speaker 2 (30:42):
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(31:04):
really care for them with the gift. Visit our website
shop the Rivercafe dot co dot uk to place your order. Now,
when Tim said that you have a European soul, can
we talk about that? What he meant by that? Do
you know what he meant by that?
Speaker 4 (31:24):
I think I do.
Speaker 5 (31:25):
I think our first move is in nineteen ninety nine,
and we've pretty much lived out of the country for
the last twenty six years, except for three years where
we went back to the United States.
Speaker 4 (31:37):
And so what.
Speaker 5 (31:39):
I've learned, and we've moved almost every three to five years,
you know, it's been rigorous, I guess you would say.
And one of the things that I've really picked up
is to deeply listen and to never presume that you
understand what the other person is truly saying for a while,
because it takes quite a while to really learn the
(32:01):
geological layers of a culture. You think you understand it,
but you're only understanding the surface. And if you don't
really pause and pay attention, listen to the nuances, question
yourself and how you've interpreted what somebody or the context,
you could really miss a lot of the signals that
are being sent. And I learned that reasonably quickly in
(32:22):
moving to Australia, because Australia presents itself as a culture
that is very similar to the culture that we grew
up in, but actually there's a lot of differences. You
just have to be really paying attention to them and
to the nuances there in order to really, I think,
really understand and appreciate and empathize with what the other
(32:45):
person is saying.
Speaker 4 (32:46):
And so I think what he meant when he.
Speaker 5 (32:50):
Said that I present like someone that really understands the
British culture or feels European and soul is primarily because
I try and put myself in that position.
Speaker 4 (33:02):
I try and put myself in a place.
Speaker 5 (33:04):
Where I'm really listening and understanding and appreciating all of
the different context. So I'm in the United States, I
try and put myself in that position. If I'm here,
I try and really empathize or try and understand the
history of the UK. I spend a lot of time
actually understanding the history of the UK as well.
Speaker 4 (33:23):
I'm a student of it.
Speaker 5 (33:25):
I really love that part of it, and I think
it helps you understand some of the cultural dimensions as.
Speaker 2 (33:29):
Well, and a lot about being a woman in that
role as well.
Speaker 4 (33:33):
I think, you know, it's it.
Speaker 5 (33:34):
We do have a moment in time where there are
an exceptional number of female leaders in media in the
UK right now, which is absolutely fantastic. And I think
we've got a media community right now that all is,
you know, pulling towards really driving growth in the creative
economy for the UK, for our businesses, but you know,
(33:56):
also for the UK, and it feels like a really
special moment being a woman in a very senior position
in a you know, it's a unique, I guess position
to be in, and it's a uniquely recognized organization. It
definitely has some of its challenges, and you're always juggling
(34:19):
as a female, You're always juggling multiple concentric circles.
Speaker 4 (34:24):
I think, and so I think.
Speaker 5 (34:26):
It's I've never I guess I want to pay as
much attention to my children as I do to the job,
and try and create space and time and for them
and time for friendships as well. So keeping all of
those concentric circles spinning at the same time is probably
(34:46):
one of the hardest things. And just making sure that
they feel that they can access me so my team
would know if my kids are calling, I'm going to
step out of the meeting and take the call. Because
my kids don't call unless they need me. So it's
as if my family is calling, then then it's important
and I stop. And everybody's very respectful of that. If
(35:07):
something's happened with my children, and I'll drop everything, you know,
last summer, I think, you know, I had to drop
everything and jump on a plane. My daughter was in
summer school and something had happened, and I literally just
walked out of a meeting and told the team I'll
be back when i'm back, and thankfully, you know, she.
Speaker 4 (35:22):
Was okay and it all worked out.
Speaker 5 (35:23):
But everybody's been very supportive of that, and I try
and do the same for the team, you know, I
think it's really important that we give each other that
type of priority.
Speaker 4 (35:34):
That's exactly right.
Speaker 2 (35:36):
And if you if you think that you're talking about
the comfort of having roast chicken, you think about food,
I am when do you go to bed at night
to think, oh.
Speaker 4 (35:45):
Real food?
Speaker 2 (35:46):
You are?
Speaker 4 (35:50):
I really, really, really love love cooking. I love food.
Speaker 2 (35:55):
You spend time in Portugal and we love Portuguese cooking.
Speaker 5 (36:00):
I love which is cooking there is. There's this one
restaurant that we go to. It's actually so much like risotto.
It would probably not your socks off, but it's called
Dona Bia. And I don't know exactly how they do it,
but they'll take, you know, an aluminum pot, and you
put fish stock or chicken stock in it.
Speaker 4 (36:20):
I'm breaking the recipe down in my brain.
Speaker 5 (36:22):
I don't know exactly how they're doing it, but I assume,
you know, you do a little bit of onion and
the typical stock and either fish or chicken, depending which
dish you're having, but usually fish stock the rice, and
then they put a whole mix of seafood in it
and they cook it very very slowly, so it becomes
quite creamy, almost like a creamy risotto.
Speaker 4 (36:44):
And then you've got razor.
Speaker 5 (36:46):
Clams and prawns and monkfish and these beautiful chunks of
you know, right from the sea.
Speaker 2 (36:53):
But no, no chicken like gumbo this or.
Speaker 4 (36:57):
No, it's no, they don't.
Speaker 5 (36:59):
This is pure This is pure fish like paiet.
Speaker 2 (37:02):
Do you think?
Speaker 5 (37:03):
You know, it doesn't have saffron in it, so it
doesn't have that the flavoring of a paie. It's a
really unique and in different parts of Portugal they'll add
effectively tomato stew to it and so it turns the
rice red and that is a little bit more like
a piea kind of flavoring. But in this part of
Portugal it's really a white It's like a white paie,
(37:27):
I guess you would say in some regards, but without.
Speaker 2 (37:30):
That and also not that pie. Don't think of being creamy,
do you use the rise?
Speaker 5 (37:34):
That's true and this one is a really creamy. The
other place we love there's a lot of restaurants right
on the on the beach and so you know, you've
got the ocean waves coming in and grilled fish and
beautiful music and watching the sunset. So that's my that's
my happy place. I think we found a really special
(37:54):
spot and it's quiet it's less developed than other places,
and which is really get to have a wonderful family alliday.
Speaker 2 (38:03):
Then.
Speaker 4 (38:03):
Yeah, so a happy place.
Speaker 2 (38:04):
For us, it's your happy place. Yes, my happy place
is here with you, and we're gonna go and have
something to eat now before we stop. I was about
to ask you when we're just now talking about comfort,
because you do talk about food as an adventure, you
talk about it as your link to family. You talk about,
you know, a tradition of a specific night of the week,
(38:25):
and you've described Dublin and Australia and now Portugal around food,
and so I was thinking food is all that, but
it also is comfort and so I probably could guess
from our conversation. But if you needed comfort, if you
just felt I'm not hungry, but I would like to
have something that might give me comfort by eating it,
(38:46):
is there a comfort food that you would go to?
Chickens strong chicken soon.
Speaker 4 (38:53):
Or your risotto? Yeah, because you know you've made me.
Speaker 5 (38:56):
You've made me risotto when I've needed comfort food and
sent it to my house.
Speaker 4 (39:00):
Very been very sweet to me. When I'm beating a
little bit.
Speaker 2 (39:03):
Of a hug Yeah, okay, well let's have the hug
and let's have maybe we have that result of thank you,
thank you
Speaker 1 (39:15):
Thank you for listening to Ruthie's Table four in partnership
with Montclair
You are listening to Ruthie's Table four in partnership with Montclair.
Speaker 2 (00:04):
Students used to come up to my husband Richard showing
their architectural portfolios, saying I'm sure you're too busy Lord
Rogers to take a look at this, and his response
was always I'm not busy at all. One of the
busiest people I know is Dana Strong, CEO of Sky Group.
She's one of the most powerful people in global media,
(00:26):
leading team of thousands across news, sport, film and television.
But somehow Dana always makes time for talking, for friendship,
for her family and for me. One of the most
special things for me is breakfast with Dana at my
home in the kitchen table, sharing toast coffee stories. Our
(00:49):
mutual friend. Tim Davies, director General of the BBC, told
me this morning that she's a rare American who truly
gets the Brits. He says, she has a year European soul.
Today we're together at the River Cafe. I'm sure it's
a busy day for her and it is kind of
busy for me too, But for now I have all
(01:11):
the time in the world to spend with this woman.
I adore. I respect and I love.
Speaker 1 (01:19):
It so.
Speaker 3 (01:21):
Much, such a pleasure to be to think how people
always love to tell you how busy they are, and
we are, we are all running, and then they're the
people who actually make you feel like they have all
the time in the world.
Speaker 2 (01:32):
And that's you. We kind of get it rarely that breakfast,
but it's special when we do. We just do it.
Or wherever we find each other at a party or
you're having lunch, you kind of hone in on the
important things. And I'd love to talk about working and
being a female, being a woman, a position you're in,
because again, you know what Tim Davies said this morning
(01:55):
is that there are a group now which is very
exciting of women in media. People. Do you employed? Do
you know how many people like globally or.
Speaker 4 (02:03):
Some Yeah, it's about thirty five thousand, five thousand, okay.
Speaker 2 (02:09):
I would sat next to Bob. I was having dinner
with Bob Byker and I said, you know, Pop, I
really employ a lot of people here at the River Cafe.
It's really nice if you give me your advice. But
you know, I'm kind of okay because I employ one
hundred and forty five people. And I said, how many
do you employed? It was something like two hundred and
twenty th Okay, Bob, anytime you watch some advice, but
(02:32):
it is kind of little microcosm. It's probably you know,
they're big companies, big problems, but also small groups are
also you know.
Speaker 5 (02:40):
I've worked in all sizes and all you know, I said,
so the Australian business was more around sort of one
thousand people, and in the when I was in the
US briefly it was one hundred and ten thousand people,
and then here it's thirty five thousand people. So I've
worked at all different scales and it does require something.
Speaker 4 (02:58):
Different of you in each word one.
Speaker 5 (03:00):
But what's glorious about the smaller sized businesses is you
can really see the impact of if you make a change,
a decision, a change in a process, an investment, you
can see the impact to your employees and your customers
very very quickly. And so I'm very grateful for learning
(03:20):
my business my craft on a small scale of eight
hundred two thousand employees, because you apply the exact same
principles at a larger scale and just never losing sight
of how important these small decisions are, because they can
really become quite impactful frankly to your customers and your employees,
(03:41):
and learning that at a small scale is essential.
Speaker 4 (03:43):
And you know this from if your team.
Speaker 5 (03:45):
Isn't on your top game any given day, you can
see the impact in the restaurant. I mean, I'm sure
that very rarely happens when you're happen, you know, and
that is I always well.
Speaker 2 (03:56):
Conversely, if I go to a restaurant and the waiter
is grumpy or annoyed, I sometimes say, well, are they
paying you enough? Are they right as you say listening
to you enough? Are you having to do?
Speaker 4 (04:08):
Are you tired right?
Speaker 2 (04:09):
Are you hungry? Did you have lunch before you started working?
You know, if you have people who are in a
way taking care of to perform, then they perform as well,
which is all you can say. It's good for them.
It's good for us, but it's also good for business.
It's also good for business. It's a kind of business good.
Speaker 4 (04:26):
I think we share that philosophy.
Speaker 5 (04:28):
Really creating the right environments where people feel they can
be their best selves and really thrive is that's the
point of doing what we do, in my view, is
creating these environments that we bring the best out in
people and allow them to really succeed and have wonderful,
fulfilling lives like that is that is the joy?
Speaker 2 (04:49):
Yeah, it is about what we do.
Speaker 1 (04:51):
Yeah.
Speaker 5 (04:52):
I love mentoring young talent, you know. I love mentoring
some of the folks on my team and helping to
create futurely.
Speaker 4 (05:00):
You know, everybody needs something different.
Speaker 5 (05:02):
I guess you would say. So what I like to
do is help tune into their brains. I like to
understand how their thinking process works and also understand what
they're really good at and what they're maybe what's an
objective to develop and help to explain. You don't have
to be good at everything, actually, but you do have
to understand where some of your weaknesses are so you
can hire around that or challenge yourself. If that's just
(05:25):
a muscle that isn't going to develop as good as
some of your other muscle memory, that's okay, but you
just you have to then hire around get the skill sets.
You've got a diverse team of skills around you. So
I really like to hone in on the person and
understand what is their ambition, Where do you see yourself
in five to ten years and more like your lifestyle,
(05:46):
even your family, the whole package, because I don't We
can all say what the target job is, but that's
rather silly actually chasing a title. Actually, it's what does
the picture of your life look like? You know, what's
happiness for you? And then let's kind of sit back
and talk about how we can help create that for you.
What are the things you would need to learn or
(06:06):
put in place experiences you would need to have in
order to have that picture for your life.
Speaker 2 (06:12):
You are there as a woman that we're looking at
who can run this empire and create new shows and
do new things with sports? And how does food play
into that role?
Speaker 5 (06:26):
So in the day, how food fits in for me
is it's just fuel until I get home from work,
and I need to make sure that I'm not having
something that's going to weigh me down or make me sleepy.
Speaker 4 (06:39):
And so my lunch is the same every day. I
make homemade chicken soup.
Speaker 5 (06:45):
I make it and then we kind of put it
in containers and I take it into work and then
a fresh toss salad and sliced avocado, and so I
do this. Yeah, I make homemade chicken soup and we
do the same thing every day. Yeah, for breakfast, It'll
either be like a protein kaffer yogurt or a protein
(07:08):
shake or something super simple, but always a bowl of blueberries.
I always have blueberries and nuts kind of hanging around
so that you can just sliced apples, so you can
just kind of do that all day long. And so
I really think about my Monday to Friday is making
sure that I can stay focused and I can stay
(07:30):
alert and really present, and so I don't have ceremonial meals.
I guess you would say during the day, it's really
all about the dinners.
Speaker 2 (07:38):
If somebody's in town from somewhere New York or Texas
or wherever you and they say can we have lunch?
Speaker 4 (07:46):
Yes?
Speaker 2 (07:46):
Do you say yes? Or did you say, let's have
the meeting and not lunch.
Speaker 4 (07:49):
I will.
Speaker 5 (07:50):
I will usually move it to a breakfast if possible.
And if we have lunch, it's literally always at the
River Cafe. Oh, and I'm on, we should make sure
we have chicken.
Speaker 2 (08:03):
Soup, because we should have chicken soup and salads. No
to sell, We're gonna make it.
Speaker 4 (08:09):
I'll do.
Speaker 2 (08:09):
Actually, we always do have chicken sea.
Speaker 4 (08:11):
So I'll always have the risotto. Yeah, I'm here.
Speaker 5 (08:13):
I'll I'll do a sort of whatever salad, kind of
light food you have to start with, and then I'll
do a risotto.
Speaker 4 (08:18):
And that's my lunch hack. If I'm at the River Cafe.
Speaker 2 (08:22):
Today, you actually made a recipe that you chose, which
was at risotta, which you had yesterday for lunch. Would
you like to read the.
Speaker 4 (08:30):
Recipe nettle risotta with telegio.
Speaker 5 (08:33):
So we would do three hundred grams of nettles, two
hundred grams of on salted butter, one red onion peeled
and finely chopped, one head celery finely chopped, and a
garlic clove peeled and finally chopped, three hundred grams of risotto,
and two hundred mills of Suave classico, seven to fifty
mills of warm chicken stock, and two hundred and fifty
(08:55):
grams of telegio cut into cubes one centimeter. And the
way you put it together is you do in boiling water,
cook the netals for about four minutes, drain and pulse
them so they.
Speaker 4 (09:06):
Get into it smooth paste.
Speaker 5 (09:08):
And in a large plan you melt half the butter,
gently fry the onion, celery and garlic until they're translucent,
and then a little bit of season, Add the rice
to this and fry for about five minutes. Add the
wine and let it become absorbed by the rice before
adding the stock a ladle at a time. And then
it's key to slowly stir until the stock is absorbed
(09:30):
and the rice is cooked. And this will take about
fifteen maybe twenty minutes. And when the rice is all cooked,
you season and stir in the nettle puree. Add the
cubes of telegio, stir it until it all melts, Add
some olive oil on top if you like, and serve,
Thank you, thank you. I always order the risotto here.
It's just yeah, it's just absolutely my favorite. It is
(09:50):
a process.
Speaker 2 (09:51):
Funny enough. I used to find one. I would come
back from work and everybody would say, sit down, you know,
and relax. I'd find actually some times making a risotto
if as you said, if the onions were dropped and
the you know, you had the herbs everything ready, the
stock boiled, that actually that because of that process that
(10:11):
you have to do it step by step. You ladle
the chicken stock in and it kind of relaxes.
Speaker 5 (10:20):
It's a nice transition actually, from from work to home.
Speaker 2 (10:23):
Actually, that process sitting down. Do you find that that's
sitting down after work? I don't know. Somehow it doesn't
happen right away.
Speaker 5 (10:31):
It's better to have a transition moment, yeah, whether it's
going for a walk or work out, making a little
something in the kitchen, but something to sort of break
the cycle.
Speaker 2 (10:40):
Time. What time do you should get home? Is it
always different? Now?
Speaker 4 (10:43):
It's always different? Yeah, I tell you it's always different.
Speaker 5 (10:46):
It's anywhere from six to midnight and anywhere in between,
just depending on whether I'm at a game or whether
I'm home for family dinner. Monday nights is sort of
my ritual. So we're home for Monday night family dinner.
Speaker 2 (10:58):
About Monday night family dinner.
Speaker 4 (11:00):
Night family dinner. So I am a very predictable eater
on Monday nights. I like roast chicken. Roast chicken is
my favorite food I think on the planet. And Swede,
you grew up with roast chicken?
Speaker 2 (11:14):
Is it a memory or is she you know?
Speaker 5 (11:16):
Actually my memory is a little bit more veering towards
Italian food because my dad was an Italian chef, and
so I don't mean as a living I mean as
a hobby, and so all of my food memories from
youth are fancier than that, because my dad would magic up,
you know, whether it was a veal saltan buca or
homemade feticini alfredo or my favorite. I still remember when
(11:38):
I was eleven years old, my dad made duck consume
one night and I can honestly still taste it. You know,
it was just so special. It was really really extraordinary.
He used to make this homemade sausage bread too. It
was like homemade bread with swirls of homemade Italian sausage
kind of threw it so at every slice you it
was like this savory treat.
Speaker 4 (11:59):
It was extraordinary. Yeah, we really were very.
Speaker 2 (12:02):
Job What did he do as a career that.
Speaker 5 (12:04):
Ran a hospital pharmacy and so we lived in Chicago
at that time, and so he was the hospital administrator
that controlled all of the pharmaceuticals and all the drugs.
And I would go help him a couple days a
year to you know, stuff envelopes and do the thing
that you do when you're following your dad to work.
And cooking was the way that he expressed his creativity
(12:27):
and his love.
Speaker 2 (12:28):
And does he ever wanted to be a chef? Absolutely?
Speaker 5 (12:31):
Absolutely, absolutely he wanted to be a chef. I think
when my grandmother was a chef. My grandmother had her
own catering business, and my dad just grew up in
the kitchen, always loved cooking, and we even he had
his own garden, so I'm a terrible gardener, but I
would help him grow the tomatoes and the green beans
and the zucchini, and every year we would harvest the
(12:53):
tomatoes and we would make a winter supply of tomato
sauce basically to get us in.
Speaker 4 (12:59):
Then you store it, you know, in the jars and
do the thing.
Speaker 2 (13:02):
That's very I mean, that is very Italic. But he
wasn't Italian.
Speaker 4 (13:05):
He wasn't Italian. Yeah, yeah, He's mostly German.
Speaker 2 (13:08):
And did he get German? Did they?
Speaker 1 (13:11):
Did?
Speaker 5 (13:11):
You know? He never went to Italy as a boy,
he had he never tasted a pizza until he was
something like seventeen years old. He grew up in Erie, Pennsylvania,
and a neighbor asked him as a favor, would you
go pick a pizza. You know, I've ordered this pizza, Well,
you go pick it up and I'll give you a
dime or whatever it was at the time. And every
(13:32):
Friday night he delivered this pizza, and after months of
just smelling it and wishing he knew what it was about,
they invited him in for a slice, and he basically
describes it as the moment that changed his Life's cool.
Speaker 2 (13:44):
To remember the first time you write a piece of pizza.
Speaker 5 (13:46):
Can you imagine how impactful that would be?
Speaker 2 (13:50):
And his mom wasn't catering, and she didn't.
Speaker 5 (13:52):
Wasn't It wasn't her kind of cooking. She was more
of a German kind of cooked.
Speaker 4 (13:56):
She was really about roasts and about big family meals.
Speaker 2 (14:01):
Did she cater as for parties or do you.
Speaker 5 (14:04):
Know by the time I was born, she was already
old enough that she wasn't doing that anymore. But she
was catering for parties, and she was catering for family
dinners and just as a way to help with the income.
Speaker 2 (14:16):
And why do you think he didn't become a chef?
Do you think it was just that he was you know.
Speaker 4 (14:21):
It's funny.
Speaker 5 (14:21):
I think it was, you know, that American dream and
always striving for the next thing. And so my grandfather
worked in the ge plant and my grandmother helped, you know,
had catering to help with it. And I think dad's
dream was you take it that next step. And so
my mom and dad met at pharmacy school. Actually, my
(14:42):
mom was the first one to go to university and
her family.
Speaker 2 (14:45):
So great for your mom. Did she cook to have
a husband? I was going to say that loved so
mom could cook, but Dad really was the one.
Speaker 5 (14:54):
If you were having a special meal, it was dad,
It was Dad. My mom's specialty was home apple pie.
She could make an amazing apple pie.
Speaker 2 (15:04):
That was Did she leave you the recipe?
Speaker 4 (15:06):
She did not.
Speaker 5 (15:07):
It was always in her head. And it's one of
those things that you always think you're going to have
more time. Yeah, it just it's such a you know,
you always think you're going to have more time to
ask the questions, to write down the stories, and then
all of a sudden, it just takes you by surprise.
Speaker 2 (15:24):
Yeah. Paul McCartney describes his mom and he I think
he was a lot Yeah, well, I know he was
a lot younger. I think he was fourteen and fifteen.
And when he was talking about the recipes that he
loved was his mother a month or weeks before she died,
taught him how to make simply I think potatoes with
green beans, you know, and it's just that passing on
of something. And people have come in with their cookbooks.
(15:47):
Quite a lot of people I've talked to Tom Holland
who we were just talking about, Jeff Goldbloom, Kristen Scott
Thomas came in with recipe books that had been passed
to them when they were leaving home out into the
outside world. You know, did your dad do you have
his recipes?
Speaker 5 (16:04):
Dad gave me his pots and pans and his knives
when we were so he had extra, he had extra
cooking supplies. And I've been cooking since I was probably nine,
and so he helped give us some proper knives and
proper copper pans and you know, things that would get
us through the early stages of our twenties.
Speaker 2 (16:26):
We were talking about the Monday night dinner with the
roast chicken. That's how we started this conversation. So we're
skipping now how many years to say, well, there's another
family occasion of cooking, and tell me who cooks it,
who sits down for it. I'm Ruthie Rogers, and I
want to close my eyes and imagine a Monday night
dinner at your house.
Speaker 5 (16:46):
So we share partners a similar trade in our partners.
They're both creative. They were both architects, and I think
you know that that architects are typically Renaissance men. They
can do pretty much anything, including cook is an.
Speaker 4 (17:00):
Un believable cook.
Speaker 5 (17:03):
He's a really, really good and we have a lot
of fun together. It's almost like a choreography, a ballet
of our own in the kitchen where he will make
the manes whatever that will be on the night. If
it's roast chicken, you'll make the roast chicken, and I'll
do kind of everything else. We like roast potatoes tossed
in olive oil and cooked until they're a little bit
on the crispy side on the outside, steamed broccoli, and
(17:27):
a fresh salad, and usually the salad will have grated
fennel in it. I really really love fennel. So a
mix of leaves, a lot of herbs, and so it
needs to have mint and bosle chives really like. And
if you've got a little bit of coriander or cilantro
I can ever remember which one it's called in which country,
and dil that just kind of really picks it up
(17:50):
and just tossed in simple olive oil and salt, and
sometimes sometimes we'll I don't know if you've ever done
this trick with your salad dressing. If you roast fennel
seeds a little bit toast them and then you toss
it in with some apple cide or vinegar or some
olive oil, a pinch of salt, and it really picks
up the salad.
Speaker 2 (18:08):
It really it's good to have another recipe. There you
go podcast, Yeah, I'll come make it for you. What
do you make of you? I think it's actually making
a salad is not easy. Do you make a salad?
I was tested here, you know, when we put people
on the cold section. I think sometimes making a salad
could be the hardest thing to do.
Speaker 5 (18:26):
So I'm asked universally when we go to somebody's house
for dinner and we say what can we bring? They say,
with Dane, will you bring one of your salads? And
so that's sort of my that's what I'm famous for.
Speaker 2 (18:37):
An open kitchen in the river cafe means we as
chefs are able to talk to our guests dining in
the restaurant, sharing how we cook their food, where the
ingredients come from, as well as hints and advice, we're
cooking the recipes in the books, and now we're bringing
that same ethos to our podcast, a question and answer
episode with me and our two executive chefs, Sean at
(19:00):
Joseph Travelli. All we need is to hear from you
about what you would like to know. Send a voice
note with your question to Questions at Rivercafe dot co
dot uk, and you might just be our next great
guest on Ruthie's Table four? Did Mark wool you bye
(19:21):
bye his cooking? Did? Was that part of his? Because
we think it's quite sexy for men to cook. Don't worry.
Maybe we're not anymore we used to, you know, because
now every man cooks, But there was a sort of
I've also again talked to people who say they can
remember the first meal that their boyfriend or girlfriend coats.
Speaker 4 (19:39):
So we, believe it or not.
Speaker 5 (19:42):
Mark and I started dating when I was eighteen, and
so we didn't really have access to.
Speaker 4 (19:47):
A kitchen for which we called it.
Speaker 5 (19:49):
So we were in college and a very close friend
of mine honestly set us up on a blind date,
believe it or not, and then we've been together ever since.
Speaker 2 (19:59):
I was eating out eating cookie? Was it a big deal.
Speaker 5 (20:02):
It became a big deal in our twenties once we
were working and so we had spare change to go
out to have a meal. And we were living in Cambridge, Massachusetts,
because he was going to graduate school and I was
architecture for architecture, and I was so lucky because I
was surrounded then with architects, so I was I was working,
(20:23):
and the weekends we would get to have so much
fun making making meals.
Speaker 2 (20:27):
And oh the weekends.
Speaker 5 (20:29):
Yeah, we would cook on the weekends and then we'd
go and then we'd go out to a bar and
you know, have some fun in the city. And it
was just a really fun time in our life.
Speaker 2 (20:38):
And that was your college years.
Speaker 4 (20:40):
That was my twenties. That was when, yeah, my college
years we were in Philadelphia.
Speaker 2 (20:44):
Actually, what's that great? The dish that everybody has in
Philadelphia Philadelphia.
Speaker 4 (20:49):
Che steaks, steaks?
Speaker 2 (20:50):
Yes, do you like that?
Speaker 4 (20:51):
I used to like that.
Speaker 2 (20:53):
That you have European soul because it's interesting.
Speaker 5 (20:57):
Goucheese is cheese, steaks and French fries with cheese on
the French fries.
Speaker 2 (21:03):
Cheese, Yeah, a lot of cheese. Yeah, interesting.
Speaker 4 (21:06):
It's actually delicious, It really is delicious. It's really you're
going to have to come to it outside.
Speaker 2 (21:13):
Yeah, yeah, it's interesting. How America. Yeah, we just think
about Italy and France being so regional in terms of
what you'll have in the South of France and North
of France or western France or Italy, certainly, and I
don't think that the United States really has that much
except the South. I think has regional food that we
really think of the gumbos and all that. But I
think there are cities that really associate pizza and Chicago,
(21:37):
or cheese Philadelphia, or I don't know what California would be,
maybe more Mexican.
Speaker 4 (21:43):
I was always a big dish in our family.
Speaker 5 (21:45):
Oh how come believe it or not, my dad, for
whatever reason, my dad is famous for his gumbo. I
grew up in Florida for a number of years and
that's where we learned that age. It was twelve to
eighteen's formative and so those are the years where I
really learned how to make grits, how to make gumbo, prawns.
(22:08):
Shrimp became a huge part. So in Florida they have
shrimp trucks, so they go out and get fresh shrimp
in the morning and you can be just driving along
a major street and you can pull over and get
a peak kilo of prawns.
Speaker 4 (22:20):
It was absolutely a fantastic place to grow.
Speaker 2 (22:22):
Up to cook a dinner on every Wednesday.
Speaker 5 (22:26):
So my family, we all kind of shared responsibilities, and
I was particularly willing to do so because I would
then sometimes my mom would give me a dollar, and
I just really frankly enjoyed saving up money and then
buying the things that I wanted to buy. So every
Wednesday night was my night for me. It would have
been one of my favorite things to cook was as
(22:49):
slow cooked you know, chicken meal, were you at the
rice uncooked on the bottom of the roasting pan and
then you had sort of quarters of chicken cooked on
top with some chicken stock and flavoring, and you just
put it into slow cook for a couple of hours
and then all you had to do is seem some
vegetables and it's super easy.
Speaker 2 (23:07):
Does your brothers have a day? We all three of you.
Speaker 5 (23:11):
Jim would do Monday night by recollection, but after he
became like fifteen, I think you know he pretty much
gave that up.
Speaker 2 (23:17):
Yeah, yeah, and that was homework that was Yeah. Do
you think this formed you as you know in your
ambition and your you know, your focus and your to
be who you are today. Do you think somehow your
mother giving you a night to perform and your father
I teach you and that I think so a dollar
giving you a dime.
Speaker 5 (23:39):
Always had a lot of responsibility and so and I
enjoyed it too, and I think they expected a lot
of me, and I think that that then does really
form your ambition, your confidence. I think, you know, between
between that and playing sport. I was doing track at
a very young age, so it's you know, the one
hundred and two hundred meters, and then Dad taught me tennis,
(24:02):
and then I did gymnastics for years in competitive gymnastics,
and then I got a little bit too tall for
that to be you know, because it's once you get
tall enough in gymnastics and you you're doing aerials on
the balance beam, it's really quite scary. And so I
just got to that point where it was better to pivot.
(24:23):
And so then I went into football soccer. Sorry, yeah,
And so I played football from the time I was thirteen.
Speaker 2 (24:32):
And was.
Speaker 5 (24:33):
I was always defense and I absolutely loved it, absolutely
loved it.
Speaker 2 (24:39):
Sounds like a really kind of great childhood and family.
I had great values and with participant your dad take
you to work, and a lot of love and when
you went out into the world and then well then
you met a man who loved that. But did he
come from a very strong family as well.
Speaker 5 (24:57):
Mark grew up in the Midwest and he as a
family of five, so three boys and then mom and dad.
Very tight family growing up and very.
Speaker 4 (25:08):
Very similar values actually very very similar values.
Speaker 2 (25:12):
And then you went to Australia for going through the
kind of early years Australia. Early was that we.
Speaker 5 (25:18):
Were we were just about to turn thirty, so we
were in our late twenties and we did not have children.
We had two dogs. We had two Golden Retrievers. They
were our babies with you, and we did.
Speaker 4 (25:30):
We took them with us to Australia.
Speaker 5 (25:32):
It was quite a journey getting them there because then
you have quarantine and the whole nine yards and so.
But nineteen ninety nine, Yeah, we moved to Australia nineteen
ninety nine, and we thought it would be for two
years and we rented our house out twelve years later,
just twelve years later, we were yeah, still living.
Speaker 2 (25:52):
With jobs to go to or we did.
Speaker 4 (25:54):
I had to know.
Speaker 5 (25:55):
I had a really exciting job opportunity and we had
always wanted to live abroad and so time. So there
was a satellite television company there called Austar, and there
were two effectively two PATV companies there, one called Foxtel,
one called Austar. Foxtel had what was called the capital
cities in Australia, so Sydney, Melbourne, et cetera, and All
(26:16):
Star Wars everywhere else. And the job there was to
go build their broadband and mobile services and kind of
everything else and eventually ended up running the TV side
as well, and it was really an extraordinary experience.
Speaker 4 (26:34):
It was a huge chapter for us.
Speaker 5 (26:36):
And we had built a house, had the kids and
then we got a phone call to say would you
ever consider moving to Europe? And we said, you know, sure,
when you're serious and give us a call. And then
they called the next day and said, actually we were serious.
We're structuring the operations in Europe.
Speaker 4 (26:51):
Would you think about moving to Dublin.
Speaker 5 (26:53):
So then we moved to Ireland and had one of
our best family chapters. It's you know, Sundays in Dublin
were just magical because it's a very you know, Sunday roast.
They call it tea, you know, so we would Our
best friends were our neighbors. The kids were really close
(27:14):
with each other, so they could just ride their bicycles
around the neighborhood and come home for a Sunday roast.
And my neighbor was so sweet and she would, you know,
we would go have tea together and just talk about
raising kids and families and how to be great moms.
Speaker 2 (27:29):
Did you get involved in the food scene in Sydney?
Speaker 5 (27:32):
It was a we got involved in the food scene
and yeah, Sydney.
Speaker 2 (27:38):
Absolutely, Oh my goodness, remember what what what struck you about?
Speaker 4 (27:42):
So good?
Speaker 5 (27:43):
So there's so many wonderful ones. Do you ever go
to Sean's Panorama? So love Sean's. It's a really nice
you know. Shaans is maybe what six tables on a
hill overlooking the Bandai Beach, you know, ocean, and it's
very The menu changes every day, right much like you're
(28:04):
a restaurant, so you never know exactly what's on the menu.
But it's you know, two fish, three meat, always grilled fresh,
something absolutely delicious, with a divine wine menu. And then
on the other side of Bondai Beach, of course is Icebergs.
Speaker 4 (28:17):
I don't know if you've there.
Speaker 5 (28:20):
What's really special about Icebergs is you are sitting just
a little bit behind where the water breaks, so you
can see the surfers take the wave. But from the
backside of it, it's really just a glorious us A.
Speaker 2 (28:32):
Lot those restaurants, you know, it was a very big
deal that in Australia, like Australia, it could combine informality, fun, trauma, spontaneity,
and you know, just enthusiasm with really good food.
Speaker 4 (28:49):
They're really fresh, they're really good cooks.
Speaker 2 (28:52):
The cooks who came out of that time in Sydney were.
Speaker 5 (28:57):
Really special time and you would probably know Bill Granger
then was here very sadly passed recently, and his cookbooks
and his restaurants were very inspirational and Neil of course,
I mean they're just one rock Pool is extraordinary. I
just yeah, so I've I've definitely got my favorite spots
(29:18):
in Sydney that we always go to when we go back.
Speaker 2 (29:20):
Yeah. So from Sydney to Dublin and to the roast
that you had there and the guinness and the pubs,
did you get into that whole culture, the idea that
they all sing, don't they when you go to a
pub in Ireland? Could they sing?
Speaker 5 (29:36):
I love that, So that for me is an absolute
joy to go.
Speaker 4 (29:41):
I cannot sing at all.
Speaker 2 (29:42):
You can, everybody can sing.
Speaker 4 (29:44):
I'm sure I could be, but I don't have the
confidence to do so for sure.
Speaker 5 (29:49):
But I would love going to the Temple Bar area
and just sitting in a bar for a sing along
on a Saturday night. So Mark and I always went
on date night on Saturday night and then we would
go try and find.
Speaker 2 (30:01):
What was the food like, and.
Speaker 4 (30:04):
Oh, it's fantastic.
Speaker 5 (30:05):
So the food scene was really coming along at that
time in Dublin. So there was a couple of new
restaurants that came about then Fade Street Social, I don't
know if you've kind of heard of that, modern cooking,
very vibrant, and of course there's some really nice restaurants
like Chapter One and if you really want, you know,
a very special meal. And so we would always start
(30:29):
our night at the Shelbourne Hotel and if you you know,
for a cocktail at the Shelburne Hotel ceremoniously, and then
we would just kind of walk around and try and
figure out what restaurant to duck into.
Speaker 2 (30:42):
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(31:04):
really care for them with the gift. Visit our website
shop the Rivercafe dot co dot uk to place your order. Now,
when Tim said that you have a European soul, can
we talk about that? What he meant by that? Do
you know what he meant by that?
Speaker 4 (31:24):
I think I do.
Speaker 5 (31:25):
I think our first move is in nineteen ninety nine,
and we've pretty much lived out of the country for
the last twenty six years, except for three years where
we went back to the United States.
Speaker 4 (31:37):
And so what.
Speaker 5 (31:39):
I've learned, and we've moved almost every three to five years,
you know, it's been rigorous, I guess you would say.
And one of the things that I've really picked up
is to deeply listen and to never presume that you
understand what the other person is truly saying for a while,
because it takes quite a while to really learn the
(32:01):
geological layers of a culture. You think you understand it,
but you're only understanding the surface. And if you don't
really pause and pay attention, listen to the nuances, question
yourself and how you've interpreted what somebody or the context,
you could really miss a lot of the signals that
are being sent. And I learned that reasonably quickly in
(32:22):
moving to Australia, because Australia presents itself as a culture
that is very similar to the culture that we grew
up in, but actually there's a lot of differences. You
just have to be really paying attention to them and
to the nuances there in order to really, I think,
really understand and appreciate and empathize with what the other
(32:45):
person is saying.
Speaker 4 (32:46):
And so I think what he meant when he.
Speaker 5 (32:50):
Said that I present like someone that really understands the
British culture or feels European and soul is primarily because
I try and put myself in that position.
Speaker 4 (33:02):
I try and put myself in a place.
Speaker 5 (33:04):
Where I'm really listening and understanding and appreciating all of
the different context. So I'm in the United States, I
try and put myself in that position. If I'm here,
I try and really empathize or try and understand the
history of the UK. I spend a lot of time
actually understanding the history of the UK as well.
Speaker 4 (33:23):
I'm a student of it.
Speaker 5 (33:25):
I really love that part of it, and I think
it helps you understand some of the cultural dimensions as.
Speaker 2 (33:29):
Well, and a lot about being a woman in that
role as well.
Speaker 4 (33:33):
I think, you know, it's it.
Speaker 5 (33:34):
We do have a moment in time where there are
an exceptional number of female leaders in media in the
UK right now, which is absolutely fantastic. And I think
we've got a media community right now that all is,
you know, pulling towards really driving growth in the creative
economy for the UK, for our businesses, but you know,
(33:56):
also for the UK, and it feels like a really
special moment being a woman in a very senior position
in a you know, it's a unique, I guess position
to be in, and it's a uniquely recognized organization. It
definitely has some of its challenges, and you're always juggling
(34:19):
as a female, You're always juggling multiple concentric circles.
Speaker 4 (34:24):
I think, and so I think.
Speaker 5 (34:26):
It's I've never I guess I want to pay as
much attention to my children as I do to the job,
and try and create space and time and for them
and time for friendships as well. So keeping all of
those concentric circles spinning at the same time is probably
(34:46):
one of the hardest things. And just making sure that
they feel that they can access me so my team
would know if my kids are calling, I'm going to
step out of the meeting and take the call. Because
my kids don't call unless they need me. So it's
as if my family is calling, then then it's important
and I stop. And everybody's very respectful of that. If
(35:07):
something's happened with my children, and I'll drop everything, you know,
last summer, I think, you know, I had to drop
everything and jump on a plane. My daughter was in
summer school and something had happened, and I literally just
walked out of a meeting and told the team I'll
be back when i'm back, and thankfully, you know, she.
Speaker 4 (35:22):
Was okay and it all worked out.
Speaker 5 (35:23):
But everybody's been very supportive of that, and I try
and do the same for the team, you know, I
think it's really important that we give each other that
type of priority.
Speaker 4 (35:34):
That's exactly right.
Speaker 2 (35:36):
And if you if you think that you're talking about
the comfort of having roast chicken, you think about food,
I am when do you go to bed at night
to think, oh.
Speaker 4 (35:45):
Real food?
Speaker 2 (35:46):
You are?
Speaker 4 (35:50):
I really, really, really love love cooking. I love food.
Speaker 2 (35:55):
You spend time in Portugal and we love Portuguese cooking.
Speaker 5 (36:00):
I love which is cooking there is. There's this one
restaurant that we go to. It's actually so much like risotto.
It would probably not your socks off, but it's called
Dona Bia. And I don't know exactly how they do it,
but they'll take, you know, an aluminum pot, and you
put fish stock or chicken stock in it.
Speaker 4 (36:20):
I'm breaking the recipe down in my brain.
Speaker 5 (36:22):
I don't know exactly how they're doing it, but I assume,
you know, you do a little bit of onion and
the typical stock and either fish or chicken, depending which
dish you're having, but usually fish stock the rice, and
then they put a whole mix of seafood in it
and they cook it very very slowly, so it becomes
quite creamy, almost like a creamy risotto.
Speaker 4 (36:44):
And then you've got razor.
Speaker 5 (36:46):
Clams and prawns and monkfish and these beautiful chunks of
you know, right from the sea.
Speaker 2 (36:53):
But no, no chicken like gumbo this or.
Speaker 4 (36:57):
No, it's no, they don't.
Speaker 5 (36:59):
This is pure This is pure fish like paiet.
Speaker 2 (37:02):
Do you think?
Speaker 5 (37:03):
You know, it doesn't have saffron in it, so it
doesn't have that the flavoring of a paie. It's a
really unique and in different parts of Portugal they'll add
effectively tomato stew to it and so it turns the
rice red and that is a little bit more like
a piea kind of flavoring. But in this part of
Portugal it's really a white It's like a white paie,
(37:27):
I guess you would say in some regards, but without.
Speaker 2 (37:30):
That and also not that pie. Don't think of being creamy,
do you use the rise?
Speaker 5 (37:34):
That's true and this one is a really creamy. The
other place we love there's a lot of restaurants right
on the on the beach and so you know, you've
got the ocean waves coming in and grilled fish and
beautiful music and watching the sunset. So that's my that's
my happy place. I think we found a really special
(37:54):
spot and it's quiet it's less developed than other places,
and which is really get to have a wonderful family alliday.
Speaker 2 (38:03):
Then.
Speaker 4 (38:03):
Yeah, so a happy place.
Speaker 2 (38:04):
For us, it's your happy place. Yes, my happy place
is here with you, and we're gonna go and have
something to eat now before we stop. I was about
to ask you when we're just now talking about comfort,
because you do talk about food as an adventure, you
talk about it as your link to family. You talk about,
you know, a tradition of a specific night of the week,
(38:25):
and you've described Dublin and Australia and now Portugal around food,
and so I was thinking food is all that, but
it also is comfort and so I probably could guess
from our conversation. But if you needed comfort, if you
just felt I'm not hungry, but I would like to
have something that might give me comfort by eating it,
(38:46):
is there a comfort food that you would go to?
Chickens strong chicken soon.
Speaker 4 (38:53):
Or your risotto? Yeah, because you know you've made me.
Speaker 5 (38:56):
You've made me risotto when I've needed comfort food and
sent it to my house.
Speaker 4 (39:00):
Very been very sweet to me. When I'm beating a
little bit.
Speaker 2 (39:03):
Of a hug Yeah, okay, well let's have the hug
and let's have maybe we have that result of thank you,
thank you
Speaker 1 (39:15):
Thank you for listening to Ruthie's Table four in partnership
with Montclair
Host
Ruth Rogers
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