In the final bonus episode of season 4, Benedict Cumberbatch discusses his role in The Courier, and the toll it takes on actors' health to gain and lose weight for a part.

Ruthie's Table 4, made in partnership with Moncler.

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Life is about connections.

Rick Rubin, (season two, episode 7), invited me for dinner with Benedict Cumberbatch, where Benedict talked mostly about the food he was cooking for his children. Cary Fukunaga, (season one, episode 4) recently asked me to find a fishmonger who could teach Benedict how to fillet a sea bass for his role in the thriller Blood On Snow. JJ Abrams, (season two, episode 9) texted “Ruthie, Benedict must not be of this earth. Describing him as a limitless talent somehow feels like an understatement.” And Wes Anderson, (season three, episode 1), described Benedict as one of the great actors of our time. “He's like an Olivier or a Gielgud mixed with a DeNiro or a Hoffman”   

Benedict thinks about the food he eats, the issues of sustainability, fairness, and civil liberties. He's here with me now in The River Cafe to talk about food and film, family and friends.

What a connection. 

Ruthie's Table 4, made in partnership with Moncler.

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In the bonus this week, Bono shares the River Cafe recipe for Spaghetti alla Puttanesca. He also  describes fulfilling his father's dream of performing Torna A Surriento in the Teatro di San Carlo in Naples, and reflects on how he was shaped by his father's values. 

Ruthie's Table 4, made in partnership with Moncler.

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Like everyone else, I know Bono through U2, his fight for social justice with his ONE campaign and (RED), his philanthropy, his strong values, his vision. I also know him as family. One of the best days we've had in The River Cafe was with Ali, his wife, his children and friends, celebrating the birthday he shares with one of my best friends, his daughter Jordan. 

Today, Bono and I are going to talk about family, food, music, memories, and more.

Ruthie's Table 4, made in partnership with Moncler.

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In this week's bonus, Alexandra Mousavizadeh remembers the food of her childhood in Denmark. She and I discuss its roots in Viking times - heavily grounded in fishing and foraging - and how this laid the foundation for Denmark as a food mecca.

Ruthie's Table 4, made in partnership with Moncler.

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Alexandra Mousavizadeh is my friend, and yet I have little idea how to describe what she does. This I do know: she’s an economist, an expert in game theory, and co-founded Evident in 2022 to benchmark companies on their AI performance.

 In Alexandra's house, the place I love most is her kitchen and the smell of an extraordinary Persian dish about to be served. Alexandra and I are here together to talk about food, technology, the future, friends, family, and not being afraid. You'll learn about this remarkable friend of mine and I will learn what in fact she does.

Ruthie's Table 4, made in partnership with Moncler.

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In this behind-the-scenes bonus, I talk with executive chefs Sian Owen and Joseph Trivelli about the challenges and rewards of cooking for hundreds of guests to celebrate the Tate Modern's 25th birthday. We pay tribute to the tireless work of those who made it happen and reflect on grating kilos of parmesan and zesting endless lemons.

Ruthie's Table 4, made in partnership with Moncler.

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In this bonus episode, John Lithgow recalls appearing on the celebrity edition of The Great British Bake Off, his attempt to make a Swiss roll which was deemed 'not sellable in any cake shop', as well making a Winston Churchill gingerbread man. 

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John Lithgow has played a cardinal, serial killer, prime minister, alien and president. But the role I know him best in is as a great friend.

John is currently living in London, playing Roald Dahl in Giant to rave reviews. I’ve seen it three times.

 We met at The River Cafe on Father’s Day, to talk about acting and food, theatre and food, film and food, family and food.  And of course, friendship and food.

Ruthie's Table 4, made in partnership with Moncler.

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In this special bonus episode, I take you 'behind the scenes' with The River Cafe's executive chefs Sian Owen and Joseph Trivelli, talking about a busy Sunday lunch for Father’s Day, how to make the perfect pesto, and why DOP basil is so special.

Ruthie's Table 4, made in partnership with Moncler.

See omnystudio.com/listener for privacy information.