The kitchen of the MI6 safe-house at Blayden in The Living Daylights (1987) is the scene of a brutal fight between Necros (Andreas Wisniewski) and Blayden’s butler (Bill Weston). While our eyes are firmly glued to the scrap itself (which is every bit as good as the fight on the Orient Express in From Russia With Love), the attention to detail in the set design is such that we know what Blayden’s residents are having for breakfast, what they’re probably going to have for lunch, and what ingredients the kitchen staff have to hand.
Apart from the fact that the milk has just been delivered (well, it would have been had Necros not intercepted the usual milkman and replaced the milk with bottle-shaped bombs), we know it’s breakfast time because sausages and bacon are sizzling away on the grill.
Eggs are also on the menu. A large egg-poacher sits on the hob, and if there are not boiled eggs in the saucepan of boiling water already, the eggs, which are on a counter near the other door, are about to go in. Cartons of orange juice can be found on a counter by the wall.
Before he was interrupted by Necros, the chef (Michael Percival) began to carve a ham and had been rolling out some pastry. Ham pie for lunch? Cured sausages and fresh herbs hang beside the door frame, while boxes of fruit and vegetables sit on the floor in the corner.
Next to the hob and grill are onions, green and red peppers, aubergines and cucumbers. The peppers and cucumbers may be going into a lunchtime salad, together with the lettuce by the sink that’s waiting to be washed or has been washed and is draining.
There are all sorts of store-cupboard basics around the kitchen, among them bottles of (?olive) oil and vinegar of some description and, by the door the butler came through, what appears to be a pretty comprehensive array of herbs and spices.
James Bond may not eat remotely as much in the films as he does in the books, but food nevertheless plays a role in the films, typically as set dressing, and can, as in the case of The Living Daylights, appear in relative abundance.
2 thoughts on “What’s cooking in The Living Daylights?”
You’re observations are not those of a chef but those of a secret agent!
Love the egg poacher!
I have one with just four inserts… I never use it now… I have perfected the drop in technique now..
Just drop them in swerling simmering water with a shake of vinegar for a couple of minutes and…
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Thanks, Mark. You’re right – swirling water and a drop of vinegar are the secret to successful poached eggs. I’m rather partial to them myself!