WEBVTT - From the Archive: David Beckham Special 0:00:00.120 --> 0:00:03.720 Welcome to River Cafe Table four, a production of iHeartRadio 0:00:03.760 --> 0:00:05.480 and Adami's Studios. 0:00:06.440 --> 0:00:12.959 I'm sitting here in the River Cafe garden with David Beckham. 0:00:13.000 --> 0:00:17.000 He has just cooked an exquisite tagatelly with fresher rolls, 0:00:17.280 --> 0:00:21.239 butter and parmesan. It's a bit much, really, as I 0:00:21.320 --> 0:00:26.200 don't go around scoring free kicks. I know David has 0:00:26.200 --> 0:00:29.480 a lot of friends, a lot of colleagues, and certainly 0:00:29.640 --> 0:00:31.880 a lot of fans, but when he comes to the 0:00:31.960 --> 0:00:36.120 River Cafe, it's with his family, Victoria and their four children, 0:00:36.800 --> 0:00:41.159 always sitting at table one, basking and family, love, sharing 0:00:41.240 --> 0:00:45.320 food and always having his favorite wine, Sassakia. 0:00:46.159 --> 0:00:48.080 Thank you, David, You're welcome. Thank you. 0:00:48.640 --> 0:00:51.640 You were describing cooking as one of the great pleasures 0:00:52.200 --> 0:00:52.760 the other night. 0:00:52.880 --> 0:00:55.840 It's one of my biggest passions, you know, along with wine. Now, 0:00:56.200 --> 0:00:57.800 I love to cook. You know. I was in the 0:00:57.880 --> 0:01:00.800 kitchen the other day cooking for the kids and Victoria 0:01:00.920 --> 0:01:01.680 was like, can I help? 0:01:01.840 --> 0:01:02.520 What can I do? 0:01:02.840 --> 0:01:07.880 And I was like, honestly, sit down, have a vogron tonic, relax, 0:01:08.280 --> 0:01:09.080 be with the kids. 0:01:09.200 --> 0:01:10.440 This is what I love to do. 0:01:10.640 --> 0:01:12.760 And I really relate to that because you kind of far. 0:01:13.000 --> 0:01:16.400 There's a method, isn't there. But it's also creative, and 0:01:16.440 --> 0:01:19.119 it's also you're doing it for your kids who haven't 0:01:19.120 --> 0:01:22.440 seen all day, and there's the anticipation, and I think 0:01:22.440 --> 0:01:24.800 that is something why you probably like to cook and 0:01:24.840 --> 0:01:25.679 I like to cook. 0:01:26.120 --> 0:01:28.200 It's just one of the main reasons why I love 0:01:28.280 --> 0:01:31.800 to cook, because it's why I love lego also, you know, 0:01:31.840 --> 0:01:34.240 because it relaxes me, you know, and I'm forty seven 0:01:34.360 --> 0:01:36.800 years older and I'll still sit there with you on 0:01:36.840 --> 0:01:39.360 my own actually till two, three, four in the morning 0:01:39.640 --> 0:01:42.319 doing lego because actually it relaxes me. And it's the 0:01:42.360 --> 0:01:45.000 same cooking for the kids. I love to cook for 0:01:45.040 --> 0:01:48.160 my parents. I love to cook for my friends. And 0:01:48.200 --> 0:01:52.040 I think that it's obviously come from, you know, my upbringing. 0:01:52.120 --> 0:01:53.080 What was your mother a cook? 0:01:53.080 --> 0:01:53.320 Cooking? 0:01:53.840 --> 0:01:57.080 My mum cooked for me and my sisters every single night, 0:01:57.320 --> 0:02:00.760 and I had hard working parents, working class parents. When 0:02:00.760 --> 0:02:02.840 my dad was out from six in the morning till 0:02:02.880 --> 0:02:06.080 seven in the evening. My mom was a hairdresser and 0:02:06.120 --> 0:02:09.440 still is a hairdresser. She used to spend her evenings 0:02:09.480 --> 0:02:12.320 obviously cooking for me and my sisters, and then at 0:02:12.400 --> 0:02:15.839 about eight or nine, o'clock in the evening, some old 0:02:15.919 --> 0:02:18.800 ladies would arrive and she'd be doing their hair to 0:02:18.919 --> 0:02:21.880 eleven twelve at night. So yes, my mom used to 0:02:21.880 --> 0:02:25.600 cook for us every evening, every Sunday lunch. And my 0:02:25.720 --> 0:02:29.440 grandma was exactly the same as well. So that's really 0:02:29.520 --> 0:02:33.600 my childhood with my grandparents. And my granddad was Jewish, 0:02:33.680 --> 0:02:37.280 so every Saturday when we turn up, my grand would 0:02:37.320 --> 0:02:43.959 have this most amazing chicken noodle soup with the motsameal dumplings. 0:02:45.120 --> 0:02:47.400 So I was brought up That's what I was brought 0:02:47.480 --> 0:02:49.239 up on. And the jelly deals. 0:02:49.440 --> 0:02:51.360 One of the delights of been from the East End 0:02:51.360 --> 0:02:54.280 of London was pie mash and jelly deals and liquor. 0:02:54.720 --> 0:02:56.840 That was what I was really brought up on. It 0:02:57.360 --> 0:02:59.440 was the one treat that I used to go with 0:02:59.480 --> 0:03:03.639 my nan my grandad. We used to go down to 0:03:03.720 --> 0:03:06.919 Chapel Market. There was the most amazing pie and mash 0:03:07.720 --> 0:03:09.959 shop there and we used to sit in there, sawdust 0:03:10.040 --> 0:03:14.000 on the floor, sat on wooden seats and eating our 0:03:14.080 --> 0:03:17.079 pie mash and jelly deals. What was in the pie Actually, 0:03:17.160 --> 0:03:20.480 it's just mince meat. It's just mince meat. The pies 0:03:20.600 --> 0:03:24.079 are the most amazing pastry, and I always get them 0:03:24.120 --> 0:03:26.560 to turn them upside down on my plate. And then 0:03:26.600 --> 0:03:29.040 it's a big dollop of mash. And the mash is 0:03:29.080 --> 0:03:32.040 literally there's no there's hardly any butter in it. It's 0:03:32.240 --> 0:03:35.880 just salt and the potatoes. And then the liquor is 0:03:35.920 --> 0:03:40.280 this most amazing green sauce. It's made with parsley and 0:03:40.480 --> 0:03:45.320 stewed eels, and then I put some spicy vinegar over 0:03:45.360 --> 0:03:47.280 the top, with some a little bit of salt and 0:03:47.560 --> 0:03:50.120 lots of pepper. But the jelly deals are the thing 0:03:50.320 --> 0:03:53.800 that not many people that I know love the jelly deals. 0:03:53.880 --> 0:03:57.560 My grand used to like them stewed. I literally like 0:03:57.640 --> 0:04:02.040 them in the jellatine. So they come up in slices, 0:04:02.120 --> 0:04:04.320 so the earls are cut up, and they come in 0:04:04.320 --> 0:04:07.960 this this plastic pot and I just pour vinegar and 0:04:08.000 --> 0:04:10.320 pepper on it, and I have it at least once 0:04:10.360 --> 0:04:10.680 a week. 0:04:10.760 --> 0:04:11.000 Now. 0:04:11.320 --> 0:04:13.920 Many people that I talked to talk about the food 0:04:14.160 --> 0:04:18.240 of their parents, but the memory of their grandparents is 0:04:18.520 --> 0:04:19.720 really important to them. 0:04:19.920 --> 0:04:25.080 We used to go there every weekend because my dad's 0:04:25.120 --> 0:04:29.000 parents actually had passed away before we had all grown up, 0:04:29.160 --> 0:04:32.920 so we always used to spend weekends at my man 0:04:32.960 --> 0:04:33.760 and grandad's house. 0:04:33.800 --> 0:04:36.040 So my mom's mom and dad and we. 0:04:36.080 --> 0:04:39.799 Used to turn up at their at their flats in London, 0:04:40.040 --> 0:04:42.520 and the first thing that I would do and I 0:04:42.600 --> 0:04:45.799 walked through the door in my grand's flat would open, 0:04:45.839 --> 0:04:50.360 I'd open the fridge and there she'd have fresh strawberries. 0:04:50.440 --> 0:04:52.840 Every Saturday morning that we turned up, she'd have fresh 0:04:52.880 --> 0:04:54.920 strawberries and a big pot of sugar. 0:04:55.279 --> 0:04:58.480 It's interesting that you talk about that because my husband, 0:04:58.560 --> 0:05:02.960 Richard designed house which was a very strong route from 0:05:03.160 --> 0:05:07.160 the park through the garden, through the courtyard into the 0:05:07.160 --> 0:05:09.640 house and into a garden. But my route, I always 0:05:09.720 --> 0:05:12.200 used to say, was from the courtyard into the house 0:05:12.360 --> 0:05:14.560 and into the fridge. You know, my first stop was 0:05:14.600 --> 0:05:17.920 always at the fridge because again his mother always had 0:05:17.960 --> 0:05:18.520 food for us. 0:05:18.600 --> 0:05:21.240 Yeah. Well, they had a very They had a very 0:05:21.279 --> 0:05:24.479 small flat, so as you walk in, literally the toilet 0:05:24.520 --> 0:05:27.760 was on your left and just slight a foot further. 0:05:27.800 --> 0:05:29.880 Was the fridge. So you open the fridge. 0:05:29.560 --> 0:05:33.240 And there there was, you know, the most amazing fresh 0:05:33.279 --> 0:05:35.320 strawberries every Saturday morning. 0:05:35.560 --> 0:05:36.520 Every Saturday morning. 0:05:36.600 --> 0:05:39.039 Because my grandfather used to go to work at about 0:05:39.040 --> 0:05:42.159 eleven o'clock in the morning. So what we'd do is 0:05:42.200 --> 0:05:45.440 we'd arrive really early, like nine o'clock. My grand would 0:05:45.440 --> 0:05:49.760 have this thick, freshly cut bread. She'd make the most 0:05:49.800 --> 0:05:54.680 amazing sandwich. I'd sit and watch like the football on 0:05:54.720 --> 0:05:56.880 a Saturday morning before my grand had left, and then 0:05:56.960 --> 0:05:59.800 he'd go to work and then go and watch Spurs play. 0:06:00.080 --> 0:06:00.400 They do. 0:06:01.000 --> 0:06:01.920 He was in the print. 0:06:02.520 --> 0:06:04.520 So he was in the print, and he worked up 0:06:04.560 --> 0:06:08.719 until he was eighty eighty one eighty two. He still 0:06:08.880 --> 0:06:12.760 went to work. And yeah, he's an amazing man. And 0:06:13.320 --> 0:06:14.920 he was a Tottenham fan. So he used to go 0:06:15.000 --> 0:06:18.159 and watch Tottenham in the afternoons. And that's where my 0:06:18.240 --> 0:06:20.120 gran and my mom used to take me down to 0:06:20.200 --> 0:06:22.160 Chapel Market and we used to go and have piemash. 0:06:22.240 --> 0:06:23.200 How old would you have been? 0:06:23.640 --> 0:06:26.279 Oh my god? We went there from. 0:06:27.640 --> 0:06:29.920 As long as I can remember, I mean two three 0:06:30.000 --> 0:06:33.760 years old and up until up until they passed away. 0:06:33.960 --> 0:06:38.520 So's your mother. That's interesting that she worked all day 0:06:38.720 --> 0:06:42.520 and she cooked for you at night, so you sat 0:06:42.560 --> 0:06:45.000 at the table and then worked again. Would she have 0:06:45.040 --> 0:06:47.080 done a weekly shop or would you stop at the 0:06:47.120 --> 0:06:50.160 market or how would she do all that? 0:06:50.279 --> 0:06:51.760 Do you think I mean she'd do. 0:06:52.040 --> 0:06:54.800 She'd probably do a weekly shop shop, I'd say, But 0:06:54.960 --> 0:06:57.440 you know, my mom, like I said, she'd drop us 0:06:57.480 --> 0:07:00.479 to school in the mornings. Then you know, you'd do 0:07:00.680 --> 0:07:04.159 hairdressing throughout the day, pick us up from school, bring 0:07:04.240 --> 0:07:07.120 us home, cook us, you know, whatever we were going 0:07:07.160 --> 0:07:10.200 to eat that evening, which was either she used to 0:07:10.200 --> 0:07:13.240 make the most amazing gammon and chips, which again it's 0:07:13.280 --> 0:07:15.880 one of those things that I still have now. It 0:07:15.920 --> 0:07:21.040 was amazing gammon, fried egg, pineapple from a tin, coleslaw 0:07:22.480 --> 0:07:25.400 and chips, and it was one of my favorite meals 0:07:25.440 --> 0:07:28.480 and she still cooks that for me now. So yeah, 0:07:28.520 --> 0:07:30.760 that was one of the things that I used to love. 0:07:31.120 --> 0:07:33.800 When you left home and you were no longer had 0:07:33.840 --> 0:07:36.640 your mother to cook, but you also you had such 0:07:37.040 --> 0:07:39.720 a love for food and an understanding of the connection 0:07:39.800 --> 0:07:42.200 of food and the importance of sitting at the table. 0:07:42.880 --> 0:07:44.320 What was that like when you left that? 0:07:45.760 --> 0:07:48.280 I was actually quite excited because I left home when 0:07:48.280 --> 0:07:50.600 I was fifteen years old to move up to Manchester 0:07:51.520 --> 0:07:54.400 when I was fifteen w and then I. 0:07:54.400 --> 0:07:55.160 Was in lodgings. 0:07:55.240 --> 0:07:57.360 So I was in lodgings for about four years, and 0:07:57.400 --> 0:08:00.200 then I bought my first house and Actually I was 0:08:00.280 --> 0:08:04.559 quite excited about it, because, in all honesty, I spent 0:08:04.640 --> 0:08:06.640 a lot of time in the kitchen with my mum, 0:08:07.000 --> 0:08:10.720 you know, helping her with the dinners, and then when 0:08:10.760 --> 0:08:14.080 she would do her hairdressing in the evenings, I used 0:08:14.080 --> 0:08:16.280 to make the cups of tea and bring the biscuits 0:08:16.400 --> 0:08:20.320 or the cake for all my mum's ladies that she 0:08:20.560 --> 0:08:23.160 was doing their hair. So I used to love that 0:08:23.280 --> 0:08:26.520 kind of thing. So getting my own house having to 0:08:26.560 --> 0:08:29.920 cook for myself, actually I was very excited about. 0:08:29.880 --> 0:08:31.600 Did you entertain what did you cook for? 0:08:31.800 --> 0:08:34.160 I would entertain I'd have a few friends around, you know. 0:08:34.760 --> 0:08:37.400 I did like to go out for dinner, but my 0:08:37.520 --> 0:08:41.200 favorite evenings were and still are, you know, cooking for 0:08:41.280 --> 0:08:44.400 the kids, cooking for friends, you know, especially when I 0:08:44.440 --> 0:08:47.280 have when I have like a lot of time, you know. 0:08:47.360 --> 0:08:51.440 Pretty recently, I was in isolation actually for five days 0:08:51.760 --> 0:08:54.800 because I've just been to Italy. So I came back 0:08:55.080 --> 0:08:58.760 and on one of the last days, Victoria's parents had 0:08:58.800 --> 0:09:01.360 a party and I and actually go to it, so 0:09:01.679 --> 0:09:04.400 everyone was out of the house and I actually secretly 0:09:04.440 --> 0:09:09.920 loved it. So I literally had two most amazing cuts 0:09:09.960 --> 0:09:15.240 of meat, and one was a t bone and I 0:09:15.240 --> 0:09:19.280 had some English wagou. I poured one glass of the 0:09:19.320 --> 0:09:23.440 most amazing red wine that I treated myself too, because 0:09:23.480 --> 0:09:25.640 I was on my own, feeling sorry for myself, looking 0:09:25.640 --> 0:09:28.000 forward to watching the football in the afternoon. On my own, 0:09:28.440 --> 0:09:31.200 I set the barbecue up, and I think there's nothing 0:09:31.320 --> 0:09:35.400 better than when you have time to get everything right 0:09:35.640 --> 0:09:37.840 you have, you know, I had a nice tomato and 0:09:37.880 --> 0:09:41.079 onion or shot salad, and I literally had the meat 0:09:41.280 --> 0:09:43.240 and a glass of wine, and it was the most 0:09:43.520 --> 0:09:46.680 amazing meal that I'd had for a long time. So 0:09:47.440 --> 0:09:51.440 those are my perfect afternoons or evenings. It was actually 0:09:51.559 --> 0:09:52.160 quite thick. 0:09:52.760 --> 0:09:56.840 I don't like to brag absolute perfection. 0:09:58.160 --> 0:10:00.720 Well, I've been watching chef Table that more and it 0:10:00.800 --> 0:10:03.079 gave me the idea of obviously doing you know, the 0:10:04.600 --> 0:10:08.080 barbecue in the afternoon. So I've been watching the butcher. 0:10:09.000 --> 0:10:11.800 There was a there's an Italian butcher on the chef's table. 0:10:12.400 --> 0:10:13.199 So I put it on the. 0:10:13.160 --> 0:10:17.040 Grill, cooked it for six or seven minutes either side, 0:10:17.160 --> 0:10:21.000 and it was quite a thick piece, a bit of salt, 0:10:21.040 --> 0:10:23.760 bit of pepper, and I like I like my meat. 0:10:24.559 --> 0:10:30.000 I like it rare medium, a push, but rare more rare, 0:10:30.200 --> 0:10:32.840 and it was. It came out perfect, and it was 0:10:32.880 --> 0:10:34.440 only me in the house, so I ate it. 0:10:34.520 --> 0:10:36.600 I like it when it's when you can if it's 0:10:36.600 --> 0:10:38.440 thick enough, then you can get it really black on 0:10:38.480 --> 0:10:42.680 the outside, so there's that contrast and you think of 0:10:42.720 --> 0:10:46.600 the the strong. 0:10:46.880 --> 0:10:48.800 So that's that's what it was like that day. So 0:10:48.840 --> 0:10:49.800 that was the perfect day. 0:10:49.840 --> 0:10:53.160 And I had a bottle of Italian massetto, so I 0:10:53.160 --> 0:10:56.000 had Cora vanned it and bought a couple of glasses 0:10:56.040 --> 0:10:56.559 for myself. 0:10:56.760 --> 0:10:59.439 Tell me, we've been talking about food, what do you 0:10:59.440 --> 0:11:00.720 feel about wine? 0:11:01.320 --> 0:11:02.760 You know, I'm at the end of the dawn from 0:11:02.760 --> 0:11:05.240 the East end of London, so really I only saw 0:11:05.320 --> 0:11:09.640 my mom and dad drinking either you know, blue Nana or. 0:11:09.720 --> 0:11:12.720 Lambrusco, and that was as good as it really got. 0:11:14.440 --> 0:11:17.880 So then when me and Victoria actually first started dating, 0:11:19.360 --> 0:11:21.400 we used to go to this restaurant in the Midland 0:11:21.400 --> 0:11:25.160 Hotel in Manchester called the French Restaurant, and it was 0:11:25.280 --> 0:11:27.800 very fancy and we used to go in there and 0:11:27.840 --> 0:11:29.880 we used to sit in the corner and we used 0:11:29.920 --> 0:11:33.800 to order the most expensive bottle of champagne and the 0:11:33.840 --> 0:11:37.400 most expensive bottle of wine, not knowing what we were drinking. 0:11:37.480 --> 0:11:38.800 We were just wanting. 0:11:38.520 --> 0:11:40.520 To have a nice night out and know that we 0:11:40.520 --> 0:11:43.200 were drinking something great, even though we had no idea 0:11:43.280 --> 0:11:45.760 what we were drinking. And I think that was my 0:11:46.080 --> 0:11:51.840 first introduction into tasting a grape wine. One of the 0:11:51.880 --> 0:11:56.240 first weddings, remember, I want to say it was either 0:11:56.400 --> 0:12:02.080 a sixty two or sixty seven tour, and that was 0:12:02.120 --> 0:12:06.800 my first introduction into tasting something that I thought was great, 0:12:07.160 --> 0:12:09.160 even though I had no idea whether it was great 0:12:09.240 --> 0:12:11.520 or not, I knew that I was tasting something special. 0:12:12.120 --> 0:12:15.560 So at that point, obviously I was still you know, 0:12:15.640 --> 0:12:18.080 a professional player, so I never really I was never 0:12:18.559 --> 0:12:20.560 a big drinker. I used to have a glass of 0:12:20.600 --> 0:12:23.160 wine or you know, every now and again, but I 0:12:23.200 --> 0:12:26.960 never really drank throughout my career. But then I really 0:12:27.080 --> 0:12:31.679 started loving wine when we first moved to LA and 0:12:31.720 --> 0:12:33.560 we used to go to Napa Valley a lot, and 0:12:33.600 --> 0:12:36.120 I used to sit with people like Bill Harlan or 0:12:36.440 --> 0:12:39.640 An Colgan, and I think that there's nothing better than 0:12:39.679 --> 0:12:43.760 actually sitting at a table with someone that knows what 0:12:43.800 --> 0:12:46.440 they're talking about and what they're drinking, and what they're 0:12:46.480 --> 0:12:49.440 smelling and what they're tasting annoyingly. 0:12:49.520 --> 0:12:52.960 Victoria is very good on that. It is annoying. 0:12:53.160 --> 0:12:57.800 Actually, she can say this wine tastes of cigarette smoke. 0:12:58.080 --> 0:13:01.520 Yes, that's exactly what she can say. And I'm like, yeah, 0:13:01.559 --> 0:13:04.240 it really does. And I'm like, I don't taste that, 0:13:04.520 --> 0:13:08.839 but no, but annoyingly. She's very good at that, and 0:13:09.000 --> 0:13:12.240 she'll never admit it. She'll always say, well, David's the expert. 0:13:12.320 --> 0:13:14.880 Then then you know, all of a sudden she'll come 0:13:14.920 --> 0:13:17.520 out with all that smell that tastes a little bit smoky, 0:13:17.600 --> 0:13:18.440 and you know. 0:13:18.480 --> 0:13:21.440 So yeah, but you know I love wine. 0:13:21.720 --> 0:13:23.600 Does it matter to you if you order a wine 0:13:23.600 --> 0:13:25.719 that you might not be happy with that? 0:13:26.880 --> 0:13:30.600 Do you know what I have? How does it make 0:13:30.640 --> 0:13:31.480 me feel? Actually? 0:13:32.040 --> 0:13:34.600 I think it can make or break an evening in 0:13:34.640 --> 0:13:38.760 my I really do think it does. Even though you 0:13:38.920 --> 0:13:41.320 know that you're going to get great food in the 0:13:41.360 --> 0:13:46.000 restaurant wherever you are. For me, if I have picked 0:13:46.040 --> 0:13:49.280 the wrong wine, wrong glass of wine, or the wrong 0:13:49.320 --> 0:13:52.640 bottle of wine, I wouldn't say it ruins my evening, 0:13:53.440 --> 0:13:56.040 but yeah, it does ruin my evening. And I get 0:13:56.120 --> 0:13:58.679 quite emotional about food and wine, you know, when I 0:13:58.840 --> 0:14:02.400 when I'm eating some think great. I want everyone to 0:14:02.440 --> 0:14:07.040 try it, you know, And that's unfortunately I'm married to 0:14:07.120 --> 0:14:09.480 someone that has eaten the same thing for the last 0:14:09.520 --> 0:14:13.600 twenty five years since since I've met Victoria. She only 0:14:13.640 --> 0:14:17.600 eats you know, grilled fish, steam, vegetables. She will very 0:14:17.720 --> 0:14:22.080 rarely deviate away from there. The only time that she's 0:14:22.080 --> 0:14:26.000 ever probably shared something that's been on my plate was 0:14:26.040 --> 0:14:28.560 actually when she was pregnant with Harper, do you remember, 0:14:28.560 --> 0:14:32.240 And it was the most amazing thing. It was one 0:14:32.240 --> 0:14:35.080 of my favorite evenings. I can't remember what it was, 0:14:35.400 --> 0:14:36.960 but I know that she's not eating it. 0:14:37.040 --> 0:14:50.440 Since the River Cafe Cafe are all day space and 0:14:50.560 --> 0:14:54.400 just steps away from the restaurant is now open in 0:14:54.480 --> 0:14:58.920 the morning an Italian breakfast with cognetti, ciambella and cristada 0:14:58.920 --> 0:15:02.440 from my pastry kitchen. In the afternoon, ice creamed coops 0:15:02.480 --> 0:15:08.480 in River Cafe classic desserts. We have sharing plates Alumi Missti, Mozzarella, Brisqueto, 0:15:08.560 --> 0:15:12.200 red and yellow peppers, Vitello, tonado and more. Come in 0:15:12.200 --> 0:15:15.360 the evening for cocktails with our resident pianist in the bar. 0:15:16.040 --> 0:15:18.160 No need to book see you here. 0:15:26.600 --> 0:15:30.520 To be honest, I've been so lucky because in a way. 0:15:30.680 --> 0:15:34.680 When I left Manchester and I had to leave Manchester United, 0:15:35.560 --> 0:15:38.320 I was obviously devastated at the time, but it's really 0:15:38.480 --> 0:15:43.560 really educated me in living in different countries, eating different foods, 0:15:43.640 --> 0:15:47.400 trying different things. And when I was playing in Italy 0:15:47.520 --> 0:15:51.320 for eleven months, I was on loan at AC Milan, 0:15:51.640 --> 0:15:54.320 so I'd train in the morning and in the afternoon. 0:15:54.360 --> 0:15:57.960 I decided to take a culinary course in Italian cuisine 0:15:58.400 --> 0:15:59.960 and I absolutely loved it. 0:16:00.320 --> 0:16:02.320 So I did that private lesson or was it in 0:16:02.320 --> 0:16:02.840 a class. 0:16:03.040 --> 0:16:05.840 I had a few private lessons and then it was 0:16:05.880 --> 0:16:09.240 in a class, but everybody was very you know, focused 0:16:09.280 --> 0:16:11.360 on what they were all doing, so they weren't even 0:16:11.360 --> 0:16:14.840 bothered that I was. Obviously at the time it's a 0:16:14.840 --> 0:16:17.320 big deal to be playing for an Italian team. Yes, 0:16:19.160 --> 0:16:23.280 so I did the culinary course because my kid's favorite 0:16:23.320 --> 0:16:27.520 food is Italian. So I wanted to perfect making the 0:16:27.560 --> 0:16:32.520 perfect ragu. I wanted to perfect doing the perfect risotto. 0:16:33.480 --> 0:16:35.960 I always had it in my head that doing a risotto. 0:16:36.200 --> 0:16:39.720 Making a risotto was difficult. Actually it turns out not 0:16:39.800 --> 0:16:42.800 to be that difficult. So why did they teach you 0:16:42.840 --> 0:16:48.200 about making Obviously the stock is really most important and 0:16:48.840 --> 0:16:51.520 literally you're stood there for twenty minutes kind of making 0:16:51.560 --> 0:16:53.600 sure that you're keeping an eye and everything that's not 0:16:53.640 --> 0:16:55.760 going too dry, that it's not going it's not got 0:16:55.760 --> 0:16:58.600 too much liquid in it. And then obviously the ending 0:16:58.760 --> 0:17:01.920 is the part where every think comes together with the parmesan, 0:17:02.120 --> 0:17:06.280 you know, So that I just loved that time because 0:17:06.440 --> 0:17:09.560 I got to perfect the perfect well I think it's 0:17:09.600 --> 0:17:14.120 the perfect ragu, making fresh pasta from scratch, and obviously 0:17:14.160 --> 0:17:17.080 the risotto. So that was one of the things that 0:17:17.119 --> 0:17:19.800 I loved about living in Italy, you know, And it's 0:17:19.800 --> 0:17:21.960 the one thing that I love about Italians and the 0:17:22.320 --> 0:17:26.040 Italian food and the culture because for a start, it's 0:17:26.040 --> 0:17:29.760 all about family. It's all about food and the wine, 0:17:29.840 --> 0:17:33.880 of course, but whether you go into a small cafe 0:17:34.080 --> 0:17:36.719 on the side of the street or you're in the 0:17:36.720 --> 0:17:40.719 middle of Tuscany with an old Italian mama making the 0:17:40.760 --> 0:17:44.920 most amazing pasta, everything that I ate and I have 0:17:45.200 --> 0:17:49.640 always eaten in Italy has always been astonishing. 0:17:50.280 --> 0:17:52.560 Everything I would say when you say that it's family, 0:17:53.000 --> 0:17:55.520 I always tell the story that I was once in 0:17:55.560 --> 0:17:57.960 a room in a house with Richard and with his 0:17:58.000 --> 0:18:01.760 family in Tuscany. I heard this huge argument going on 0:18:01.840 --> 0:18:04.720 downstairs in Italian, and I thought, oh, no, you know 0:18:04.760 --> 0:18:07.320 what's going on. So I kind of made my way 0:18:07.359 --> 0:18:10.840 downstairs and there were two sisters and they were in 0:18:10.880 --> 0:18:15.000 the kitchen and they were having this unbelievable argument about 0:18:15.080 --> 0:18:17.960 whether or not with a papa pomodoro, which is a 0:18:17.960 --> 0:18:21.159 bread soup of just bread and tomatoes. One wanted to 0:18:21.160 --> 0:18:23.040 add a bit of water at the end and the 0:18:23.080 --> 0:18:23.760 other one didn't. 0:18:23.960 --> 0:18:25.120 And you know, so. 0:18:25.040 --> 0:18:29.080 It's not even village to village, family to family, region 0:18:29.119 --> 0:18:31.480 to region. It can be sister to sister. You know 0:18:31.560 --> 0:18:33.080 that there's the right way to do it. And they 0:18:33.119 --> 0:18:34.000 care so much. 0:18:34.080 --> 0:18:36.399 They care so much, and even when they're not arguing, 0:18:36.440 --> 0:18:39.679 it sounds like they're arguing because they're so passionate about it. 0:18:43.920 --> 0:18:45.320 I hope we'll cook together more. 0:18:45.480 --> 0:18:48.119 And they loved having you in the kitchen. 0:18:49.680 --> 0:19:00.600 Kitchen, Yeah, we'll plan that. Okay, let's get this on 0:19:00.640 --> 0:19:05.960 the road, shall David Beckham? So she's head chef, what 0:19:06.040 --> 0:19:08.480 are you everything? 0:19:08.800 --> 0:19:10.000 Okay, whatever you want to do. 0:19:13.680 --> 0:19:15.280 I want a job, it was Beckham. 0:19:15.440 --> 0:19:16.000 I would love it. 0:19:16.080 --> 0:19:20.360 Job. I need a job, job, you need a job. 0:19:22.680 --> 0:19:27.000 So I'm here today with Sean wowing the head chef 0:19:27.119 --> 0:19:30.760 the River Cafe and my friend David Beckham. And it's 0:19:30.840 --> 0:19:33.200 now twenty to six and people are coming in soon, 0:19:33.560 --> 0:19:34.320 so the two of you. 0:19:34.320 --> 0:19:35.080 Better get going. 0:19:35.119 --> 0:19:35.920 What are you going to make? 0:19:36.560 --> 0:19:39.399 We are making Telly? Telly, you're happy with that, chef. 0:19:39.440 --> 0:19:43.040 I'm more than happy with that, yeah, David. Okay, David, 0:19:43.080 --> 0:19:43.680 it's going to cook. 0:19:44.600 --> 0:19:51.800 Okay. Oh yeah, give it a really good shape, yeah, 0:19:51.840 --> 0:19:55.480 shake it, shakey, got it go and. 0:19:55.480 --> 0:19:56.320 A bit of parsley. 0:19:57.920 --> 0:19:58.320 Oh yeah. 0:19:58.560 --> 0:19:59.720 What do you like cook at home? 0:19:59.760 --> 0:20:00.000 David? 0:20:00.680 --> 0:20:03.560 What do I like cooking at home? To be honest, 0:20:03.640 --> 0:20:09.919 my kids are obsessed with Italian food, so the majority 0:20:09.960 --> 0:20:13.000 of the time they get me to make like a 0:20:13.560 --> 0:20:16.399 raggedy because the kids love I can tell. 0:20:16.280 --> 0:20:22.479 When you're shaking the pane that you work just in office. 0:20:24.880 --> 0:20:31.919 Quite impressive, you made it? Yeah, yes, I think we 0:20:31.920 --> 0:20:33.919 could turn them into quite useful shop. And it has 0:20:33.960 --> 0:20:34.919 done a cooking course. 0:20:35.240 --> 0:20:39.240 It transpires collapse. 0:20:40.720 --> 0:20:41.760 I'm really impressed by that. 0:20:41.840 --> 0:20:46.480 Actually, So that was good. Now it's time talk. Stop 0:20:46.520 --> 0:20:47.520 beating and we'll talk. 0:20:47.960 --> 0:20:48.720 Can I take you with me? 0:20:49.119 --> 0:20:52.800 You finish journey, we'll take it with us. 0:20:52.920 --> 0:20:55.040 Okay. 0:20:58.760 --> 0:21:01.760 We have an open kitchen and one of the great 0:21:01.840 --> 0:21:04.640 pleasures for me is being able to see the reaction 0:21:05.240 --> 0:21:08.159 of people eating now, whether they love it or they 0:21:08.200 --> 0:21:10.160 don't love it, whether they share it or they don't 0:21:10.160 --> 0:21:12.720 share it, whether they talk about it. You know, it's 0:21:12.840 --> 0:21:15.480 part of the whole joy of eating out. 0:21:15.960 --> 0:21:18.199 And I love open kitchens, you know. 0:21:18.320 --> 0:21:21.879 I like the interaction that you can have with you know, 0:21:21.920 --> 0:21:23.240 what's going on around you. 0:21:23.240 --> 0:21:24.640 You know, I like to see what. 0:21:24.560 --> 0:21:27.960