As a conflict producer for CBS News, Erin Lyall has eaten with Ukrainian soldiers on the freezing front line, cooked with families in their homes in Gaza, and shared meals on the battlefields of Syria and Iraq with bullets sounding in the distance.

From these experiences in the field, Erin created Food Under Fire, a unique food blog featuring recipes, anecdotes, and portraits of the people she's met on her journalistic travels.

Today, we're together in the safety of the River Café to talk about how food can bring us together, both in war and in peace.

Order Table 4 at The River Cafe—the star-studded, food-filled book inspired by the beloved podcast: https://bit.ly/Table4AtRiverCafeBook

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In this bonus episode of Ruthie's Table 4, Graham Norton reveals what he learned from working in restaurants, what he noticed about tricky customers, and why he would recommend the experience to everyone.

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This week marks a very special occasion. My friend, Mel Brooks, is turning 100.

For the best part of a century, he has lit up the world with his warmth and humour, delighting audiences as a writer, director, actor and comedian. From The Producers and Blazing Saddles to Young Frankenstein, his unique talents have left an indelible mark on film, television and theatre.
To celebrate Mel, we're going to revisit some of the best moments from his wonderful appearance on Ruthie's Table 4, back in 2023 - one of my favourite ever episodes.

We talk about the food of his childhood in Brooklyn, keeping carp in the bathtub, eating in the army, his friendship with Cary Grant, his uncanny impression of a cat, and many more memories from one of the greatest storytellers of our time.

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To be a truly great host, as Graham Norton is every week on his television sofa, you have to understand and genuinely like people. It's the same for me at the River Café. There's no such thing as a difficult customer. Everybody has a story, and every table is a world.

Usually it's Graham asking the questions, but today, he's answering mine—about his early years in an American commune, his time working in restaurants, cooking, writing, and the art of hosting.

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Last September, at the Venice Film Festival, I went to see Agon — a radical and powerful film. Afterwards, I immediately changed my schedule to attend a dinner for its director, Giulio Bertelli.

Today, Giulio and I are back together in Hammersmith to discuss his filmmaking, the food of his childhood in Milan, his time as a professional sailor, the history of food and seafaring, and the company he has built as he looks to food's future.

Order Table 4 at The River Cafe—the star-studded, food-filled book inspired by the beloved podcast: https://bit.ly/Table4AtRiverCafeBook

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Everyone knows Piers Morgan as a journalist, editor, and fearless interviewer. But I also know him as someone who loves food and can describe in detail what makes a great restaurant.

Today, we're here together to talk about growing up in his family's country pub, the postcard he cherishes from his mother, drinks with Bill Clinton, dining with Tom Hanks, and seeing the glass half full.

Order Table 4 at The River Cafe—the star-studded, food-filled book inspired by the beloved podcast: https://bit.ly/Table4AtRiverCafeBook

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In this bonus episode of Ruthie's Table 4, Ruth Porat - President and Chief Investment Officer of Google and Alphabet - discusses the social responsibilities that come with technological advancement and how AI must be used to tackle society’s most intractable problems.

Order Table 4 at The River Cafe—the star-studded, food-filled book inspired by the beloved podcast: https://bit.ly/Table4AtRiverCafeBook

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Ruth Porat is the President and Chief Investment Officer of Google and Alphabet. She is also my friend.

Her extraordinary schedule has often kept us thousands of miles apart as she moves across continents, connecting people, ideas, and communities.

But today, we’re together at last - a Ruth and a Ruthie - to talk about the importance of food at Google, her scientific childhood, how her father survived the Holocaust to rebuild his family, and how her grandmother spent her last day showing love through food.

Order Table 4 at The River Cafe - the star-studded, food-filled book inspired by the beloved podcast: https://bit.ly/Table4AtRiverCafeBook

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In this bonus episode of Ruthie’s Table 4, Consello CEO Declan Kelly discusses his decision to become a vegetarian as a teenager in 1980s Ireland, and how he eats today.

Order Table 4 at The River Cafe—the star-studded, food-filled book inspired by the beloved podcast: https://bit.ly/Table4AtRiverCafeBook

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A few months ago, I met Declan Kelly, founder, Chairman, and CEO of Consello, one of the world’s most influential advisory firms.

 The connection between us was immediate, as I discovered a fascinating person with a fascinating life. Born in rural Ireland, from humble beginnings, he became an important journalist, created an influential communications company and in 2007 and 2008 served as one of the leading advisers to Hillary Clinton during her presidential campaign.  

Today he advises some of the most influential people who lead powerful institutions, while mentoring a new generation. 

Order Table 4 at The River Cafe—the star-studded, food-filled book inspired by the beloved podcast: https://bit.ly/Table4AtRiverCafeBook

See omnystudio.com/listener for privacy information.