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Just hot for no reason. It's just hot.
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uh It's like using battery acid.
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Hey, what's going on, everybody?
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From First We Feast, I'm Sean Evans, and you're watching Hot Ones.
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It's the show with hot questions and even hotter wings.
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And today we're joined by Florence Pugh. Hello.
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She's an Academy Award nominated actor with a long and growing list of acclaimed performances from Lady Macbeth to Black Widow, Little Women, and Midsommar, and many more.
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You can also catch her starring alongside Morgan Freeman in her latest film, A Good Person, which is set to release in theaters worldwide March 24th.
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Florence Pugh, welcome to the show. I know. I know that face. I know that face.
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I'm glad that it's cold in here, though.
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We keep the air condition on full tilt here at Hot Ones.
0:45
I see as a fan of your Cooking with Flo series that you're always working with spice in the kitchen.
0:50
What's going through your head as you prepare to take on the Hot Ones gauntlet?
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Um I'm not Okay, I'm I'm not terrified about the middle ones.
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I'm I'm terrified about the other ones just from seeing your other guests, like burp, probably fart, and um need to walk around the room.
1:06
But uh yeah, I I like using a bit of spice.
1:08
I like I like um intense flavors.
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So, I think I'm going to be marginally okay.
1:14
But I've got all of my stuff in case.
1:19
We'll just see how it goes. Yeah. Okay.
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I already did the thing that I said I wasn't going to do. Okay, so I have a plan.
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The plan was I've seen lots of these interviews, and everybody makes the one mistake, which is they pick it up with both hands, and then later on they go like that or that, and then they die.
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But I'm Okay, I'm going to lick this one Okay.
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So that this one's clean. There you go. Just going to do that. All right. Ready? Ready. Okay. That's nice. I like that. Any day, every day. Yummo. Put that on the bottle. Put that, yeah. Any day, everywhere. Yummo. Yummo.
2:25
So in a good person you play the role of Allison, a character whose life comes completely undone in the wake of a tragic car crash.
2:30
And despite the weight of the material, there actually are some funny scenes in the film like when your character is inspired to cut off her hair after watching a beauty influencer on YouTube. Yeah.
2:40
What do you see as the value of humor or levity in a story as dark as this one?
2:44
I think that's just how we deal with things.
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I think as people, as humans, we go through some of the darkest and the saddest parts of our life um constantly next to friends and family bringing humor, bringing laughter.
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Weirdly enough, even though those times are totally terrifying and and completely heartbreaking, people band together and they make it possible to get through it.
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And it's through having friends that make you laugh.
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It's through having siblings that uh you know, wrestle you or tickle you. It's the same thing.
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It's it's you you need you need lightness in times of darkness.
3:19
And I think that's something that Zach is really good at doing. Ooh. Who's that? All right, let's go. Sizing it up. That's lovely.
3:36
I'd have that on many things.
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I'd even put that in a dressing.
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That's a really nice dressing. I like that idea.
3:42
Or even on a pizza like with some goat cheese. Mm. I can see.
3:45
And some olives or maybe some red onion. I love it. I love it. that one.
3:50
That's going to be in my kitchen. Oh, shoot.
3:54
So, I'm fascinated by the art of eating on camera.
3:56
What were Sebastian Lelio's notes for your recurring scenes in The Wonder where you're just pounding plate after plate of pretty grim-looking Irish food?
4:04
Well, that was the point.
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It was supposed to look gnarly and it was supposed to look like there was no nutritional value in it whatsoever.
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Um And so, we actually It was actually kind of really tasty food.
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It was this vegan um food prep company that would put black dye and green dye and gray dye into all the foods and it was so tasty.
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I'd be eating like these bowls of gray food.
4:25
And at the end of the day, there'd be so much of it that I would take it home and put it in the fridge.
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And so, when people would come around the house, they'd be like, "Why do you have gray food in Tupperware?"
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And I'd be like, "No, no, no, no, no. Just try it. It's really delicious." I don't know.
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His direction was just like, "This is your thinking time.
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This is like you, mission, food. It's horrible. You need it."
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And I loved those scenes.
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I think eating on camera is so cool.
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Especially when you actually get to eat and swallow.
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And cuz most of the time when you're shooting things, they're all like, "Don't eat it. Don't touch it.
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You know, we're This is going to be a long day.
4:57
Make sure you just nibble."
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And it's one of my biggest pet peeves when you watch a scene and someone's just like moving the food around the plate and doesn't actually eat it.
5:04
Well, on that topic, is there any movie magic that goes into like a scene in Hawkeye 10 minutes long and your character is just smothering mac and cheese and hot sauce?
5:13
No, that was pretty much That was That was pretty much my idea to essentially have a dream day at work and eat mac and cheese all day long.
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And then they had Sriracha on the table as a prop and I was like, "Is this real?"
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And the props guys were like, "Yeah, it's real." So, I'm like, "Great."
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And so, every single take, I'm just shoveling in mouthfuls of Sriracha. I had a fantastic day. It was great.
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They came and they asked my lunch order.
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I said, "Are you kidding?
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I've been eating bowls and like pots of mac and cheese all morning."
5:42
Well, I'm sure that served you well for today's interview.
5:44
Are you ready to move on here to sauce number three? do it.
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So, this is the Donas Cadejo here in the three spot.
5:52
Okay, I like that's a very intimidating label. Mhm. Is that a rabbit bunny?
6:00
Okay, you've already done it. Oh, shush.
6:05
Dancing on it, that seems like a good sign. There it is. Yeah.
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This is the first kind of like step that we take.
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Yeah, it's it's it's acidy. Mhm.
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I'm feeling notes of It's not as salty as the others.
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It's definitely coming at you with the spice at the back of the throat. back of the throat.
6:24
Back And it's actually it's sticking to the tongue quite a bit. Yeah.
6:29
Well, that'll be the cumulative effect here as we go, you know.
6:32
I think that would be good with some meat maybe or maybe even a bit of fish. What about some prawns? Why can't we do it?
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With a wedge of of lime on the side and you just squeeze that with some prawns. I'd love that.
6:44
So, you've described yourself as a chatty Cathy on set who can go from, you know, filming an intense scene one moment to then talking up with the cast and crew to see everything about how a movie gets made.
6:52
Do you have a standout, I never knew that's how it works moment from your film career so far? Always.
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It's like it's you're bamboozled by this world.
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It's like strange things, so many people behind a camera.
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There's a boom like right here.
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And I think like you're just so amazed by all of these new terms and these new words and like, oh, I'm going to go 10-1.
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You're like, what's 10-1?
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You're like, why don't you just say you're going for a wee?
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That doesn't make any sense.
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But, there are all these new terms.
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And then I think on every single job I'm relaxing a bit more and understanding it a bit more and so I now have like all this time to go up to these incredible crew members and be like, how does that work?
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Or when you take apart the camera like this, what is it you're looking for?
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I think it's so important and crucial to be excited about the thing that we're making.
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And especially if you're shooting in digital and then shooting another film in film like I've had the privilege of shooting on film twice.
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That's a whole different world.
7:50
For example, if the camera breaks for a second or if it if if the shutter doesn't come down or the film doesn't go through like a camera surgeon will walk on set with a little surgical bag almost like the doctor like someone just said hey can the doctor come up please Florence break his friend or ankle.
8:04
The camera surgeon will come up and like open his bag and be like and it's just insane they take it apart and they're fixing this camera in front it's just I I find that stuff so fascinating.
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So yeah it's completely different and then someone comes in with all the film and it's this whole big thing to shimmy this piece of film into this camera and then it's someone's job to run away with the old one and if he breaks it he's [ __ ] because that's a whole film gone because of him.
8:34
It's it's nuts it's amazing.
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See I like this packaging this is like I'm on a holiday. Yeah yeah.
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I'm by the pool oh it's hot ones. Yeah yeah.
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I didn't even mean to pick it up. I guess I work here now. You're hired. Okay.
8:56
Aw sorry I just outside of this set okay here you go.
9:03
So I imagine that working on Shakespeare with classically trained actors has a different tenor than your average film set.
9:08
Do you recall what struck you the most when running rehearsals for the 2016 adaptation of King Lear that you did alongside Anthony Hopkins and Emma Thompson?
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So that was I was very very nervous when I um was shooting that partly because I hadn't um oh apparently I have my first bit of upper lip sweat.
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That's a thing cool okay it's working.
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Um I had never done theater before.
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I definitely felt like oh I need to put my big girl pants on."
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And so, when we went to rehearsals, I just sat in this room with all these great theater legends and Shakespeare legends, and Anthony Hopkins was so excited and hyper that it was all coming together.
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I think he'd been wanting to do this for a really long time, so he knew the play off by heart.
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Just seeing someone like that at that age with that talent just to be just as kind of excited and and nervous as me was really cool.
10:02
And then also with that, you've just got to know your [ __ ] And if you're being given this opportunity and you've got the limelight and you've got the microphone, then know what to do with it because this is your shot. I like that packaging.
10:15
That doesn't look so scary.
10:23
You just did a bad thing. What I do?
10:25
You just rubbed your hands together. You know what?
10:27
It's like I can't shake that.
10:29
Yeah, but now you're going to touch your face.
10:31
No, no, not at this point. I know. Okay.
10:34
But thank you for looking out. That's okay.
10:35
I was just worried I just saw those pink those red thumbs. I was like, "Uh-oh." No. Yeah, I know. I know. I react the same way.
10:42
I think from this point on, I'm going to keep one hand up. And I will do. Just so that I will do.
10:47
Just so that it doesn't Oh, no, it's this one that Wait.
10:51
Okay, this one because this is the one for that.
10:53
And then if I need to wipe my face, then I'll go like that. That's a clean hand. Okay. All right, I can see it. I can see it. All hands up.
11:00
All right, Florence, we have a recurring segment on our show called Explain That Gram where we do a deep dive on our guest's Instagram for interesting pictures that need more context. Yes.
11:07
So, we'll put the picture up over here on the monitor.
11:08
You just tell us the bigger story. Okay.
11:11
Can you break down the mechanics for stepping into the flower dress?
11:14
And then follow up, what's the most memorable eerie painting that you saw on the walls of Midsommar?
11:20
So, That dress was so heavy. Looks like it.
11:24
It was so heavy and these amazing costume makers and designers uh wouldn't have spent months, weeks making that.
11:33
And all of those flowers were individually made, they were handmade, and they all have wire in them.
11:38
So, every single one of those flowers then obviously weighs adds to the weight of the dress.
11:44
It would take like 15 minutes or 20 minutes to get in and out of it.
11:46
So, I tried to stay still.
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And so, it meant that on the hot days, I'd get [ __ ] hot, and that's why I have the fan.
11:54
But yeah, what was the next part of your question?
11:56
Uh Yuri painting, like if you just close your There was one in that Well, there were many in there, but there was one above the bed that I think I was sleeping in or Pele was sleeping in.
12:08
And it was this like splayed body with this this like she was naked, the splayed body with this like very intricately painted pubic hair.
12:16
And she was like this, and the guy was dancing over, and he had the tiny like tiny tiny little chode willy like this, tiny.
12:25
And on the tip it had like delicately drawn juices coming out of it.
12:30
And it was just like, "How is this on a bed above our head?"
12:35
And unless you look at it, that's what you're seeing.
12:37
And when you go in, you're like, "Wow, these are so pretty." And then you just focus.
12:42
You're like, "That's horrific. What is going on there?"
12:45
But they were all handmade, and I you know, props to the designer, it was absolutely amazing, but yeah, there were some [ __ ] up paintings.
12:51
The devil's in the details in that one. Devil's in the details.
13:00
Why have they put mushrooms in it?
13:02
There's only one way to find out.
13:04
I don't know if they have mushrooms.
13:05
Hopefully, fingers crossed. spicy mushrooms?
13:07
There's There are spicy portobellos in this one.
13:10
Oh, cuz they don't actually spicy mushrooms. Mhm. They make them spicy. Right. Flowing? Flow flowing?
13:25
I'm just figuring out where it's going. Yeah. Different level here. That took a while.
13:33
Yeah, some of them have that kind of time release thing. Weird. Where it drops. That's yummy. You like it though. that. You like it though. There we go. I like that.
13:43
What about if that's on some like beans or something?
13:45
I'm taking notes over here. Yeah. All right.
13:48
I mean it definitely made my lips sweat, but that's nice. You're writing it down. Yeah, yeah.
13:54
Oh, what about that on potatoes on a jacket potato?
13:57
Jacket potato with some cheddar? And what? And some SOUR CREAM? IT'S A RECIPE. THAT ONE.
14:04
I CAN PUT THAT one down now. There we go.
14:07
What are the nuts and bolts of shooting in a scene like the one that you have in Good Person where you're serenading a whole room on the piano?
14:12
Like is there an added pressure to nail a scene like that in limited takes when you're doing a musical performance?
14:18
Eee, especially when there's those people in the room cuz naturally you put yourself in like a oh my god kind of headspace.
14:24
But you um, you know, also what was really beautiful about that scene was obviously we had lots of um, essays that day and we had lots of day players, but we also invited as many of our friends as possible.
14:35
So it did actually feel like a party environment.
14:37
It was actually a really, really wonderful thing to shoot.
14:39
And they're in love, so yeah. Oh. I know. Oh, what's happening?
14:45
You're going to pass me a sip. I put my hand up. Oh, is this one bad?
14:50
Well, you went silent and did like some sort of Like shh.
14:54
Like I'm like a a moment of zen before. me.
14:58
It's that time in the hot sauce lineup where it just gets like that. Flow. Flowing.
15:06
So this is what it means when it's really bad.
15:08
You're just going to do this. We are.
15:10
We are just going to vibe our way through it. Okay.
15:14
And what a sauce to do it on.
15:14
It's called Dreams of Calypso. Wow.
15:17
I wish Oh, I'm not going to look like that, am I after?
15:24
Guys, there's this beautiful mermaid with purple hair and a wonderful bikini and a tail.
15:27
I'm not going to look like that.
15:30
I'm going to be swimming in my own sweat, I'm sure. Hand up. Okay. Where are we going? Ready? I'm ready.
15:38
Wait, I'm going to go to the nice side. Okay. Okay.
15:48
Sorry, that's a bit of ass mafia. Woah. Yeah. It's growing. I like it though. Mhm. Kind of an experience.
15:59
I'm so surprised by how long it um takes. Yeah.
16:11
I'm trying to Trying to do the midsummer. Yeah.
16:20
Okay, going for the third of the lip work. Yeah. Yeah. Woah.
16:29
Do you have a favorite historic pub in Oxford?
16:30
I heard it's not uncommon, you know, to go out There we go. Oh my god, it's amazing.
16:34
And if you're ever there, come.
16:36
Turf Tavern is old, it's legendary.
16:39
All the doors are like yay high because people were really short back then.
16:42
And it's like something in Harry Potter.
16:45
I mean, it's obviously Oxford is where a lot of Harry Potter Yes, Lewis, and like J. R. R. Tolkien, and yeah.
16:53
All of the amazing writers all wrote there.
16:55
And they have all of their all of the list of people that worked there, and not worked in the pub, but went and wrote there.
17:02
It is like something from Harry Potter, like you're going down this alleyway, and then suddenly you'll turn the corner, and everybody's partying with witch capes and brooms and stuff.
17:10
It's this tiny little like tuft of a building that has these short low bars, and amazing beers and ciders, and it's such an experience. I love it. Well, I'm sold. Yeah, are you coming? I'm coming.
17:25
You going to bring all your sauces?
17:27
I don't know if I can get through customs.
17:28
Yeah, with all your sauces? Yeah, yeah. We'll see how it goes. All right.
17:32
And this next one actually might be a problem.
17:34
This is The Bomb Beyond Insanity.
17:37
Yeah, you won't be able to take that on the plane, or Are you ready?
17:42
Are we Are you going to do the do the do the do the do the The guy can't speak.
17:46
Are you going to do a dance, or is it not that kind of one? Oh, oh, no. Yeah.
17:51
You just did a I'm churning. I'm churning the butter.
17:56
I'm churning the butter up there. Hock it okey, ready? How much do we do?
18:06
Do Oh, you're already in. Bye. Mhm. Game over. That's plenty. Right there is plenty.
18:10
Should I know I've done it Was that too much?
18:12
It's too late now, but So, yeah. I've got to go. IT'S GOING TO HAPPEN.
18:19
I I THINK I WENT LIKE THAT. YEAH.
18:22
NOW, YOU can't do the left hand. That's it's compromise. No. I know. I know. It's hot for no reason.
18:31
It's like using battery acid.
18:34
Yeah, actually, literally. I know. I know. I know.
18:50
So, through your Cooking with Flo series, you know, it shows off your cooking bonafides, which really shouldn't come as a surprise.
18:55
I know that you've worked in and around hospitality your whole life. I know. I know.
19:01
Without thinking about it too hard, what are four cheeses that in an uncompromised way have to be on the cheese board of your dreams? There it goes. Wow. That was dramatic. Thanks.
19:14
I looked at the cameras and they got it.
19:18
Yeah, found the light and everything.
19:21
So, nothing fun about that. Yeah. I can't remember you. I can't speak.
19:30
Yeah, I think it would have to be like a a goat's cheese. Yeah.
19:37
And maybe I don't know, a gouda. Mhm.
19:43
Or maybe like a a cheddar that is really crunchy. Yeah. And not too sharp.
19:58
I just can't believe that when I breathe it makes it hotter. That's so unfair. Right, right, right.
20:02
Like I breathe, it should make it better.
20:06
And I don't like how they grow. You know what I mean?
20:07
Like I don't like how you think you're out of place and then it just kind of keeps getting hotter.
20:12
a deceitful, manipulative person.
20:12
It's like, "Oh, I'm nice."
20:14
Actually no, he was never nice. No, no, immediately. You should have known.
20:19
He was like Lots of red flags.
20:22
He was like nasty to taste whether the beginning.
20:24
He didn't take me on a date. Mhm. He wasn't polite.
20:30
He didn't open the car door.
20:32
Nor did he give me his umbrella.
20:35
And then just like keeps on being mean. Yeah, right. That's what I thought. That's what I thought. him?
20:48
I've learned and that is probably the best thing that I can tell anyone who's going to do the show.
20:54
Don't breathe, don't lick your lips. And use one hand. Ready? Yeah.
21:09
See not like the bomb, right? No. Right? Yeah, it's not pleasant.
21:15
I'm sweating from my eyebrows.
21:18
My eyebrows are sweating.
21:21
Oh my god, I'm actually sweating from my eyebrows.
21:24
That's sweat from my eyebrow. That's the the bomb.
21:30
OH MY GOD, THAT'S MY WOW, IT'S LIKE PERFECTLY IMPRINTED.
21:34
YEAH, it's like a So, the key You know, it's like very unique to your brow. that's my mustache. And this is my chin. Okay.
21:45
Do you remember why you decided to play Mother Mary with a thick North English accent in your first ever school play?
21:52
Because my grandparents are from Grimsby.
21:56
And my grandparents, um, had kind of like this sometimes soft, sometimes not, uh, Yorkshire accent.
22:01
And I would always take the piss out of my granddad.
22:05
And I'd always be doing this accent.
22:07
And, um, he would like sometimes boss my granny around.
22:10
And so I'd be like, "Oh, Pat, get me a cup of tea."
22:13
I'd be like taking the piss out of him.
22:15
And so when I got Mary aged six, I was like, "Well, got to make her interesting.
22:22
You know, got to set me apart from all the other Marys.
22:24
What if they come around and Oh, that's not Hop in the top, it's fresh, people. Okay.
22:39
That's a reasonable amount. Yeah, yeah.
22:40
But you can never Hang on, let me show you. Yeah, be careful though.
22:45
That that that that's so good. That?
22:48
Yeah, if maybe it's [ __ ] hot, isn't it? It is hot.
22:53
I just heard someone go, "Oh." Oh. That's good. That's good. Okay. Okay.
23:00
Oh, I nearly I'm going to put that. Okay. All right, Florence.
23:07
See you on the other side.
23:08
See you on the other side. Bye.
23:13
And while you slow marinate in that, all right, Florence, I just want to remind you that the wings of death, they're behind us. They're an afterthought.
23:19
And I think to close things out, we should meet you halfway.
23:24
This simple foundational pleasure that you have in life with brewing a perfect cup of tea.
23:32
So, here it is, a full mise en place. Oh my goodness. Thank god. More hot things.
23:39
So, if you could just take us through step by step. Tea time? Tea time. It's tea time.
23:46
It's time for tea, everybody.
23:49
Okay, so what we're going to do is what kind of tea bags are these?
23:52
We actually, we got your your Yorkshire Gold. Gold? that that's your bag.
23:57
This is my granddad Stan's favorite.
23:58
This is my dad's favorite.
23:58
This is my brother's favorite. you get your own? I should get Oh, I did. I got my own. They made me one. a flex.
24:05
See, I just like to put too much water because you need to leave room for milk.
24:08
So, we're going to pour like this. Lovely tea set.
24:15
Then, I'm going to put that on the side for you and that on the side for me.
24:24
Saucer and I'll take that one. I'll take that one. to have this. Oh, no, I have a freshy. I have a freshy. Okay, you have this one.
24:31
And then we're going to pour it.
24:31
I like having the tea bags still in.
24:33
Some people don't like having the tea bags still in it.
24:36
And if online people are going to be like, "Ah, she's crazy."
24:39
Or like, "Oh my god, that's the only way you should do it."
24:42
But genuinely, it is so divisive.
24:42
It's best not to talk about it when you make friends with someone because it actually could be like the defining thing. Second wave.
24:54
And then we're going to pour it in.
24:54
I'm going to keep it in as I just told you cuz I like it.
24:56
The reason why I like it is because It's just that is because you get to kind of make it into a bit of a thicker brew and I like that. And then we serve tea. Thank you, Florence. It's okay. Are you ready? I'm ready.
25:20
This is going to be far more enjoyable than the hot sauces.
25:24
Well, at least the dibber.
25:25
But it might be really bloody hot though.
25:26
This is probably the problem. Oh, get your digester. Yep. Don't cough it in. Hold it there. Bring it out. Mhm. Mhm.
25:40
How nice is It's yeah, it's kind of It starts out nice.
25:46
It's kind of hard with the burnt tongue.
25:49
I will have a sip though.
25:51
Do you think that's dangerous?
25:52
Only one way to find out. Okay. Thumbs up. Thumbs up. Bottoms up. Ow, ow, ow.
26:02
Yeah, you know Ow, ow, ow, ow, ow. That was the worst idea. Why did we do that?
26:06
Why did you bring that out? That is so hot.
26:10
But But It is It was enjoyable.
26:14
cup of tea and look at you.
26:14
Florence Pugh taking on the wings of death, living to tell the tale. much.
26:21
screening red carpet event later.
26:23
I'm going to be sweating everything.
26:26
My makeup's not going to stay on my face.
26:28
But in the meantime, there's nothing left to do but roll out this red carpet for you.
26:31
This camera, this camera, this camera.
26:32
Let the people know what you have going on in your life.
26:35
I have going on a burnt tongue, a great session with all these hot sauces.
26:42
I would so love it if you went to go and watch a good person. It's funny. It's sad.
26:45
Um I I hope it affects you and please please let us know what you think because it means and matters a lot to us. So, enjoy.
26:56
And don't Can you eat this? Thank you. Thank you.
27:07
Can I have beer now, please?
27:09
Yeah, yeah, you can have a beer. Oh, thank god. it. You've earned it.
27:13
That's happening in my stomach.
27:13
Like, I can I can feel it. Yeah.
27:18
Becoming one kind of Yes. Wow. I'm like sweating. But you did so good. You did so good.
27:25
No, mind your hand your hands are really spicy. Cheers. CHEERS. WOAH.
27:36
Hot Ones fans, breaking news, the three-in-one boneless bites challenge is back.
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For a limited time, you can put your taste buds to the test against some of our most iconic flavors.
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The classic, Los Calientes, and the peak of heat, Apollo.
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But don't fret, Hot Ones fans, even when the three-in-one challenge leaves the freezer aisle, you can still pick up your favorite flavor of Hot Ones boneless bites. Visit hotoneschallenge.
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com for more information on products and to find a store near you, because it's time to bring the heat home.