Bringing big name comedy to Somerset and sharing her journey to a healthier lifestyle; join me as I chat to Trish Caller of Genius PR and Events

Trish is THE NAME in Somerset for enticing comedy acts to visit the county and share their comedy genius. But laughter and mayhem have not always been her forte. Ten year's ago Trish was struggling with her weight and her mental health following her mother's passing and in this episode she talks to me about how mindfulness changed her approach to life and to the food she eats each day and is giving her the energy and enthusiasm to pursue and share her passion for comedy entertainment.

Guest: Trish Caller of Genius PR and Events, Taunton Somerset
Host: Lynne O'Halloran

Episode Links
www.geniusprandevents.co.uk
www.nonnatonda.co.uk
www.mcmillantheatre.com
www.creativeinnovationcentre.co.uk

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Transcript

Hello, and welcome to the what's for dinner show. My name is Lynne and my aim along with my guests is to explore how our food experiences have influenced our lives as well as our waist-lines. I'm also joined on the show by Michael O'Halloran for our regular feature the nugget of knowledge, where we focus on a particular food topic. It could be a deep dive into a particular item of food, or a trawl through the latest food news or a discussion about a food trend. Make sure you listen to nugget of knowledge in this episode, because there's a great money saving offer that you can take advantage of. But before we get to that, who's my guest this episode? Well, without a doubt, if you want a laugh in this corner of the country, the person you ask is Trish Caller. She is responsible for bringing big comedy names to Somerset despite the county's shortage of high capacity venues. It must be her charm, her imagination and her dedication that combine to persuade some of the UK's comedy greats to visit us in Somerset to amuse us with their comedy genius. So welcome to the show, Trish. How did you end up with the likes of Russell Howard and Tom Allen on your books?
Oh, blimey, it's taken a long time. I've been in business now for around nine years. It all started with a total nervous breakdown, actually, in 2012, when my poor mum passed away. Up until that point, I'd been working for almost 20 years in the Ministry of Defence. So I had this breakdown, and it was very horrible. But from it, I learned mindfulness meditation. So I did a couple of long courses on that and really embraced it and gave my all to learning about mindfulness. And it completely fixed me it's like something in my toolkit that keeps me mentally balanced all the time now. And it gave me the confidence to walk away from a very well paid job and start my own business in stand up comedy, because I really wanted to do something that I loved, and that everybody else would love and would bring joy and happiness to everybody.
So what was it about mindfulness that motivated you to make such a change?
It's all about living in the present with mindfulness and choosing things that do make you happy. Because when you as an individual are happy, then you're easier to live with, easier to work with, and you make better decisions on things that are going to enhance and enrich your life. And actually, I never felt that I was worthy of the time to fix myself. But as soon as I learned that by my fixing myself, I was helping other people; my husband; colleagues; friends; family; then I just gave it my all and you know, I'm a completely different person to what I was 12 years ago, for sure. If I'd been 10 years younger, and the children were still relying on us for, you know, lots of financial outlay, I wouldn't have been able to do it. So the timing of it was critical and perfect for me to take that step.
And of course, what you've done has brought a lot of joy and a lot of pleasure to people in the Somerset area.
I love watching my audience when the show is on. I knew of a few people in an audience a few years ago that were going through some incredible hard times with relationships but to watch them just clutch their  tummy and laugh their heads off with tears of joy rolling down their face, and just for those few moments, they weren't in that horrible place, they were in a happy place. And it just made me feel brilliant to be able to help people to feel that way for that time. 
Of course, what I really want to know Trish is whether you've got any juicy insights into the foodie habits of any of the acts that you have on your books. I don't know if riders are a thing in the comedy industry are they?
Only when you reach a certain level on the comedy ladder, and then you can get lists of things that they want, you know, water at a certain temperature, a certain make of beer or tea, you know, sandwiches and all this sort of thing. But when I have that level of shows, I'm normally dealing with a venue that are well used to doing that sort of thing. So I just let them have the rider and they manage all that. My own comedians, my circuit comedians, who are you know, I feel are really good friends now after 10 years, you know, they'll rock up at one of my theatres with fish and chips! I've always got food and drink in a dressing room for people and tea and coffee and stuff. I always make sure they're fed, fed and watered, but I know that there's no two the same. Gary Delaney. Bless his heart. He's married to Sarah Millican, wonderful comedian. He orders an Indian when he comes down and stinks out the dressing room! Bless his heart. But apart from that, not really. Most of them grab food on the way home. They're obviously quite nervous sometimes before they go on the stage. So they'll quite often meet up at motorway service stations all across the UK. We've got it on any weekend and certainly Thursdays as well. The comedians are driving from London, Brighton, Birmingham, Manchester, Newcastle, Scotland, you know, Cornwall, Devon, all over and they're going to different parts of the country and quite often, I hear stories a few days later, about two or three comedians that met met up on the M1 or something!
I read on your website, that your ambition is to make Somerset the Edinburgh of the South, which sounds fantastic, but I am wondering whether there are developments you'd like to see in the county that would help you realise that goal?
Yes, definitely. And I think the new unitary Council will certainly help with that. And it's going to make it much easier to get around the county and access theatres that I haven't used before. When I say the Edinburgh of the South, I don't mean for just one month of the year, which is what the real Edinburgh Festival is all about. But all year round, I want the big acts coming down here. Previous to me being in business in Somerset, for the bigger names, they usually came down as far as Bristol, and then they nip down to Plymouth and they very rarely stopped in Somerset. So I've definitely made a change to that and they are coming down in their droves now. I had the delight of hosting Bill Bailey before the pandemic in 2019. We had to use the cow shed at the Bath and West show ground for that show, but actually it seated 3000 people over two nights and was completely sold out. So there is an appetite for the comedy to come and what's always broken my heart previously is going to the Bristol, the Exeter, the Devon and seeing so many people from my own community all having to travel, pay petrol, eat and drink and stay over in some cases. And it just got me thinking about the amount of money people were spending in other economies and I basically wanted them to come here so that our residents don't need to travel and actually our own economy is boosted by people spending the money here plus any visitors from outside that we are able to attract to come to Somerset, as well. That's the whole aim of what I want to do, that's what I mean by making Somerset the Edinburgh the south and it is working. I've got a dream I've spoken about  for nine years now of a bigger venue for Taunton. But the plans just aren't ripe enough just yet for for that to happen. So I use Wellsprings in Taunton which can seat about 870 odd, and that's really great. But at the end of the day, it's a sports centre. It's not a proper venue, you know, with plush seats and all that sort of thing. I book for very many theatres across across Somerset, where going out for the evening is a real experience for the act and for the for the audience. So I think Taunton as the county town should have one and the council are being so supportive and helping so much with my stuff and all the other cultural and artistic creative people locally to just, you know, just really do our best. And arts and culture is going to be a very important thread through the new unitary council as well. They're putting a lot of effort into arts and culture.
Well, that's great to hear Trish because I think a few years back there was a worry that Somerset was completely stopping investing in the arts and culture of the county, particularly around the time when the Brewhouse Theatre had to close.
it's very important. Yeah, I campaigned with a load of people to bring the Brewhouse back. I mean, it seemed incredible that Taunton didn't have its own its own theatre at that time. But that's actually when I first started. My husband and I started travelling up to Bristol two or three times a month to a place called the Comedy Box to watch comedy. It was at that point that I was on a charity fundraiser at the Hydrographic Office, and we wanted to really raise a lot of money that year. So I thought about putting on a comedy night, never having had any experience in doing anything like it before. I was helped by a hero in the comedy industry called called Jeff and he helped me out with getting Milton Jones and Taunton School offered me a 1000 seater marquee free of charge. And that all happened so quickly. We were able to fill that and then raised so much money for Freewheelers charity that year. So it was the lack of culture that made me really get on and try and do my best to to bring it here.
As promised, so I'm going to give a shout out to a few people who've shared my social media posts and my episodes. So here goes thank you to Carrie Sal's. Chris Capel, Gemma Dobson beside and Laura Thompson. Thanks a lot guys.
My mum, God rest her soul, Mary was this fiery, hilarious little Irish lady. So we used to get a lot of soup. Mum could put anything in pastry, so we had a lot of pies. But one of the best things we ever had was, have you ever heard of a dish called colcannon which is mashed potatoes with spring onions chopped up in it and we used to have that with boiled bacon, and normally like a white sauce or, or a cheese sauce on it. We'd have that quite a lot. And my mum worked in a fish and chip shop in town called the Plaza fish and chip shop on Station road. So quite often, she'd bring fish and chips home from work as well. But that was as close as we got to take aways. And normally with cabbage, my mum and all of my Irish relatives, you know, lived off cabbage! I never liked it as a child, but I'm okay now. My mum, God rest her soul again, well, Sunday roast, she quite often used to put the vegetables on at the same time as she put the meat in the oven so the vegetables were always like really overcooked. It was almost dangerous to serve them in case they were shot through the holes! But she was a good cook, and she could do lovely party cooking for birthdays and special celebrations and everything. You know, Mum was always in the kitchen. It was just just the way it was when I when I was growing up. Really, she was amazing. I think Dad, the only thing he ever cooked was sausage and mash and baked beans, that was probably all he could do. Although on holiday when we used to go into caravans in Cornwall and me and him and my other siblings would go out and pick mushrooms in the morning and then go back to the caravan and cook cooked breakfast, so sausage, bacon, eggs, and with these beautiful mushrooms that have just being picked. Dad was really good at that. And he was really good at barbecues. I think boys and men are the kings of the barbecue. And I remember one party, she would kill me for saying this! She had four or five friends over and they were all drinking, you know, cider and wine and I think at the time it was things like Dubonet and Cinzano and all this sort of thing. And I was only about seven or eight years old and I was told to stay upstairs as was my sister and brother and stay out the way. And I remember sneaking down and going in crawling behind the sofa and putting my arm through and nicking drinks. And people would go down to pick their drink up and go, where's that gone? And I was crawling behind the chairs helping myself! But I was violently sick at the end of the night. So I didn't do that again. I was always naughty, though. I was always a naughty one growing up.
We always do a menu on a Thursday, my husband and I sit down with cookbooks on a Thursday, not for very long, maybe half an hour or so and we work out who's out and my job means I'm out a lot. So sometimes I have to have what he's had a little later if I'm not able to be home in time, and vice versa. He might be going to sport or something and I have something different. But we do look at my diary and his diary and then work out what we're going to have so that we balance everything out so we're not having chips every day. We make sure that we have lots of different vegetables and salad always once a week. Now I'm 58 years old, and I hated salad for most of my life, but I really quite enjoy it now. So we just do this and we go through recipe books. Have you heard of recipe books called The Pinch of Nom? Yes, well, we love them, we've got all of them. And everything's cooked from scratch. So there's no packets or tins or anything in there. It's all herbs and spices and stocks and you know, cooking things properly. We've been doing that for about three or four years now and we really enjoy it. And it also means if you're doing your menu, you can do your shopping list at the same time so you've always got in what you need, but you're not tempted to buy things that are going to go off. So it's a really good way of being economical with food and shopping and stuff as well. And you know, everyone's under the cosh with with money and stuff. So we just try to be careful really. And I like actually to know everything that's in my food. When you buy something from a tin or a packet you don't know what kind of additives and E numbers and things are being added to it. So cooking from scratch as often as you can is giving you a good chance of having a healthy diet I think. But I must admit my husband does the mammoth share of the cooking. My husband is ex Navy. Being in the services, he's practically good at everything. You know cooking, cleaning, ironing shopping, he's just wonderful. He's a lovely chap. And again I don't take that for granted, I do feel incredibly blessed to have what we've got. You know, he gets really carried away now with all these new spices that we've never heard of. And we have to go hunting down where where we can get them from! But I do cook for dinner parties if we've got people coming around. But again, Al is such a love, he will chop everything up for me so I'm like a TV chef. I've got everything everything chopped up and all I got to do is chuck it in a pan. Risotto is my my dish. I do a brilliant chicken and wild mushroom risotto, which we have probably once a month at least I would have thought. I love it, but I normally do it with a glass of wine. So for one spoon of stock that goes in, I have a sip of wine, and by the time Dinner is served, I'm usually quite squiffy.
So Trish, do you have any food habits that you might want to keep secret, but actually you're prepared to tell us about?
You know what,  I'm very willing to tell you because if it helps anybody else,  I'm very happy to do it. My old habits when I was younger, and up until about seven or eight years ago, I didn't eat very well. All the stuff I'm talking about now is very recent. I used to eat rubbish. And eat quickly. I was very, very overweight, all of my adult life. And I really regret all of that. I've ended up with type two diabetes, which I've had for about eight years now. So since then, and since learning mindfulness,  now I always eat mindfully. So I eat slowly. I enjoy everything. I don't disallow myself anything because the minute anyone tells me you can't have such and such I crave it. So I don't disallow myself anything, but I really enjoy it and eat it slowly. And for the first time in my life, I get that signal now that says you're full. And I never had that before. I used to eat way past that and overeat incredibly. So it's up to me now. It's all about eating mindfully and enjoying every mouthful. I do that and I've lost about a four and a half stone in the last two or three years through eating that way. I'm not on a diet. When I bump into people I haven't seen for a while they go oh my god you look amazing! You've lost so much weight! And the first thing I say to them is I'm not on a diet because I've done diets before I've lost seven eight stone on Slimming World and over the years but I've always been a yo yo dieter where my weight would go down, I'd lose seven and put on eight over the next year. I personally don't think that diets work, I think changing your whole mindset to food and the way you eat and the way you prepare and what you eat is way more important than that. Sorry to anybody going to Slimming World and Weight Watchers online, but it doesn't work for me. Not in the long term. I think it's changing your mindset and your relationship with food is way more important.
Yes, it sounds to me as if you've made a decision to take full responsibility for what you eat and how you eat. And that that's fundamentally changed your relationship with food.
Yes 100%. Like I say my weight has gone up and down. And it had a big effect on me like I said I did have a breakdown 10 or 11 years ago. You know feeling sad about your body image is is awful and I've had that practically all my all my adult life and I'm still overweight now but I'm much better than I was and I'm always going in the right direction. But since learning mindfulness I've learned to accept it, to do my best and learn to try and love every inch and every ounce of me as I am and you know just be more accepting of, of everything. So I would love to be able to pass that on to other people. You know, you look at yourself and you think, Oh, I'm fat or I've got a fat bum or tummy or something. Believe me, you probably haven't. And if you look back in 10 years time, you'll think what the heck was I worrying about? I wasn't that bad! But I do think you've hit the nail on the head but about taking personal responsibility, that is the key.
Are there any foods that you eat now that you never would have considered before? I know you mentioned that you've learned to embrace salads, but I'm wondering if there's anything else that is a new taste for you.
I ate my first avocado in my 50s and I love squished avocado now with poached eggs. Salads, to me these days are just a joy. Yeah, so lots of things are new.
And that must be such a pleasure to be discovering new tastes, new foods and new ways of combining foods and cooking.
Well the A Pinch of Nom books help you with that as well. They know the things that go together for taste and for nutritional value as well because they are basically calorie counted recipe books as well.
I've been going to Edinburgh for for eight years now, eight or nine years. And this was the first one back this year since since COVID. But I just couldn't wait to get back up there. But you do end up being incredibly busy and running from one side of Edinburgh to the other to see as many shows as you can. But I was determined to look after my body while I was up there because previously I've not eaten enough, I've drunk too much and just felt really really ill. Basically if I eat rubbish, I feel rubbish. So I always make sure I have a nice breakfast I always carry bananas in my bag, so I can munch on them and get some some energy. I eat baked potatoes. There was an awful lot of street food in Edinburgh everything you know, kebabs and fish and rice things. Honestly, the types of food up there were absolutely incredible. One place I will mention though, have you've ever heard of a business called Pie Aaster, everyone goes to Pie Master in Edinburgh. And it is basically anything you want in a pie, right down to a macaroni cheese one if you want! I was invited to lots of parties where there was an awful lot of really nice nibbly food in the evening just to line your tummy and things but I didn't actually go to many restaurants because I was on my own. But practically as soon as I sat down in a cafe, I'd see someone that I know and they'd come and have a chat and everything so it was all all very lovely. And I do love Edinburgh.
So after your visit to Edinburgh Trish, I suppose you've got a packed diary. Are there any events coming up in the Somerset area that you want to tell us about?
Well, I I've got a list of about 30 shows in front of me but they go right up to the end of next year. One of the things on the 7th of October, we've got an incredible show at Wookey Hole Caves. It's not actually in the caves but it's in a big room to the side of it but they really know how to put on a good comedy night there. We've got Flo and Joan at the McMillan theatre, they are comedy sisters. I book all the comedy at the Mcmillan Theatre. It's one of my favourite places on the planet. Coming up there we've got Tom Stade, Harriet Helmsley, Glenn Moore, Justin Morehouse, Simon Broken, Chris McAllen, Hugh Cruttenden... these are a list of names that most people should recognise from the TV and Live at the Apollo and that sort of thing. I run a bi monthly Taunton comedy club at the Creative Innovation Centre in Taunton. That's a full lineup of MC, opening act, middle act and really, really great headliners that I'm managing to get down now. But all of the comedy nights I've got coming up are all on the website www.geniusprandevents.co.uk. So hopefully people will find everything they need on there. And if they want to sign up to the mailing list, they get advance notice of some of the bigger ones that I've got coming up. I potentially have a fantastic show coming up in 2023. But until the contract signed, I'm not allowed to say to say who it is, but everybody will want tickets to it. Put it that way. 
Oh, well, you'll have to give me the heads up on that one early.
I will I promise. Stand Up for Cider, that's in its 9th or 10th year now. It's a fantastic night out and one of our previous winners in 2017 went on to be on Britain's Got Talent afterwards. So it really is a place to see people before they get famous. We get hundreds of applications for every heat and they come from all the corners of the of the UK and everyone loves coming to Somerset now for the first time in many, many years. My audiences are fabulous, they are so supportive and they turn up and buy tickets for everything and they know how to behave in a comedy show. You know the lack of heckles and that sort of thing. And I'm just so grateful to everyone that has supported me in building up the comedy business over the years. I'm extremely grateful.
Well, I'm certain that the people of Taunton, Bridgewater, the rest of Somerset, are hugely grateful to you Trish for what you've accomplished over the last few years.
I'm very blessed to love, to love what I do, I just love comedy.
Well, I've got one last question for you, Trish. If you could be an item of food, what sort of food would you choose?
An item of food that someone's going to eat? I'd rather be something revolting so Nobody eats me cheese, a nice a nice piece of real strong cheddar, one of those ones that makes you go oooo.
So you'd be a huge round of cheese one of those ones that's full of flavour and full of strengh.
I love my cheese. 
And of course it would have to be genuine Somerset cheddar.
Of course. 
Thank you very much Trish. It's been an absolute pleasure. 
It's been lovely talking to you as well Lynne.You've taken me right back into my childhood and reminded me of so many lovely memories that don't always come to the forefront and I'm very grateful that you've asked me to be a guest on it, and I've really enjoyed it.
Now it's time for nugget of knowledge. I'm joined by my co host Michael O'Halloran, partner in crime so to speak. And for this episode, our topic is .... it's a taste test from delivery company Nonna Tonda. So Michael, we're taste testing the first meal that we've had delivered from fresh pastacompany called Nonna Tonda, who we discovered at the recent Foodies Festival in Exeter. So they have delivered us a dish called Bucotini with Cornish sardines and wild fennel in a tomato pasta sauce. Have a taste.
Yeah, absolutely. It looks great. 
It does. Let's tuck in. Let's see what the first mouthful brings us. Now they provided a topping called pangrattato, it's a garnish, which replaces Parmesan that we would normally have on a pasta dish. And the topping basically, is bread crumbs that are fried in olive oil until they're nice and crispy. And in this case, they've got pine nuts added as well. And then once they're all crispy they add chilli lemon zest, salt and pepper. And it's known as a poor man's Parmesan
That's good too. It's good.
Because you were  a bit worried, weren't you because you don't really like sardines that much. 
Yeah, I'm not a major fan of sardines. But actually, you know, this is more like a seafood pasture type of dishes.
Yeah, you can taste the fish though. They are Cornish sardines, which are usually fished from August to January so we're in the right season for having those. Cornish sardines, also known as pilchards before they were rebranded.
Why was that?
I think just to make them more popular. Because like sardines, were sort of, I guess more fashionable, more acceptable. So what kind of pasta do you think it is like?
That looks pretty much like spaghetti to me.
Well, it isn't spaghetti. It's called bucatini. But it is a long pasta. You tend to use long pastures when you've got a sort of silky-ish sauce. I mean this, you know it can have sort of flakes of fish or ground mince, or pancetta or something like that. But if you peer closely at the pasta, this bucatini is actually hollow. So the sauce will coat inside and outside, It's traditionally from around Rome and Naples. 
Is there a particular reason for that?
What? Why they've chosen this past. Well, you know, obviously, it's not a boring old spaghetti. So it adds texture, what they call mouthfeel or tooth-ability. So it just feels different in the mouth and on the tooth when you bite into it.
Right. Okay, so definitely, I know that I'm eating fresh pasta. Yeah, it's lovely.
And this pasta actually is from a bronze die. Do you know the difference between a bronze die pasta and a non bronze die pasta? Well, most pastas that we buy in the UK, America, probably almost everywhere perhaps except from Italy, is produced using dies or moulds that shape the pasta, that are coated in Teflon. So the surface of the pasta is quite smooth. But traditional pasta and better quality pasta is made using a bronze die and it gives the surface of the pasta, a little bit of texture and makes the pasta more porous. So it kind of holds the sauce better. Okay. So yeah, so I mean, so this is bronze die?
Yeah. And you get bronze die pasta both fresh and dried. So you know, it's worth looking in the supermarket for a bronze die brand, you will pay more for it, but pasta is still relatively cheap to buy. So, you know, I still think it's worth it.
So in terms of costs like this, we have to re-mortgage for this.?
We got it on an offer. And I've got an offer for any listeners who are interested in trying, which I'll talk about at the end. So we paid 11 I think it was £11.50. 
For both portions?
Yeah, I think full price would probably be about 16 pounds. But actually, it is really tasty. 
Yeah. 
And it's just a pasta sauce that I probably wouldn't be bothered to make.
Yeah. Yeah. Like if you went into a pizzeria and you order it you'd be perfectly happy.
Yeah, absolutely would. It's delicious. The other interesting thing I noticed on the papework,  because you get quite a lot of little bits of information with it, including, of course, a list of the ingredients that specified that the sauce is made from San Marzano tomatoes. So I looked at them, they are a Protected Designation of Origin status product, which means that you can only call your tomato a San Marzano tomato if it's comes from a specific region in Italy, and that region in Italy is around Naples. 
Is that about  the flavour?
Yeah, absolutely. So they have a stronger flavour. They're a bit sweeter, I think. And actually, originally, that variety of tomatoes, were grown in the volcanic soil in the shadow of Mount Vesuvius. But that I think, you know, that adds to it because the quality of the tomato sauce is excellent. So James, and Rebecca, who are the owners of Nonna Tonda, they basically packed up their belongings into, well it says their car, but you know, romantically I am going to say campervan, and they set off with their little baby who was six months old, and they spent six weeks travelling around Italy eating pasta. 
That's tough. That is a tough gig. 
So there ate loads and loads of pasta. Yeah, so what a great idea. So they basically recreated and adapted the dishes that they tasted, and they've made this business out of it.
Very good. So I think definitely try it again.
I mean, basically, the way it works is you sign up, and then you can have either one dish delivered or two dishes delivered a week, or you can cancel if you don't want to get a particular week. Each week, you can choose a pasta dish with a protein of fish or meat. Or you can choose a veggie option. 
Okay. Yeah. But for me, based on what this says, like, I'm well up for it. 
And you know, me, I like to make  my pasta, I like cooking my own pasta sauces.
But it's an opportunity to try something that you might, as you say, might not ordinarily cook. Yeah. Next week, I think it's a filled pasta. So again, that's something that we normally wouldn't make.
I'm impressed, I think definitely try it again.
These days, in particular, I know it's like, you know, tightening belts all around for lots of people. So actually, you know, you can feel as if you're having a bit of like luxury, you know, you could you could order a takeaway tonight and  it's not going to be of this quality and it would probably cost you actually more,
And  it probably wouldn't, it wouldn't be as healthy. What about the portion size?
No, I'm happy with the portion size, although I do think that you got a bigger a portion size than me!
 So if anyone out there is you know, interested in giving this a go. What I've got is a refer a friend offer. So I'm going to post the link on the What's for dinner show and Facebook page and also on the Instagram page. Basically, you click that link, and you can get 50% off your first for delivery. So that makes it even cheaper than what we've been saying. And if you do do that, then I get a free one. You know, come on, folks. Let's support this business. Try it out. 
Thanks, Michael. 
Thank you. 
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