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Harry Hill: From Doctor To Comedian, TV Burp & Success in America

4/19/20261 hr 8 min

How does someone go from medicine to comedy? Comedian Harry Hill joins Romesh Ranganathan for a funny and insightful conversation about stand-up, originality and staying relevant in comedy. Harry reflects on leaving a career in medicine to pursue his comedy dream, touring with Tim Vine, and how he developed his completely unique style. They also share on their comedy influences, from Jack Dee to Sean Lock, discuss the pressure of writing new material, and why struggling on stage is part of the process. From TV Burp, to touring, to David Letterman and making it in the US, they cover it all. Plus, expect the usual question from Shanthi and a strong game of Misquoted to top it all off. It's a masterclass in comedy with plenty of nonsense along the way. A Ranga Bee Production in partnership with Platform. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Clips

Transcript preview

First 90 seconds
  1. Harry Hill· Guest0:00

    Oh, you got an auto cue, that's good.

  2. Romesh Ranganathan· Host0:01

    Yeah. [laughs] Oh, no, don't, don't, don't, d- don't do that.

  3. Harry Hill· Guest0:04

    How many cameras? One, two- Don't do that ... three, four. Four cameras.

  4. Romesh Ranganathan· Host0:07

    Yeah. Yeah.

  5. Harry Hill· Guest0:08

    How many do you have on yours? Three. Yeah. But we should get a four.

  6. Romesh Ranganathan· Host0:12

    What do you think about this setup?

  7. Harry Hill· Guest0:13

    Tell you the best setup I've done is Jamie Laing.

  8. Romesh Ranganathan· Host0:15

    Yeah.

  9. Harry Hill· Guest0:17

    That's a nice airy- But he's got the, he's got the Candy Kitten money, hasn't he? Yeah.

  10. Romesh Ranganathan· Host0:20

    We haven't got the Candy Kitten money.

  11. Harry Hill· Guest0:22

    [laughs] Hello, I'm Harry Hill, and you're watching the Romesh Ranganathan Show. [upbeat music] It's the Romesh Ranganathan Show.

  12. Romesh Ranganathan· Host0:38

    Oh, shut up, Romesh. This episode is brought to you by Tilda Rice, the UK's favorite rice brand. Now, I'll be honest with you, I used to think rice was just rice. Stick it in a pan, hope for the best, eat whatever comes out. And for years I was fine with that. Almost happy. My standards were frankly quite low. Turns out I've been doing myself a disservice. Tilda ages their basmati for up to 18 months like a fine wine, so the grains cook up fluffy and separate rather than one big stodgy clump. They mill around 16 billion grains a day and remove any broken or inferior ones during the process because those leach starch and give you an inconsistent soggy texture. Tilda has a range that covers basically everything. Proper basmati rice for a curry, jasmine rice for a Thai situation. A peri peri pouch on a Tuesday when cooking feels like too much of a commitment. Over 25 ready to heat flavors. Two

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