YouTube’s Josh Carrott and Ollie Kendal about what makes them so happy star-news.press/wp
Josh Carrott and Ollie Kendal
“I think everything that is really great in America, can be summarized in the diversity and range of food culture you have.”
Josh Carrott and Ollie Kendal is a friendship rooted in their common love for food. It turns out, it is also what made them a YouTube’s favorite duen food. “I would say no one is surprised by us, but that would be the discounting of my parents. They are surprised by us that this choice of career paid off,” Kendal says. Their channel, Jolly, takes in a London couple around the world trying to various kitchens. “It’s half a review of food, but only two friends who have a good time. So it doesn’t actually work if you don’t enjoy yourself,” Kendal says. They turned that popularity in RuthlessA new podcast in which they talk to the famous person, you assumed it, food. “I think that inner interest is to see these people, we respect themselves as artists in any field, wanting behind the curtain,” says Carrott. “It’s all trying to do things I think, it’s fun for us. Types of things we would like to watch, “Kendal adds.
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Editor’s Note: This conversation is arranged and condensed for publication.
The popularity of the channel is crazy. What do you have how popular guys have you become in the last few years?
Ollie Kendal: I would say that no one is surprised by us, but that would be the discounting of my parents. They are surprised by us that this choice of career has paid off. Or at least he is currently paid.
Collect people in the way you wouldn’t expect certain species to look at you. You know what I mean?
Ollie Kendal: Yes. I mean, I guess it’s something they’re surprising us, because we just make videos from here in London trying to make things I think, it’s fun for us. Types of things we would like to watch.
Your reactions are infection. Are the reactions honest? Are you always the time where you are like “, maybe I should probably alleviate around being so big?”
Josh Carrott: It’s something I think about pretty often because my natural answer is on things – just naturally can’t help if I enjoy something. I’m like: “You’ll hear him on the other side of the room. I just ate something that really, I really enjoy.” And I’m aware that she might look like we play it. But we will go out on a meal from the camera, reacting completely in the same way. It’s not exactly something I have control.
Ollie Kendal: You must understand when we record these things, we planned to move to the best place, in general, in the area. We can go to that particular city just to go to that restaurant. It is so a normal truly meal type sometimes in life. You don’t look at a normal meal. You are watching a meal that is the product of tons of research, and we are super excited to be there. We just feel so grateful that we literally need to eat for a living. So I think most people would be pretty excited if it has to do.
How do you feel about the economic impact that you can have in a restaurant through your videos?
Ollie Kendal: That’s great Newsweek Question.
Thank you.
Ollie Kendal: Just to be completely honest, we very broke up on that side of things. The only way we really get in touch with that when people reach out after the fact. And that doesn’t happen all the time, but that happens a fair amount of time. A few months down the line, usually the owner of the restaurant or general generally, people are very polite and very kind – but sometimes we will get a message, “You didn’t tell me it would be a great video.”
The probability of getting something you don’t like is probably rarely. But what are you doing when you don’t like something?
Josh Carrott: I rarely don’t love things, and maybe it’s just because I’m easier pleased.
Ollie Kendal: What makes me sound like I’m picky.
Josh Carrott: Well, you only have a rafine palette.
Ollie Kendal: Definitely no.
Josh Carrott: Maybe it’s just a Brittress palette. Your different tastes, things you don’t like. For example, oysters. He is not an oyster fan. Very clearly on the face when eating oysters. I’m not having fun well.
At least you eat. I couldn’t even eat him.
Josh Carrott: I feel like you mostly know if we don’t like things. I don’t know if we ever had only things that we don’t like from somewhere. Usually, the thing you need to do is move on, like “Let’s try something else. I hope it’s better.” And almost always, there will be something that is really good.
Ollie Kendal: I think that in her core, what we do is two halves: It is half the food examinations, but half only two friends who are being implemented well. So it doesn’t actually work if you don’t enjoy yourself.
You also started podcast Ruthless. How did that happen?
Ollie Kendal: Well, we’re privileged enough that we interviewed a lot of people over the years in movie tops and things. But one of the things we recorded with a recording with each other and eat around the world is that food is this great level. Everyone has to eat. And as soon as you sit the famous and give them a meal, you get the barriers, and you can start to actually meet the person behind the person, as it was. So that’s a really idea behind Ruthless– This idea that everyone, once in a while, need a rude thoughtful.
Josh Carrott: Also, I think this is the internal interest to see these people to watch, respect, respect, respect like artists in any field, wanting to want to see behind the curtain. Like when they want guilty of pleasure or rude.
What is it about American food that fascinates you?
Ollie Kendal: Taste. It is an absolute revelation. I’m not sure that Americans understand how diverse and rich your food culture, because it’s really amazing. Last time we were in Texas, in Arlington, just in front of Dallas, we went to this barbecue assessed by the best barbecue Texas per month Magazine. And in the end they are like: “Oh, we have this Larootus Sausage, because it is one of our Laos staff.” And what they did was absolutely amazing. And they were all like “, of course. Laota sausage”. And everywhere we went – we went to Detroit, and there is the most amazing middle-east food. I mean, that’s a great American experiment, isn’t it? It’s a melting pot. I think everything that is really great in America, concisely, or can be summarized, in the diversity and range of food culture you have.
2025-06-11 08:00:00
