Nicholas Hoult and Mark Mylod discuss fine dining research for The Menu

New thriller movie The Menu follows a nightmarish evening at a secluded restaurant which caters only to the wealthiest elites — and it required the cast to eat a lot of posh food.

The movie stars Ralph Fiennes as high-end chef Julian Slowik, who has invited some of his favourite clients to his island eatery for a very special menu.

Among them is pretentious restaurant geek Tyler (Nicholas Hoult), who has brought along the mysterious Margot (Anya Taylor-Joy) instead of the woman he originally booked to take with him.

Taylor-Joy joked to Yahoo Entertainment UK that Hoult's fancy food research "was very difficult for him and he had a really arduous time".

The Menu is released into UK cinemas on 18 November.

Video transcript

TOM BEASLEY: I wanted to ask the two of you, did you have any sort of restaurant experiences in your real lives that kind of informed how you were in this film?

ANYA TAYLOR-JOY: I didn't really. But Nick-- Nick went deep on the research. It was very difficult for him. He had a really arduous time with them.

NICHOLAS HOULT: Obsessed with the research. I was watching lots of Chef's Table and going to nice restaurants.

TOM BEASLEY: Oh, it sounds awful. What a terrible life.

ANYA TAYLOR-JOY: Someone has to do it, man.

NICHOLAS HOULT: And you know what, I don't know a lot about food. My food knowledge is pretty limited. It got better through this. But I've definitely been in that scenario where they're describing food-- I don't know what it all is on the menu. They're describing types of wine and like, tasting notes and things. And I'm sitting there and I'm like, I've got no idea what is going on.

ANYA TAYLOR-JOY: Did it taste good?

NICHOLAS HOULT: Lots of it tasted very good.

ANYA TAYLOR-JOY: Great.

NICHOLAS HOULT: But it was like a bizarre world. And I think that's-- for Tyler, I think he knows a lot of it. Also, even if he doesn't-- you know when you're sitting in a restaurant and you've got no idea, but you just pretend to know?

ANYA TAYLOR-JOY: Yeah, you're like, mm-mmm.

NICHOLAS HOULT: [INAUDIBLE] that where I went mm-mmm, oh, yeah. Great.

ANYA TAYLOR-JOY: Rich oak.

NICHOLAS HOULT: I'll try that.

ANYA TAYLOR-JOY: I feel it.

NICHOLAS HOULT: It's a bit off, by the way.

MARK MYLOD: Just of-- my experience in restaurants was always kind of-- was Margot, basically. It was just I don't get it, I'm uncomfortable, I'd really like to go and have some Kentucky Fried Chicken.

TOM BEASLEY: Yes.

MARK MYLOD: I just felt excluded from that art form and from that collective experience. So the lovely thing for me and trying to be bold with the projects that I saw over the past 10 years, was to take a deep dive into that world and try to understand it. So that consequently, I could poke a bit of fun at it. Also--

TOM BEASLEY: Yes, absolutely. I'm with you. I'm far more of a cheeseburger man than--