Travel Edinburgh To Glasgow

Q&A: Ewan McGregor and the cast of Perfect Sense

David Mackenzie’s apocalyptic romance is arguably the most high-profile item in this year’s EIFF programme. The film, which stars Ewan McGregor as a chef who falls in love with scientist Eva Green just as a mystery illness causes everyone in the world to lose their senses one by one (first smell, then taste, hearing, sight...), received its UK premiere at the Edinburgh Festival Theatre on Saturday evening.

Perfect Sense reunites McGregor not only with his Young Adam director Mackenzie, but also with Trainspotting co-star Ewen Bremner (who plays a fellow chef) and with his real-life uncle, Denis Lawson (who plays the restaurant’s owner).

Cast and crew gathered on the red carpet at a packed Festival Theatre to give the EIFF its first buzzing event of 2011, and the audience response was overwhelmingly positive, despite a few damning reviews in the UK press.

The film is produced by Glasgow based Sigma Films, the company behind the award-winning Red Road and Mackenzie’s previous films, Young Adam and Hallam Foe.

After the screening, a press conference was held in the Empire Room of the Festival Theatre. David Mackenzie, McGregor, Bremner and Lawson were joined by actor Alastair Mackenzie and composer Max Richter. Here is an edited version of what was said.

Question: Ewan, you’ve just seen the film for first time: what did you think of the finished work?

Ewan McGregor: It’s quite gobsmacking. I loved the script really dearly, and I liked working with David on our first film together, so I was delighted to be doing that again. What David does afterwards with it is extraordinary. It’s a good script on the page, a really good script to read, and a really extraordinary film to watch, so it’s gone beyond my expectations. I think it’s wonderful. I’m really happy with it, really proud of it.

Q: What culinary preparation did you do to play a chef?

EM: I visited three different kitchens. Mainly I worked with Guy Cowan from Guy’s in Candleriggs in Glasgow. He was on set with us. Food stylists would prepare some of the fancier stuff and then Guy orchestrated it. We came up with some dishes we could prepare, so did them with Guy in his kitchen until we knew what we were doing. I was really pleased to see that it did look like we knew what we were doing [laughs]... I spent a night up Monachyle Mhor, which was really interesting, a different kind of restaurant. And there was another one in Glasgow, The Buttery. It was really good – we got a flavour of it.

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