The Trip is a British comedy film, stars Steve Coogan and Rob Brydon in what might be a documentary, a mock-doc or a loosely jointed fictional road trip that follows the two comedians as they traipse through northern England, eating at some of the best restaurants the country has to offer.
In an attempt to impress his American girlfriend, Mischa, actor Steve Coogan accepts a commission from the Sunday newspaper, The Observer, to undertake a tour of leading restaurants in the north of England for a column in their monthly food magazine. However, when Mischa insists that they take a break from their relationship and returns to America, Coogan is obliged to search for another companion. After finding that other friends are “busy”, he decides to invite his former colleague, Rob Brydon, with whom he shares an uneasily competitive relationship. In the course of the trip, they eat a series of gourmet meals and visit sites linked to the Romantic poets Coleridge and Wordsworth, Coogan has casual sex with a couple of women working at their hotels, and the two men indulge in various forms of one-upmanship, including exchanging impersonations of famous actors such as Anthony Hopkins, Sean Connery and most notably Michael Caine. At the end of the trip, Brydon returns to a nondescript suburban home and his evidently loving wife and child, while Coogan comes back to a glamorous but lonely riverside apartment: the closing shots show him staring broodingly out of the window. In the end he calls back his agent to reject a deal for the lead role in a US drama in order to remain close with his family.
Let’s enjoy one delicious gourmet meal – Rosemary and Garlic Roasted Potatoes
- 2 lb medium boiling potatoes, peeled and cut into 1-inch-thick wedges
- 3 tablespoons olive oil
- 5 to 6 large rosemary sprigs (about 5 inches long)
- 4 large garlic cloves, smashed and peeled
- Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
- Toss ingredients with 1 tsp salt and 1/2 tsp pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.