- 02/06/2025
Rosalind's guest on this episode of Scran is Julie Lin. In their chat you'll hear all about how Julie's upbringing in Glasgow and her path to where she is today. She's just brought out her first cook book Sama, Sama and they discuss the challenges and opportunities associated with it.
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LifestyleTranscript
00:00i'm joined by julie lynn who is a chef from glasgow and is just launching her first cookbook
00:08hi julie how are you hello i'm really good thank you how are you yeah i'm great the sun is shining
00:14it's uh it's been a great few few weeks of weather in glasgow so that's nice yeah it's very sunny
00:19isn't it i feel like i could get used to this it's almost got like a bit of a false pretense because
00:24it's been sunny every day for many days in a row so loving this very much so well it's nice to see
00:32again if anyone has been following scran from the beginning i think you were possibly our second
00:36guest and i remember i remember when you were saying that you were starting a podcast and i was
00:42like actually this is really what glasgow and scotland needs we need somebody to like talk to
00:48restaurateurs people in food so i'm very glad that you did it and i'm very glad to see how many awards
00:53it won two awards last year we love that yeah it was great um but yeah i mean it's it's obviously
01:00also been amazing to chart your career over the last i think it's been like what five years since
01:04we launched um so yeah so if anyone listens to the episode we spoke to you you're at the acid bar
01:11um i just come back from holiday from new york so i was extremely jet lagged i don't know if i
01:15mentioned that on the podcast yeah but you've gone on to huge things since then so for anyone that
01:25maybe doesn't know do you want to kind of talk us through and sort of what is history of your career
01:28so far oh that's really nice thank you um yes i started off cooking in glasgow in 2000 and gosh what
01:3815 maybe and i had a little street food stall um in the center of glasgow and we used to sell you
01:46know um lovely little lunch boxes for people and it was like almost like a hawker style style thing
01:51that you get in malaysia because my heritage is malaysian scottish and i then started doing i
01:57really loved street food so i started cooking at lots of festivals and things like that lots of great
02:02music festivals in glasgow and then we ended up opening our first little restaurant i say we but
02:08i feel like i always think of it as my team and i so my team and i we opened a wee restaurant in
02:14shollins and it was called julie's kokitiam i absolutely loved that wee restaurant so very much
02:21it was a little hole in the wall if anyone remembers it and you know had like a tiny cupboard for a kitchen
02:27and only about 16 seats but it just to me meant everything and i absolutely loved it
02:33i then moved on to gaga and now i am no longer a restaurateur and now becoming an author and so
02:42it feels really good to be at this stage of having gone through lots of different styles of hospitality
02:49and food and learning about food in that way to now have a little book which just got released about a
02:54week and a half ago no two weeks ago it's really exciting and anyone who's watching this might recognize
03:01you from saturday kitchen as well so you're there you're there must be like every month or so or
03:06six weeks it's good oh thank you yeah i absolutely love that show and yeah i do quite a lot of tv
03:14presenting as well now and you know i never went into the chefing career thinking that i'll end up
03:20doing tv presenting but i really enjoy hearing other people's stories and just what they're up to and you
03:27know reporting and food in that way so it's been a real pleasure to be able to do that in your career
03:33you kind of look back and you're like wow it feels like i feel so lucky to be at this point and very like
03:38privileged to have had all these opportunities so doing quite a lot more tv presenting and i've
03:44just started presenting a new show called discovering the world's table and it's on bbc news and world
03:52service and our first episode is in istanbul so we go and discover all about istanbul and it's one of
03:59the only places in the world actually to sit on both two continents so it sits on asia and also in europe as
04:06well and it just makes it such a fascinating place for food then because you get such a mixed range of
04:12food and it's just absolutely gorgeous i love it if anyone's been to istanbul i'm sure they share
04:17that feeling with me that it feels like you know the capital of the world it's absolutely gorgeous i love
04:23it so you're obviously very passionate about food um and this is your your whole career but have you
04:28always been that way so when you know growing up you've said you know you've got your malaysian
04:32cottage heritage like has it always been a big part of your sort of family life yes it has been
04:38actually you know like even in malaysia to like stay to say hello to somebody like if i was to bump
04:44into you i would say like you know hi ros how are you what have you been doing but in malaysia you would
04:49say hi have you eaten yet because that you just start every conversation with food so it seems to be
04:54that food is like ingrained in every single part of our lives even from the very beginning of you
05:00speaking to someone and that's no different from how my mom taught me about food and how we
05:06ate growing up it was always very much a celebration of what we had in the house so my mom used it as
05:12quite like a kind of social way of making friends and when english wasn't her first language i feel like
05:20food would have done a lot of that communicating for her so it's a really big part of growing up in
05:25that way and you know i've grown up in glasgow and i love it i feel like a glasgow girl through and
05:31through as much as i don't live here anywhere i live in london now i still love glasgow with all
05:36my heart but it's been really nice to see that food journey happen through glasgow god i'm 30 now so
05:43you know for 30 years you figure out all this stuff so yes it's been a really really big journey
05:48and yes you've talked about your mom um a lot and i've met your mom um she's lovely and you know
05:55you've just um obviously like that's this this of the being the jumping off point of your yeah
06:01creativity and food is that fair to say yeah i guess so so my mom's um her heritage is nonia which is
06:09malay chinese and my dad is scottish so she you know really has taught me all of all about so many like
06:17different parts of the food world that i wouldn't have known about otherwise so it is such a kind
06:22of fusion of that and i think that fusion got a really like bad rep in the 90s sorry can i start
06:29that back again a little pop-up just come up on my screen everyone i'm sorry to close that off it's
06:35encouraging me to if you want to know renew my adobe subscription but i'm not going to do that
06:40but yeah i am i think that fusion got a really bad rep in the 90s and noughties and i think primarily
06:50from actually quite like fancy chefs who didn't quite know what to do with all of these ingredients
06:56from all over the world and actually fusion is such a lovely way of cooking and it represents i
07:03would even argue that malaysian food in itself is a fusion because it's so mixed you've had so many
07:09years of colonization and movement and you know there's a malay indian influence there's a british
07:15influence in the food there's an indus portuguese as well there's so many so i feel like to describe
07:22malaysian food in itself you could argue that it's fusion and you see dishes like you know
07:28bihun goreng which is like a gorgeous like rice noodle stir fry that you have with either meat or prawns or
07:34veg and you would call that a malaysian dish but you would also call you know roti chana which is
07:39that really buttery malaysian um flatbread that you have with dal or curry in the morning which is that
07:46and that's actually a very indian influencing in fact that's mostly called paratha in india and but
07:51you still consider all these things malaysian foods so in my kind of head when you get this idea of
07:58like authenticity i remember when we had the restaurants we would often get comments like
08:03you know it's really good but it's not authentic and i always really wondered about that statement
08:09because i thought you know actually to be authentic i think you need to go to malaysia you need to
08:13travel and experience the culture the economy the politics and everything around it and the heat and
08:19the people that are there and i think actually to call something authentic all the way over in glasgow
08:26that you know i think that's bizarre it's a bizarre way of thinking about it i think we can cook
08:30traditional foods in that way and really like respect heritage and what we learn from our like
08:35families and things like that but actually i think the book and when i wrote it i really wanted to
08:40communicate that idea of broadening our ideas of authenticity of saying do you know what actually
08:47like i think it's super authentic i think it's the most authentic thing to cook with scottish mackerel that
08:53like came from really close to glasgow but pair it up with a sambal that my mum taught me how to make kind of thing
09:00i to me that's authenticity or you know even things like um i've got a recipe in there which is because
09:07i love carbonara and i i find it really hard to find guanciale in glasgow you can find it in like
09:14very expensive supermarkets and that's fine but actually i tend to use a chinese sausage which is
09:20called lap chiong and it's like um a cured wind dried sausage it's quite sweet and smoky and you get that
09:27same rendering of like the gorgeous oils from that sausage that you kind of toss the pasta in
09:34and i really love that and for me i find that more authentic to how i would cook even though it straddles
09:40absolutely no country in one way um i think that that's the most authentic way to cook so i've
09:46definitely tried to communicate that through the book and yeah so that would that be one of your
09:53favorite recipes in the book if we're going to pick one or or can you pick one is it like trying
09:57to pick favorite family members but i imagine that was what it's like um yeah it's do you know what
10:04it kind of it really is because it's the one that like i cook a lot for myself because i don't often
10:11have loads of time to be you know cooking up things from scratch especially right now when we're on the
10:17books here kind of thing but i absolutely love like quick dishes like that but i always say like
10:22i've never had i've never been one of those people to eat the same thing over and over and over again
10:27so i always i think between day to day you'll find me loving one recipe to the next the most in this book
10:33but that one i definitely cook a lot and then i also love things like the i am peña which means
10:40smashed chicken so it's like a roast chicken leg and then you've got a green sambal on top of it and
10:45just have that with rice and some veggies that's one of my favorite dishes in the world i absolutely
10:50love it it's amazing so just to go back to the the fusion thing do you find that customers perceptions
10:58are changing or do you sort of feel like that your book is sort of the way to try and open that door
11:03to kind of change of perception of like fusion food good question i um i think that it's been going
11:12on for a long time and actually the more i would say from the moment that i started the restaurant
11:17you know people had this idea that it was to be a traditional malaysian place and rather than
11:22embracing the fact that it kind of takes in malaysian tradition from my heritage but also
11:27using scottish ingredients and making a bit of fusion play on that i think now understandings are
11:33becoming a lot more clear and actually if i look at quite a lot of the books that are coming out as of
11:39late they're such a like an amazing and it feels really nice to not be the only one as well when
11:43you start to talk about these things you build a community and you know you start to meet other
11:47people that have also got these experiences um there's a really fabulous food writer called
11:53gurdip loyal and his book mother tongue is all about that fact of you know we are authentic than
12:01ourselves and he has kind of spoken about how he'll do like i don't know a very like chili spiked
12:07toasty or something because that's how he's grown up with them and there's so many people that the
12:12more that i speak about this you get that same sense of community of you know some i think actually
12:18when we were on book tour the other day i had a lovely um girl approached me and she is norwegian
12:24indonesian and she wanted to start cooking like a norwegian stew but use those indonesian influences
12:30and all of that stuff so the more that you start to talk about it the more that i realize that
12:34there is a good community of people that understand that and also reflect the reflect
12:38being mixed as well and maybe not just two heritages but maybe even more and so i think
12:44that people are coming to that understanding but i do feel like the book even for myself i don't think
12:49i'd explored all those feelings properly up until sitting down and writing a book because you you know
12:55you kind of go through your especially when you're a restaurateur you're busy and you try and figure out
12:59these things on the go but now that i've had the time to write down exactly how it is in black and
13:03white i do feel like i understand that feeling more now and so hopefully hopefully with the book it
13:09should reach some people i would really like for that to happen and how was writing it like you've you
13:15know you've said you sat down and you had to prop you know you properly thought about things was it
13:19a difficult experience was emotional experience was a sort of enlightening experience because it's
13:23amazing thing to have done oh thank you yeah it was um it was emotional rosa cried i cried a lot it
13:30was like um you i think that's also part of it you don't expect to like explore those feelings and i
13:35wanted it to be a recipe book but i also wanted it to have stories in there and i mean i've got like a
13:40love letter to uh lao gan ma in there if anyone knows lao gan ma it's the brand of chili oil where you
13:47get that little lady on the front and then wrote a love letter to all the women that have inspired me
13:53in there too so it did become like a really fun it's a really fun process don't get me wrong but
13:58there was definitely like happy teary moments as well and i loved it i used to actually get up in the
14:04morning cook all the recipes in my wee flat i was living in partick at that point and it was in the
14:10depths of winter actually and i remember looking at the recipe list that i'd sent over to my editor and
14:17i was like oh my gosh my brain is just in like winter food moments right now so i had to rework
14:24it because i looked at all the recipes and i was like these are all like winter foods i need to like
14:28get back into a summer brain so there's all these like things that you don't expect to experience when
14:33you're writing a book um i had to be like hold on i really want to put like a fresh thingy salad in
14:38there even though it's freezing right now it'll be warm soon kind of thing so i did that and then um
14:44i would always go down to hillhead library actually on buyers road i don't know if anyone's ever been
14:49there but it's in them in glasgow and i just love working in libraries i think they're so calming and
14:56so lovely and especially that one it's got like um these amazing like 70s carpets and like all the
15:03decor is amazing and i just found it actually quite inspirational to be sitting writing in a space like
15:08that so i feel like you know and again i've not been a writer before i don't know what that's like
15:13you'll know better than me actually because you write articles all the time but i feel like you
15:16need to be like immersed in something like that do you ever find that it's like it almost like helps
15:21what you're saying and what you're trying to communicate yeah no yeah i mean i i don't think
15:26i could ever write a book um mind you but yes i'm saying it on here ross and erskine should be writing a book
15:32i think should be amazing well thank you but yeah i mean yeah i imagine you do have to really
15:38immerse yourself i mean i put on like a mindful playlist just to try and block out all the
15:44external noise but yeah i mean i love that i was going to say when you said hillhead library that
15:48carpet's insane it's so insane i love it i love it so much i hope they never change it please never
15:54change the carpets also i think mitchell library in glasgow is like kind of kicked in time and i really
16:00love it um so yeah so writing it definitely had to be somewhere where i think i could write in my
16:06house but i had to sit in a little cupboard on my own and just not have any other distractions and
16:10it was actually a windowless cupboard which was quite grim so i ended up going to the library more often
16:16than not um and you've so you've mentioned like scottish produce or like local produce to glasgow and
16:24women that have um influenced you is is that ways that glasgow have influenced your sort of
16:30cooking and general career trajectory yeah absolutely i think um you know there is such an amazing
16:38stronghold of women in glasgow doing great things like i always talk about laurie mcmillan she has got
16:45cafe strange brew in the south side and has recently opened sister midnight she was my first ever head chef
16:53you know was patient with me when i was absolutely rubbish at being a professional chef she really
16:59like helped that whole journey of just being able to be like you know what you don't know how to work
17:06a gigantic fryer but i'll show you how to do it kind of thing and then there's also you know amazing
17:11people like rosie healy rosie healy opened up um alcamilla and now she's got gloriosa and is absolutely
17:18leading the way there's also even writers like yourself roz and freya herring that are all from
17:25glasgow there's such an amazing stronghold of women in glasgow they're doing great things and also just
17:30to mention paverine's canteen i feel like they've been doing amazing um one of the sisters used to
17:37work with me and julie's koftiam and i just love to see them soar i just think it's absolutely amazing
17:42um there is a really big stronghold of women in glasgow and i think that i'd love to see that like
17:51become a collective and become like a really strong powerful thing so you know i'm living in london now
17:56and it's been really lovely to experience um communities of you know other people who are mixed
18:02malaysian or malaysian or indonesian and it's a very diverse place and i absolutely love that and
18:07i think there is that diversity in scotland and glasgow and it's actually been really inspiring to
18:12to me to be like oh actually there's this stronghold of amazing women who are in scotland doing great
18:18things so i have to say that scotland has shaped me in that i'm now just very determined to come back and
18:23champion women and people who are doing their thing even more i was going to say there was a few years ago
18:30where there was like a few london-based chefs that came up i think rosie might have been one of them
18:36yeah and so maybe in a few years yeah and you coming back maybe in a couple years yeah i think
18:44i might i mean i love scotland and i love glasgow i really just felt like for my wee soul i wanted to be
18:51immersed in a really big um community and you know i think there's nothing wrong with as much i know i know
18:59what happens when you move away from scotland people get upset because it's great but i think
19:04it's really good for everyone to move out of what you've grown up in and get new experiences and you
19:11know because i think it's the only way that we learn it's the only way that we like learn from other
19:15countries and communities and things like that so for me it's a bit of a it's a bit of a journey at
19:21the moment which i'm really enjoying and getting to meet chefs that you know have inspired me for
19:26forever like um there's a lovely amazing girl called abby lee who runs a place called mambo in
19:33clapton in london and you know she's just she's also a malaysian chef and she's just been voted one of
19:41the best chefs of the year and she's just one of the most inspirational women and i just think it's
19:46great to go and immerse yourself and especially if you want to do that for work go and immerse yourself
19:51in those communities and see people that inspire you because you know i will constantly have things
19:57to learn i've still still got loads of things to learn the books i have done restaurants but there's
20:02so much more that i need to learn to feel like i know exactly what i'm doing in this career and so
20:09yeah but i will come back to glasgow i love it i do love it i really really miss rolls and square
20:14sausage i'll tell you that for nothing you need to go to old hag i still need to go to all right
20:23you're so right actually the next time you're down we'll go together but um i'm actually doing a pop
20:27up with old greg from old hag and he's done really well actually it's really nice to see somebody from
20:33kilmarnock go down to london and absolutely you become so so super successful at slinging rolls and
20:41sausage and pies and all these like amazing things because you know they are like you do miss it this
20:48is the first time i've moved away from scotland and you miss all of these things so um so we'll need
20:53to go we need to go and um chaff on the door of old hag and get some get some good scottish goods
21:00yeah definitely um so we'll go back to your book do you want to show that you're
21:04actually this is one that actually my mom bought so it has a waterstone sticker on it okay
21:11so it's not one of the ones that i have in the house um so it says signed by author on it and i
21:16have signed it um but this is it here um and yeah it's uh it's called sama sama so sama sama means
21:23um same same so if you were to say um trimakasi in malaysian that means thank you and then to say you're
21:31welcome you would say sama sama so it's not it's maybe not just you're welcome but also a way of
21:36saying like i reflect your gratitude that you're giving me and i wanted to find a way of saying
21:44you know malaysian scottish in a way and that's same same and that's okay so this was the perfect
21:49way to do it it took me a long time to come to that title i feel like if there's any other people you
21:55know music people writers people who are naming something sometimes that's the most like grueling
22:02part just coming up with the name so so yes i was very lucky and then um i got a lovely dedication from
22:08andy oliver which is on the front she's one of my absolute heroes i am with also otolenghi on the
22:15back and ken home as well so i've been very very lucky it just feels really surreal to have all of
22:21these people that you admire kind of reading what you've wrote and nigella is a fan yes i can't
22:28believe it yeah she um you know my uh i've got a voice note because my lovely publishers and i
22:36couldn't have done it without them they're just amazing i've got a team of um i think there's
22:40probably about seven eight women that we all have worked together on this and they've been so supportive
22:46and then they told me that um nigella has picked up sama sama for cookbook corner and honestly roz i
22:54just i've got the voice note but i sent them a voice note and it is just incoherent you just can't
23:00even figure out what i'm saying i'm just like oh oh my god oh my god the best thing in the world um
23:07yeah i couldn't believe it she put up such a lovely review of it on her website and was so kind she's been
23:14my hero forever so to have endorsement from nigella ottilenghi ken home and andy oliver like i can't
23:22i can't even believe it it feels so out of this world so i feel very lucky for that it's nice to um
23:30connect with your heroes in this life yeah it's it's such a it's it's amazing but also it's also not
23:39surprising i mean it's it looks like it's going to do really well and it looks amazing as well so like
23:44were you obviously you're cooking the cooking the food but were you involved in sort of how it looked
23:49as well yeah actually and that's that's um you know everything's new for me right now i've never
23:55done this before so i think um it's you just don't i had to ask certain things like you know when you go
24:01into a new field and you don't know the lingo i had to be like oh what does what does this mean i'm
24:06not sure what any of this means so that was also a learning curve because i think that it's quite
24:12unusual for you to get creative control over um your books but actually i didn't know that because
24:19my publishers were so supportive that when i said oh do you know what i really love um this photographer
24:27liz seabrook she is a friend and she's taking portraits and photos of my food before and i think
24:33she'd be great they really get that's fab let's get her in and then i also absolutely adore and there's an
24:39amazing illustrator in scotland called lola hode and i saw her i saw her illustration and i think it
24:49was on the tube maybe or outside a tube station on a lamppost and it was of uh joanie mitchell cover
24:55night in orrin moore and i was like oh my god her illustrations are so beautiful i absolutely love it
25:02and i asked if she could be the illustrator for the book and she she is actually i feel like she's
25:08actually on the very first page so that's all of hers there she's created like really lovely moments
25:14throughout the book where she's drawing like me and my family sitting together um and what this is
25:20one of my favorites actually it's when you have that moment when you look into the fridge and you
25:25don't quite know what you want to eat i feel like she she captured that perfectly so yeah i managed
25:30to work with some amazing um people in this book and i feel very lucky for that um i didn't realize that
25:37that's always that's not always case when you write a book and so yeah i can my publishers are penguin
25:44ebery and they honestly have just been a dream it's like um a team that you know i've just i feel like
25:51it's not just me that wrote this book that shouldn't just be there it should be a whole host of people
25:57actually behind it you know there's stephanie reynolds alice king i've also got polly francis
26:04and francesca thompson they all have come on me on the tours and help me do all these various different
26:10bits and it's just been absolutely amazing and also not to mention my lovely lovely and brilliant editor
26:19um emily brickell and she also does um ottilenghi's books and she's super talented and you know she's
26:26absolutely incredible and is so patient because when you don't know how to write a book everything
26:30is your first time you don't know when to submit the right essays and she guided me through the
26:35whole process and made it so welcoming and such a warm place and also a place where you can make mistakes
26:41and you know you can figure out how to get through little points in the book and how to say things
26:48properly so i'm very very lucky for my ebery gal gang i have to say they're the best
26:56and could we see another book or what are your sort of plans for the future yeah i would i would
27:02absolutely love to i think um now that i've loved restaurants and i've loved all parts of it i've loved
27:09the difficult parts and i've loved the easy parts and i think it's time now for me to start writing
27:16about food and looking at food in a different way so i'm already not quite yet but thinking about
27:21concept for book number two and what that could look like and even you know communicating about food
27:28in a different way the um program that i've done for bbc in istanbul uh discovering the world table that
27:34comes out on the 28th of june if i'm right and saying please bleep this if i'm wrong but i think
27:40that's when it is and uh and that was just such a lovely oh my goodness that was such a nice journey
27:46like just to go and meet other people and the people behind these food stories are absolutely
27:50amazing and we met like an amazing woman who was combining she had a um kind of adoptive chinese
27:58mother growing up and she also cooked with her turkish influences we met this amazing woman
28:03called sinem osler who was holding on to her anatolian cooking which i didn't know too much
28:09about actually so i feel like there's a whole new world now that i feel really excited to go and
28:14explore it feels like all these little dots have joined to this point and it feels like a nice place
28:19to be definitely very grateful and just um to bring it back to where we currently are glasgow what's
28:27your top restaurant recommendation and you probably hate this question because i'm not this fan of it
28:32either do you know i always um how where to begin there's so many in glasgow and i love them all
28:42can i give three can i give three is that okay am i allowed to yeah yeah go for it um i totally adore
28:54number one chinatown restaurant i absolutely love it and i have put it up on my instagram a few times
29:01and done like a video with my mum because me it's her me and her place we go all the time but everyone
29:07needs to stop going well you can go at night time but go before half five if you want to get the dim sum
29:12there's like certain dim sums that end at half five because dim sums traditionally eaten during the
29:16day um i love it there go for the it's like a crispy bean curd and prawn ching fun which is like a rice
29:24paper roll and then it's served like a sweet soy sauce it's just incredible absolutely in fact i will
29:30probably go this trip to go and enjoy that and um then i have to mention somewhere i'm always at which
29:38is crab shack i absolutely love crab shack for that just celebration of scottish seafood it's unbelievable
29:44the scallops and anchovy butter of course will be many people's favorite dishes in this um in this
29:51city and i'm also i think um i'd also love to give a real shout out although admittedly i've not been but
29:58my third mention um will have to be for the real one because i've heard so many good things about the new
30:03place so i'll need to go there and go and try that it looks like an amazing amazing place so they'll be
30:09my three today that always changes and there's actually many more that i will mention in love but
30:14for now that's that's what i'll give today and uh since it's almost lunchtime i think that sets us on a good
30:24um is there anything else that you kind of want to add that i've not really asked you or
30:29i don't think so i think um i'm trying to think honey i wonder if it's because me and you spoke
30:38at lunch the other day me and ros always have the best lunches and the best time i love it it's great
30:45um i just you know i think a special shout out to scotland because writing the book really was a nice
30:54exploration of like celebrating being scottish but also celebrating being mixed and i think i guess
31:01you know with everything that's going on in the world right now our voices need to be this is
31:06probably hurling there's so many amazing parts about living in the uk and food is so diverse here
31:13you get so many like different countries and selling food and that is such a privilege that's such a
31:20privilege and we've had people that you know moved here to create life it's like my mum and my mum
31:24moved here to become a nurse and i've got loads of friends who have like chinese takeaways and their
31:30parents came here to you know create an amazing life and actually that really really helps celebrate
31:37this food scene it helps um celebrate that diversity and everything that it stands for and i think that
31:45you know food doesn't resolve everything but it certainly helps us speak about all of the things
31:50that are happening in the world because it's essentially political in itself so for me i think
31:54we need to celebrate within scotland and the uk all of the amazing kind of food scene that we've got
32:00and that's happened through movement and that's happened through acceptance and openness and having
32:06such a gorgeous diverse um country so yes that's that's my final note just a little statement but
32:12yeah i don't think i can say any better than that so um thank you very much for coming back
32:19and um it's been great to see how your career's going and i'm looking forward to seeing the book
32:23in person oh thank you so much i know i hope we will give you one tonight if you're if you're free
32:29but yeah thank you so much and um i hope everyone enjoys zama zama
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