Filmmaker Philip Barantini combined his experience working in busy kitchens with his time as an actor to craft his latest feature Boiling Point. It’s all shot in one continuous take and centres around a head chef played by Stephen Graham during a hectic evening at a high-end London restaurant. I was fortunate enough to chat with the director about the process of making this ambitious film…

I’m sure this is what everyone is asking about but as if getting a film made wasn’t hard enough in the current climate, you decide to do it in one take. Where did the decision behind this come from and are there any other one-take films that influenced this style choice?

Well, we did a short in the back end of 2018, and we did that all in one take. That was just 20 minutes. I’ve seen Victoria, Russian Ark, and movies like that so I knew it could be done. For me, the reason we did it in one take I think is because I wanted to throw the audience into that perspective of being in a busy restaurant, over that period of time and almost like making the audience the voyeur, and it added that extra layer of tension. I wanted the audience to maybe forget halfway through that it was a one take and be like ‘Oh my god!’ when they realise. Someone said to me the other day, which is the best comment I could ever get, was that they hadn’t realised it was one take and that they’d need to watch it again! 

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