Romilly Newman Transcript
Kerry Diamond:
Hi, everyone. You are listening to Radio Cherry Bombe, and I'm your host, Kerry Diamond. Coming to you from Brooklyn, New York. I'm the founder and editor of Cherry Bombe Magazine. Today is the third episode of our Fashion Plate miniseries, presented by our friends at Boden. Each Wednesday, we've been talking to folks at the intersection of food and fashion, one of our favorite subjects, and how they bring taste and style to everything they do.
Joining me today is Romilly Newman. Romilly is a culinary creative, food stylist, and recipe developer who has worked with the likes of Athena Calderone and Martha Stewart, plus a whole host of fashion, beauty, and lifestyle brands. Romilly was also an intern at Cherry Bombe where she earned the nickname Rom the Bombe, and my undying affection. Romilly has a distinct style when it comes to food and fashion, and she's had a unique career to boot. Her interest in the worlds of food and fashion started at a very young age when she was a precocious kid watching the Food Network and eager to be a grownup. She even competed on the show “Chopped” at the age of 13. She and I talk about her childhood, how folks like Nigella, Ina, and Martha continue to inspire her path, her dream of writing cookbooks one day, and how film and Dutch still life paintings have inspired her aesthetic. Stay tuned for our conversation.
Our Fashion Plate miniseries is presented by Boden, the British clothing company that you are going to fall in love with. Boden believes in color, timelessness, and attention to detail. If you have a passion for prints, florals, stripes, or maybe you're mad for plaid, Boden is your new best friend. Just the plaid pieces alone will delight you. There are plaid maxi dresses with, yes, pockets, the cutest plaid kitten heels, and a red plaid blazer and trouser set that you'll no doubt see me in again and again this fall. We also need to talk about the Boden dress selection. Whatever the occasion from work to weddings, they have dresses that will delight you. Boden also has great accessories, bags, shoes, and boots. There's mini Boden for children and even baby Boden. Boden was founded by Johnnie Boden, a dog lover, and our favorite, a girl dad. His irreverent spirit is a guiding light for the company. You'll meet Johnnie later in our series. Head to Boden.com to brighten your day and your wardrobe. Use code CB10 for 10% off.
Early bird tickets are now on sale for Jubilee 2025, which is taking place in Manhattan at The Glass House, a brand new location, very exciting, on Saturday, April 12th. Jubilee is a wonderful day of community and connection, and we would love to see you there.
Also, we're hosting our very first Jubilee wine country at the beautiful Solage Resort in Calistoga, California on October 26th and 27th. Join me, Dominique Crenn, Jeni Britton, Tanya Holland, and lots of other amazing folks for what is going to be an incredible weekend of food, drink, and of course, wine. For more information or to purchase tickets, visit cherrybombe.com.
Now, let's check in with today's guest. Romilly Newman, welcome to Radio Cherry Bombe.
Romilly Newman:
Thank you, Kerry.
Kerry Diamond:
You know I'm such a fan of yours.
Romilly Newman:
Well, I love you.
Kerry Diamond:
Personally and professionally.
Romilly Newman:
A freaky amount.
Kerry Diamond:
Right back at you. I love you a freaky amount too. Okay, let's start with this. According to Wikipedia, and you do have a Wikipedia entry, congratulations. According to it, you are an American chef, a social media personality, and a food stylist. Did they get that right?
Romilly Newman:
I think it's so funny. I especially think it's funny because I don't really know how to define myself. It's actually something I struggle with a lot. When people ask me what I do, I mumble for a really long time. First of all, I'm so young and it's ever evolving. I started cooking when I was 10, I started a food blog when I was 11, but I'm not a restaurant chef, so sometimes I wonder, can I call myself a chef? Food has been my entire life and it's been my entire career, but I don't really know what I am. I think I'm kind of myself. I'm a food person. I'm a creative person. I think social media is a byproduct of all of those things.
Kerry Diamond:
I do forget how young you are because you have been in our lives for so long.
Romilly Newman:
And I'm 85 years old at heart. That's the issue.
Kerry Diamond:
You are.
Romilly Newman:
Yeah.
Kerry Diamond:
You are an old soul.
Romilly Newman:
Oh, I was born a Victorian widow.
Kerry Diamond:
You mentioned that you've been cooking since the age of 10. You taught yourself how to cook. You didn't learn at your mother's side or your grandmother's side. Did you learn to cook out of love or necessity?
Romilly Newman:
Both. I mean, I wouldn't say necessity. I ate a lot of food as a kid. I was lucky to have a very bountiful dinner table, but no one cooked. I did have this yearning for home-cooked meals, but the love came from watching the Food Network and it came from eating also. I have much older brothers, one's nine years older and one's six years older, and the middle one loved restaurants, so he would kind of drag the family around back in the Zagat days. He would mark restaurants that he really wanted to try, so we would go-
Kerry Diamond:
Oh, some folks might not even know what the Zagat Guide is. Yeah, it was this slender red book that came out once a year before we had the internet, and some restaurants lived and died by that guide, as did diners. If you were a real foodie back then, that was your reference.
Romilly Newman:
It was a New York City restaurant encyclopedia, and they rated them. I mean, it was Infatuation, Eater, it was all of those things before they existed. And my brother had it in his bedroom and he would write little notes. So we would go to restaurants on special occasions, and I was just kind of infatuated with food. I had no qualms with trying things that were out of the ordinary. I think I wanted to impress my brothers, I wanted to impress my parents from a very, very young age. I wanted to seem adult and I to seem fearless and worldly. So yeah, I loved eating and then I started watching the Food Network. I was just infatuated with these mostly women who were cooking with such ease and making such beautiful dishes that transported you. They seemed so happy, and so self-assured. I think not only was it the food, but the way that they carried themselves and the way that they seemed immediately wanted to get in the kitchen and try it myself.
Kerry Diamond:
Who were some of the stars back then?
Romilly Newman:
Nigella really was, for me, everything. I looked at Nigella and I said, "That's what a woman is." She really represented a lot of things that I wanted to be Nigella, Ina, obviously Giada, I'd watch Martha. That wasn't on the Food Network. I'd watch Julia, so I feel like along with my mother and my grandmothers, these women kind of raised me.
Kerry Diamond:
So interesting. You said no one cooked. Were you doing takeout?
Romilly Newman:
A lot of takeout. My mom cooked some basic things. My eldest brother's a very picky eater, so she had five staples, like a bolognese that she would chop vegetables very, very small into so that he couldn't see that there were vegetables, and a macaroni and cheese and some chicken cutlets, but it was very basic food. And it's funny because my mom grew up in Paris and has all these amazing cultural influences, but when it came to cooking, it was very, very basic, very just nourishment was the name of the game.
Kerry Diamond:
Let's fast-forward a little bit. How did you wind up “Chopped” at the age of 13?
Romilly Newman:
Yes, so when I was 11, I started a food blog called Little Girl in the Kitchen. It really was something I decided to do. I was so passionate and I had so much excitement in such a little body. I mean, I'm still so short, but I could imagine I was like 4'8" and I just wanted to talk about food all day long. I don't think anyone wanted to hear about it anymore, so I decided to go to the computer and write about it.
Kerry Diamond:
How did you even know you could do that?
Romilly Newman:
An older friend who had started a blog. This was right when blogging started, so it was blogspot.com. So not only was food blogging new, but just blogging as a whole, but also I watched “Julie and Julia.” That movie really struck a chord and I was just like, this is what I need to do. That movie really taught me what blogging was and how you do it. It was kind of like a journal. It was a way for me to kind of process my feelings and talk about the things I was excited about, and it was ridiculous. It was so over the top. It was like, today we're making food for a garden lunch, and it's like, who the hell is this 11-year-old talking about poaching salmon? But that was at the top of my mind.
Kerry Diamond:
Were people commenting?
Romilly Newman:
Yeah, it actually picked up because there weren't that many blogs, and obviously there weren't many food blogs by 11 year olds, but then I did make a YouTube series to accompany it called Little Girl in the Kitchen. I would wear my mom's high heels and I would stomp around the kitchen and had an even worse transatlantic accent than I do now. I would teach people how to make recipes. I think one was for blackberry and mint puffs. One was a roasted salmon sandwich with herb salad. It was weird, but people took a liking to it. So when Chopped decided to have a one-off episode with kids, they asked me to be on it.
Kerry Diamond:
This was pre-”Chopped Junior.”
Romilly Newman:
Yes. So this was normal “Chopped” and they named the episode, No Kidding. Very clever with them. The episode ended up doing so well that they created a spinoff and obviously so many things have spawned from that.
Kerry Diamond:
Were you the youngest of the competitors?
Romilly Newman:
Yes, I think I was 13 when we filmed the intro. I was 14 when I actually competed.
Kerry Diamond:
We'll be right back with today's guest. The fall issue of Cherry Bombe's print magazine is finally here and guess who our cover star is? It's Jeni Britton of Jeni's Splendid Ice Creams, the artisanal ice cream company that changed the game. This might just be our coolest cover yet, and I can't wait for you to read all about Jeni and her entrepreneurial journey. Also, we have a bonus cover. It's the delightful Abi Balingit of The Dusky Kitchen and the award-winning cookbook, “Mayumu.” This issue is dedicated to the creative class and highlights innovative and imaginative folks in and around the world of food, including fashion designers, artists, photographers, and of course, lots of pastry chefs. If you're a subscriber, your copy will be in your mailbox very soon. If you aren't a subscriber, head to cherrybombe.com to snag a copy, or check out our list of retailers to find Cherry Bombe's print magazine at a store near you.
Jessie Sheehan:
Hi, peeps. It's Jessie Sheehan, the host of She's My Cherry Pie, the baking podcast from The Cherry Bombe Podcast Network. I have big news for you. My new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” is now available. This is my first savory baking book, and I'm so excited to share it with all of you. It features a hundred easy-peasy baking recipes for breakfast, lunch, dinner, and of course, snacking. From sage butter scones to smash burger hand pies and tomato zatar galette. You'll also find six of my essential savory baking hacks, including how to make my magic melted butter pie dough and the quickest and easiest caramelized onions.
My cookbook tour is underway and tickets are on sale right now at cherrybombe.com. Thanks to everyone who joined me in New York. I'll be in San Francisco on Tuesday, October 8th, Chicago on Tuesday, October 15th, and Boston on Wednesday, October 23rd. I can't wait to see you. Thank you to Kerrygold and King Arthur Flour for supporting my tour. You can click the link in the show notes of this episode to order the book or pick up a copy at your favorite local bookstore. I hope you love “Salty, Cheesy, Herby, Crispy Snackable Bakes” as much as I loved writing it.
Kerry Diamond:
If I remember correctly, you got chopped.
Romilly Newman:
I got chopped in the first round.
Kerry Diamond:
Oh, what happened?
Romilly Newman:
So the basket had lima beans, gummy candy in the shape of bacon, lemon sorbet, and salmon.
Kerry Diamond:
Gross. Okay.
Romilly Newman:
And do you want to know what I did with it?
Kerry Diamond:
Yeah.
Romilly Newman:
Okay. I made a lemon beurre blanc, so I infused the lemon sorbet with a little heavy cream, mustard seeds, some herbs, and tried to make a creamy lemony sauce for that. Then I cooked down the candy bacon with water and turned it into a syrup, and then I think I added kaffir lime leaves, and this is so funny because I had no idea what the hell kaffir lime leaf was, but I was just going for it. I mean, it was just fake until you make it. So I made this kind of-
Kerry Diamond:
Sounding okay so far.
Romilly Newman:
It was kind of good. So I made this kaffir lime leaf syrup with the candied bacon that I then turned into a vinaigrette, so like the sweetness with the acid, the lima bean, I just made a lima bean a mint puree. But the thing that really caught me up was I was so scared of not finishing the dish on time that I cooked the salmon so long. That salmon sat in the pan for 29 minutes.
Kerry Diamond:
Now, okay, it's all coming back to me because you have a sweater-
Romilly Newman:
I do.
Kerry Diamond:
... that says?
Romilly Newman:
Overcooked salmon.
Kerry Diamond:
Overcooked salmon.
Romilly Newman:
I mean, I was on this show when I was in eighth grade, so you can imagine how much fun people made of me. It was such a great opportunity for people that come up with jokes. Overcooked salmon. "Oh, Romilly, how do you like your salmon?" So I just thought, okay, I'm going to make a sweater that says overcooked salmon and own it.
Kerry Diamond:
Okay, so you get chopped, you're 14. Was that upsetting to you or did you look at the whole thing as just something fun?
Romilly Newman:
I looked at it as something fun. I mean, I'm amazed by my composure at that age. I think I would cry a lot more now, but I remember I got chopped. The producers were like, "Why don't you go have lunch with your dad?" My dad brought me there. "Why don't you go lunch with your dad and then you have to come back at the end for the final shot?" And I was just so fine, and I don't know how I did that, but I was just really excited that I had the opportunity and I was like, I'm still on the show, and I knew it was going to be good for the blog. I mean, I'm amazed. I don't know who that girl is.
Kerry Diamond:
You eventually wind up at NYU. What happened when you got there?
Romilly Newman:
I'll just give you a little bit of context. I've always been a horrible student. I was diagnosed with ADHD when I was really young. I think they wanted to medicate me when I was in fourth grade, and my mom was like, "Absolutely not." And I think my parents really just tried to normalize it. They just didn't really make a big deal of it. They wouldn't let me take medication obviously, but also they were just like, "You think differently. You process things differently." But I don't think I really realized the impact it had on me, not just in school, but even socially, personally, until recently. It inhibited me so much, whether it was just being late, not being able to leave the house. The thing about ADHD is that it's like, okay, I have all these ideas in my head and sometimes I'm up until 5:00 AM with them racing, but I can't put them on the paper, and it's this physical block. And it's the same thing where it's like, I know I need to be somewhere in 20 minutes, but let me do everything but what I need to do to get there.
Kerry Diamond:
Yeah. They call it time blindness.
Romilly Newman:
Exactly. Time blindness, and this paralysis. And this feeling of paralysis was really present throughout my entire school career. It made it really hard because I do like learning and I love reading, I love a lot of different subjects, but I had a really hard time retaining information, and I had a really hard time doing the work. So once I graduated school, I was like, God, college is going to be rough for me. I went to NYU because they had a food studies program. I thought that's really the only way that I can do college is if it's about something I love as much as food. The whole reason I got into food at such a young age is because when I'm in the kitchen, I'm hyper focused. I have this laser focus. It's like nothing else exists. That feeling, it's addictive. And I was like, well, if I go to school for that, all of a sudden A and B will click and we'll get C.
Kerry Diamond:
Was no college an option?
Romilly Newman:
My mom didn't go to college. My dad, I think it probably took him seven years to graduate college. My brother dropped out of college after one semester. So I mean, I'm lucky I was in a family where they were very understanding because they knew that I would learn in other ways. I mean, my dad, when I did decide to drop out of college, said, "You can only drop out if you get a job immediately." I had to have the job lined up before I dropped out. But anyway, I think when you're in a creative field and when you've done it for as long as, I mean, I was in an interesting position because I had had this career since I was 11. I had already worked in it, so it kind of made sense to just go and work. But I think college can be great for some people to figure out what they want to do, and obviously there are some occupations and some careers where you need college. And so I think it's really, it's a personal thing. I wouldn't say no one should go to college.
Kerry Diamond:
At least there are more honest conversations taking place today around college.
Romilly Newman:
I mean, my parents had said this and I was very lucky to have such a supportive group around me, but they just said there are other ways to learn. I think traditionally you're taught, you go to high school, you get your high school degree, and then you learn in college and that's it. If you don't go to college, you're a failure. And I think now, there are a lot more ways to learn and it's much more accepted to learn by doing. But I do think the conversation now is great where it's like people talk a lot more about different kinds of brains and people really excelling in one subject and not having an understanding of another. And that's okay. I think before it was like you were made to feel different or other because you couldn't do X, Y, and Z or you couldn't pass the SAT or you weren't getting good grades on your exams, so I do like the direction education is going in.
Kerry Diamond:
You did go to culinary school?
Romilly Newman:
I've kind of done makeshift culinary school, so I've done a lot of mini courses, but I've never went to professional culinary.
Kerry Diamond:
You didn't go full-time. Okay. I wasn't sure. And you've staged at different places?
Romilly Newman:
Yes. Most recently at The River Cafe, which was, I mean, I cried every day before going. I love just everything about that restaurant. It's an institution. They cook very simple food and it feels like you're in someone's home. The ingredients are just so beautiful and all at their peak. There's very little intervention, but also it's different than if you made it at home. I find it so inspiring and just being in that environment and soaking up the energy. God. I mean, I'm eternally grateful.
Kerry Diamond:
Do you think you'll ever have your own restaurant one day?
Romilly Newman:
I don't think so because it kind of goes back to the title thing where it's like, I know I'm not a restaurant chef. I do. I love spending a long time cooking and I love inviting people over and making a roast for seven hours. I love cooking for myself. I honestly make the best food when I'm alone because I'm not thinking about what other people want. I'm just kind of totally letting go. I blast music and I'm chopping and it feels so good. I'm so in love with Rogers and the way she cooks. I'm not a restaurant chef, but I think if you're in the food world, working at a restaurant at some point is really valuable.
Kerry Diamond:
I think everyone should work in a restaurant.
Romilly Newman:
You learn a lot. It's funny because after I did The River Cafe most recently, people were like, "Well, what recipe did you learn?" I'm like, you don't learn a recipe because you're also working on a very micro elements to bigger dishes, but you learn so much about decorum and how to treat other people, how to think about food and how to clean as you cook. There are so many different elements in a restaurant. And even just socially, it's very interesting. It's a very, very, very special experience.
Kerry Diamond:
You mentioned that your dad wanted you to have a job lined up before you left college. Is that where we come in?
Romilly Newman:
It is.
Kerry Diamond:
So your first job was with Cherry Bombe.
Romilly Newman:
Well, it's so funny because I was like, "I have a job lined up," and of course, I didn't.
Kerry Diamond:
Wait. You lied to your father?
Romilly Newman:
Well, no. I just said, "I know what I'm going to do. I'm going to work at this food magazine." He was like, "Okay, great. So you have a job?" And I was like, "No, no. I wrote to the editor and it's going to happen." And I think I've just always been very confident, it's this fake it until you make it thing. So I was just like, manifestation. I was like, it's going to happen. I think I sent Kerry maybe seven or eight emails. Eventually, she replied. I was like, "Thank God," because what was I going to do if you hadn't replied? And it's funny because in my mind, it was only Cherry Bombe. It was Cherry Bombe or bust, and you replied, and we met at your coffee shop.
Kerry Diamond:
I owned a coffee shop back then. R-I-P.
Romilly Newman:
R-I-P. It was a lovely place. You asked me if I knew how to cook. This wasn't part of the job description, by the way. You just said, "By the way, do you know how to cook?" And I said, "That's actually the one thing I know how to do." And you were like, "Great. You're going to make lunch for the office." What you didn't know is that I don't know how to do anything else. So I was messing up Kerry's emails. She'd be in California, I'd be doing it on the New York time zone. I'd be sending emails to one person and addressing it to another. I mean, I was the world's worst intern, but I loved cooking for the office. And I think you eventually said to me, "I mean, I love you, Rom, but we don't have a budget for a private chef." You were like, "Cherry Bombe does not need an in-house chef, but you're great."
I'm not just saying this. Those were some of the most formative months of my life because, God, I was so happy. I was so happy because I would go to the grocery store, I'd go to the farmer's market, and I would just think about food in a completely different way because I was cooking for other people. It was kind of like the first time where I was actually cooking with slightly higher stakes. It wasn't for my family, it wasn't for myself. It was just exhilarating. And I got so into it and I got too into it. It was like two-course lunch, a three-course lunch. I was making soufflés and all these things, but I learned so much about cooking during that time. Also, sometimes Kerry would come in and be like, "I have three vegetables left from CSA. Do something with this." Or, "Here's half a piece of salmon that I made. Make some rice with it." So it was really creatively and personally such a growth period.
Kerry Diamond:
Oh, I'm happy to hear that. And for those of you listening who are like, "That sounds very fancy that Cherry Bombe had a chef and made its lunch." The big reason for me was because I, and Romilly knows this about me. I'm not a fan of takeout and all the waste that's created from takeout. I think it's so much nicer.
Romilly Newman:
Well, also you did not hire me to be a chef.
Kerry Diamond:
That is true. We did love having you in the office though, and I still remember you in that little kitchen because it was like, the quirkiest kitchen.
Romilly Newman:
It had linoleum floors and the stove, you needed to light it with a lighter. And I mean, really, those are some of my fondest memories ever.
Kerry Diamond:
Oh, well, I'm happy to hear that. And I'm happy we're still friends. After that, you went on to work for Athena Calderone?
Romilly Newman:
I did. I met Athena at Cherry Bombe Jubilee. It's funny, when I was at Cherry Bombe, it was right when “Cook Beautiful” came out, and it was right when the “Cherry Bombe” cookbook came out.
Kerry Diamond:
Athena's first book.
Romilly Newman:
Cross promotion. So we were talking about Athena a lot, and everyone in the office called me Baby Calderone. I immediately was like, well, that's a goal. I want to work with Athena Calderone. And I met her at Jubilee, and we kind of just had this kismet moment, and she was like, "What's your number?" She took my number. A few weeks later, she called me and was like, "Hey, babe, I have a shoot tomorrow. Do you want to food style for it?" I had never food styled in my life. No, I had no idea. But I said yes, and then I said, "Can I call you right back?" I hung up. I called Kerry. I said, "Kerry, Athena asked me to food style. How much do food stylists charge?" Kerry told me how much to ask her for, and I did it, and I loved it.
I mean, the reason I said yes was because I'm such an aesthetically driven person and I know how to cook. So I thought I understood her aesthetic. I knew how to make food look beautiful, and I just thought, "How hard can it be?" I mean, it's actually very hard, and I have a lot of respect for people who are really serious food stylists, but it worked and I started working with her on a regular basis.
Kerry Diamond:
I'm a big fan of Athena's. What did you learn from her?
Romilly Newman:
I think the number one thing I learned from Athena is she has such a specific style. She has honed her aesthetic so beautifully. The way that you can see a photo and say, "Oh, that must be Athena," whether or not she's in it, whether or not it's her home even. Having that kind of personal style I think is something, it's really kind of a powerful thing. When I was food styling for her, it was like I'd walk in through the farmer's market, I'd say, "Oh my God, Athena would love this squash. The way the leaf drapes off of it." So that was really inspiring.
Kerry Diamond:
That's so interesting to be able to look-
Romilly Newman:
It really was.
Kerry Diamond:
Look at a squash or a photo and think, "That's so Athena."
Romilly Newman:
Everything. It was like-
Kerry Diamond:
She also has a great work ethic.
Romilly Newman:
Oh, she's a hustler. I mean, I don't know how you do it, Athena.
Kerry Diamond:
So a big dream of yours came true when you worked with Martha Stewart. How did you and Martha connect?
Romilly Newman:
Yes, so a friend of mine, Chris Hessney, who is an amazing event production designer, had a Christmas party, and he asked me if I would do the tablescape for it. I had never done food in that capacity. I'd done food styling and I had cooked for small amounts of people, but I had never created this tablescape to be enjoyed by lots of people. And I said, "No, Chris, I'm way too scared." And he said, "Romilly, you're doing it. And Martha Stewart's coming." I did it. And Martha Stewart came. And Martha liked it, I think, because we exchanged phone numbers. I texted her a lot, often to no response.
Kerry Diamond:
Wait, how did you feel comfortable enough to text Martha?
Romilly Newman:
I think my entire life I've just been riding on fear and anxiety, and I just kind of go for it. A lot of times it doesn't work, but sometimes it does. I think I'm big on shooting my shot, and I'm always anxious. It's like I do it and then I'm like, oh my God. And I think about it for 12 hours. But I just said I'm going to text Martha. What's the worst that can happen? She won't respond.
Kerry Diamond:
Okay, or she blocks you.
Romilly Newman:
Or she blocks me, or she files a restraining order, whatever. But finally, she responded. I mean, after a lot of texts.
Kerry Diamond:
What were you texting?
Romilly Newman:
"It's so nice to see you. Oh, I saw this thing never reminded me of you." I mean, really delusional stuff. I started watching Martha when I was two years old. I mean, my mom used to give me a copy of Martha Stewart Living when I was a kid to pacify me from crying. I was like, go big or go home. I can't stay in the middle here. I got to make an impact. So I did. Eventually she asked me to be on her show on a Kentucky Derby episode. I mean, it was amazing. I spent a lot of time at her farm. I spent a lot of time with Martha. I obviously learned a lot.
Kerry Diamond:
Yeah. Tell us some of the things you learned from Martha.
Romilly Newman:
Well, I think I learned I'm very different from Martha. I'm incredibly flattered that anyone has ever compared me to her. I think that's such a compliment, but we are so incredibly different. Martha is precise and exact, and she knows how to do everything perfectly. I mean, she can garden, she can cook. She can probably reupholster her sofa in front of your eyes. I mean, she is just the most capable, on-task person I've ever met, which could not be further for me. She wakes up early, she does everything. She cares so much about how everything is done. I mean, I'm inspired by just her ability to do everything so perfectly and her breadth of knowledge is just kind of remarkable. But also this thing about her is that she's so eager to continue learning. She wants to collect as much information and do as many new things as possible. And I just think it's remarkable.
Kerry Diamond:
Through all of this, your own food style is emerging. Lush spreads, abundance, caviar. Those are a few of the things I think of when I think of you. How did that all start to develop?
Romilly Newman:
Well, I mean, it goes back to working for Athena. I was food styling for Athena, and I was thinking a lot about Athena's aesthetic. It was very in line with the way I liked things to look. It got me thinking, what is my personal aesthetic when it comes to food? Because when you're a food stylist, you're constantly trying to morph to the brand. I mean, I had other clients besides Athena, and it was all about taking on their aesthetic and just completing the dish. The thing that I kept coming back to was actually film and this idea of still life and film where there's very cinematic, over-the-top, abundant food. Things that had movement, things that were already a little bit broken, already kind of half-eaten, this perfectly imperfect style.
I like to say it's like it's a beautiful mess. That's what I was really drawn to is this romantic abundant mess. And it started when I did that tablescape that Martha came to. I had more dishes than could fit on the table, and everything was high, and there were all these just different levels and things were falling, and I was like, I kind of like this. And then I just found that the more I did, the more that style evolved. And I do think that that's very much kind of my aesthetic. I'm also very inspired by Dutch still life.
Kerry Diamond:
Do you do research?
Romilly Newman:
I mean, I look at a lot of photos and I watch a lot of films. I love Dutch still life because it's really beautiful, but there's always something a little off and it's a little dark. There's a little fly or the cheese-
Kerry Diamond:
Something's decaying.
Romilly Newman:
Yeah, something's caving in or whatever. There's a lot of beauty in darkness, and it doesn't even have to be a dark color palette. It can just be this moodiness. I take a lot of inspiration for food from non-food sources.
Kerry Diamond:
When did your interest in fashion begin?
Romilly Newman:
Fashion was always a huge part of my life. I think from a very young age, I was obsessed with fashion because I was obsessed with my grandmother's and I was obsessed with my mom, and they all happened to be very stylish. Just immediately as a kid, it was pulling on my grandmother's pearls, wearing my mom's shoes. I just loved the textures, the way things felt, the way things looked. It became very much a part of my world, very young. And I think for me, at a very young age, I was very precocious and I kind of felt like I was bursting. I had a lot of personality and a lot of ideas for a little body.
Fashion was a way to express myself in the same way that food was. But fashion came first because I could just make choices by what I wore to school in the morning, and I got in trouble. I'd wear, I'd sneak eyeshadow on before preschool, and then my mom would get a call saying, "Why is your daughter wearing makeup?" Or I once stole her reading glasses because I thought it was a very stylish look. And then all the moms started calling my mom being like, "My daughter's asking for glasses. She's four years old. What is she doing?" So I was always just really into style.
Kerry Diamond:
That's so funny. So you mentioned your mom and your grandmother as two of your style icons. Who are some other style icons?
Romilly Newman:
For me, I've always been inspired by real women, whether it's traveling and you see the women who are online at the boulangerie in Paris. Everywhere I went, I was always just looking at what women were wearing. Walking down the street, my head was down on the ground because I was looking at everyone's shoes. So I was very inspired by environments. My parents' friends and my grandparents and just people around me. So yeah, I mean, I watched a lot of films. There were so many amazing icons of style, who I look up to, of course, but I was really interested in the real women around me because I could actually see it and I could process it and then I could try to recreate it.
Kerry Diamond:
I think this is on your Instagram account, but Victorian broad.
Romilly Newman:
Yes.
Kerry Diamond:
That's how you describe your style. When did that start to take shape from a fashion perspective?
Romilly Newman:
I think it kind of came in and came out. When I was in high school, I definitely tried to fit in. Not very well, but I tried. Once I graduated and everything, it was just like I was always drawn to kind of a tight waist. I loved a high neck. I love a ruffle. I love a puff sleeve, but there's also this broad element where I love suiting. I always loved a blazer. I'd wear a blazer when I was six years old. My mom bought me this little mini blazer, and my brothers would always just die laughing, saying, "Where is she going in that blazer?" I'm very interested in the juxtaposition, like the masculine, the feminine, the over-the-top, the really subdued and tailored. I like contrast.
So yeah, sometimes I'm wearing a frou-frou frilly ball gown, and then sometimes I love to wear the most perfect tailored silk shirt and flared pants. The Victorian broad is kind of all about self-expression. I happen to look like a Victorian child, so it works in my favor, but also it's like the broad element, it's not that serious. Have fun. I always wear a ridiculous heel, and it's not just like I'm wearing stilettos. Maybe they're sparkly. Maybe the platform's insane. They lace up. They're not too serious. That's the ethos behind Victorian broad.
Kerry Diamond:
Why do you think food and fashion are merging so much in the way they are today?
Romilly Newman:
Because I think taste is universal. Both are forms of self-expression. There's food, there's art, there's design, there's fashion, and they're all ways to make your mark in this world and to show how you feel on the inside. I'm happy that brands have caught on because it's like a fashion brand, for so long, they were just selling the clothes. They weren't thinking about context. And I think context is so important. It's how people are using the clothes. Who are the women they're designing for? Where are they going? What are they doing and what are they eating? I think for a while, there was this, "Food and fashion don't go together," and it's ridiculous. They do. I'm happy that it's finally becoming this whole universe where everything is interacting with each other.
Kerry Diamond:
Tell me some of the non-food people, places, things that inspire you.
Romilly Newman:
I'm hugely inspired by Tim Burton. I'm inspired by a lot of directors. I mean, Susie Cave is one of my biggest icons. She started the brand Vampire's Wife, which was my uniform for a little while, and still is. I love film as a way to explore myself. I think it's an interesting way for self-discovery. I mean, I love Celine Sciamma who did a “Portrait of Lady on Fire” and “Petite Maman” and “Water Lilies. Those movies, Almodovar. Todd Haynes. I love Todd Haynes.
Kerry Diamond:
I should mention you come from a film family.
Romilly Newman:
Yeah, I'm a total film buff. I kind of escape in those worlds, but as I said, there are so many women who come in and out of my life who I'm just endlessly inspired by.
Kerry Diamond:
We should mention your mom because I am a big fan of your mom. She's really wonderful. She's a casting director. And you've heard me tell this story a few times, but I was watching “The Widow Clicquot,” the Veuve Clicquot movie, and I was so shocked to see your mom's name at the end. She did the casting for the film.
Romilly Newman:
Yeah. My mom grew up in a film family. Her mother, my grandmother, who's still alive, worked for film festivals and her stepfather was a French actor. She's kind of done everything within the film industry throughout her life, but she's an amazing casting director, and now she writes really beautiful screenplays and she's going to direct her first film, and I just could not be more proud of her.
Kerry Diamond:
Oh, when's that happening?
Romilly Newman:
Well, it's in production.
Kerry Diamond:
Oh, that's exciting.
Romilly Newman:
Yes.
Kerry Diamond:
You and your mom are very close.
Romilly Newman:
Yeah, I know. I'm incredibly grateful to have a relationship like that because I have never felt more seen or supported. It's just this unbreakable bond, and it might sound codependent, which maybe sometimes it is, but I really feel like we were put on this earth to be there for each other. We enhance each other's lives so much. I just can't think of anyone who's more special or more inspiring. And I just love her with my whole heart and I owe her so much. She's really made me who I am, and she also is the first one to tell me I'm acting ridiculous or I need to get in line. But yeah, I mean, if I can be half the woman my mother is, I'll be happy.
Kerry Diamond:
Oh, that's beautiful, Rom. Every young content creator has a very complicated relationship with social media today. And I was curious, what is your relationship with social media these days?
Romilly Newman:
Yeah, I mean, I'm old school. I don't like to dip my feet into my pants. I like Instagram. I'm aware how toxic it can be. Sometimes I really have to tell myself to get off of it. Comparison is the root of all evil. I think it's horrible, but also it can be a great way to learn and to discover potential collaborators and to find inspiration. And so I think you have to force yourself to use it for good, which can be hard.
Kerry Diamond:
You're not on every platform.
Romilly Newman:
No, no. I'm not someone who is going to wake up and share their entire day. I'm not someone who's going to walk you through everything I'm wearing. It might be surprising. There's a shyness about me. I am extroverted and introverted at the same time, and I don't like putting myself out there too much. So I'll post a photo of clothes I'm wearing because I, you know, the outfit made me happy or I think it's cool, but I don't want to give too much away.
Kerry Diamond:
You don't feel pressured to be on TikTok?
Romilly Newman:
I don't think I'm cut out for TikTok. First of all, I don't understand how to use it, but I just don't think it's for me. My dream is to write books and meet people in person.
Kerry Diamond:
Your dream is to write books. Talk more about that.
Romilly Newman:
I love food so much because it's a way for me to process my emotions, and it's a way for me to create memories and kind of immortalize them. I think food writing is such a beautiful thing because it can be so personal. A recipe on its own, some people might make it and they might read it and they would think whatever, but the way that food can impact people's lives and the way that maybe this recipe you made the day that you found out your sister was pregnant, or you made this when you got a job promotion. The way that memories are attached to food and the power that has, I think is so incredible.
And so for me, food is a way for me to work through things that I'm grappling with. So I like to have that raw and honest conversation about what food means to me and also what was happening when I wrote this recipe. First of all, you don't have to read it if you don't want to, but also it doesn't mean that this is a sad soup, but the soup can also be happy if you make it. But I do think-
Kerry Diamond:
This is a sad soup. You need to write that down. That's a great title.
Romilly Newman:
This is a sad soup.
Kerry Diamond:
That's a great recipe title.
Romilly Newman:
But I do think, though, I like to talk about the feeling surrounding food.
Kerry Diamond:
So when you say you want to write books, you're talking about cookbooks?
Romilly Newman:
Cookbooks, yeah.
Kerry Diamond:
Okay. Have you started work on your first cookbook?
Romilly Newman:
My mom and I want to write something together because my mom doesn't cook as we all now know. But as I've said, she inspired me so much in every other facet and made me who I am. But also, she's a brilliant writer and she's so funny. My mom's the coolest person. I'm going on and on about her. But everyone was like, "What did Antonia do? Do you know what sunscreen Antonia uses?" It was like, "What would Antonia do?" So I think to write this book where, okay, I can offer the recipes and she can offer everything else, and it's kind of an ode to motherhood and being a woman and love and life and collecting and all these things. And the idea of a future heirloom, creating your own food history and starting with yourself. I mean, I really want to create tangible things.
Kerry Diamond:
Are you somebody who sets goals or a five-year plan or things like that?
Romilly Newman:
I'm really trying to live in the moment.
Kerry Diamond:
Okay.
Romilly Newman:
I really, really am. I think I spent a lot of time for a long time thinking about everything that could go wrong, everything that I didn't have. It killed me truly. It killed creativity. It killed my spirit. So now if I can just enjoy the perfectly cooked egg that I made this morning and then sitting across from you, Kerry, right now and seeing my friends later, God, that's great.
Kerry Diamond:
When you finally have a quiet night at home, what meal do you make for yourself? You sort of mentioned earlier that your favorite meals are the ones you make for yourself. What are you making?
Romilly Newman:
Well, firstly, I think I'm most creative when I'm cooking for myself because I have no inhibitions. I go through the fridge, I go through the pantry. I'm like, this might go together. It might not. Let's try it. I'm not worried about impressing anybody. As I said, the recipes are usually the most creative, but also there's just so much love that I put into it when I'm cooking for myself because it's nourishment. I'm hungry. I want to feed myself. And of course I put a lot of love when I cook for other people, but I don't know. It's a different kind of love.
The self-love, the self-nourishment is important. And I always kind of say in the broader strokes of my ethos and the brand I'm trying to build is like, you should be the guest of honor in your own life. I believe that. So I will make my own dinner and light a candle and pour a glass of wine, and I'm so happy. I love being alone and I love cooking for myself. I think it's really important because if you can be alone and you can cook for yourself, then you find out who you want to be around other people.
Kerry Diamond:
Have you learned to trust your gut?
Romilly Newman:
Yes. I think that's one of the things my mom instilled in me from such a young age is just trust your intuition. I think we're both a bit witchy. It's just time and time again, it's just trust your gut. Trust your gut. If you trust your gut, even if it goes the wrong way, you know that you listen to yourself. And that also kind of goes back to the shoot your shot thing, where it's like the worst thing that can happen is you don't get a response. No one writes back, the opportunity doesn't happen. But just kind of going for it, following your instincts. I'm big on following your feelings. Even when I cook, I'm very impulsive. It's all about what I'm drawn to. You have to listen to those things.
Kerry Diamond:
How are you taking care of yourself? And this is not a judgment of a question, but how are you taking care of yourself mentally and physically if you are?
Romilly Newman:
I admittedly struggle to take care of myself both ways. I should definitely exercise. My mom tells me every day that I should, and I know I should and I want to. And when I do exercise, and also just moving your body, it can be going on a really long walk. It doesn't have to be an exercise class, but when I do, I feel better. But there is this kind of self-sabotage. I've talked about it a lot where it's like this paralysis where my brain is just like, "You could go on a walk, but why don't you stare at the ceiling for three hours and think about everything you did wrong in the last five years?"
So I'm working through that, and I think when I said I'm trying to live in the present, that's a part of that where it's like I'm trying to just be like, "Okay, get off the sofa, make yourself a cup of tea, and maybe you can read a few pages of a book. And if you can't get through a whole chapter, that's fine." And I think I used to beat myself up a lot, and I honestly still do, where I'm like, "I could have written about this. I made this amazing dish. Why didn't I write down the recipe?" And it's because there's this disconnect and it's the way my brain works.
I think I used to be so mad and I've let go of the anger where I'm like, "Okay, you know what? I'm going to write the recipe. I'm going to write it down on paper." Even though it's so easy to write it down, write it down when my brain's ready to do so. Trying to fit a square peg in a round hole. You just kind of have to be kind to yourself and allow yourself to evolve naturally. I think kindness and grace is important, but also sometimes you need a little kick in your butt.
Kerry Diamond:
All right, Romilly. We're going to do a speed round.
Romilly Newman:
Okay.
Kerry Diamond:
What beverage do you start the day with?
Romilly Newman:
Coffee.
Kerry Diamond:
Coffee. How do you take it?
Romilly Newman:
In the morning, I usually have black coffee with a little bit of sweet milk.
Kerry Diamond:
Okay. What is always in your fridge?
Romilly Newman:
Eggs.
Kerry Diamond:
What is your most used kitchen implement?
Romilly Newman:
Microplane.
Kerry Diamond:
What is a treasured cookbook in your collection? I know you have a lot.
Romilly Newman:
I have a lot of cookbooks, but I have a copy of “Joy of Cooking” that is signed not only by Julia Child, but also by Paul Child.
Kerry Diamond:
Oh, that's fun.
Romilly Newman:
My brother got it from me for Christmas. Yeah.
Kerry Diamond:
Great present. What's your favorite food film?
Romilly Newman:
“Tampopo.” I'm obsessed with the intersection of food and sexuality. I think it's brilliant. That egg scene is the sexiest film scene ever.
Kerry Diamond:
Favorite snack food?
Romilly Newman:
Fruit, which is really boring, but it's true.
Kerry Diamond:
What was your favorite food as a child?
Romilly Newman:
My mom made a really good PB and J.
Kerry Diamond:
What are you streaming right now?
Romilly Newman:
Oh, I love murder shows. I'm sorry.
Kerry Diamond:
I didn't know that.
Romilly Newman:
Yeah, I love horror.
Kerry Diamond:
Okay. Surprise. Dream travel destination?
Romilly Newman:
I really want to go to Istanbul. I would love to go to Korea. There are so many places I want to visit. Thailand, so many amazing food destinations.
Kerry Diamond:
What's your favorite food smell?
Romilly Newman:
Sage.
Kerry Diamond:
Okay. Last question. I really am not sure how you're going to answer. If you had to be trapped on a desert island with one food celebrity, who would it be and why?
Romilly Newman:
One food celebrity. I mean, I think Nigella just because I'm so obsessed with her. I just would geek out the whole time. There would be so much adrenaline, I would forget I was on a deserted island. But I also think Nigella has that broad element too. I can imagine her striking sticks.
Kerry Diamond:
Well, Rom, you are the Bombe.
Romilly Newman:
Thank you, Kerry.
Kerry Diamond:
Thank you for being on the show.
Romilly Newman:
Thank you for everything.
Kerry Diamond:
That's it for today's show. Thank you so much to Romilly and the team at Boden for making our miniseries possible. Don't forget to use code CB10 if you're shopping over at Boden.com, and check back next Wednesday for another episode of Fashion Plate. I would love for you to subscribe to Radio Cherry Bombe on Apple Podcasts or Spotify, and leave a rating and review. I would love to know what you think about the show and your ideas for future guests. Our theme song is by the band Tralala. Thank you to Good Studio in Brooklyn. Our producers are Catherine Baker and Jenna Sadhu, and our content operations manager is Londyn Crenshaw. Thanks for listening, everybody. You are the Bombe.