Hilton McRae is an actor, known for his roles with the Royal Shakespeare Company and the National Theatre, and many West End productions and musicals including Miss Saigon, Caroline Or Change, and the original cast of Mamma Mia, and an Olivier nomination for End Of The Rainbow. Numerous films and TV.
His wife is the actor Lindsay Duncan. She has worked extensively in theatre, film and television, winning various awards, including two Oliviers, an Evening Standard Award and a Tony for her theatre work, plus three BAFTA nominations and a Scottish BAFTA nomination. Her most recent appearance on stage was in Dear Octopus at the National Theatre.
WHAT ARE THE KEY ELEMENTS REQUIRED FOR A POST-THEATRE DINNER?
HM: To be welcomed warmly. I once came to Le Caprice (having played Hamlet in Basildon, that’s how late it was) dressed in an old tracksuit. I apologised to Jeremy. He said, “I don’t care. And I don’t care if you ask for a fried egg on toast.”
You certainly don’t want to be greeted with “the kitchen is about to close.”
And to be recognised as a valuable customer, whether a first visit or no, is pleasing. In my case too, being presented with a terribly dry Martini solves everything.
LD: A warm welcome, a little buzz in the room, and a promptly delivered cocktail. It’s the second part of the evening and needs to start with a bounce.
WHAT DO YOU VALUE MOST IN A DINNER COMPANION?
HM: Lindsay Duncan is the perfect companion. Certainly not short on wit. A readiness to discuss the play and to be present in the moment, i.e. how do we like the dish we have ordered, the room, the lighting. To treat the staff with kindness.
LD: The short answer is Hilton McRae. An appetite for conversation, food and wine, plus wit, the ability to listen and a love of restaurants. Walking into a restaurant still excites me. It’s a passion, but I’m very selective.
WHAT DID YOU EAT/DRINK TODAY?
HM: Russell Norman’s Caesar salad (the best), Beef Tartare with fries (perfectly spiced), Profiteroles. A Margarita straight-up and shared a carafe of Aligoté.
LD: We shared Russell’s Caesar Salad. I had Fegato alla Veneziana with fries, followed by Hokey Pokey. A Margarita for the bounce, then a carafe of white Burgundy. I had a glass of Italian red with the liver.
WHAT IS THE BEST ADVICE – RESTAURANT OR OTHER – YOU HAVE EVER RECEIVED?
HM: “Do not saw the air too much with your hand…but use all gently.” Lindsay came to a preview of Timon of Athens and said, “What are you doing with your hands? Put ‘em in your pockets”.
LD: When I was young, I felt compelled to make a contribution to the conversation no matter how meaningless. A friend said over dinner, “You don’t always have to say something”. Actually he was drunk, so it was slightly cruel, but I think he was right. I’m still trying….
WHAT ARE YOU WORKING ON AT THE MOMENT?
HM: I hold sessions with young actors working on Shakespeare. For free.
LD: Currently shooting Daughter of Eden, a first feature from Iranian-British writer and director Fateme Ahmadi.
