WEBVTT - David Beckham: Part 2

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<v Speaker 1>Welcome to River Cafe, Table four, a production of iHeartRadio

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<v Speaker 1>and Adami Studios.

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<v Speaker 2>Okay, let's get the show on the road. David Beckham,

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<v Speaker 2>So she's head chef. What are you everything?

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<v Speaker 3>Okay, whatever you want me to do.

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<v Speaker 4>I want a job, Beckham, I would.

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<v Speaker 2>Love to job.

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<v Speaker 3>I need a job.

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<v Speaker 2>Job, you need a job. So I'm here today with

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<v Speaker 2>Sean Winowen, the head chef, and the River Cafe, and

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<v Speaker 2>my friend David Beckham.

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<v Speaker 4>And it's now twenty.

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<v Speaker 2>To six and people are coming in soon. So the

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<v Speaker 2>two of you better get going. What are you going

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<v Speaker 2>to make?

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<v Speaker 4>We are making? Tell me Kelly, you're.

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<v Speaker 2>Happy with that, chef.

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<v Speaker 3>I'm more than happy with that.

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<v Speaker 4>Yeah, David.

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<v Speaker 2>Okay, let's check Vid.

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<v Speaker 4>It's going to cook, okay, Okay, right, give it a

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<v Speaker 4>really good shake, yeah, maake it shaky and a bit

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<v Speaker 4>of parsley.

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<v Speaker 2>Oh yeah.

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<v Speaker 4>What do you like cooking at home?

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<v Speaker 2>David?

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<v Speaker 5>What do I like cooking at To be honest, my

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<v Speaker 5>kids are obsessed with Italian food, So the majority of

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<v Speaker 5>the time they get me to make like a raggedy

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<v Speaker 5>because the kids love I.

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<v Speaker 4>Could tell when you're shaking the pane that you weren't

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<v Speaker 4>just in office.

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<v Speaker 3>Quite impressive.

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<v Speaker 2>You made it.

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<v Speaker 4>Yeah, I think we could turn them into quite useful shop.

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<v Speaker 4>And he has done a cooking course, it transpires, La,

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<v Speaker 4>I'm really impressed by that. Actually, So that was good.

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<v Speaker 2>Now it's time to talk. Start beating and we'll talk.

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<v Speaker 3>Can I take you with.

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<v Speaker 2>Me, journey, take it with Okay. We have an open

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<v Speaker 2>kitchen and one of the great pleasures for me is

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<v Speaker 2>being able to see the reaction of people eating, you know,

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<v Speaker 2>whether they love it or they don't love it, whether

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<v Speaker 2>they share it or they don't share it, whether they

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<v Speaker 2>talk about it. You know, it's part of the whole

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<v Speaker 2>joy of eating out.

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<v Speaker 3>And I love open kitchens, you know.

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<v Speaker 6>I like the interaction that you can have with you know,

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<v Speaker 6>what's going on around you, you know. I like to

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<v Speaker 6>see what the chefs are doing. I like to see

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<v Speaker 6>what's being prepared. To be honest, I've been so lucky

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<v Speaker 6>because I lived in Spain for four years, then I

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<v Speaker 6>moved to America. Then I spent eleven months in Italy,

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<v Speaker 6>and then I was back in America, and then I

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<v Speaker 6>moved to Paris for six months. So I had all

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<v Speaker 6>of this kind of education in you know, living in

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<v Speaker 6>different places eating different foods, trying different things. You know,

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<v Speaker 6>when I was living in Paris, I was again Victoria

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<v Speaker 6>and the kids kids would going to school in London,

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<v Speaker 6>so they obviously couldn't live there with me. They'd come

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<v Speaker 6>out of the weekends. So again, one of my favorite

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<v Speaker 6>restaurants in the world is Lammy Luis.

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<v Speaker 2>Yeah, I agree, I mean absolutely agree.

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<v Speaker 3>It is.

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<v Speaker 6>Literally I would say it's probably one of my favorite

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<v Speaker 6>restaurants in the world for atmosphere, food, enjoyment, everything about it.

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<v Speaker 6>You know, from the moment I walked in, and you know,

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<v Speaker 6>all the waiters are dressed in those white jackets, and

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<v Speaker 6>whether you're wearing a bomber jacket or whether the most

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<v Speaker 6>elegant lady walks in and the chanelle coat. They take

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<v Speaker 6>your coat off, they fold it up and they throw

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<v Speaker 6>it above the head the on the it's like a

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<v Speaker 6>train carriage. And my record for eating es cargo is

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<v Speaker 6>I've eaten thirty two es cargoes at one dinner.

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<v Speaker 2>To the listener, can I tell you those are big?

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<v Speaker 6>I've had them any They're big, and they come on

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<v Speaker 6>trays of six or nine I think, and they come

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<v Speaker 6>and I was in there for about four hours with

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<v Speaker 6>Victoria once and we had the most amazing wine and

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<v Speaker 6>everything about that restaurant. And I used to go in there,

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<v Speaker 6>and I shouldn't have done, because obviously I was a

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<v Speaker 6>professional athlete, and you know, I tried to watch what

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<v Speaker 6>I eat, but I just made sure I ran harder

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<v Speaker 6>the next day. So I used to go in there

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<v Speaker 6>once a week. They used to let me come in

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<v Speaker 6>the first The service was at seven thirty I think

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<v Speaker 6>it was in the evening. That was. No one was

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<v Speaker 6>there at seven thirty either, So I used to turn

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<v Speaker 6>up at seven and by the time the first people

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<v Speaker 6>were coming through the door around called it to eight o'clock,

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<v Speaker 6>I was walking out. So I used to do that

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<v Speaker 6>once a week. I used to go on my own.

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<v Speaker 6>I didn't care that I was on my own. I

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<v Speaker 6>just didn't drink the wine. But I just sat there

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<v Speaker 6>and I ate the most amazing food.

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<v Speaker 2>I love it, and the pond feed, the.

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<v Speaker 6>Bread and everything about it's just unbelievable. Crim fresh at

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<v Speaker 6>the end, that tub of crem fresh air and they

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<v Speaker 6>just dollop it on the plate.

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<v Speaker 3>And the small strawberries.

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<v Speaker 2>One of the high points of my career is, you know,

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<v Speaker 2>the headwaiter, they're the one with the black hair. It's

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<v Speaker 2>not called Louis. I can't remember his name. And he

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<v Speaker 2>came to the River Cafe with his family, with his

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<v Speaker 2>wife and his children, and it was really it was

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<v Speaker 2>such a moving experience for me to have them there.

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<v Speaker 2>So you actually had the experience of living in Milan

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<v Speaker 2>in my marriage and Madrid.

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<v Speaker 6>Yeah, I lived in Madrid when I first moved to Spain.

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<v Speaker 6>I was twenty seven years old and I lived there

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<v Speaker 6>for four years, and I became really obsessed by wherever

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<v Speaker 6>I would live in the world. I decided in my head, Okay,

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<v Speaker 6>this is where I'm going to be for the rest

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<v Speaker 6>of my life, because I had to look at it

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<v Speaker 6>like that, because I wanted to throw myself into the culture,

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<v Speaker 6>into the language, into the food, into everything that I

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<v Speaker 6>was doing in that country. Spain was a big you know, food,

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<v Speaker 6>kind of family, kind of culture, you know I have.

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<v Speaker 6>For a start, I couldn't believe how long the lunches

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<v Speaker 6>went on for. You know, we'd start lunch at two

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<v Speaker 6>and still we sat there at seven, and then they'd

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<v Speaker 6>go for a sleep, and then we'd come back and

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<v Speaker 6>have dinner at eleven, and I'd be like falling asleep

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<v Speaker 6>at dinner. But I loved everything about Spain, you know,

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<v Speaker 6>from the ham on to the Loma to you know,

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<v Speaker 6>to everything that I ate in Spain. I lovedbz. It's

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<v Speaker 6>like the it's the barnacles and you put them in

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<v Speaker 6>hot boiling water only for it not for long, yeah,

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<v Speaker 6>and then you kind of twist the end off and

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<v Speaker 6>it's like it's very chewy but very salty. So they're

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<v Speaker 6>called buthebes and yeah, they're they're barnacles and they're very

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<v Speaker 6>difficult to to get. Literally, the guys tie theirselves onto

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<v Speaker 6>the side out of these rocks. They then wait for

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<v Speaker 6>the waves to go out. They go down get them

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<v Speaker 6>and then come back up before the wave comes in.

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<v Speaker 6>So it's quite dangerous. And still now every time that

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<v Speaker 6>I go to Spain, every time that I go to Madrid,

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<v Speaker 6>I always come back with a leg of ham on.

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<v Speaker 4>Yeah.

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<v Speaker 3>Always.

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<v Speaker 6>It goes in the middle of the kitchen Ireland and

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<v Speaker 6>every time that the kids walk past, they slice the

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<v Speaker 6>piece off.

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<v Speaker 2>So yeah, But how was it being an athlete with

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<v Speaker 2>a discipline? How did you marry your passion for food

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<v Speaker 2>with the discipline of having to be absolutely fit for

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<v Speaker 2>a game? Did food affect you. Did you eat a cera?

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<v Speaker 3>To be honest, I was lucky.

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<v Speaker 6>Food never really affected me, but I did, you know,

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<v Speaker 6>as much as I am sat here saying, you know,

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<v Speaker 6>the cram fresh, the escal go, the you know, everything

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<v Speaker 6>that I've talked about, I still try to eat in

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<v Speaker 6>the most healthy wow, because obviously being an athlete, I

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<v Speaker 6>have to eat in the right way. But then I

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<v Speaker 6>think the dietary requirements now for athletes, especially in football,

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<v Speaker 6>have totally changed over the last twenty years. When I

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<v Speaker 6>first joined Manchester United, you know, the canteen was all

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<v Speaker 6>about having steaking chips and beans and then you'd have

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<v Speaker 6>a jam roly poly or you'd have a slice of

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<v Speaker 6>chocolate cake. No like after training so you'd have a

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<v Speaker 6>slice of chocolate cake with chocolate custard.

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<v Speaker 3>But now it's totally different, you know. Now it's totally different.

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<v Speaker 6>Now, Well, it depends where you play, what manager you

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<v Speaker 6>know you're playing under. You know, there were certain managers

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<v Speaker 6>that would only want us to eat boiled chicken, which disgusting,

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<v Speaker 6>but that's that's how they felt that we should be eating.

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<v Speaker 6>You know, no ketch up, you know, and then you

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<v Speaker 6>have the opposite. When I was living in Milan. I

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<v Speaker 6>was kind of thinking, how am I going to be

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<v Speaker 6>fitness wise because I'm going to be eating a lot

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<v Speaker 6>of pasta, a lot of olive oil, a lot of

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<v Speaker 6>you know whatever. But it was actually one of the

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<v Speaker 6>fittest that I'd ever been in when I was playing

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<v Speaker 6>in Milan, because I think the produce is so clean,

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<v Speaker 6>it's so good. The quality of it was just incredible.

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<v Speaker 6>So over the years, it's definitely changed for sportsmen. You know,

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<v Speaker 6>I've been lucky that I could kind of eat whatever

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<v Speaker 6>I wanted, but I've always been careful knowing that I

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<v Speaker 6>can't have a glass of wine four days before a

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<v Speaker 6>game because I don't want it to affect anything that

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<v Speaker 6>I'm doing at the weekends, even though it was only

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<v Speaker 6>a glass, you know, So I'd always be very disciplined

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<v Speaker 6>on that.

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<v Speaker 2>And do you think that athletes now are much very

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<v Speaker 2>I think that that's part of the culture now.

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<v Speaker 6>I think if you start it early enough, then it

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<v Speaker 6>becomes part of your life and part of your culture.

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<v Speaker 6>It's what we try and do with our kids, you know.

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<v Speaker 6>We try to educate them that, you know, if they

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<v Speaker 6>eat the right things and drink the right things and

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<v Speaker 6>look after theirselves now, you know, at such a young age.

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<v Speaker 6>Then they'll continue it through through their lives. And I

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<v Speaker 6>think it's an important part of life.

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<v Speaker 2>It's education, isn't it. And I guess I could ask

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<v Speaker 2>you a question of George best goodn't I about One

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<v Speaker 2>of my great memories of the park was at Parkinson

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<v Speaker 2>and the two of you there, and I think, you know,

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<v Speaker 2>I probably fell in love with you that night because

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<v Speaker 2>you were so respectful and so generous to him that

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<v Speaker 2>you know, I think there was a point in the interview.

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<v Speaker 2>I don't even know when that was, but Richard and

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<v Speaker 2>I watched where Parkinson asked you a question and you said,

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<v Speaker 2>I'm in the presence of you know, this man, and

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<v Speaker 2>I think we should let him talk. And that was very,

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<v Speaker 2>very moving to me. But he wasn't really taken care of, was.

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<v Speaker 3>He in the way?

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<v Speaker 6>But I think that he was part of a culture,

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<v Speaker 6>you know, and I was part of really the start

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<v Speaker 6>of my career, and a culture that was totally different

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<v Speaker 6>to what is right now these days, you know. But

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<v Speaker 6>you know, George was the most amazing player, the most

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<v Speaker 6>amazing talent, and the most amazing person and as well,

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<v Speaker 6>you know, I think that I was. I felt so

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<v Speaker 6>honored to even be sat, you know, on the same

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<v Speaker 6>sofa next to him in his presence, and he's such

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<v Speaker 6>a special person. He was, you know, he was one

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<v Speaker 6>of my dad's heroes. My dad was always a Bubby

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<v Speaker 6>Chilton fan, but obviously George Best.

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<v Speaker 3>You know, he's a Manster United fan.

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<v Speaker 6>At the end of the day, my dad, so having

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<v Speaker 6>me on the same program as George Best probably was

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<v Speaker 6>one of the highlights of my dad. One of my

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<v Speaker 6>most favorite restaurants is he's in Clyn, New York, and

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<v Speaker 6>it's this old pizza place that's been there for a

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<v Speaker 6>long time called Luki's, and it's run by Mark and

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<v Speaker 6>he owns he owns Lucali's and it's just simple, simple pizzas.

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<v Speaker 6>He doesn't sell any alcohol in there. So you turn

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<v Speaker 6>up and he brings these amazing muscles out, amazing clams.

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<v Speaker 6>He makes this spicy rigatoni, and then he brings the pies,

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<v Speaker 6>they call him pies. And I always take like a

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<v Speaker 6>great bottle of wine because I love eating pizza with

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<v Speaker 6>great wine. I do like to go to fancy places

0:12:41.280 --> 0:12:45.240
<v Speaker 6>from time to time, but I'm more about the family style,

0:12:45.840 --> 0:12:49.680
<v Speaker 6>you know, sitting there great atmosphere. You know, it doesn't,

0:12:49.760 --> 0:12:51.800
<v Speaker 6>like I said, it doesn't have to be fancy, doesn't

0:12:51.800 --> 0:12:53.920
<v Speaker 6>have to be the most expensive meal in the world,

0:12:53.960 --> 0:12:56.680
<v Speaker 6>doesn't have to be the most amazing bottle of wine

0:12:56.720 --> 0:12:59.920
<v Speaker 6>in the world. Just has to be good people around

0:12:59.920 --> 0:13:04.640
<v Speaker 6>the table, good food, and you know, atmosphere is important.

0:13:04.960 --> 0:13:07.560
<v Speaker 2>That's it. When we thought when we opened the River Cafe,

0:13:07.840 --> 0:13:11.120
<v Speaker 2>there was this feeling in the eighties that you either

0:13:11.280 --> 0:13:15.640
<v Speaker 2>had the choice of eating really, really well but being

0:13:15.720 --> 0:13:19.560
<v Speaker 2>terrified that you were dressed well enough that you might

0:13:19.600 --> 0:13:21.760
<v Speaker 2>be late, that you might insult the chef, that you

0:13:22.320 --> 0:13:25.320
<v Speaker 2>didn't know the wine, the so may make you feel stupid,

0:13:25.520 --> 0:13:27.360
<v Speaker 2>but you would have a good meal, or you could

0:13:27.400 --> 0:13:30.640
<v Speaker 2>go to the local and have a fantastic atmosphere but

0:13:30.720 --> 0:13:34.040
<v Speaker 2>maybe not the greatest food. And it wasn't just Rose

0:13:34.080 --> 0:13:37.000
<v Speaker 2>and myself. There was Alice Walters, and there was Roly

0:13:37.160 --> 0:13:39.920
<v Speaker 2>Lee and Wolfgang Puck, and there was a whole generation

0:13:40.040 --> 0:13:42.240
<v Speaker 2>that said, why can't we do both? You know, I

0:13:42.240 --> 0:13:44.400
<v Speaker 2>don't want a dress code in my restaurant, but I

0:13:44.440 --> 0:13:46.600
<v Speaker 2>want to serve really good food. And I don't want

0:13:46.600 --> 0:13:49.760
<v Speaker 2>an intimidating wine waiter, but I want to have really

0:13:49.800 --> 0:13:52.880
<v Speaker 2>great wine. You know that you could have both, and

0:13:52.920 --> 0:13:55.679
<v Speaker 2>that you can have fun and have the drama and

0:13:55.960 --> 0:13:56.840
<v Speaker 2>eat really well.

0:13:56.880 --> 0:13:59.960
<v Speaker 6>I think that's what's so special about here, in all honesty,

0:14:00.120 --> 0:14:03.440
<v Speaker 6>you know, I think the atmosphere, you know, you're you're

0:14:03.480 --> 0:14:07.920
<v Speaker 6>going to always eat great, the menu is constantly changing.

0:14:08.160 --> 0:14:13.120
<v Speaker 6>You're not intimidated. Whereas you know, I suppose in the

0:14:13.160 --> 0:14:16.120
<v Speaker 6>early days, where I wasn't used to going to great

0:14:16.200 --> 0:14:19.480
<v Speaker 6>restaurants or eating great food or drinking great wine, I

0:14:19.480 --> 0:14:23.120
<v Speaker 6>suppose there was a certain part of me that felt intimidated.

0:14:23.960 --> 0:14:27.360
<v Speaker 6>But this is a place where you walk in and

0:14:27.680 --> 0:14:30.520
<v Speaker 6>there's not one part of you that feels worried about

0:14:31.120 --> 0:14:33.120
<v Speaker 6>ordering a bottle of wine or order in a glass

0:14:33.120 --> 0:14:36.400
<v Speaker 6>of right wine or ordering the wrong wine, or you know,

0:14:36.640 --> 0:14:37.880
<v Speaker 6>it's special.

0:14:38.200 --> 0:14:40.680
<v Speaker 2>I know what I want the people who work for me,

0:14:40.800 --> 0:14:44.040
<v Speaker 2>or how I want them to eat, and how I

0:14:44.080 --> 0:14:46.760
<v Speaker 2>want to make them come to work in an environment

0:14:46.800 --> 0:14:48.800
<v Speaker 2>where they can look out a window, where they can

0:14:49.120 --> 0:14:51.080
<v Speaker 2>feel that there rest, you know, in the end, where

0:14:51.120 --> 0:14:54.080
<v Speaker 2>they want to come to work. Do you feel that

0:14:54.080 --> 0:14:56.760
<v Speaker 2>that is a responsibility to people who are.

0:14:56.920 --> 0:14:59.920
<v Speaker 6>In management, without doubt, you know, I think that I've

0:15:00.120 --> 0:15:02.360
<v Speaker 6>been lucky over the years to have been part of

0:15:02.400 --> 0:15:05.440
<v Speaker 6>some great teams, you know, obviously with the teams that

0:15:05.480 --> 0:15:08.840
<v Speaker 6>I've played for, playing for my country, representing my country,

0:15:09.480 --> 0:15:13.880
<v Speaker 6>I've been very lucky to be around great management, great teams,

0:15:14.400 --> 0:15:17.000
<v Speaker 6>great support, you know, with my family and my friends.

0:15:17.600 --> 0:15:20.120
<v Speaker 6>And now I have my own team within my own office.

0:15:20.160 --> 0:15:22.800
<v Speaker 6>And I want them to be as happy, you know,

0:15:23.040 --> 0:15:24.400
<v Speaker 6>as they are at.

0:15:24.240 --> 0:15:26.040
<v Speaker 3>Home and when they come to work.

0:15:26.080 --> 0:15:30.280
<v Speaker 6>I think that's a really important part of running a business.

0:15:31.360 --> 0:15:33.920
<v Speaker 6>And I tried to do the same as Victoria tries

0:15:34.000 --> 0:15:36.040
<v Speaker 6>to do the same with the kids as well. You know,

0:15:36.120 --> 0:15:37.920
<v Speaker 6>we want them to be happy, we want them to

0:15:37.960 --> 0:15:38.520
<v Speaker 6>be healthy.

0:15:38.800 --> 0:15:39.640
<v Speaker 2>Do they cook with you?

0:15:40.080 --> 0:15:40.480
<v Speaker 3>They do?

0:15:40.680 --> 0:15:45.720
<v Speaker 6>They do, Actually, Brooklyn Brooklyn actually loves cooking. He posts

0:15:45.760 --> 0:15:48.080
<v Speaker 6>a lot of the moment about things that he's making,

0:15:48.320 --> 0:15:50.240
<v Speaker 6>things that he's creating.

0:15:50.200 --> 0:15:52.360
<v Speaker 3>But all the kids actually love it, you know.

0:15:52.400 --> 0:15:54.480
<v Speaker 6>And I think in the last eighteen months, with all

0:15:54.520 --> 0:15:57.480
<v Speaker 6>the lockdown and everything that has been happening, you know,

0:15:57.560 --> 0:16:00.680
<v Speaker 6>whether we were baking and wherever we were, you know,

0:16:00.760 --> 0:16:04.680
<v Speaker 6>creating herb gardens, Me and Harper you know, built our

0:16:04.720 --> 0:16:08.600
<v Speaker 6>own herb garden, you know, with whether it was a

0:16:09.040 --> 0:16:12.920
<v Speaker 6>rocket and we had some mint and we had some rosemary,

0:16:13.160 --> 0:16:15.680
<v Speaker 6>So we'd kind of created that, and actually we got

0:16:15.800 --> 0:16:18.280
<v Speaker 6>very excited when we saw it all come together. And

0:16:18.320 --> 0:16:21.200
<v Speaker 6>then you know, every time that Nana has a gin

0:16:21.240 --> 0:16:24.360
<v Speaker 6>and tonic, you know, Harper goes out into the herb garden,

0:16:24.440 --> 0:16:27.440
<v Speaker 6>she cuts some rosemary off and puts rosemary into the glass.

0:16:27.440 --> 0:16:30.040
<v Speaker 6>So it's we had a little bit of fun with that.

0:16:30.560 --> 0:16:33.560
<v Speaker 2>We've you know, talked about so much about food as

0:16:34.160 --> 0:16:38.640
<v Speaker 2>love as food as a connection. But I suppose before

0:16:38.680 --> 0:16:42.120
<v Speaker 2>we say goodbye and I go, what would be David Beckham,

0:16:42.280 --> 0:16:43.360
<v Speaker 2>You're a comfort food?

0:16:44.760 --> 0:16:48.200
<v Speaker 6>After me talking about all of this great food that

0:16:48.240 --> 0:16:50.440
<v Speaker 6>I taste and all of these great restaurants that I

0:16:50.560 --> 0:16:53.640
<v Speaker 6>go to, you know what my comfort food would be?

0:16:54.440 --> 0:16:58.640
<v Speaker 3>A packet of sort of vinegar discos. Ah good, I

0:16:58.680 --> 0:16:59.800
<v Speaker 3>think that's what it would be.

0:17:00.200 --> 0:17:04.000
<v Speaker 6>Maybe a toasty made in the brevel toaster with baked beans.

0:17:04.600 --> 0:17:05.199
<v Speaker 2>Think about that?

0:17:05.480 --> 0:17:06.600
<v Speaker 3>Is that so the.

0:17:06.560 --> 0:17:09.600
<v Speaker 6>Brevel toaster that you So I put the bread in

0:17:11.560 --> 0:17:14.679
<v Speaker 6>a little bit of butter on the outside actually so

0:17:14.720 --> 0:17:16.960
<v Speaker 6>it doesn't stick, and then I put the baked beans

0:17:17.000 --> 0:17:21.000
<v Speaker 6>in brevel toaster for about four or five minutes, open

0:17:21.080 --> 0:17:23.480
<v Speaker 6>it up, and it's so that actually that in a

0:17:23.520 --> 0:17:26.320
<v Speaker 6>packet of discos, no cheese discos.

0:17:27.240 --> 0:17:28.920
<v Speaker 3>After all this great food that we'll talk.

0:17:29.000 --> 0:17:32.000
<v Speaker 2>That's the comfort, isn't you know? Comfort is I'm more

0:17:32.000 --> 0:17:35.080
<v Speaker 2>of a crisp man than makes you feel like, oh,

0:17:35.119 --> 0:17:36.680
<v Speaker 2>thank you David. It is wonderful.

0:17:36.760 --> 0:17:39.080
<v Speaker 3>Thank you, You're welcome. Love you too.

0:17:45.520 --> 0:17:49.000
<v Speaker 2>To visit the online Shark with the River Cafe, go

0:17:49.080 --> 0:17:52.400
<v Speaker 2>to Shup the River Cafe dog Co UK.

0:18:00.560 --> 0:18:03.399
<v Speaker 1>River Cafe Table four is a production of iHeartRadio and

0:18:03.440 --> 0:18:08.600
<v Speaker 1>Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app,

0:18:08.800 --> 0:18:11.760
<v Speaker 1>Apple Podcasts, or wherever you listen to your favorite shows.