Ralph Fiennes: Last News

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All news where Ralph Fiennes is mentioned

variety.com
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Literary and Content Incubator Assemble Media Closes Deals for Four Book Titles
Matt Donnelly Senior Film Writer Assemble Media, a literary incubator which concurrently develops its book projects for film and TV adaptation, has sold five new titles to major publishers. Founded by by director and producer Jack Heller, the round of sales includes “Eat Post Like” (to Avon, division of HarperCollins), “Promposal” (to Joy Revolution, an imprint of Delacorte at Penguin Random House), “The Wayside,” “The Light Between Sirens,” and “The Girls From Hush Cabin” (to Blackstone Publishing).  All of Assemble’s intellectual property and book concepts are developed in-house then packaged with writers and shopped to publishers. Heller’s team includes Caitlin de Lisser-Ellen and Steven Salpeter, president of literary and IP development.“The original concepts that come to life from the collaboration of our Assemble team and brilliant writers truly showcase the ingenuity and boldness of those behind the scenes,” said Heller. “We have been extremely lucky to work alongside inspiring individuals and  love watching these projects develop.”The company has served as producers on films like Ralph Fiennes and Jessica Chastain. They also recently sold “Instafamous” to MGM and Orion TV, an original Assemble Media concept written by Alexis Nedd. It was included in the first issue of their Blackstone-published short story publication Assemble Artifacts. Read a brief synopsis of each project: “Eat Post Like” by Emily Arden Wells: Pitched as “Emily in Paris” meets “Eat Pray Love,” the story follows a woman who discovers her newly deceased-boyfriend is behind one of the most popular food critic social media accounts. She decides to take his place on a tour around the world to discover great meals and herself.
dailystar.co.uk
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Tom Felton’s life lessons he learned from Harry Potter that he takes wherever he goes
Harry Potter film fans, Tom Felton will always be Draco Malfoy.And it turns out that even the actor has never forgotten the experience of playing Harry's wizarding Hogwarts rival.He has admitted that there is a life lesson from the Potter series that he takes with him wherever he goes.It appears the family-like bond that those shooting the eight-film franchise is as strong as ever as well.Felton, who turns 35 on Thursday (September 22), shared a picture of him with fellow Brit Jason Isaacs, who played his father, Lucius Malfoy, in the movies.Posting a picture on Instagram of them outside London's Criterion Theatre, where he was performing, Felton said: “My father heard about this play I was in, 2:22 A Ghost Story.”Isaacs, 59, said he was “thrilled to see my boy commanding the stage” in a sign that the Potter relationships have lasted long after the final film was released in 2011.The Surrey-born actor has been on record talking about how his decade working on the Harry Potter films set him up for his screen and stage career.Having transitioned from boy to man on the set, Felton said he and his fellow co-stars, such as Daniel Radcliffe and Emma Watson, learned the professional standards from the more experienced actors around them.The adaptation of J. K.
variety.com
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‘The Menu’ Review: Ralph Fiennes and Anya Taylor-Joy in a Restaurant Thriller That Gives Foodie Culture the Slicing and Dicing It Deserves
Owen Gleiberman Chief Film Critic If you’re someone who considers themself a foodie (and I totally am), chances are there was a moment in the last few years when you had The Awakening. It may have been when the waiter was describing the veal marrow with beat foam served with baby lettuces from New Zealand. It may have been when you were eating the red snapper that was cooked halfway through, like a rare steak, and you thought, “I love sushi, I love cooked fish, but I’m not sure this is really the best of both worlds.” It may have been when you saw the bill. Whatever the trigger, that was the moment you looked up from your plate and realized that high-end foodie culture has become a serious annoyance. It’s gotten too fussy, too pricey, too full of itself, too not filling (of yourself), too avant-garde and conceptual, too tied to The Salvation of the Planet, too much of an ordeal. Did I mention too pricey? It used to be that if you wanted to ridicule culinary mania, you mocked someone like Guy Fieri. But he has risen from the ashes of infamy to a kind of born-again respectability (and yes, “Diners, Drive-Ins and Dives” was always a great show). Now, if you want to ridicule culinary mania, the most natural targets are restaurants like The French Laundry in Napa Valley or Bros’ in Southern Italy, places where the 12-course “tasting menu” can inspire you to think, as one blogger put it, that “there was nothing even close to an actual meal served.”
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