1
00:00:00,440 --> 00:00:04,080
Speaker 1: Welcome to River Cafe, Table four, a production of iHeartRadio

2
00:00:04,120 --> 00:00:05,680
Speaker 1: and Adami Studios.

3
00:00:05,960 --> 00:00:11,640
Speaker 2: Okay, let's get the show on the road. David Beckham,

4
00:00:12,280 --> 00:00:15,840
Speaker 2: So she's head chef. What are you everything?

5
00:00:16,160 --> 00:00:17,400
Speaker 3: Okay, whatever you want me to do.

6
00:00:21,000 --> 00:00:23,400
Speaker 4: I want a job, Beckham, I would.

7
00:00:23,120 --> 00:00:23,640
Speaker 2: Love to job.

8
00:00:23,680 --> 00:00:26,000
Speaker 3: I need a job.

9
00:00:25,760 --> 00:00:31,840
Speaker 2: Job, you need a job. So I'm here today with

10
00:00:32,479 --> 00:00:35,720
Speaker 2: Sean Winowen, the head chef, and the River Cafe, and

11
00:00:35,800 --> 00:00:37,080
Speaker 2: my friend David Beckham.

12
00:00:37,640 --> 00:00:39,080
Speaker 4: And it's now twenty.

13
00:00:38,800 --> 00:00:41,239
Speaker 2: To six and people are coming in soon. So the

14
00:00:41,240 --> 00:00:42,920
Speaker 2: two of you better get going. What are you going

15
00:00:43,000 --> 00:00:43,279
Speaker 2: to make?

16
00:00:43,880 --> 00:00:46,000
Speaker 4: We are making? Tell me Kelly, you're.

17
00:00:45,800 --> 00:00:46,760
Speaker 2: Happy with that, chef.

18
00:00:46,800 --> 00:00:48,080
Speaker 3: I'm more than happy with that.

19
00:00:48,280 --> 00:00:48,800
Speaker 4: Yeah, David.

20
00:00:49,120 --> 00:00:50,440
Speaker 2: Okay, let's check Vid.

21
00:00:50,440 --> 00:00:58,080
Speaker 4: It's going to cook, okay, Okay, right, give it a

22
00:00:58,160 --> 00:01:03,040
Speaker 4: really good shake, yeah, maake it shaky and a bit

23
00:01:03,040 --> 00:01:03,680
Speaker 4: of parsley.

24
00:01:05,280 --> 00:01:05,679
Speaker 2: Oh yeah.

25
00:01:05,920 --> 00:01:07,080
Speaker 4: What do you like cooking at home?

26
00:01:07,200 --> 00:01:07,480
Speaker 2: David?

27
00:01:08,040 --> 00:01:11,120
Speaker 5: What do I like cooking at To be honest, my

28
00:01:11,240 --> 00:01:17,440
Speaker 5: kids are obsessed with Italian food, So the majority of

29
00:01:17,480 --> 00:01:21,600
Speaker 5: the time they get me to make like a raggedy

30
00:01:21,920 --> 00:01:23,319
Speaker 5: because the kids love I.

31
00:01:23,240 --> 00:01:25,160
Speaker 4: Could tell when you're shaking the pane that you weren't

32
00:01:25,200 --> 00:01:29,840
Speaker 4: just in office.

33
00:01:32,240 --> 00:01:32,960
Speaker 3: Quite impressive.

34
00:01:33,640 --> 00:01:38,280
Speaker 2: You made it.

35
00:01:35,000 --> 00:01:40,920
Speaker 4: Yeah, I think we could turn them into quite useful shop.

36
00:01:40,959 --> 00:01:46,480
Speaker 4: And he has done a cooking course, it transpires, La,

37
00:01:48,080 --> 00:01:51,480
Speaker 4: I'm really impressed by that. Actually, So that was good.

38
00:01:51,600 --> 00:01:54,880
Speaker 2: Now it's time to talk. Start beating and we'll talk.

39
00:01:55,280 --> 00:01:56,120
Speaker 3: Can I take you with.

40
00:01:56,040 --> 00:02:06,800
Speaker 2: Me, journey, take it with Okay. We have an open

41
00:02:06,880 --> 00:02:10,440
Speaker 2: kitchen and one of the great pleasures for me is

42
00:02:10,480 --> 00:02:14,359
Speaker 2: being able to see the reaction of people eating, you know,

43
00:02:14,440 --> 00:02:16,320
Speaker 2: whether they love it or they don't love it, whether

44
00:02:16,360 --> 00:02:18,320
Speaker 2: they share it or they don't share it, whether they

45
00:02:18,600 --> 00:02:21,000
Speaker 2: talk about it. You know, it's part of the whole

46
00:02:21,480 --> 00:02:22,839
Speaker 2: joy of eating out.

47
00:02:23,320 --> 00:02:25,520
Speaker 3: And I love open kitchens, you know.

48
00:02:25,639 --> 00:02:29,240
Speaker 6: I like the interaction that you can have with you know,

49
00:02:29,280 --> 00:02:31,400
Speaker 6: what's going on around you, you know. I like to

50
00:02:31,480 --> 00:02:33,680
Speaker 6: see what the chefs are doing. I like to see

51
00:02:33,760 --> 00:02:37,120
Speaker 6: what's being prepared. To be honest, I've been so lucky

52
00:02:37,160 --> 00:02:39,720
Speaker 6: because I lived in Spain for four years, then I

53
00:02:39,800 --> 00:02:43,400
Speaker 6: moved to America. Then I spent eleven months in Italy,

54
00:02:43,919 --> 00:02:46,080
Speaker 6: and then I was back in America, and then I

55
00:02:46,160 --> 00:02:49,480
Speaker 6: moved to Paris for six months. So I had all

56
00:02:49,560 --> 00:02:53,120
Speaker 6: of this kind of education in you know, living in

57
00:02:53,160 --> 00:02:57,320
Speaker 6: different places eating different foods, trying different things. You know,

58
00:02:57,840 --> 00:03:01,639
Speaker 6: when I was living in Paris, I was again Victoria

59
00:03:01,720 --> 00:03:04,120
Speaker 6: and the kids kids would going to school in London,

60
00:03:04,240 --> 00:03:06,400
Speaker 6: so they obviously couldn't live there with me. They'd come

61
00:03:06,480 --> 00:03:10,320
Speaker 6: out of the weekends. So again, one of my favorite

62
00:03:10,320 --> 00:03:12,760
Speaker 6: restaurants in the world is Lammy Luis.

63
00:03:12,960 --> 00:03:16,960
Speaker 2: Yeah, I agree, I mean absolutely agree.

64
00:03:17,000 --> 00:03:17,320
Speaker 3: It is.

65
00:03:17,480 --> 00:03:20,560
Speaker 6: Literally I would say it's probably one of my favorite

66
00:03:20,560 --> 00:03:27,399
Speaker 6: restaurants in the world for atmosphere, food, enjoyment, everything about it.

67
00:03:27,760 --> 00:03:31,840
Speaker 6: You know, from the moment I walked in, and you know,

68
00:03:32,040 --> 00:03:34,760
Speaker 6: all the waiters are dressed in those white jackets, and

69
00:03:34,840 --> 00:03:38,360
Speaker 6: whether you're wearing a bomber jacket or whether the most

70
00:03:38,400 --> 00:03:42,040
Speaker 6: elegant lady walks in and the chanelle coat. They take

71
00:03:42,080 --> 00:03:44,480
Speaker 6: your coat off, they fold it up and they throw

72
00:03:44,520 --> 00:03:47,520
Speaker 6: it above the head the on the it's like a

73
00:03:47,600 --> 00:03:52,320
Speaker 6: train carriage. And my record for eating es cargo is

74
00:03:52,440 --> 00:03:56,080
Speaker 6: I've eaten thirty two es cargoes at one dinner.

75
00:03:56,440 --> 00:03:58,760
Speaker 2: To the listener, can I tell you those are big?

76
00:03:59,640 --> 00:04:01,680
Speaker 6: I've had them any They're big, and they come on

77
00:04:01,800 --> 00:04:04,680
Speaker 6: trays of six or nine I think, and they come

78
00:04:04,760 --> 00:04:07,240
Speaker 6: and I was in there for about four hours with

79
00:04:07,360 --> 00:04:10,480
Speaker 6: Victoria once and we had the most amazing wine and

80
00:04:10,560 --> 00:04:13,280
Speaker 6: everything about that restaurant. And I used to go in there,

81
00:04:13,360 --> 00:04:15,640
Speaker 6: and I shouldn't have done, because obviously I was a

82
00:04:15,640 --> 00:04:17,919
Speaker 6: professional athlete, and you know, I tried to watch what

83
00:04:18,000 --> 00:04:20,480
Speaker 6: I eat, but I just made sure I ran harder

84
00:04:20,520 --> 00:04:22,360
Speaker 6: the next day. So I used to go in there

85
00:04:22,800 --> 00:04:25,280
Speaker 6: once a week. They used to let me come in

86
00:04:25,360 --> 00:04:27,960
Speaker 6: the first The service was at seven thirty I think

87
00:04:27,960 --> 00:04:30,279
Speaker 6: it was in the evening. That was. No one was

88
00:04:30,279 --> 00:04:32,760
Speaker 6: there at seven thirty either, So I used to turn

89
00:04:32,839 --> 00:04:35,040
Speaker 6: up at seven and by the time the first people

90
00:04:35,080 --> 00:04:38,120
Speaker 6: were coming through the door around called it to eight o'clock,

91
00:04:38,720 --> 00:04:40,760
Speaker 6: I was walking out. So I used to do that

92
00:04:40,800 --> 00:04:42,600
Speaker 6: once a week. I used to go on my own.

93
00:04:42,920 --> 00:04:44,760
Speaker 6: I didn't care that I was on my own. I

94
00:04:44,880 --> 00:04:47,920
Speaker 6: just didn't drink the wine. But I just sat there

95
00:04:47,960 --> 00:04:49,599
Speaker 6: and I ate the most amazing food.

96
00:04:49,960 --> 00:04:51,359
Speaker 2: I love it, and the pond feed, the.

97
00:04:53,960 --> 00:04:58,880
Speaker 6: Bread and everything about it's just unbelievable. Crim fresh at

98
00:04:58,880 --> 00:05:02,120
Speaker 6: the end, that tub of crem fresh air and they

99
00:05:02,200 --> 00:05:03,720
Speaker 6: just dollop it on the plate.

100
00:05:03,520 --> 00:05:06,280
Speaker 3: And the small strawberries.

101
00:05:06,640 --> 00:05:09,120
Speaker 2: One of the high points of my career is, you know,

102
00:05:09,200 --> 00:05:11,880
Speaker 2: the headwaiter, they're the one with the black hair. It's

103
00:05:11,880 --> 00:05:13,919
Speaker 2: not called Louis. I can't remember his name. And he

104
00:05:14,120 --> 00:05:18,039
Speaker 2: came to the River Cafe with his family, with his

105
00:05:18,080 --> 00:05:21,960
Speaker 2: wife and his children, and it was really it was

106
00:05:22,000 --> 00:05:24,520
Speaker 2: such a moving experience for me to have them there.

107
00:05:24,760 --> 00:05:27,679
Speaker 2: So you actually had the experience of living in Milan

108
00:05:28,000 --> 00:05:29,640
Speaker 2: in my marriage and Madrid.

109
00:05:29,760 --> 00:05:32,719
Speaker 6: Yeah, I lived in Madrid when I first moved to Spain.

110
00:05:32,800 --> 00:05:35,520
Speaker 6: I was twenty seven years old and I lived there

111
00:05:35,560 --> 00:05:40,880
Speaker 6: for four years, and I became really obsessed by wherever

112
00:05:40,960 --> 00:05:45,719
Speaker 6: I would live in the world. I decided in my head, Okay,

113
00:05:46,640 --> 00:05:48,120
Speaker 6: this is where I'm going to be for the rest

114
00:05:48,160 --> 00:05:50,080
Speaker 6: of my life, because I had to look at it

115
00:05:50,200 --> 00:05:52,800
Speaker 6: like that, because I wanted to throw myself into the culture,

116
00:05:53,240 --> 00:05:58,640
Speaker 6: into the language, into the food, into everything that I

117
00:05:58,720 --> 00:06:03,599
Speaker 6: was doing in that country. Spain was a big you know, food,

118
00:06:04,200 --> 00:06:08,160
Speaker 6: kind of family, kind of culture, you know I have.

119
00:06:08,279 --> 00:06:10,960
Speaker 6: For a start, I couldn't believe how long the lunches

120
00:06:11,000 --> 00:06:13,760
Speaker 6: went on for. You know, we'd start lunch at two

121
00:06:13,920 --> 00:06:16,880
Speaker 6: and still we sat there at seven, and then they'd

122
00:06:16,920 --> 00:06:19,120
Speaker 6: go for a sleep, and then we'd come back and

123
00:06:19,160 --> 00:06:21,680
Speaker 6: have dinner at eleven, and I'd be like falling asleep

124
00:06:21,720 --> 00:06:25,880
Speaker 6: at dinner. But I loved everything about Spain, you know,

125
00:06:25,960 --> 00:06:29,919
Speaker 6: from the ham on to the Loma to you know,

126
00:06:30,040 --> 00:06:35,320
Speaker 6: to everything that I ate in Spain. I lovedbz. It's

127
00:06:35,400 --> 00:06:39,160
Speaker 6: like the it's the barnacles and you put them in

128
00:06:39,560 --> 00:06:42,640
Speaker 6: hot boiling water only for it not for long, yeah,

129
00:06:43,080 --> 00:06:45,840
Speaker 6: and then you kind of twist the end off and

130
00:06:45,880 --> 00:06:50,200
Speaker 6: it's like it's very chewy but very salty. So they're

131
00:06:50,200 --> 00:06:54,880
Speaker 6: called buthebes and yeah, they're they're barnacles and they're very

132
00:06:54,880 --> 00:06:59,680
Speaker 6: difficult to to get. Literally, the guys tie theirselves onto

133
00:06:59,680 --> 00:07:02,599
Speaker 6: the side out of these rocks. They then wait for

134
00:07:02,640 --> 00:07:05,240
Speaker 6: the waves to go out. They go down get them

135
00:07:05,520 --> 00:07:07,479
Speaker 6: and then come back up before the wave comes in.

136
00:07:08,080 --> 00:07:16,280
Speaker 6: So it's quite dangerous. And still now every time that

137
00:07:16,320 --> 00:07:18,600
Speaker 6: I go to Spain, every time that I go to Madrid,

138
00:07:18,920 --> 00:07:20,880
Speaker 6: I always come back with a leg of ham on.

139
00:07:21,640 --> 00:07:21,840
Speaker 4: Yeah.

140
00:07:22,000 --> 00:07:22,440
Speaker 3: Always.

141
00:07:22,880 --> 00:07:25,160
Speaker 6: It goes in the middle of the kitchen Ireland and

142
00:07:25,480 --> 00:07:27,840
Speaker 6: every time that the kids walk past, they slice the

143
00:07:27,920 --> 00:07:28,440
Speaker 6: piece off.

144
00:07:28,640 --> 00:07:38,280
Speaker 2: So yeah, But how was it being an athlete with

145
00:07:38,400 --> 00:07:41,960
Speaker 2: a discipline? How did you marry your passion for food

146
00:07:42,360 --> 00:07:46,320
Speaker 2: with the discipline of having to be absolutely fit for

147
00:07:46,400 --> 00:07:48,880
Speaker 2: a game? Did food affect you. Did you eat a cera?

148
00:07:49,520 --> 00:07:50,720
Speaker 3: To be honest, I was lucky.

149
00:07:51,040 --> 00:07:54,520
Speaker 6: Food never really affected me, but I did, you know,

150
00:07:54,560 --> 00:07:56,800
Speaker 6: as much as I am sat here saying, you know,

151
00:07:56,880 --> 00:07:59,800
Speaker 6: the cram fresh, the escal go, the you know, everything

152
00:07:59,800 --> 00:08:02,880
Speaker 6: that I've talked about, I still try to eat in

153
00:08:02,920 --> 00:08:06,120
Speaker 6: the most healthy wow, because obviously being an athlete, I

154
00:08:06,120 --> 00:08:09,240
Speaker 6: have to eat in the right way. But then I

155
00:08:09,280 --> 00:08:14,640
Speaker 6: think the dietary requirements now for athletes, especially in football,

156
00:08:14,760 --> 00:08:18,160
Speaker 6: have totally changed over the last twenty years. When I

157
00:08:18,240 --> 00:08:22,360
Speaker 6: first joined Manchester United, you know, the canteen was all

158
00:08:22,400 --> 00:08:25,640
Speaker 6: about having steaking chips and beans and then you'd have

159
00:08:25,680 --> 00:08:28,520
Speaker 6: a jam roly poly or you'd have a slice of

160
00:08:28,600 --> 00:08:31,680
Speaker 6: chocolate cake. No like after training so you'd have a

161
00:08:31,680 --> 00:08:33,800
Speaker 6: slice of chocolate cake with chocolate custard.

162
00:08:34,760 --> 00:08:38,440
Speaker 3: But now it's totally different, you know. Now it's totally different.

163
00:08:38,120 --> 00:08:42,840
Speaker 6: Now, Well, it depends where you play, what manager you

164
00:08:42,880 --> 00:08:45,600
Speaker 6: know you're playing under. You know, there were certain managers

165
00:08:45,960 --> 00:08:50,520
Speaker 6: that would only want us to eat boiled chicken, which disgusting,

166
00:08:50,720 --> 00:08:53,680
Speaker 6: but that's that's how they felt that we should be eating.

167
00:08:54,080 --> 00:08:57,760
Speaker 6: You know, no ketch up, you know, and then you

168
00:08:57,880 --> 00:09:00,840
Speaker 6: have the opposite. When I was living in Milan. I

169
00:09:01,000 --> 00:09:04,000
Speaker 6: was kind of thinking, how am I going to be

170
00:09:04,080 --> 00:09:06,160
Speaker 6: fitness wise because I'm going to be eating a lot

171
00:09:06,200 --> 00:09:08,560
Speaker 6: of pasta, a lot of olive oil, a lot of

172
00:09:08,880 --> 00:09:11,560
Speaker 6: you know whatever. But it was actually one of the

173
00:09:11,600 --> 00:09:14,680
Speaker 6: fittest that I'd ever been in when I was playing

174
00:09:14,679 --> 00:09:17,400
Speaker 6: in Milan, because I think the produce is so clean,

175
00:09:17,520 --> 00:09:20,880
Speaker 6: it's so good. The quality of it was just incredible.

176
00:09:21,040 --> 00:09:24,760
Speaker 6: So over the years, it's definitely changed for sportsmen. You know,

177
00:09:24,800 --> 00:09:27,720
Speaker 6: I've been lucky that I could kind of eat whatever

178
00:09:27,800 --> 00:09:31,240
Speaker 6: I wanted, but I've always been careful knowing that I

179
00:09:31,280 --> 00:09:34,000
Speaker 6: can't have a glass of wine four days before a

180
00:09:34,040 --> 00:09:36,439
Speaker 6: game because I don't want it to affect anything that

181
00:09:36,480 --> 00:09:38,880
Speaker 6: I'm doing at the weekends, even though it was only

182
00:09:38,880 --> 00:09:41,920
Speaker 6: a glass, you know, So I'd always be very disciplined

183
00:09:41,960 --> 00:09:42,240
Speaker 6: on that.

184
00:09:43,600 --> 00:09:46,880
Speaker 2: And do you think that athletes now are much very

185
00:09:47,360 --> 00:09:50,000
Speaker 2: I think that that's part of the culture now.

186
00:09:50,160 --> 00:09:53,280
Speaker 6: I think if you start it early enough, then it

187
00:09:53,360 --> 00:09:55,600
Speaker 6: becomes part of your life and part of your culture.

188
00:09:55,640 --> 00:09:57,600
Speaker 6: It's what we try and do with our kids, you know.

189
00:09:57,679 --> 00:10:00,280
Speaker 6: We try to educate them that, you know, if they

190
00:10:00,440 --> 00:10:02,720
Speaker 6: eat the right things and drink the right things and

191
00:10:02,760 --> 00:10:05,880
Speaker 6: look after theirselves now, you know, at such a young age.

192
00:10:05,920 --> 00:10:08,960
Speaker 6: Then they'll continue it through through their lives. And I

193
00:10:08,960 --> 00:10:10,720
Speaker 6: think it's an important part of life.

194
00:10:10,880 --> 00:10:14,280
Speaker 2: It's education, isn't it. And I guess I could ask

195
00:10:14,320 --> 00:10:17,320
Speaker 2: you a question of George best goodn't I about One

196
00:10:17,360 --> 00:10:20,760
Speaker 2: of my great memories of the park was at Parkinson

197
00:10:21,360 --> 00:10:23,640
Speaker 2: and the two of you there, and I think, you know,

198
00:10:23,679 --> 00:10:26,079
Speaker 2: I probably fell in love with you that night because

199
00:10:26,160 --> 00:10:30,920
Speaker 2: you were so respectful and so generous to him that

200
00:10:31,040 --> 00:10:32,760
Speaker 2: you know, I think there was a point in the interview.

201
00:10:32,800 --> 00:10:34,400
Speaker 2: I don't even know when that was, but Richard and

202
00:10:34,400 --> 00:10:38,080
Speaker 2: I watched where Parkinson asked you a question and you said,

203
00:10:38,160 --> 00:10:40,440
Speaker 2: I'm in the presence of you know, this man, and

204
00:10:40,480 --> 00:10:43,040
Speaker 2: I think we should let him talk. And that was very,

205
00:10:43,320 --> 00:10:46,439
Speaker 2: very moving to me. But he wasn't really taken care of, was.

206
00:10:46,400 --> 00:10:46,960
Speaker 3: He in the way?

207
00:10:47,440 --> 00:10:50,360
Speaker 6: But I think that he was part of a culture,

208
00:10:52,040 --> 00:10:55,280
Speaker 6: you know, and I was part of really the start

209
00:10:55,320 --> 00:10:57,560
Speaker 6: of my career, and a culture that was totally different

210
00:10:57,600 --> 00:11:02,720
Speaker 6: to what is right now these days, you know. But

211
00:11:02,840 --> 00:11:07,360
Speaker 6: you know, George was the most amazing player, the most

212
00:11:07,400 --> 00:11:11,680
Speaker 6: amazing talent, and the most amazing person and as well,

213
00:11:11,720 --> 00:11:13,960
Speaker 6: you know, I think that I was. I felt so

214
00:11:14,200 --> 00:11:18,000
Speaker 6: honored to even be sat, you know, on the same

215
00:11:18,920 --> 00:11:23,240
Speaker 6: sofa next to him in his presence, and he's such

216
00:11:23,280 --> 00:11:26,720
Speaker 6: a special person. He was, you know, he was one

217
00:11:26,760 --> 00:11:30,720
Speaker 6: of my dad's heroes. My dad was always a Bubby

218
00:11:30,800 --> 00:11:33,280
Speaker 6: Chilton fan, but obviously George Best.

219
00:11:33,320 --> 00:11:34,959
Speaker 3: You know, he's a Manster United fan.

220
00:11:34,800 --> 00:11:37,160
Speaker 6: At the end of the day, my dad, so having

221
00:11:37,240 --> 00:11:40,120
Speaker 6: me on the same program as George Best probably was

222
00:11:40,120 --> 00:11:57,160
Speaker 6: one of the highlights of my dad. One of my

223
00:11:57,240 --> 00:12:01,000
Speaker 6: most favorite restaurants is he's in Clyn, New York, and

224
00:12:01,080 --> 00:12:03,240
Speaker 6: it's this old pizza place that's been there for a

225
00:12:03,280 --> 00:12:10,400
Speaker 6: long time called Luki's, and it's run by Mark and

226
00:12:10,440 --> 00:12:15,880
Speaker 6: he owns he owns Lucali's and it's just simple, simple pizzas.

227
00:12:16,040 --> 00:12:19,880
Speaker 6: He doesn't sell any alcohol in there. So you turn

228
00:12:20,000 --> 00:12:24,320
Speaker 6: up and he brings these amazing muscles out, amazing clams.

229
00:12:24,720 --> 00:12:28,440
Speaker 6: He makes this spicy rigatoni, and then he brings the pies,

230
00:12:28,559 --> 00:12:32,440
Speaker 6: they call him pies. And I always take like a

231
00:12:32,480 --> 00:12:37,439
Speaker 6: great bottle of wine because I love eating pizza with

232
00:12:37,840 --> 00:12:41,280
Speaker 6: great wine. I do like to go to fancy places

233
00:12:41,280 --> 00:12:45,240
Speaker 6: from time to time, but I'm more about the family style,

234
00:12:45,840 --> 00:12:49,680
Speaker 6: you know, sitting there great atmosphere. You know, it doesn't,

235
00:12:49,760 --> 00:12:51,800
Speaker 6: like I said, it doesn't have to be fancy, doesn't

236
00:12:51,800 --> 00:12:53,920
Speaker 6: have to be the most expensive meal in the world,

237
00:12:53,960 --> 00:12:56,680
Speaker 6: doesn't have to be the most amazing bottle of wine

238
00:12:56,720 --> 00:12:59,920
Speaker 6: in the world. Just has to be good people around

239
00:12:59,920 --> 00:13:04,640
Speaker 6: the table, good food, and you know, atmosphere is important.

240
00:13:04,960 --> 00:13:07,560
Speaker 2: That's it. When we thought when we opened the River Cafe,

241
00:13:07,840 --> 00:13:11,120
Speaker 2: there was this feeling in the eighties that you either

242
00:13:11,280 --> 00:13:15,640
Speaker 2: had the choice of eating really, really well but being

243
00:13:15,720 --> 00:13:19,560
Speaker 2: terrified that you were dressed well enough that you might

244
00:13:19,600 --> 00:13:21,760
Speaker 2: be late, that you might insult the chef, that you

245
00:13:22,320 --> 00:13:25,320
Speaker 2: didn't know the wine, the so may make you feel stupid,

246
00:13:25,520 --> 00:13:27,360
Speaker 2: but you would have a good meal, or you could

247
00:13:27,400 --> 00:13:30,640
Speaker 2: go to the local and have a fantastic atmosphere but

248
00:13:30,720 --> 00:13:34,040
Speaker 2: maybe not the greatest food. And it wasn't just Rose

249
00:13:34,080 --> 00:13:37,000
Speaker 2: and myself. There was Alice Walters, and there was Roly

250
00:13:37,160 --> 00:13:39,920
Speaker 2: Lee and Wolfgang Puck, and there was a whole generation

251
00:13:40,040 --> 00:13:42,240
Speaker 2: that said, why can't we do both? You know, I

252
00:13:42,240 --> 00:13:44,400
Speaker 2: don't want a dress code in my restaurant, but I

253
00:13:44,440 --> 00:13:46,600
Speaker 2: want to serve really good food. And I don't want

254
00:13:46,600 --> 00:13:49,760
Speaker 2: an intimidating wine waiter, but I want to have really

255
00:13:49,800 --> 00:13:52,880
Speaker 2: great wine. You know that you could have both, and

256
00:13:52,920 --> 00:13:55,679
Speaker 2: that you can have fun and have the drama and

257
00:13:55,960 --> 00:13:56,840
Speaker 2: eat really well.

258
00:13:56,880 --> 00:13:59,960
Speaker 6: I think that's what's so special about here, in all honesty,

259
00:14:00,120 --> 00:14:03,440
Speaker 6: you know, I think the atmosphere, you know, you're you're

260
00:14:03,480 --> 00:14:07,920
Speaker 6: going to always eat great, the menu is constantly changing.

261
00:14:08,160 --> 00:14:13,120
Speaker 6: You're not intimidated. Whereas you know, I suppose in the

262
00:14:13,160 --> 00:14:16,120
Speaker 6: early days, where I wasn't used to going to great

263
00:14:16,200 --> 00:14:19,480
Speaker 6: restaurants or eating great food or drinking great wine, I

264
00:14:19,480 --> 00:14:23,120
Speaker 6: suppose there was a certain part of me that felt intimidated.

265
00:14:23,960 --> 00:14:27,360
Speaker 6: But this is a place where you walk in and

266
00:14:27,680 --> 00:14:30,520
Speaker 6: there's not one part of you that feels worried about

267
00:14:31,120 --> 00:14:33,120
Speaker 6: ordering a bottle of wine or order in a glass

268
00:14:33,120 --> 00:14:36,400
Speaker 6: of right wine or ordering the wrong wine, or you know,

269
00:14:36,640 --> 00:14:37,880
Speaker 6: it's special.

270
00:14:38,200 --> 00:14:40,680
Speaker 2: I know what I want the people who work for me,

271
00:14:40,800 --> 00:14:44,040
Speaker 2: or how I want them to eat, and how I

272
00:14:44,080 --> 00:14:46,760
Speaker 2: want to make them come to work in an environment

273
00:14:46,800 --> 00:14:48,800
Speaker 2: where they can look out a window, where they can

274
00:14:49,120 --> 00:14:51,080
Speaker 2: feel that there rest, you know, in the end, where

275
00:14:51,120 --> 00:14:54,080
Speaker 2: they want to come to work. Do you feel that

276
00:14:54,080 --> 00:14:56,760
Speaker 2: that is a responsibility to people who are.

277
00:14:56,920 --> 00:14:59,920
Speaker 6: In management, without doubt, you know, I think that I've

278
00:15:00,120 --> 00:15:02,360
Speaker 6: been lucky over the years to have been part of

279
00:15:02,400 --> 00:15:05,440
Speaker 6: some great teams, you know, obviously with the teams that

280
00:15:05,480 --> 00:15:08,840
Speaker 6: I've played for, playing for my country, representing my country,

281
00:15:09,480 --> 00:15:13,880
Speaker 6: I've been very lucky to be around great management, great teams,

282
00:15:14,400 --> 00:15:17,000
Speaker 6: great support, you know, with my family and my friends.

283
00:15:17,600 --> 00:15:20,120
Speaker 6: And now I have my own team within my own office.

284
00:15:20,160 --> 00:15:22,800
Speaker 6: And I want them to be as happy, you know,

285
00:15:23,040 --> 00:15:24,400
Speaker 6: as they are at.

286
00:15:24,240 --> 00:15:26,040
Speaker 3: Home and when they come to work.

287
00:15:26,080 --> 00:15:30,280
Speaker 6: I think that's a really important part of running a business.

288
00:15:31,360 --> 00:15:33,920
Speaker 6: And I tried to do the same as Victoria tries

289
00:15:34,000 --> 00:15:36,040
Speaker 6: to do the same with the kids as well. You know,

290
00:15:36,120 --> 00:15:37,920
Speaker 6: we want them to be happy, we want them to

291
00:15:37,960 --> 00:15:38,520
Speaker 6: be healthy.

292
00:15:38,800 --> 00:15:39,640
Speaker 2: Do they cook with you?

293
00:15:40,080 --> 00:15:40,480
Speaker 3: They do?

294
00:15:40,680 --> 00:15:45,720
Speaker 6: They do, Actually, Brooklyn Brooklyn actually loves cooking. He posts

295
00:15:45,760 --> 00:15:48,080
Speaker 6: a lot of the moment about things that he's making,

296
00:15:48,320 --> 00:15:50,240
Speaker 6: things that he's creating.

297
00:15:50,200 --> 00:15:52,360
Speaker 3: But all the kids actually love it, you know.

298
00:15:52,400 --> 00:15:54,480
Speaker 6: And I think in the last eighteen months, with all

299
00:15:54,520 --> 00:15:57,480
Speaker 6: the lockdown and everything that has been happening, you know,

300
00:15:57,560 --> 00:16:00,680
Speaker 6: whether we were baking and wherever we were, you know,

301
00:16:00,760 --> 00:16:04,680
Speaker 6: creating herb gardens, Me and Harper you know, built our

302
00:16:04,720 --> 00:16:08,600
Speaker 6: own herb garden, you know, with whether it was a

303
00:16:09,040 --> 00:16:12,920
Speaker 6: rocket and we had some mint and we had some rosemary,

304
00:16:13,160 --> 00:16:15,680
Speaker 6: So we'd kind of created that, and actually we got

305
00:16:15,800 --> 00:16:18,280
Speaker 6: very excited when we saw it all come together. And

306
00:16:18,320 --> 00:16:21,200
Speaker 6: then you know, every time that Nana has a gin

307
00:16:21,240 --> 00:16:24,360
Speaker 6: and tonic, you know, Harper goes out into the herb garden,

308
00:16:24,440 --> 00:16:27,440
Speaker 6: she cuts some rosemary off and puts rosemary into the glass.

309
00:16:27,440 --> 00:16:30,040
Speaker 6: So it's we had a little bit of fun with that.

310
00:16:30,560 --> 00:16:33,560
Speaker 2: We've you know, talked about so much about food as

311
00:16:34,160 --> 00:16:38,640
Speaker 2: love as food as a connection. But I suppose before

312
00:16:38,680 --> 00:16:42,120
Speaker 2: we say goodbye and I go, what would be David Beckham,

313
00:16:42,280 --> 00:16:43,360
Speaker 2: You're a comfort food?

314
00:16:44,760 --> 00:16:48,200
Speaker 6: After me talking about all of this great food that

315
00:16:48,240 --> 00:16:50,440
Speaker 6: I taste and all of these great restaurants that I

316
00:16:50,560 --> 00:16:53,640
Speaker 6: go to, you know what my comfort food would be?

317
00:16:54,440 --> 00:16:58,640
Speaker 3: A packet of sort of vinegar discos. Ah good, I

318
00:16:58,680 --> 00:16:59,800
Speaker 3: think that's what it would be.

319
00:17:00,200 --> 00:17:04,000
Speaker 6: Maybe a toasty made in the brevel toaster with baked beans.

320
00:17:04,600 --> 00:17:05,199
Speaker 2: Think about that?

321
00:17:05,480 --> 00:17:06,600
Speaker 3: Is that so the.

322
00:17:06,560 --> 00:17:09,600
Speaker 6: Brevel toaster that you So I put the bread in

323
00:17:11,560 --> 00:17:14,679
Speaker 6: a little bit of butter on the outside actually so

324
00:17:14,720 --> 00:17:16,960
Speaker 6: it doesn't stick, and then I put the baked beans

325
00:17:17,000 --> 00:17:21,000
Speaker 6: in brevel toaster for about four or five minutes, open

326
00:17:21,080 --> 00:17:23,480
Speaker 6: it up, and it's so that actually that in a

327
00:17:23,520 --> 00:17:26,320
Speaker 6: packet of discos, no cheese discos.

328
00:17:27,240 --> 00:17:28,920
Speaker 3: After all this great food that we'll talk.

329
00:17:29,000 --> 00:17:32,000
Speaker 2: That's the comfort, isn't you know? Comfort is I'm more

330
00:17:32,000 --> 00:17:35,080
Speaker 2: of a crisp man than makes you feel like, oh,

331
00:17:35,119 --> 00:17:36,680
Speaker 2: thank you David. It is wonderful.

332
00:17:36,760 --> 00:17:39,080
Speaker 3: Thank you, You're welcome. Love you too.

333
00:17:45,520 --> 00:17:49,000
Speaker 2: To visit the online Shark with the River Cafe, go

334
00:17:49,080 --> 00:17:52,400
Speaker 2: to Shup the River Cafe dog Co UK.

335
00:18:00,560 --> 00:18:03,399
Speaker 1: River Cafe Table four is a production of iHeartRadio and

336
00:18:03,440 --> 00:18:08,600
Speaker 1: Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app,

337
00:18:08,800 --> 00:18:11,760
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.