1 00:00:00,120 --> 00:00:03,720 Speaker 1: Welcome to River Cafe Table four, a production of iHeartRadio 2 00:00:03,760 --> 00:00:05,480 Speaker 1: and Adami's Studios. 3 00:00:06,440 --> 00:00:12,959 Speaker 2: I'm sitting here in the River Cafe garden with David Beckham. 4 00:00:13,000 --> 00:00:17,000 Speaker 2: He has just cooked an exquisite tagatelly with fresher rolls, 5 00:00:17,280 --> 00:00:21,239 Speaker 2: butter and parmesan. It's a bit much, really, as I 6 00:00:21,320 --> 00:00:26,200 Speaker 2: don't go around scoring free kicks. I know David has 7 00:00:26,200 --> 00:00:29,480 Speaker 2: a lot of friends, a lot of colleagues, and certainly 8 00:00:29,640 --> 00:00:31,880 Speaker 2: a lot of fans, but when he comes to the 9 00:00:31,960 --> 00:00:36,120 Speaker 2: River Cafe, it's with his family, Victoria and their four children, 10 00:00:36,800 --> 00:00:41,159 Speaker 2: always sitting at table one, basking and family, love, sharing 11 00:00:41,240 --> 00:00:45,320 Speaker 2: food and always having his favorite wine, Sassakia. 12 00:00:46,159 --> 00:00:48,080 Speaker 3: Thank you, David, You're welcome. Thank you. 13 00:00:48,640 --> 00:00:51,640 Speaker 2: You were describing cooking as one of the great pleasures 14 00:00:52,200 --> 00:00:52,760 Speaker 2: the other night. 15 00:00:52,880 --> 00:00:55,840 Speaker 4: It's one of my biggest passions, you know, along with wine. Now, 16 00:00:56,200 --> 00:00:57,800 Speaker 4: I love to cook. You know. I was in the 17 00:00:57,880 --> 00:01:00,800 Speaker 4: kitchen the other day cooking for the kids and Victoria 18 00:01:00,920 --> 00:01:01,680 Speaker 4: was like, can I help? 19 00:01:01,840 --> 00:01:02,520 Speaker 3: What can I do? 20 00:01:02,840 --> 00:01:07,880 Speaker 4: And I was like, honestly, sit down, have a vogron tonic, relax, 21 00:01:08,280 --> 00:01:09,080 Speaker 4: be with the kids. 22 00:01:09,200 --> 00:01:10,440 Speaker 3: This is what I love to do. 23 00:01:10,640 --> 00:01:12,760 Speaker 2: And I really relate to that because you kind of far. 24 00:01:13,000 --> 00:01:16,400 Speaker 2: There's a method, isn't there. But it's also creative, and 25 00:01:16,440 --> 00:01:19,119 Speaker 2: it's also you're doing it for your kids who haven't 26 00:01:19,120 --> 00:01:22,440 Speaker 2: seen all day, and there's the anticipation, and I think 27 00:01:22,440 --> 00:01:24,800 Speaker 2: that is something why you probably like to cook and 28 00:01:24,840 --> 00:01:25,679 Speaker 2: I like to cook. 29 00:01:26,120 --> 00:01:28,200 Speaker 4: It's just one of the main reasons why I love 30 00:01:28,280 --> 00:01:31,800 Speaker 4: to cook, because it's why I love lego also, you know, 31 00:01:31,840 --> 00:01:34,240 Speaker 4: because it relaxes me, you know, and I'm forty seven 32 00:01:34,360 --> 00:01:36,800 Speaker 4: years older and I'll still sit there with you on 33 00:01:36,840 --> 00:01:39,360 Speaker 4: my own actually till two, three, four in the morning 34 00:01:39,640 --> 00:01:42,319 Speaker 4: doing lego because actually it relaxes me. And it's the 35 00:01:42,360 --> 00:01:45,000 Speaker 4: same cooking for the kids. I love to cook for 36 00:01:45,040 --> 00:01:48,160 Speaker 4: my parents. I love to cook for my friends. And 37 00:01:48,200 --> 00:01:52,040 Speaker 4: I think that it's obviously come from, you know, my upbringing. 38 00:01:52,120 --> 00:01:53,080 Speaker 2: What was your mother a cook? 39 00:01:53,080 --> 00:01:53,320 Speaker 3: Cooking? 40 00:01:53,840 --> 00:01:57,080 Speaker 4: My mum cooked for me and my sisters every single night, 41 00:01:57,320 --> 00:02:00,760 Speaker 4: and I had hard working parents, working class parents. When 42 00:02:00,760 --> 00:02:02,840 Speaker 4: my dad was out from six in the morning till 43 00:02:02,880 --> 00:02:06,080 Speaker 4: seven in the evening. My mom was a hairdresser and 44 00:02:06,120 --> 00:02:09,440 Speaker 4: still is a hairdresser. She used to spend her evenings 45 00:02:09,480 --> 00:02:12,320 Speaker 4: obviously cooking for me and my sisters, and then at 46 00:02:12,400 --> 00:02:15,839 Speaker 4: about eight or nine, o'clock in the evening, some old 47 00:02:15,919 --> 00:02:18,800 Speaker 4: ladies would arrive and she'd be doing their hair to 48 00:02:18,919 --> 00:02:21,880 Speaker 4: eleven twelve at night. So yes, my mom used to 49 00:02:21,880 --> 00:02:25,600 Speaker 4: cook for us every evening, every Sunday lunch. And my 50 00:02:25,720 --> 00:02:29,440 Speaker 4: grandma was exactly the same as well. So that's really 51 00:02:29,520 --> 00:02:33,600 Speaker 4: my childhood with my grandparents. And my granddad was Jewish, 52 00:02:33,680 --> 00:02:37,280 Speaker 4: so every Saturday when we turn up, my grand would 53 00:02:37,320 --> 00:02:43,959 Speaker 4: have this most amazing chicken noodle soup with the motsameal dumplings. 54 00:02:45,120 --> 00:02:47,400 Speaker 3: So I was brought up That's what I was brought 55 00:02:47,480 --> 00:02:49,239 Speaker 3: up on. And the jelly deals. 56 00:02:49,440 --> 00:02:51,360 Speaker 4: One of the delights of been from the East End 57 00:02:51,360 --> 00:02:54,280 Speaker 4: of London was pie mash and jelly deals and liquor. 58 00:02:54,720 --> 00:02:56,840 Speaker 4: That was what I was really brought up on. It 59 00:02:57,360 --> 00:02:59,440 Speaker 4: was the one treat that I used to go with 60 00:02:59,480 --> 00:03:03,639 Speaker 4: my nan my grandad. We used to go down to 61 00:03:03,720 --> 00:03:06,919 Speaker 4: Chapel Market. There was the most amazing pie and mash 62 00:03:07,720 --> 00:03:09,959 Speaker 4: shop there and we used to sit in there, sawdust 63 00:03:10,040 --> 00:03:14,000 Speaker 4: on the floor, sat on wooden seats and eating our 64 00:03:14,080 --> 00:03:17,079 Speaker 4: pie mash and jelly deals. What was in the pie Actually, 65 00:03:17,160 --> 00:03:20,480 Speaker 4: it's just mince meat. It's just mince meat. The pies 66 00:03:20,600 --> 00:03:24,079 Speaker 4: are the most amazing pastry, and I always get them 67 00:03:24,120 --> 00:03:26,560 Speaker 4: to turn them upside down on my plate. And then 68 00:03:26,600 --> 00:03:29,040 Speaker 4: it's a big dollop of mash. And the mash is 69 00:03:29,080 --> 00:03:32,040 Speaker 4: literally there's no there's hardly any butter in it. It's 70 00:03:32,240 --> 00:03:35,880 Speaker 4: just salt and the potatoes. And then the liquor is 71 00:03:35,920 --> 00:03:40,280 Speaker 4: this most amazing green sauce. It's made with parsley and 72 00:03:40,480 --> 00:03:45,320 Speaker 4: stewed eels, and then I put some spicy vinegar over 73 00:03:45,360 --> 00:03:47,280 Speaker 4: the top, with some a little bit of salt and 74 00:03:47,560 --> 00:03:50,120 Speaker 4: lots of pepper. But the jelly deals are the thing 75 00:03:50,320 --> 00:03:53,800 Speaker 4: that not many people that I know love the jelly deals. 76 00:03:53,880 --> 00:03:57,560 Speaker 4: My grand used to like them stewed. I literally like 77 00:03:57,640 --> 00:04:02,040 Speaker 4: them in the jellatine. So they come up in slices, 78 00:04:02,120 --> 00:04:04,320 Speaker 4: so the earls are cut up, and they come in 79 00:04:04,320 --> 00:04:07,960 Speaker 4: this this plastic pot and I just pour vinegar and 80 00:04:08,000 --> 00:04:10,320 Speaker 4: pepper on it, and I have it at least once 81 00:04:10,360 --> 00:04:10,680 Speaker 4: a week. 82 00:04:10,760 --> 00:04:11,000 Speaker 3: Now. 83 00:04:11,320 --> 00:04:13,920 Speaker 2: Many people that I talked to talk about the food 84 00:04:14,160 --> 00:04:18,240 Speaker 2: of their parents, but the memory of their grandparents is 85 00:04:18,520 --> 00:04:19,720 Speaker 2: really important to them. 86 00:04:19,920 --> 00:04:25,080 Speaker 4: We used to go there every weekend because my dad's 87 00:04:25,120 --> 00:04:29,000 Speaker 4: parents actually had passed away before we had all grown up, 88 00:04:29,160 --> 00:04:32,920 Speaker 4: so we always used to spend weekends at my man 89 00:04:32,960 --> 00:04:33,760 Speaker 4: and grandad's house. 90 00:04:33,800 --> 00:04:36,040 Speaker 3: So my mom's mom and dad and we. 91 00:04:36,080 --> 00:04:39,799 Speaker 4: Used to turn up at their at their flats in London, 92 00:04:40,040 --> 00:04:42,520 Speaker 4: and the first thing that I would do and I 93 00:04:42,600 --> 00:04:45,799 Speaker 4: walked through the door in my grand's flat would open, 94 00:04:45,839 --> 00:04:50,360 Speaker 4: I'd open the fridge and there she'd have fresh strawberries. 95 00:04:50,440 --> 00:04:52,840 Speaker 4: Every Saturday morning that we turned up, she'd have fresh 96 00:04:52,880 --> 00:04:54,920 Speaker 4: strawberries and a big pot of sugar. 97 00:04:55,279 --> 00:04:58,480 Speaker 2: It's interesting that you talk about that because my husband, 98 00:04:58,560 --> 00:05:02,960 Speaker 2: Richard designed house which was a very strong route from 99 00:05:03,160 --> 00:05:07,160 Speaker 2: the park through the garden, through the courtyard into the 100 00:05:07,160 --> 00:05:09,640 Speaker 2: house and into a garden. But my route, I always 101 00:05:09,720 --> 00:05:12,200 Speaker 2: used to say, was from the courtyard into the house 102 00:05:12,360 --> 00:05:14,560 Speaker 2: and into the fridge. You know, my first stop was 103 00:05:14,600 --> 00:05:17,920 Speaker 2: always at the fridge because again his mother always had 104 00:05:17,960 --> 00:05:18,520 Speaker 2: food for us. 105 00:05:18,600 --> 00:05:21,240 Speaker 4: Yeah. Well, they had a very They had a very 106 00:05:21,279 --> 00:05:24,479 Speaker 4: small flat, so as you walk in, literally the toilet 107 00:05:24,520 --> 00:05:27,760 Speaker 4: was on your left and just slight a foot further. 108 00:05:27,800 --> 00:05:29,880 Speaker 3: Was the fridge. So you open the fridge. 109 00:05:29,560 --> 00:05:33,240 Speaker 4: And there there was, you know, the most amazing fresh 110 00:05:33,279 --> 00:05:35,320 Speaker 4: strawberries every Saturday morning. 111 00:05:35,560 --> 00:05:36,520 Speaker 3: Every Saturday morning. 112 00:05:36,600 --> 00:05:39,039 Speaker 4: Because my grandfather used to go to work at about 113 00:05:39,040 --> 00:05:42,159 Speaker 4: eleven o'clock in the morning. So what we'd do is 114 00:05:42,200 --> 00:05:45,440 Speaker 4: we'd arrive really early, like nine o'clock. My grand would 115 00:05:45,440 --> 00:05:49,760 Speaker 4: have this thick, freshly cut bread. She'd make the most 116 00:05:49,800 --> 00:05:54,680 Speaker 4: amazing sandwich. I'd sit and watch like the football on 117 00:05:54,720 --> 00:05:56,880 Speaker 4: a Saturday morning before my grand had left, and then 118 00:05:56,960 --> 00:05:59,800 Speaker 4: he'd go to work and then go and watch Spurs play. 119 00:06:00,080 --> 00:06:00,400 Speaker 2: They do. 120 00:06:01,000 --> 00:06:01,920 Speaker 3: He was in the print. 121 00:06:02,520 --> 00:06:04,520 Speaker 4: So he was in the print, and he worked up 122 00:06:04,560 --> 00:06:08,719 Speaker 4: until he was eighty eighty one eighty two. He still 123 00:06:08,880 --> 00:06:12,760 Speaker 4: went to work. And yeah, he's an amazing man. And 124 00:06:13,320 --> 00:06:14,920 Speaker 4: he was a Tottenham fan. So he used to go 125 00:06:15,000 --> 00:06:18,159 Speaker 4: and watch Tottenham in the afternoons. And that's where my 126 00:06:18,240 --> 00:06:20,120 Speaker 4: gran and my mom used to take me down to 127 00:06:20,200 --> 00:06:22,160 Speaker 4: Chapel Market and we used to go and have piemash. 128 00:06:22,240 --> 00:06:23,200 Speaker 2: How old would you have been? 129 00:06:23,640 --> 00:06:26,279 Speaker 3: Oh my god? We went there from. 130 00:06:27,640 --> 00:06:29,920 Speaker 4: As long as I can remember, I mean two three 131 00:06:30,000 --> 00:06:33,760 Speaker 4: years old and up until up until they passed away. 132 00:06:33,960 --> 00:06:38,520 Speaker 2: So's your mother. That's interesting that she worked all day 133 00:06:38,720 --> 00:06:42,520 Speaker 2: and she cooked for you at night, so you sat 134 00:06:42,560 --> 00:06:45,000 Speaker 2: at the table and then worked again. Would she have 135 00:06:45,040 --> 00:06:47,080 Speaker 2: done a weekly shop or would you stop at the 136 00:06:47,120 --> 00:06:50,160 Speaker 2: market or how would she do all that? 137 00:06:50,279 --> 00:06:51,760 Speaker 3: Do you think I mean she'd do. 138 00:06:52,040 --> 00:06:54,800 Speaker 4: She'd probably do a weekly shop shop, I'd say, But 139 00:06:54,960 --> 00:06:57,440 Speaker 4: you know, my mom, like I said, she'd drop us 140 00:06:57,480 --> 00:07:00,479 Speaker 4: to school in the mornings. Then you know, you'd do 141 00:07:00,680 --> 00:07:04,159 Speaker 4: hairdressing throughout the day, pick us up from school, bring 142 00:07:04,240 --> 00:07:07,120 Speaker 4: us home, cook us, you know, whatever we were going 143 00:07:07,160 --> 00:07:10,200 Speaker 4: to eat that evening, which was either she used to 144 00:07:10,200 --> 00:07:13,240 Speaker 4: make the most amazing gammon and chips, which again it's 145 00:07:13,280 --> 00:07:15,880 Speaker 4: one of those things that I still have now. It 146 00:07:15,920 --> 00:07:21,040 Speaker 4: was amazing gammon, fried egg, pineapple from a tin, coleslaw 147 00:07:22,480 --> 00:07:25,400 Speaker 4: and chips, and it was one of my favorite meals 148 00:07:25,440 --> 00:07:28,480 Speaker 4: and she still cooks that for me now. So yeah, 149 00:07:28,520 --> 00:07:30,760 Speaker 4: that was one of the things that I used to love. 150 00:07:31,120 --> 00:07:33,800 Speaker 2: When you left home and you were no longer had 151 00:07:33,840 --> 00:07:36,640 Speaker 2: your mother to cook, but you also you had such 152 00:07:37,040 --> 00:07:39,720 Speaker 2: a love for food and an understanding of the connection 153 00:07:39,800 --> 00:07:42,200 Speaker 2: of food and the importance of sitting at the table. 154 00:07:42,880 --> 00:07:44,320 Speaker 2: What was that like when you left that? 155 00:07:45,760 --> 00:07:48,280 Speaker 4: I was actually quite excited because I left home when 156 00:07:48,280 --> 00:07:50,600 Speaker 4: I was fifteen years old to move up to Manchester 157 00:07:51,520 --> 00:07:54,400 Speaker 4: when I was fifteen w and then I. 158 00:07:54,400 --> 00:07:55,160 Speaker 3: Was in lodgings. 159 00:07:55,240 --> 00:07:57,360 Speaker 4: So I was in lodgings for about four years, and 160 00:07:57,400 --> 00:08:00,200 Speaker 4: then I bought my first house and Actually I was 161 00:08:00,280 --> 00:08:04,559 Speaker 4: quite excited about it, because, in all honesty, I spent 162 00:08:04,640 --> 00:08:06,640 Speaker 4: a lot of time in the kitchen with my mum, 163 00:08:07,000 --> 00:08:10,720 Speaker 4: you know, helping her with the dinners, and then when 164 00:08:10,760 --> 00:08:14,080 Speaker 4: she would do her hairdressing in the evenings, I used 165 00:08:14,080 --> 00:08:16,280 Speaker 4: to make the cups of tea and bring the biscuits 166 00:08:16,400 --> 00:08:20,320 Speaker 4: or the cake for all my mum's ladies that she 167 00:08:20,560 --> 00:08:23,160 Speaker 4: was doing their hair. So I used to love that 168 00:08:23,280 --> 00:08:26,520 Speaker 4: kind of thing. So getting my own house having to 169 00:08:26,560 --> 00:08:29,920 Speaker 4: cook for myself, actually I was very excited about. 170 00:08:29,880 --> 00:08:31,600 Speaker 2: Did you entertain what did you cook for? 171 00:08:31,800 --> 00:08:34,160 Speaker 3: I would entertain I'd have a few friends around, you know. 172 00:08:34,760 --> 00:08:37,400 Speaker 4: I did like to go out for dinner, but my 173 00:08:37,520 --> 00:08:41,200 Speaker 4: favorite evenings were and still are, you know, cooking for 174 00:08:41,280 --> 00:08:44,400 Speaker 4: the kids, cooking for friends, you know, especially when I 175 00:08:44,440 --> 00:08:47,280 Speaker 4: have when I have like a lot of time, you know. 176 00:08:47,360 --> 00:08:51,440 Speaker 4: Pretty recently, I was in isolation actually for five days 177 00:08:51,760 --> 00:08:54,800 Speaker 4: because I've just been to Italy. So I came back 178 00:08:55,080 --> 00:08:58,760 Speaker 4: and on one of the last days, Victoria's parents had 179 00:08:58,800 --> 00:09:01,360 Speaker 4: a party and I and actually go to it, so 180 00:09:01,679 --> 00:09:04,400 Speaker 4: everyone was out of the house and I actually secretly 181 00:09:04,440 --> 00:09:09,920 Speaker 4: loved it. So I literally had two most amazing cuts 182 00:09:09,960 --> 00:09:15,240 Speaker 4: of meat, and one was a t bone and I 183 00:09:15,240 --> 00:09:19,280 Speaker 4: had some English wagou. I poured one glass of the 184 00:09:19,320 --> 00:09:23,440 Speaker 4: most amazing red wine that I treated myself too, because 185 00:09:23,480 --> 00:09:25,640 Speaker 4: I was on my own, feeling sorry for myself, looking 186 00:09:25,640 --> 00:09:28,000 Speaker 4: forward to watching the football in the afternoon. On my own, 187 00:09:28,440 --> 00:09:31,200 Speaker 4: I set the barbecue up, and I think there's nothing 188 00:09:31,320 --> 00:09:35,400 Speaker 4: better than when you have time to get everything right 189 00:09:35,640 --> 00:09:37,840 Speaker 4: you have, you know, I had a nice tomato and 190 00:09:37,880 --> 00:09:41,079 Speaker 4: onion or shot salad, and I literally had the meat 191 00:09:41,280 --> 00:09:43,240 Speaker 4: and a glass of wine, and it was the most 192 00:09:43,520 --> 00:09:46,680 Speaker 4: amazing meal that I'd had for a long time. So 193 00:09:47,440 --> 00:09:51,440 Speaker 4: those are my perfect afternoons or evenings. It was actually 194 00:09:51,559 --> 00:09:52,160 Speaker 4: quite thick. 195 00:09:52,760 --> 00:09:56,840 Speaker 3: I don't like to brag absolute perfection. 196 00:09:58,160 --> 00:10:00,720 Speaker 4: Well, I've been watching chef Table that more and it 197 00:10:00,800 --> 00:10:03,079 Speaker 4: gave me the idea of obviously doing you know, the 198 00:10:04,600 --> 00:10:08,080 Speaker 4: barbecue in the afternoon. So I've been watching the butcher. 199 00:10:09,000 --> 00:10:11,800 Speaker 4: There was a there's an Italian butcher on the chef's table. 200 00:10:12,400 --> 00:10:13,199 Speaker 3: So I put it on the. 201 00:10:13,160 --> 00:10:17,040 Speaker 4: Grill, cooked it for six or seven minutes either side, 202 00:10:17,160 --> 00:10:21,000 Speaker 4: and it was quite a thick piece, a bit of salt, 203 00:10:21,040 --> 00:10:23,760 Speaker 4: bit of pepper, and I like I like my meat. 204 00:10:24,559 --> 00:10:30,000 Speaker 4: I like it rare medium, a push, but rare more rare, 205 00:10:30,200 --> 00:10:32,840 Speaker 4: and it was. It came out perfect, and it was 206 00:10:32,880 --> 00:10:34,440 Speaker 4: only me in the house, so I ate it. 207 00:10:34,520 --> 00:10:36,600 Speaker 2: I like it when it's when you can if it's 208 00:10:36,600 --> 00:10:38,440 Speaker 2: thick enough, then you can get it really black on 209 00:10:38,480 --> 00:10:42,680 Speaker 2: the outside, so there's that contrast and you think of 210 00:10:42,720 --> 00:10:46,600 Speaker 2: the the strong. 211 00:10:46,880 --> 00:10:48,800 Speaker 3: So that's that's what it was like that day. So 212 00:10:48,840 --> 00:10:49,800 Speaker 3: that was the perfect day. 213 00:10:49,840 --> 00:10:53,160 Speaker 4: And I had a bottle of Italian massetto, so I 214 00:10:53,160 --> 00:10:56,000 Speaker 4: had Cora vanned it and bought a couple of glasses 215 00:10:56,040 --> 00:10:56,559 Speaker 4: for myself. 216 00:10:56,760 --> 00:10:59,439 Speaker 2: Tell me, we've been talking about food, what do you 217 00:10:59,440 --> 00:11:00,720 Speaker 2: feel about wine? 218 00:11:01,320 --> 00:11:02,760 Speaker 4: You know, I'm at the end of the dawn from 219 00:11:02,760 --> 00:11:05,240 Speaker 4: the East end of London, so really I only saw 220 00:11:05,320 --> 00:11:09,640 Speaker 4: my mom and dad drinking either you know, blue Nana or. 221 00:11:09,720 --> 00:11:12,720 Speaker 3: Lambrusco, and that was as good as it really got. 222 00:11:14,440 --> 00:11:17,880 Speaker 4: So then when me and Victoria actually first started dating, 223 00:11:19,360 --> 00:11:21,400 Speaker 4: we used to go to this restaurant in the Midland 224 00:11:21,400 --> 00:11:25,160 Speaker 4: Hotel in Manchester called the French Restaurant, and it was 225 00:11:25,280 --> 00:11:27,800 Speaker 4: very fancy and we used to go in there and 226 00:11:27,840 --> 00:11:29,880 Speaker 4: we used to sit in the corner and we used 227 00:11:29,920 --> 00:11:33,800 Speaker 4: to order the most expensive bottle of champagne and the 228 00:11:33,840 --> 00:11:37,400 Speaker 4: most expensive bottle of wine, not knowing what we were drinking. 229 00:11:37,480 --> 00:11:38,800 Speaker 3: We were just wanting. 230 00:11:38,520 --> 00:11:40,520 Speaker 4: To have a nice night out and know that we 231 00:11:40,520 --> 00:11:43,200 Speaker 4: were drinking something great, even though we had no idea 232 00:11:43,280 --> 00:11:45,760 Speaker 4: what we were drinking. And I think that was my 233 00:11:46,080 --> 00:11:51,840 Speaker 4: first introduction into tasting a grape wine. One of the 234 00:11:51,880 --> 00:11:56,240 Speaker 4: first weddings, remember, I want to say it was either 235 00:11:56,400 --> 00:12:02,080 Speaker 4: a sixty two or sixty seven tour, and that was 236 00:12:02,120 --> 00:12:06,800 Speaker 4: my first introduction into tasting something that I thought was great, 237 00:12:07,160 --> 00:12:09,160 Speaker 4: even though I had no idea whether it was great 238 00:12:09,240 --> 00:12:11,520 Speaker 4: or not, I knew that I was tasting something special. 239 00:12:12,120 --> 00:12:15,560 Speaker 4: So at that point, obviously I was still you know, 240 00:12:15,640 --> 00:12:18,080 Speaker 4: a professional player, so I never really I was never 241 00:12:18,559 --> 00:12:20,560 Speaker 4: a big drinker. I used to have a glass of 242 00:12:20,600 --> 00:12:23,160 Speaker 4: wine or you know, every now and again, but I 243 00:12:23,200 --> 00:12:26,960 Speaker 4: never really drank throughout my career. But then I really 244 00:12:27,080 --> 00:12:31,679 Speaker 4: started loving wine when we first moved to LA and 245 00:12:31,720 --> 00:12:33,560 Speaker 4: we used to go to Napa Valley a lot, and 246 00:12:33,600 --> 00:12:36,120 Speaker 4: I used to sit with people like Bill Harlan or 247 00:12:36,440 --> 00:12:39,640 Speaker 4: An Colgan, and I think that there's nothing better than 248 00:12:39,679 --> 00:12:43,760 Speaker 4: actually sitting at a table with someone that knows what 249 00:12:43,800 --> 00:12:46,440 Speaker 4: they're talking about and what they're drinking, and what they're 250 00:12:46,480 --> 00:12:49,440 Speaker 4: smelling and what they're tasting annoyingly. 251 00:12:49,520 --> 00:12:52,960 Speaker 3: Victoria is very good on that. It is annoying. 252 00:12:53,160 --> 00:12:57,800 Speaker 2: Actually, she can say this wine tastes of cigarette smoke. 253 00:12:58,080 --> 00:13:01,520 Speaker 4: Yes, that's exactly what she can say. And I'm like, yeah, 254 00:13:01,559 --> 00:13:04,240 Speaker 4: it really does. And I'm like, I don't taste that, 255 00:13:04,520 --> 00:13:08,839 Speaker 4: but no, but annoyingly. She's very good at that, and 256 00:13:09,000 --> 00:13:12,240 Speaker 4: she'll never admit it. She'll always say, well, David's the expert. 257 00:13:12,320 --> 00:13:14,880 Speaker 4: Then then you know, all of a sudden she'll come 258 00:13:14,920 --> 00:13:17,520 Speaker 4: out with all that smell that tastes a little bit smoky, 259 00:13:17,600 --> 00:13:18,440 Speaker 4: and you know. 260 00:13:18,480 --> 00:13:21,440 Speaker 3: So yeah, but you know I love wine. 261 00:13:21,720 --> 00:13:23,600 Speaker 2: Does it matter to you if you order a wine 262 00:13:23,600 --> 00:13:25,719 Speaker 2: that you might not be happy with that? 263 00:13:26,880 --> 00:13:30,600 Speaker 3: Do you know what I have? How does it make 264 00:13:30,640 --> 00:13:31,480 Speaker 3: me feel? Actually? 265 00:13:32,040 --> 00:13:34,600 Speaker 4: I think it can make or break an evening in 266 00:13:34,640 --> 00:13:38,760 Speaker 4: my I really do think it does. Even though you 267 00:13:38,920 --> 00:13:41,320 Speaker 4: know that you're going to get great food in the 268 00:13:41,360 --> 00:13:46,000 Speaker 4: restaurant wherever you are. For me, if I have picked 269 00:13:46,040 --> 00:13:49,280 Speaker 4: the wrong wine, wrong glass of wine, or the wrong 270 00:13:49,320 --> 00:13:52,640 Speaker 4: bottle of wine, I wouldn't say it ruins my evening, 271 00:13:53,440 --> 00:13:56,040 Speaker 4: but yeah, it does ruin my evening. And I get 272 00:13:56,120 --> 00:13:58,679 Speaker 4: quite emotional about food and wine, you know, when I 273 00:13:58,840 --> 00:14:02,400 Speaker 4: when I'm eating some think great. I want everyone to 274 00:14:02,440 --> 00:14:07,040 Speaker 4: try it, you know, And that's unfortunately I'm married to 275 00:14:07,120 --> 00:14:09,480 Speaker 4: someone that has eaten the same thing for the last 276 00:14:09,520 --> 00:14:13,600 Speaker 4: twenty five years since since I've met Victoria. She only 277 00:14:13,640 --> 00:14:17,600 Speaker 4: eats you know, grilled fish, steam, vegetables. She will very 278 00:14:17,720 --> 00:14:22,080 Speaker 4: rarely deviate away from there. The only time that she's 279 00:14:22,080 --> 00:14:26,000 Speaker 4: ever probably shared something that's been on my plate was 280 00:14:26,040 --> 00:14:28,560 Speaker 4: actually when she was pregnant with Harper, do you remember, 281 00:14:28,560 --> 00:14:32,240 Speaker 4: And it was the most amazing thing. It was one 282 00:14:32,240 --> 00:14:35,080 Speaker 4: of my favorite evenings. I can't remember what it was, 283 00:14:35,400 --> 00:14:36,960 Speaker 4: but I know that she's not eating it. 284 00:14:37,040 --> 00:14:50,440 Speaker 2: Since the River Cafe Cafe are all day space and 285 00:14:50,560 --> 00:14:54,400 Speaker 2: just steps away from the restaurant is now open in 286 00:14:54,480 --> 00:14:58,920 Speaker 2: the morning an Italian breakfast with cognetti, ciambella and cristada 287 00:14:58,920 --> 00:15:02,440 Speaker 2: from my pastry kitchen. In the afternoon, ice creamed coops 288 00:15:02,480 --> 00:15:08,480 Speaker 2: in River Cafe classic desserts. We have sharing plates Alumi Missti, Mozzarella, Brisqueto, 289 00:15:08,560 --> 00:15:12,200 Speaker 2: red and yellow peppers, Vitello, tonado and more. Come in 290 00:15:12,200 --> 00:15:15,360 Speaker 2: the evening for cocktails with our resident pianist in the bar. 291 00:15:16,040 --> 00:15:18,160 Speaker 2: No need to book see you here. 292 00:15:26,600 --> 00:15:30,520 Speaker 4: To be honest, I've been so lucky because in a way. 293 00:15:30,680 --> 00:15:34,680 Speaker 4: When I left Manchester and I had to leave Manchester United, 294 00:15:35,560 --> 00:15:38,320 Speaker 4: I was obviously devastated at the time, but it's really 295 00:15:38,480 --> 00:15:43,560 Speaker 4: really educated me in living in different countries, eating different foods, 296 00:15:43,640 --> 00:15:47,400 Speaker 4: trying different things. And when I was playing in Italy 297 00:15:47,520 --> 00:15:51,320 Speaker 4: for eleven months, I was on loan at AC Milan, 298 00:15:51,640 --> 00:15:54,320 Speaker 4: so I'd train in the morning and in the afternoon. 299 00:15:54,360 --> 00:15:57,960 Speaker 4: I decided to take a culinary course in Italian cuisine 300 00:15:58,400 --> 00:15:59,960 Speaker 4: and I absolutely loved it. 301 00:16:00,320 --> 00:16:02,320 Speaker 3: So I did that private lesson or was it in 302 00:16:02,320 --> 00:16:02,840 Speaker 3: a class. 303 00:16:03,040 --> 00:16:05,840 Speaker 4: I had a few private lessons and then it was 304 00:16:05,880 --> 00:16:09,240 Speaker 4: in a class, but everybody was very you know, focused 305 00:16:09,280 --> 00:16:11,360 Speaker 4: on what they were all doing, so they weren't even 306 00:16:11,360 --> 00:16:14,840 Speaker 4: bothered that I was. Obviously at the time it's a 307 00:16:14,840 --> 00:16:17,320 Speaker 4: big deal to be playing for an Italian team. Yes, 308 00:16:19,160 --> 00:16:23,280 Speaker 4: so I did the culinary course because my kid's favorite 309 00:16:23,320 --> 00:16:27,520 Speaker 4: food is Italian. So I wanted to perfect making the 310 00:16:27,560 --> 00:16:32,520 Speaker 4: perfect ragu. I wanted to perfect doing the perfect risotto. 311 00:16:33,480 --> 00:16:35,960 Speaker 4: I always had it in my head that doing a risotto. 312 00:16:36,200 --> 00:16:39,720 Speaker 4: Making a risotto was difficult. Actually it turns out not 313 00:16:39,800 --> 00:16:42,800 Speaker 4: to be that difficult. So why did they teach you 314 00:16:42,840 --> 00:16:48,200 Speaker 4: about making Obviously the stock is really most important and 315 00:16:48,840 --> 00:16:51,520 Speaker 4: literally you're stood there for twenty minutes kind of making 316 00:16:51,560 --> 00:16:53,600 Speaker 4: sure that you're keeping an eye and everything that's not 317 00:16:53,640 --> 00:16:55,760 Speaker 4: going too dry, that it's not going it's not got 318 00:16:55,760 --> 00:16:58,600 Speaker 4: too much liquid in it. And then obviously the ending 319 00:16:58,760 --> 00:17:01,920 Speaker 4: is the part where every think comes together with the parmesan, 320 00:17:02,120 --> 00:17:06,280 Speaker 4: you know, So that I just loved that time because 321 00:17:06,440 --> 00:17:09,560 Speaker 4: I got to perfect the perfect well I think it's 322 00:17:09,600 --> 00:17:14,120 Speaker 4: the perfect ragu, making fresh pasta from scratch, and obviously 323 00:17:14,160 --> 00:17:17,080 Speaker 4: the risotto. So that was one of the things that 324 00:17:17,119 --> 00:17:19,800 Speaker 4: I loved about living in Italy, you know, And it's 325 00:17:19,800 --> 00:17:21,960 Speaker 4: the one thing that I love about Italians and the 326 00:17:22,320 --> 00:17:26,040 Speaker 4: Italian food and the culture because for a start, it's 327 00:17:26,040 --> 00:17:29,760 Speaker 4: all about family. It's all about food and the wine, 328 00:17:29,840 --> 00:17:33,880 Speaker 4: of course, but whether you go into a small cafe 329 00:17:34,080 --> 00:17:36,719 Speaker 4: on the side of the street or you're in the 330 00:17:36,720 --> 00:17:40,719 Speaker 4: middle of Tuscany with an old Italian mama making the 331 00:17:40,760 --> 00:17:44,920 Speaker 4: most amazing pasta, everything that I ate and I have 332 00:17:45,200 --> 00:17:49,640 Speaker 4: always eaten in Italy has always been astonishing. 333 00:17:50,280 --> 00:17:52,560 Speaker 2: Everything I would say when you say that it's family, 334 00:17:53,000 --> 00:17:55,520 Speaker 2: I always tell the story that I was once in 335 00:17:55,560 --> 00:17:57,960 Speaker 2: a room in a house with Richard and with his 336 00:17:58,000 --> 00:18:01,760 Speaker 2: family in Tuscany. I heard this huge argument going on 337 00:18:01,840 --> 00:18:04,720 Speaker 2: downstairs in Italian, and I thought, oh, no, you know 338 00:18:04,760 --> 00:18:07,320 Speaker 2: what's going on. So I kind of made my way 339 00:18:07,359 --> 00:18:10,840 Speaker 2: downstairs and there were two sisters and they were in 340 00:18:10,880 --> 00:18:15,000 Speaker 2: the kitchen and they were having this unbelievable argument about 341 00:18:15,080 --> 00:18:17,960 Speaker 2: whether or not with a papa pomodoro, which is a 342 00:18:17,960 --> 00:18:21,159 Speaker 2: bread soup of just bread and tomatoes. One wanted to 343 00:18:21,160 --> 00:18:23,040 Speaker 2: add a bit of water at the end and the 344 00:18:23,080 --> 00:18:23,760 Speaker 2: other one didn't. 345 00:18:23,960 --> 00:18:25,120 Speaker 3: And you know, so. 346 00:18:25,040 --> 00:18:29,080 Speaker 2: It's not even village to village, family to family, region 347 00:18:29,119 --> 00:18:31,480 Speaker 2: to region. It can be sister to sister. You know 348 00:18:31,560 --> 00:18:33,080 Speaker 2: that there's the right way to do it. And they 349 00:18:33,119 --> 00:18:34,000 Speaker 2: care so much. 350 00:18:34,080 --> 00:18:36,399 Speaker 4: They care so much, and even when they're not arguing, 351 00:18:36,440 --> 00:18:39,679 Speaker 4: it sounds like they're arguing because they're so passionate about it. 352 00:18:43,920 --> 00:18:45,320 Speaker 2: I hope we'll cook together more. 353 00:18:45,480 --> 00:18:48,119 Speaker 4: And they loved having you in the kitchen. 354 00:18:49,680 --> 00:19:00,600 Speaker 2: Kitchen, Yeah, we'll plan that. Okay, let's get this on 355 00:19:00,640 --> 00:19:05,960 Speaker 2: the road, shall David Beckham? So she's head chef, what 356 00:19:06,040 --> 00:19:08,480 Speaker 2: are you everything? 357 00:19:08,800 --> 00:19:10,000 Speaker 3: Okay, whatever you want to do. 358 00:19:13,680 --> 00:19:15,280 Speaker 2: I want a job, it was Beckham. 359 00:19:15,440 --> 00:19:16,000 Speaker 3: I would love it. 360 00:19:16,080 --> 00:19:20,360 Speaker 4: Job. I need a job, job, you need a job. 361 00:19:22,680 --> 00:19:27,000 Speaker 2: So I'm here today with Sean wowing the head chef 362 00:19:27,119 --> 00:19:30,760 Speaker 2: the River Cafe and my friend David Beckham. And it's 363 00:19:30,840 --> 00:19:33,200 Speaker 2: now twenty to six and people are coming in soon, 364 00:19:33,560 --> 00:19:34,320 Speaker 2: so the two of you. 365 00:19:34,320 --> 00:19:35,080 Speaker 4: Better get going. 366 00:19:35,119 --> 00:19:35,920 Speaker 3: What are you going to make? 367 00:19:36,560 --> 00:19:39,399 Speaker 4: We are making Telly? Telly, you're happy with that, chef. 368 00:19:39,440 --> 00:19:43,040 Speaker 3: I'm more than happy with that, yeah, David. Okay, David, 369 00:19:43,080 --> 00:19:43,680 Speaker 3: it's going to cook. 370 00:19:44,600 --> 00:19:51,800 Speaker 2: Okay. Oh yeah, give it a really good shape, yeah, 371 00:19:51,840 --> 00:19:55,480 Speaker 2: shake it, shakey, got it go and. 372 00:19:55,480 --> 00:19:56,320 Speaker 3: A bit of parsley. 373 00:19:57,920 --> 00:19:58,320 Speaker 2: Oh yeah. 374 00:19:58,560 --> 00:19:59,720 Speaker 3: What do you like cook at home? 375 00:19:59,760 --> 00:20:00,000 Speaker 2: David? 376 00:20:00,680 --> 00:20:03,560 Speaker 4: What do I like cooking at home? To be honest, 377 00:20:03,640 --> 00:20:09,919 Speaker 4: my kids are obsessed with Italian food, so the majority 378 00:20:09,960 --> 00:20:13,000 Speaker 4: of the time they get me to make like a 379 00:20:13,560 --> 00:20:16,399 Speaker 4: raggedy because the kids love I can tell. 380 00:20:16,280 --> 00:20:22,479 Speaker 2: When you're shaking the pane that you work just in office. 381 00:20:24,880 --> 00:20:31,919 Speaker 3: Quite impressive, you made it? Yeah, yes, I think we 382 00:20:31,920 --> 00:20:33,919 Speaker 3: could turn them into quite useful shop. And it has 383 00:20:33,960 --> 00:20:34,919 Speaker 3: done a cooking course. 384 00:20:35,240 --> 00:20:39,240 Speaker 2: It transpires collapse. 385 00:20:40,720 --> 00:20:41,760 Speaker 3: I'm really impressed by that. 386 00:20:41,840 --> 00:20:46,480 Speaker 2: Actually, So that was good. Now it's time talk. Stop 387 00:20:46,520 --> 00:20:47,520 Speaker 2: beating and we'll talk. 388 00:20:47,960 --> 00:20:48,720 Speaker 3: Can I take you with me? 389 00:20:49,119 --> 00:20:52,800 Speaker 2: You finish journey, we'll take it with us. 390 00:20:52,920 --> 00:20:55,040 Speaker 4: Okay. 391 00:20:58,760 --> 00:21:01,760 Speaker 2: We have an open kitchen and one of the great 392 00:21:01,840 --> 00:21:04,640 Speaker 2: pleasures for me is being able to see the reaction 393 00:21:05,240 --> 00:21:08,159 Speaker 2: of people eating now, whether they love it or they 394 00:21:08,200 --> 00:21:10,160 Speaker 2: don't love it, whether they share it or they don't 395 00:21:10,160 --> 00:21:12,720 Speaker 2: share it, whether they talk about it. You know, it's 396 00:21:12,840 --> 00:21:15,480 Speaker 2: part of the whole joy of eating out. 397 00:21:15,960 --> 00:21:18,199 Speaker 3: And I love open kitchens, you know. 398 00:21:18,320 --> 00:21:21,879 Speaker 4: I like the interaction that you can have with you know, 399 00:21:21,920 --> 00:21:23,240 Speaker 4: what's going on around you. 400 00:21:23,240 --> 00:21:24,640 Speaker 3: You know, I like to see what. 401 00:21:24,560 --> 00:21:27,960 Speaker 4: The chefs are doing. I like to see what's being prepared. 402 00:21:28,240 --> 00:21:30,360 Speaker 4: To be honest, I've been so lucky because I lived 403 00:21:30,359 --> 00:21:33,400 Speaker 4: in Spain for four years, then I moved to America. 404 00:21:33,680 --> 00:21:36,960 Speaker 4: Then I spent eleven months in Italy, and then I 405 00:21:37,040 --> 00:21:39,520 Speaker 4: was back in America, and then I moved to Paris 406 00:21:39,520 --> 00:21:43,120 Speaker 4: for six months. So I had all of this kind 407 00:21:43,200 --> 00:21:47,119 Speaker 4: of education in you know, living in different places, eating 408 00:21:47,160 --> 00:21:49,200 Speaker 4: different foods, trying different things. 409 00:21:49,680 --> 00:21:49,960 Speaker 3: You know. 410 00:21:50,480 --> 00:21:54,280 Speaker 4: When I was living in Paris, I was again Victoria, 411 00:21:54,359 --> 00:21:56,760 Speaker 4: and the kids kids would going to school in London, 412 00:21:56,920 --> 00:21:58,639 Speaker 4: so they obviously couldn't live there with me. 413 00:21:58,720 --> 00:21:59,960 Speaker 3: They'd come out of the weekends. 414 00:22:01,200 --> 00:22:04,479 Speaker 4: So again, one of my favorite restaurants in the world 415 00:22:04,600 --> 00:22:05,439 Speaker 4: is Lammy Luis. 416 00:22:05,600 --> 00:22:09,600 Speaker 2: Yeah, I agree, I mean absolutely agree. 417 00:22:09,640 --> 00:22:12,639 Speaker 4: It is literally, I would say it's probably one of 418 00:22:12,640 --> 00:22:18,720 Speaker 4: my favorite restaurants in the world for atmosphere, food, enjoyment, 419 00:22:19,000 --> 00:22:22,399 Speaker 4: everything about it. You know, from the moment I walked in, 420 00:22:23,080 --> 00:22:26,200 Speaker 4: and you know, all the waiters are dressed in those 421 00:22:26,200 --> 00:22:30,240 Speaker 4: white jackets, and whether you're wearing a bomber jacket or 422 00:22:30,280 --> 00:22:33,440 Speaker 4: whether the most elegant lady walks in and the chanelle coat. 423 00:22:34,280 --> 00:22:36,679 Speaker 4: They take your coat off, they fold it up and 424 00:22:36,720 --> 00:22:39,800 Speaker 4: they throw it above the head the on the it's 425 00:22:39,960 --> 00:22:44,080 Speaker 4: like a train carriage. And my record for eating es 426 00:22:44,119 --> 00:22:48,760 Speaker 4: cargo is I've eaten thirty two es cargoes at one dinner. 427 00:22:49,080 --> 00:22:52,040 Speaker 2: To the listener, can I tell you those a big? 428 00:22:52,280 --> 00:22:53,600 Speaker 2: I've had that many times. 429 00:22:53,480 --> 00:22:56,200 Speaker 4: Big And they come on trays of six or nine 430 00:22:56,240 --> 00:22:58,600 Speaker 4: I think, and they come and I was in there 431 00:22:58,640 --> 00:23:01,159 Speaker 4: for about four hours with Victoria once and we had 432 00:23:01,200 --> 00:23:04,719 Speaker 4: the most amazing wine and everything about that restaurant. And 433 00:23:04,760 --> 00:23:07,280 Speaker 4: I used to go in there, and I shouldn't have done, 434 00:23:07,320 --> 00:23:09,720 Speaker 4: because obviously I was a professional athlete, and you know, 435 00:23:09,760 --> 00:23:11,919 Speaker 4: I tried to watch what I eat, but I just 436 00:23:11,960 --> 00:23:14,040 Speaker 4: made sure I ran harder the next day. So I 437 00:23:14,160 --> 00:23:17,080 Speaker 4: used to go in there once a week. They used 438 00:23:17,119 --> 00:23:19,439 Speaker 4: to let me come in the first the service was 439 00:23:19,480 --> 00:23:21,399 Speaker 4: at seven thirty. I think it was in the evening 440 00:23:21,520 --> 00:23:24,200 Speaker 4: that was. No one was there at seven thirty either, 441 00:23:24,680 --> 00:23:26,680 Speaker 4: So I used to turn up at seven, and by 442 00:23:26,720 --> 00:23:28,640 Speaker 4: the time the first people were coming through the door 443 00:23:28,760 --> 00:23:32,320 Speaker 4: around called it to eight o'clock, I was walking out. 444 00:23:32,520 --> 00:23:34,200 Speaker 4: So I used to do that once a week. I 445 00:23:34,280 --> 00:23:36,280 Speaker 4: used to go on my own. I didn't care that 446 00:23:36,359 --> 00:23:39,359 Speaker 4: I was on my own. I just didn't drink the wine, 447 00:23:39,440 --> 00:23:41,520 Speaker 4: but I just sat there and I ate the most 448 00:23:41,520 --> 00:23:42,240 Speaker 4: amazing food. 449 00:23:42,600 --> 00:23:46,520 Speaker 2: I love it, and the pond freed theo used to take. 450 00:23:46,440 --> 00:23:50,480 Speaker 4: The bread and everything about It's just unbelievable. 451 00:23:50,760 --> 00:23:51,359 Speaker 3: Crim Fresh. 452 00:23:51,400 --> 00:23:54,320 Speaker 4: At the end, they bring that tub of crim fresh 453 00:23:54,320 --> 00:23:57,120 Speaker 4: out and they just dollop it on the plate and 454 00:23:57,480 --> 00:23:58,920 Speaker 4: the small strawberries. 455 00:23:59,280 --> 00:24:01,800 Speaker 2: One of the high points of my career. As you know, 456 00:24:01,840 --> 00:24:03,920 Speaker 2: the headway to they're the one with the black hair. 457 00:24:04,320 --> 00:24:06,440 Speaker 2: It's not called Louis, I can't remember his name. And 458 00:24:06,480 --> 00:24:10,480 Speaker 2: he came to the River Cafe with his family, with 459 00:24:10,520 --> 00:24:14,000 Speaker 2: his wife and his children, and it was really such 460 00:24:14,400 --> 00:24:16,640 Speaker 2: It was such a moving experience for me to have 461 00:24:16,680 --> 00:24:19,720 Speaker 2: them there. So you actually had the experience of living 462 00:24:19,800 --> 00:24:22,320 Speaker 2: in Milan in my marriage and Madrid. 463 00:24:22,400 --> 00:24:22,560 Speaker 4: Yees. 464 00:24:22,800 --> 00:24:25,359 Speaker 3: I lived in Madrid. When I first moved to Spain. 465 00:24:25,440 --> 00:24:28,159 Speaker 4: I was twenty seven years old and I lived there 466 00:24:28,200 --> 00:24:33,520 Speaker 4: for four years, and I became really obsessed by wherever 467 00:24:33,600 --> 00:24:38,360 Speaker 4: I would live in the world. I decided in my head, Okay, 468 00:24:39,280 --> 00:24:40,760 Speaker 4: this is where I'm going to be for the rest 469 00:24:40,800 --> 00:24:42,720 Speaker 4: of my life, because I had to look at it 470 00:24:42,840 --> 00:24:45,440 Speaker 4: like that, because I wanted to throw myself into the culture, 471 00:24:45,920 --> 00:24:51,280 Speaker 4: into the language, into the food, into everything that I 472 00:24:51,359 --> 00:24:54,720 Speaker 4: was doing in that country. So Spain was a big 473 00:24:55,040 --> 00:25:00,639 Speaker 4: you know, food kind of family kind of cult, you know, 474 00:25:00,680 --> 00:25:03,000 Speaker 4: I have. For a start, I couldn't believe how long 475 00:25:03,040 --> 00:25:05,840 Speaker 4: the lunches went on for. You know, we'd start lunch 476 00:25:05,920 --> 00:25:08,840 Speaker 4: at two and still we sat there at seven, and 477 00:25:08,880 --> 00:25:11,360 Speaker 4: then they'd go for a sleep, and then we'd come 478 00:25:11,400 --> 00:25:13,480 Speaker 4: back and have dinner at eleven, and I'd be like 479 00:25:13,640 --> 00:25:18,000 Speaker 4: falling asleep at dinner. But I loved everything about Spain, 480 00:25:18,280 --> 00:25:21,760 Speaker 4: you know, from the ham On to the Loma to 481 00:25:22,359 --> 00:25:24,920 Speaker 4: you know, to everything that I ate in Spain. I 482 00:25:25,000 --> 00:25:31,359 Speaker 4: lovedz It's like the it's the barnacles and you put 483 00:25:31,359 --> 00:25:35,280 Speaker 4: them in hot boiling water, only for it not for long, yeah, 484 00:25:35,720 --> 00:25:38,479 Speaker 4: and then you kind of twist the end off and 485 00:25:38,520 --> 00:25:42,560 Speaker 4: it's like it's very chewy, but they're very salty. So 486 00:25:42,600 --> 00:25:47,080 Speaker 4: they're called buth thebz and yeah they're they're barnacles and 487 00:25:47,119 --> 00:25:52,080 Speaker 4: they're very difficult to get. Literally, the guys tie theirselves 488 00:25:52,080 --> 00:25:55,240 Speaker 4: onto the side of these rocks. They then wait for 489 00:25:55,280 --> 00:25:57,880 Speaker 4: the waves to go out. They go down get them 490 00:25:58,160 --> 00:25:59,960 Speaker 4: and then come back up before the wave comes in. 491 00:26:00,720 --> 00:26:08,920 Speaker 4: So it's quite dangerous. And still now every time that 492 00:26:08,960 --> 00:26:11,240 Speaker 4: I go to Spain, every time that I go to Madrid, 493 00:26:11,560 --> 00:26:14,520 Speaker 4: I always come back with a leg of ham on. Yeah. 494 00:26:14,640 --> 00:26:15,080 Speaker 3: Always. 495 00:26:15,520 --> 00:26:17,840 Speaker 4: It goes in the middle of the kitchen Ireland and 496 00:26:18,119 --> 00:26:20,480 Speaker 4: every time that the kids walk past, they slice a 497 00:26:20,560 --> 00:26:21,080 Speaker 4: piece off. 498 00:26:21,280 --> 00:26:29,840 Speaker 2: So yeah, but how was it being an athlete with 499 00:26:29,920 --> 00:26:33,480 Speaker 2: a discipline? How did you marry your passion for food 500 00:26:33,880 --> 00:26:37,840 Speaker 2: with the discipline of having to be absolutely fit for 501 00:26:37,920 --> 00:26:39,480 Speaker 2: a game? Did food affect you? 502 00:26:39,680 --> 00:26:42,240 Speaker 3: Did you eat a cera? To be honest, I was lucky. 503 00:26:42,560 --> 00:26:46,040 Speaker 4: Food never really affected me, but I did, you know, 504 00:26:46,119 --> 00:26:48,320 Speaker 4: as much as I am sat here saying, you know, 505 00:26:48,400 --> 00:26:52,320 Speaker 4: the cram fresh, the escargo, everything that I've talked about, 506 00:26:53,040 --> 00:26:55,400 Speaker 4: I still try to eat in the most healthy way 507 00:26:56,000 --> 00:26:57,160 Speaker 4: because obviously being. 508 00:26:57,000 --> 00:26:59,080 Speaker 3: An athlete I have to eat in the right way. 509 00:26:59,160 --> 00:27:05,080 Speaker 4: But then I think the dietary requirements now for athletes, 510 00:27:05,200 --> 00:27:08,760 Speaker 4: especially in football, have totally changed over the last twenty years. 511 00:27:09,359 --> 00:27:12,919 Speaker 4: When I first joined Manchester United, you know, the canteen 512 00:27:13,600 --> 00:27:16,600 Speaker 4: was all about having steaking chips and beans and then 513 00:27:16,640 --> 00:27:19,480 Speaker 4: you'd have a jam roly poly or you'd have a 514 00:27:19,520 --> 00:27:23,040 Speaker 4: slice of chocolate cake. No like after training so you'd 515 00:27:23,040 --> 00:27:26,399 Speaker 4: have a slice of chocolate cake with chocolate custard. But 516 00:27:26,600 --> 00:27:31,240 Speaker 4: now it's totally different. Now it's totally different now. Well, 517 00:27:31,280 --> 00:27:34,680 Speaker 4: it depends where you play, what manager you know you're 518 00:27:34,720 --> 00:27:37,879 Speaker 4: playing under. You know, there were certain managers that would 519 00:27:37,880 --> 00:27:42,320 Speaker 4: only want us to eat boiled chicken, which disgusting, but 520 00:27:42,800 --> 00:27:45,200 Speaker 4: that's that's how they felt that we should be eating, 521 00:27:45,600 --> 00:27:49,280 Speaker 4: you know, no ketch up, you know, and then you 522 00:27:49,400 --> 00:27:52,359 Speaker 4: have the opposite. When I was living in Milan, I 523 00:27:52,520 --> 00:27:55,520 Speaker 4: was kind of thinking, how am I going to be 524 00:27:55,600 --> 00:27:57,680 Speaker 4: fitness wise because I'm going to be eating a lot 525 00:27:57,720 --> 00:28:00,120 Speaker 4: of pasta, a lot of olive oil, a lot of 526 00:28:00,400 --> 00:28:03,080 Speaker 4: you know whatever. But it was actually one of the 527 00:28:03,119 --> 00:28:06,200 Speaker 4: fittest that I'd ever been in when I was playing 528 00:28:06,200 --> 00:28:08,919 Speaker 4: in Milan, because I think the produce is so clean 529 00:28:09,040 --> 00:28:12,399 Speaker 4: it's so good. The quality of it was just incredible. 530 00:28:12,560 --> 00:28:16,280 Speaker 4: So over the years it's definitely changed for sportsmen. You know, 531 00:28:16,320 --> 00:28:19,280 Speaker 4: I've been lucky that I could kind of eat whatever 532 00:28:19,320 --> 00:28:22,760 Speaker 4: I wanted, but I've always been careful knowing that I 533 00:28:22,800 --> 00:28:25,520 Speaker 4: can't have a glass of wine four days before a 534 00:28:25,560 --> 00:28:27,960 Speaker 4: game because I don't want it to affect anything that 535 00:28:28,000 --> 00:28:30,400 Speaker 4: I'm doing at the weekends, even though it was only 536 00:28:30,400 --> 00:28:33,440 Speaker 4: a glass, you know, So I'd always be very disciplined 537 00:28:33,480 --> 00:28:33,719 Speaker 4: on that. 538 00:28:35,119 --> 00:28:37,880 Speaker 2: And do you think that athletes now are much more 539 00:28:37,960 --> 00:28:41,520 Speaker 2: very I think that that's part of the culture now. 540 00:28:41,680 --> 00:28:44,800 Speaker 4: I think if you start it early enough, then it 541 00:28:44,880 --> 00:28:47,120 Speaker 4: becomes part of your life and part of your culture. 542 00:28:47,160 --> 00:28:49,120 Speaker 3: It's what we try and do with our kids, you know. 543 00:28:49,200 --> 00:28:51,840 Speaker 4: We try to educate them that, you know, if they 544 00:28:51,960 --> 00:28:54,240 Speaker 4: eat the right things and drink the right things and 545 00:28:54,280 --> 00:28:57,440 Speaker 4: look after theirselves now, you know, at such a young age, 546 00:28:57,480 --> 00:29:00,400 Speaker 4: then they'll continue it through through their life lives. And 547 00:29:00,440 --> 00:29:02,240 Speaker 4: I think it's an important part of life. 548 00:29:02,400 --> 00:29:05,800 Speaker 2: It's education, isn't it. And I guess I could ask 549 00:29:05,840 --> 00:29:08,880 Speaker 2: you a question of George Best goodn't I about One 550 00:29:08,880 --> 00:29:12,280 Speaker 2: of my great memories of the park was at Parkinson 551 00:29:12,920 --> 00:29:15,160 Speaker 2: and the two of you there, and I think, you know, 552 00:29:15,200 --> 00:29:17,600 Speaker 2: I probably fell in love with you that night because 553 00:29:17,680 --> 00:29:22,360 Speaker 2: you were so respectful and so generous to him that 554 00:29:22,560 --> 00:29:24,280 Speaker 2: you know, I think there was a point in the interview. 555 00:29:24,320 --> 00:29:25,920 Speaker 2: I don't even know when that was, but Richard and 556 00:29:25,920 --> 00:29:29,600 Speaker 2: I watched where Parkinson asked your question and you said, 557 00:29:29,680 --> 00:29:31,959 Speaker 2: I'm in the presence of you know, this man, and 558 00:29:32,000 --> 00:29:34,600 Speaker 2: I think we should let him talk. And that was very, 559 00:29:34,840 --> 00:29:37,960 Speaker 2: very moving to me. But he wasn't really taken care of, was. 560 00:29:37,920 --> 00:29:38,480 Speaker 3: He in the way. 561 00:29:39,400 --> 00:29:41,880 Speaker 4: But I think that he was part of a culture, 562 00:29:43,560 --> 00:29:46,800 Speaker 4: you know, and I was part of really the start 563 00:29:46,840 --> 00:29:49,120 Speaker 4: of my career, and a culture that was totally different 564 00:29:49,160 --> 00:29:52,600 Speaker 4: to what is right now and these days, you know. 565 00:29:54,160 --> 00:29:58,640 Speaker 4: But you know, George was the most amazing player, the 566 00:29:58,640 --> 00:30:03,200 Speaker 4: most amazing talent, and the most amazing person and as well, 567 00:30:03,240 --> 00:30:05,480 Speaker 4: you know, I think that I was I felt so 568 00:30:05,720 --> 00:30:09,200 Speaker 4: honored to even be sat, yeah, you know, on the 569 00:30:09,240 --> 00:30:14,560 Speaker 4: same sofa next to him, in his presence, and he's 570 00:30:14,560 --> 00:30:18,120 Speaker 4: such a special person. He was, you know, he was 571 00:30:18,120 --> 00:30:21,880 Speaker 4: one of my dad's heroes. My dad was always a 572 00:30:21,920 --> 00:30:25,200 Speaker 4: Bubby Chilton fan, but obviously George best. You know, he's 573 00:30:25,240 --> 00:30:27,040 Speaker 4: a Manster United fan at the end of the day 574 00:30:27,120 --> 00:30:29,800 Speaker 4: my dad, So having me on the same program as 575 00:30:29,800 --> 00:30:32,920 Speaker 4: George Best probably was one of the highlights of my dad. 576 00:30:40,920 --> 00:30:43,000 Speaker 3: One of my most favorite restaurants is. 577 00:30:43,640 --> 00:30:46,360 Speaker 4: He's in Brooklyn, New York, and it's this old pizza 578 00:30:46,400 --> 00:30:50,360 Speaker 4: place that's been there for a long time called Luke Carly's, 579 00:30:51,280 --> 00:30:55,640 Speaker 4: and it's run by Mark and he owns He owns 580 00:30:55,720 --> 00:31:00,600 Speaker 4: lu Carly's and it's just simple, simple pizzas. He doesn't 581 00:31:00,640 --> 00:31:04,560 Speaker 4: sell any alcohol in there. So you turn up and 582 00:31:05,080 --> 00:31:09,280 Speaker 4: he brings these amazing muscles out, amazing clams. He makes 583 00:31:09,320 --> 00:31:12,840 Speaker 4: this spicy rigatoni, and then he brings the pies, they 584 00:31:12,880 --> 00:31:16,880 Speaker 4: call him pies. And I always take like a great 585 00:31:16,920 --> 00:31:22,760 Speaker 4: bottle of wine because I love eating pizza with great wine. 586 00:31:23,080 --> 00:31:25,880 Speaker 4: I do like to go to fancy places from time 587 00:31:25,920 --> 00:31:30,239 Speaker 4: to time, but I'm more about the family style, you know, 588 00:31:30,400 --> 00:31:34,280 Speaker 4: sitting there, great atmosphere. You know, it doesn't like I said, 589 00:31:34,320 --> 00:31:36,280 Speaker 4: it doesn't have to be fancy, doesn't have to be 590 00:31:36,360 --> 00:31:38,600 Speaker 4: the most expensive meal in the world, doesn't have to 591 00:31:38,640 --> 00:31:41,440 Speaker 4: be the most amazing bottle of wine in the world. 592 00:31:42,080 --> 00:31:46,000 Speaker 4: Just has to be good people around the table, good food, 593 00:31:46,320 --> 00:31:48,760 Speaker 4: and you know, atmosphere is important. 594 00:31:49,080 --> 00:31:51,720 Speaker 2: That's it when we thought when we opened the River Cafe, 595 00:31:52,000 --> 00:31:55,280 Speaker 2: there was this feeling in the eighties that you either 596 00:31:55,440 --> 00:31:59,680 Speaker 2: had the choice of eating really really well but being 597 00:31:59,800 --> 00:32:03,680 Speaker 2: terrib that you were dressed well enough that you might 598 00:32:03,720 --> 00:32:05,920 Speaker 2: be late, that you might insult the chef, that you 599 00:32:06,440 --> 00:32:09,440 Speaker 2: didn't know the wine. The summer may make you feel stupid, 600 00:32:09,640 --> 00:32:11,520 Speaker 2: but you would have a good meal. Or you could 601 00:32:11,560 --> 00:32:14,760 Speaker 2: go to the local and have a fantastic atmosphere but 602 00:32:14,840 --> 00:32:18,160 Speaker 2: maybe not the greatest food. And it wasn't just Rose 603 00:32:18,200 --> 00:32:21,120 Speaker 2: and myself. There was Alice Waters, and there was Roly 604 00:32:21,280 --> 00:32:24,520 Speaker 2: Lee and Wolfgang Puck, and there's a whole generation that said, 605 00:32:24,920 --> 00:32:26,719 Speaker 2: why can't we do both? You know, I don't want 606 00:32:26,760 --> 00:32:28,840 Speaker 2: a dress code in my restaurant, but I want to 607 00:32:28,840 --> 00:32:31,640 Speaker 2: serve really good food. And I don't want an intimidating 608 00:32:31,720 --> 00:32:34,560 Speaker 2: wine waiter, but I want to have really great wine. 609 00:32:34,640 --> 00:32:37,320 Speaker 2: You know that you could have both, and that you 610 00:32:37,360 --> 00:32:41,000 Speaker 2: can have fun and have the drama and eat really well. 611 00:32:41,000 --> 00:32:44,160 Speaker 4: I think that's what's so special about here, in all honesty, 612 00:32:44,280 --> 00:32:47,160 Speaker 4: you know, I think the atmosphere, you know, you're you're 613 00:32:47,320 --> 00:32:50,640 Speaker 4: you're going to always eat great, thank you. The menu 614 00:32:50,760 --> 00:32:55,320 Speaker 4: is constantly changing you're not intimidated. Whereas you know, I 615 00:32:55,360 --> 00:32:59,200 Speaker 4: suppose in the early days, where I wasn't used to 616 00:32:59,240 --> 00:33:02,600 Speaker 4: going to great restaurants or eating great food or drinking 617 00:33:02,640 --> 00:33:05,880 Speaker 4: great wine, I suppose there was a certain part of. 618 00:33:05,840 --> 00:33:07,240 Speaker 3: Me that felt intimidated. 619 00:33:08,080 --> 00:33:11,479 Speaker 4: But this is a place where you walk in and 620 00:33:11,800 --> 00:33:14,680 Speaker 4: there's not one part of you that feels worried about 621 00:33:15,280 --> 00:33:17,240 Speaker 4: ordering a bottle of wine or order in a glass 622 00:33:17,240 --> 00:33:19,760 Speaker 4: of right wine, or order in the wrong wine, or 623 00:33:20,280 --> 00:33:22,000 Speaker 4: you know, it's special. 624 00:33:22,360 --> 00:33:24,800 Speaker 2: I know what I want the people who work for me, 625 00:33:24,960 --> 00:33:28,200 Speaker 2: or how I want them to eat, and how I 626 00:33:28,240 --> 00:33:30,920 Speaker 2: want to make them come to work in an environment 627 00:33:30,920 --> 00:33:32,920 Speaker 2: where they can look out a window, where they can 628 00:33:33,280 --> 00:33:35,240 Speaker 2: feel that there rest, you know, in the end, where 629 00:33:35,240 --> 00:33:38,240 Speaker 2: they want to come to work. Do you feel that 630 00:33:38,240 --> 00:33:40,880 Speaker 2: that is a responsibility to people who are. 631 00:33:41,080 --> 00:33:42,640 Speaker 3: In management, without doubt? 632 00:33:42,720 --> 00:33:45,080 Speaker 4: You know, I think that I've been lucky over the 633 00:33:45,160 --> 00:33:48,000 Speaker 4: years to have been part of some great teams, you know, 634 00:33:48,080 --> 00:33:50,880 Speaker 4: obviously with the teams that I've played for, playing for 635 00:33:50,920 --> 00:33:55,160 Speaker 4: my country, representing my country, I've been very lucky to 636 00:33:55,200 --> 00:33:59,680 Speaker 4: be around great management, great teams, great support, you know, 637 00:33:59,840 --> 00:34:02,880 Speaker 4: my family, my friends, and now I have my own 638 00:34:02,920 --> 00:34:05,160 Speaker 4: team within my own office, and I want them to 639 00:34:05,200 --> 00:34:08,600 Speaker 4: be as happy, you know as they are at. 640 00:34:08,360 --> 00:34:10,160 Speaker 3: Home and when they come to work. 641 00:34:10,200 --> 00:34:14,400 Speaker 4: I think that's a really important part of running a business. 642 00:34:15,480 --> 00:34:18,080 Speaker 4: And I tried to do the same as Victoria tries 643 00:34:18,120 --> 00:34:20,200 Speaker 4: to do the same with the kids as well. You know, 644 00:34:20,239 --> 00:34:22,040 Speaker 4: we want them to be happy, We want them to 645 00:34:22,080 --> 00:34:22,640 Speaker 4: be healthy. 646 00:34:22,960 --> 00:34:25,080 Speaker 3: Do they cook with you? They do? They do. 647 00:34:25,960 --> 00:34:30,160 Speaker 4: Actually Brooklyn Brooklyn actually loves cooking. He posts a lot 648 00:34:30,200 --> 00:34:32,839 Speaker 4: of the moment about things that he's making, things that 649 00:34:32,880 --> 00:34:36,480 Speaker 4: he's creating, but all the kids actually love it, you know. 650 00:34:36,520 --> 00:34:38,640 Speaker 4: And I think in the last eighteen months, with all 651 00:34:38,680 --> 00:34:41,640 Speaker 4: the lockdown and everything that has been happening, you know, 652 00:34:41,719 --> 00:34:44,799 Speaker 4: whether we were baking and whether we were you know, 653 00:34:44,880 --> 00:34:46,440 Speaker 4: creating herb gardens. 654 00:34:46,560 --> 00:34:49,000 Speaker 3: Me and Harper, you know, built our. 655 00:34:48,880 --> 00:34:52,719 Speaker 4: Own herb garden, you know, with whether it was a 656 00:34:53,200 --> 00:34:57,200 Speaker 4: rocket and we had some mint and we had some rosemaries, 657 00:34:57,320 --> 00:34:59,799 Speaker 4: so we'd kind of created that and actually we got 658 00:34:59,840 --> 00:35:02,440 Speaker 4: very excited when we saw it all come together. And 659 00:35:02,480 --> 00:35:05,319 Speaker 4: then you know, every time that Nana has a gin 660 00:35:05,400 --> 00:35:08,480 Speaker 4: and tonic, you know, Halfer goes out into the herve garden, 661 00:35:08,560 --> 00:35:11,280 Speaker 4: she cuts some rosemary off and puts rosemary. 662 00:35:10,840 --> 00:35:13,680 Speaker 3: Into the glass. So it's we had a little bit 663 00:35:13,680 --> 00:35:14,200 Speaker 3: of fun with that. 664 00:35:14,680 --> 00:35:17,720 Speaker 2: We've you know, talked about so much about food as 665 00:35:18,280 --> 00:35:22,800 Speaker 2: love as food as a connection. But I suppose before 666 00:35:22,800 --> 00:35:26,240 Speaker 2: we say goodbye and I go, what would be David Beckham, 667 00:35:26,400 --> 00:35:27,480 Speaker 2: you're a comfort food? 668 00:35:27,880 --> 00:35:32,319 Speaker 4: After me talking about all of this great food that 669 00:35:32,400 --> 00:35:34,600 Speaker 4: I taste and all of these great restaurants that I 670 00:35:34,680 --> 00:35:37,759 Speaker 4: go to, you know what my comfort food would be? 671 00:35:38,600 --> 00:35:40,840 Speaker 4: A packet of sort of vinegar discos. 672 00:35:42,239 --> 00:35:42,520 Speaker 2: Good. 673 00:35:42,680 --> 00:35:43,920 Speaker 3: I think that's what it would be. 674 00:35:44,080 --> 00:35:47,440 Speaker 4: And maybe a toasty made in the Brevel toaster with 675 00:35:47,480 --> 00:35:52,920 Speaker 4: baked beans. That so the Brevel toaster that you So 676 00:35:52,960 --> 00:35:56,560 Speaker 4: I put the bread in a little bit of butter 677 00:35:56,880 --> 00:35:59,960 Speaker 4: on the outside actually so it doesn't stick, and then 678 00:36:00,080 --> 00:36:03,640 Speaker 4: I put the baked beans in revel toaster for about 679 00:36:03,680 --> 00:36:06,719 Speaker 4: four or five minutes, open it up and it's so 680 00:36:06,800 --> 00:36:09,880 Speaker 4: that actually in a packet of discos, no cheese discos O. 681 00:36:10,480 --> 00:36:14,560 Speaker 4: I know, after all this great food, that's what comfort istah. 682 00:36:14,719 --> 00:36:15,719 Speaker 4: You know, comfort is. 683 00:36:16,000 --> 00:36:19,200 Speaker 2: More of a crisp man that makes you feel like, oh, 684 00:36:19,280 --> 00:36:20,840 Speaker 2: thank you, David, that is wonderful. 685 00:36:20,880 --> 00:36:23,200 Speaker 3: Thank you for You're welcome, Love you too. 686 00:36:29,640 --> 00:36:33,120 Speaker 2: To visit the online Sharp with the River cafe. Go 687 00:36:33,200 --> 00:36:36,560 Speaker 2: to shop the Rivercafe dot co dot UK. 688 00:36:44,680 --> 00:36:47,560 Speaker 1: River Cafe. Table four is a production of iHeartRadio and 689 00:36:47,600 --> 00:36:52,760 Speaker 1: Adami Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 690 00:36:52,920 --> 00:36:55,920 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 691 00:37:04,160 --> 00:37:07,319 Speaker 1: Thank you for listening to Ruthie's Table four in partnership 692 00:37:07,320 --> 00:37:08,000 Speaker 1: with Montclair