Latest / Not Another Football Podcast / Tom Kitchin

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Tom Kitchin · Not Another Football Podcast

• 0:04
  Speaker 1: Welcome channel an episode of Not Done a Lot of
• 0:06
  Speaker 1: Football podcast with myself, Simon Donley and.
• 0:08
  Speaker 2: My side kit Help. And we're delighted to.
• 0:12
  Speaker 1: Say we have another first on the show, a chef
• 0:16
  Speaker 1: none other than Tom Kitchen.
• 0:18
  Speaker 3: How are you. I'm very well, gentleuine thanks for having on,
• 0:20
  Speaker 3: Thanks for coming. Busy these days busy busy yeah, usual
• 0:24
  Speaker 3: craziness of running restaurants, kids, football, all the things in
• 0:29
  Speaker 3: life that keep us going. But yeah, no, good, thanks, I'll.
• 0:32
  Speaker 2: Go well, I'm super excited they.
• 0:34
  Speaker 1: I don't want to put myself on the spot, but
• 0:36
  Speaker 1: I do like a bit of cooking, so for some
• 0:38
  Speaker 1: tips advice off here as.
• 0:40
  Speaker 2: We go here.
• 0:40
  Speaker 3: Yeah.
• 0:41
  Speaker 1: Absolutely, But going back to where you started then, so
• 0:46
  Speaker 1: it's difficult for kids nowadays to know what they want
• 0:48
  Speaker 1: to do. Did you always have the intentions? Did you
• 0:50
  Speaker 1: know what you were? What was your background with the cooking?
• 0:53
  Speaker 3: No? Well, actually what happened was I was originally born
• 0:57
  Speaker 3: in Edinburgh and then we moved out into Fife and
• 0:59
  Speaker 3: can Ross area and when I you know, I was
• 1:02
  Speaker 3: when I got to about thirteen fourteen years old, I
• 1:04
  Speaker 3: started taking a job like most kids, so back then,
• 1:07
  Speaker 3: you know, a part time job on the weekends washing
• 1:10
  Speaker 3: the dishes in the local pub and I absolutely loved it.
• 1:15
  Speaker 3: And now with my older, wiser head, it wasn't like
• 1:18
  Speaker 3: I fell in love with cooking. I just fell in
• 1:19
  Speaker 3: love with the adrenaline and the excitement of being in
• 1:23
  Speaker 3: a team environment and what we call service. And you know,
• 1:28
  Speaker 3: we can maybe talk about this a wee bit as
• 1:29
  Speaker 3: we go one, but like a bit like team sport,
• 1:32
  Speaker 3: it was that adrenaline, you're in it together, service starts
• 1:35
  Speaker 3: or you know, match day starts, you know, or you know.
• 1:38
  Speaker 3: And I started washing the dishes, you know, you know,
• 1:42
  Speaker 3: really conscientious, going fast as I could, fast as I could.
• 1:44
  Speaker 3: And the owner of the pub was a really good
• 1:47
  Speaker 3: guy called David Adams, and a bit like anything in life,
• 1:50
  Speaker 3: you spot a young person with a bit of talent,
• 1:52
  Speaker 3: a bit of you know, good attitude, and he was like,
• 1:55
  Speaker 3: you're going to start in the starters. You're going to
• 1:57
  Speaker 3: start in the desserts. And it just kind of grew
• 1:58
  Speaker 3: from there and before I knew it, like when I
• 2:01
  Speaker 3: was like fifteen and my summer holidays, he'd arrange for
• 2:04
  Speaker 3: me to go to glen Ego's hotel and my summer
• 2:06
  Speaker 3: holidays and I was doing work experience and it just
• 2:09
  Speaker 3: kind of fell on from there. So yeah, that's how
• 2:11
  Speaker 3: it all started.
• 2:12
  Speaker 1: And then obviously you went to the cooking issue, you
• 2:15
  Speaker 1: went to college or whatever to do.
• 2:17
  Speaker 3: Yeah. I also, you know, we're just talking about before
• 2:21
  Speaker 3: we went on air with our kids. Now my kids,
• 2:23
  Speaker 3: just my oldest has just finished school. But I am
• 2:26
  Speaker 3: persuaded my parents that I was going to leave school
• 2:28
  Speaker 3: at sixteen right and follow my dream as a chef.
• 2:30
  Speaker 3: And you have to remember that wasn't you know fully socially,
• 2:34
  Speaker 3: you know, the thing that you did back then, you know.
• 2:37
  Speaker 3: So I've always thought, well, you know, well done my parents.
• 2:41
  Speaker 3: You know, let me follow my dream, find you know,
• 2:43
  Speaker 3: follow my heart and what I wanted to do, left
• 2:45
  Speaker 3: school at sixteen, went to Perth College. That was the
• 2:47
  Speaker 3: deal with my parents. Do what you know, go and
• 2:49
  Speaker 3: do a year of college just as a backup. But
• 2:53
  Speaker 3: I wanted doubt it there as quickly as I wanted
• 2:55
  Speaker 3: straight into work and I wanted to work in a
• 2:57
  Speaker 3: proper professional environment. So to cut a long story short,
• 3:01
  Speaker 3: it was that Glenn Egos about seventeen year and a
• 3:04
  Speaker 3: half and then I was down to London, Bright Lights
• 3:06
  Speaker 3: of London, working for big iconic what we call three
• 3:10
  Speaker 3: star Michelin chefs, which is the pinnacle of cooking Michelin Stars.
• 3:13
  Speaker 3: Three Michelin Stars, So London, then Paris, then London, then
• 3:19
  Speaker 3: Monte Carlo in the south of France. You know, just
• 3:22
  Speaker 3: working with the best the best chefs I could but.
• 3:25
  Speaker 4: That being a lot of pressure as well.
• 3:27
  Speaker 3: It's a huge amount of pressure, Jackie, huge amount of pressure,
• 3:29
  Speaker 3: you know, and you know, I keep coming back to
• 3:33
  Speaker 3: you know, I have a real love of sport, football
• 3:36
  Speaker 3: and everything like that. But it's not too dissimilar because
• 3:40
  Speaker 3: it's that day and day out, you know, turning up dedication.
• 3:44
  Speaker 3: You know, like you're only as good as your last meal,
• 3:47
  Speaker 3: you know, and you sacrifice hugely to get to where
• 3:51
  Speaker 3: you want to get to if you want to get
• 3:52
  Speaker 3: to the top.
• 3:53
  Speaker 1: That's we've watched obviously, programs like I Thank God rams
• 3:58
  Speaker 1: in the pressure at that. Was that ever a time
• 4:00
  Speaker 1: that you were like I can't handle this or so
• 4:02
  Speaker 1: many set.
• 4:02
  Speaker 3: Back, so many, so many of those big moments, those
• 4:05
  Speaker 3: bridge moments where if you decided to fuck with this,
• 4:09
  Speaker 3: I'm off. You know, who knows where you would have
• 4:11
  Speaker 3: gone and temper, well, my temper then you know, it's
• 4:15
  Speaker 3: literally about survival. I'm sure it's like you guys, as
• 4:17
  Speaker 3: young guys in the dressing rooms. You know, you just
• 4:19
  Speaker 3: got your head down and you're you're trying to survive.
• 4:22
  Speaker 2: Touch on that.
• 4:22
  Speaker 1: So there's obviously people that I can get back to
• 4:24
  Speaker 1: if you ask me who took me under my wing,
• 4:27
  Speaker 1: sheelting different things like that. It was guys that you
• 4:30
  Speaker 1: can go back to there that when things went a
• 4:33
  Speaker 1: little bit, you were under pressure, you felt as if
• 4:35
  Speaker 1: there was a setback.
• 4:36
  Speaker 2: Maybe feeling was the people that.
• 4:38
  Speaker 3: Get absolutely there's people who just grabbed you by the
• 4:40
  Speaker 3: scuff that neck, pulled you up and got you through
• 4:42
  Speaker 3: that day, you know, And that's what it was like.
• 4:44
  Speaker 3: But you know, it was about the resilience. And again
• 4:47
  Speaker 3: I'm going back to how football and you know what
• 4:49
  Speaker 3: I've seen with my own children going through the football thing. Resilience,
• 4:52
  Speaker 3: you know you had, it made you strong, It made
• 4:55
  Speaker 3: you mentally strong. And you know, if you think about
• 4:57
  Speaker 3: when I remember going to London at the beginning's phone
• 5:00
  Speaker 3: my mom pretty much every day say I'll be back
• 5:02
  Speaker 3: in about six weeks, do you know what I mean?
• 5:04
  Speaker 3: And then and then they got to six months and
• 5:05
  Speaker 3: I was still there, and then I was like in
• 5:08
  Speaker 3: my head, I was thinking I could maybe get a
• 5:10
  Speaker 3: year on my CV in this restaurant. I mean, it
• 5:12
  Speaker 3: was the pinnacle of restaurants in London. It's like going
• 5:14
  Speaker 3: to you know, play for a Arsenal or a Chelsea
• 5:16
  Speaker 3: or something. You know, it was a top, top restaurant.
• 5:19
  Speaker 3: But it was so hard, and the chef would push
• 5:22
  Speaker 3: you so so hard that you would just almost be
• 5:26
  Speaker 3: a breaking point and then he kind of fish you
• 5:28
  Speaker 3: back in, do you know what I mean? So the resilience.
• 5:31
  Speaker 3: But then as you got through the year, like as
• 5:34
  Speaker 3: I approached the year, you started to notice that you
• 5:37
  Speaker 3: were slowly moving up the chain, do you know what
• 5:39
  Speaker 3: I mean? So the new guys were coming in and
• 5:41
  Speaker 3: they were the ones who were really suffering, and you
• 5:43
  Speaker 3: were trying to help them a wee bits, you know.
• 5:45
  Speaker 3: So it was the cycle of life. But the resilience
• 5:49
  Speaker 3: was the big thing that you learn.
• 5:51
  Speaker 4: If you look at back then to now, how everything's changed.
• 5:56
  Speaker 4: You know that maybe the pressure that you were under
• 5:59
  Speaker 4: or the puse you may be taking in the kitchen,
• 6:02
  Speaker 4: could you get away with a lot of that now?
• 6:04
  Speaker 3: Absolutely not no, no, absolutely no. And you know that's changed,
• 6:08
  Speaker 3: like every industry has changed for the better. Yeah, I
• 6:10
  Speaker 3: would suggest that somewhere in the middle is probably the
• 6:12
  Speaker 3: right thing, you know, because maybe now it's a bit
• 6:15
  Speaker 3: too much model cuddles, you know, and you know, but
• 6:18
  Speaker 3: you know, the way it was then was probably too extreme,
• 6:22
  Speaker 3: probably too extremely. I mean the hours we were doing
• 6:25
  Speaker 3: were literally you know, some days you come in there
• 6:27
  Speaker 3: have six seven o'clock in the morning, you finish at
• 6:29
  Speaker 3: one o'clock in the morning, you know, and that was
• 6:31
  Speaker 3: it five days a week. You know. So by the
• 6:33
  Speaker 3: time you got to your days off, you slept till
• 6:35
  Speaker 3: three four o'clock in the afternoon, you know, typical scotsman.
• 6:38
  Speaker 3: You went out that night and then you know, and
• 6:40
  Speaker 3: then you started again the weekend and that was what
• 6:42
  Speaker 3: you did. That's what you did.
• 6:43
  Speaker 2: How'd you find montic Carlo?
• 6:44
  Speaker 4: Then?
• 6:45
  Speaker 3: Monico was amazing again. I was there for nearly two years.
• 6:49
  Speaker 3: Theah and you know, you think about, oh, you lived
• 6:52
  Speaker 3: in Monte Carlo. I didn't live in Monte Carlo. I
• 6:54
  Speaker 3: lived outside and the bedsit you know, like, but I
• 6:57
  Speaker 3: still had I still had this incredible experience have been
• 7:00
  Speaker 3: in working in the first of all, working in a
• 7:03
  Speaker 3: French kitchen, of which is the epitome of gastronomy. It's
• 7:07
  Speaker 3: the epitome of food. Learning the language, which was a
• 7:12
  Speaker 3: huge thing, you know, like, you know, I started in Paris,
• 7:15
  Speaker 3: but by the time I got to Monaco, I was
• 7:18
  Speaker 3: pretty good, you know, like I was fluent and shall
• 7:20
  Speaker 3: we say kitchen French, you know, like, and you know
• 7:23
  Speaker 3: I could get by. But again it was like, you know,
• 7:26
  Speaker 3: just starting at the bottom, working your way up. But
• 7:29
  Speaker 3: it always worked in my advantage being Scottish, you know,
• 7:32
  Speaker 3: like you know, like and you know, loving football, you know,
• 7:35
  Speaker 3: just having that little bit something about you, yeah, a
• 7:38
  Speaker 3: little bit of connection. And then there was an Italian
• 7:40
  Speaker 3: guy and you know, you know they always seem to
• 7:42
  Speaker 3: have a week connection. And then you went to play
• 7:43
  Speaker 3: football in your days off, you know, and it's just
• 7:46
  Speaker 3: how you built friendships and life life what you were
• 7:49
  Speaker 3: in Monaco. I was in Monaco like two and actually
• 7:56
  Speaker 3: even but he had the Columbus Hotel down there. There
• 7:59
  Speaker 3: was a he was down there, and there was another.
• 8:02
  Speaker 3: Yeah there's an Asian.
• 8:03
  Speaker 4: Guy, John John w nineties, it's seven.
• 8:09
  Speaker 3: He's very well thought of down there.
• 8:10
  Speaker 4: Yeah yeah, yeah, John still got a place.
• 8:14
  Speaker 1: I think Mite still I tried to get him for
• 8:17
  Speaker 1: the Golfinger something they said there was going down there.
• 8:19
  Speaker 3: So it's nice once once you fall in love, it's
• 8:23
  Speaker 3: one of the you know, once you've been down there
• 8:24
  Speaker 3: and you yeah, you know, you fall in love with
• 8:26
  Speaker 3: it's really hard to.
• 8:27
  Speaker 2: You're saying the French cooking then obviously is the top?
• 8:30
  Speaker 2: Is that? Why is that regard he does there?
• 8:33
  Speaker 3: I think again it's to do with history, you know,
• 8:36
  Speaker 3: like you know, the great chefs of yesteryear have come through.
• 8:40
  Speaker 3: You know, I've created these incredible recipes. But it's just
• 8:42
  Speaker 3: the love of food. You know. Food is a complete
• 8:45
  Speaker 3: and utter way of life. You know, it's not an
• 8:47
  Speaker 3: after fault, it's you know, and that's like as a
• 8:51
  Speaker 3: young scotsman going into there and starting to learn that
• 8:53
  Speaker 3: you know that you sat down for lunch every day
• 8:56
  Speaker 3: and you know this is in the restaurants. You sat
• 8:59
  Speaker 3: down for lunch and there would be like the bits
• 9:01
  Speaker 3: of the cheeseboard and they would be like rabbit terrain
• 9:03
  Speaker 3: and there would be you know, bits of bread and
• 9:05
  Speaker 3: you get a little bit of wine and you're like, WHOA,
• 9:07
  Speaker 3: what's all this? You know, and it's like but it's
• 9:10
  Speaker 3: just a completely different culture. And I think footballers have
• 9:13
  Speaker 3: had the same experience when they've gone to play abroad
• 9:15
  Speaker 3: and you know, they're sitting down and they're having wine
• 9:17
  Speaker 3: at lunch and something. It's like, you know, it's just crazy.
• 9:20
  Speaker 1: As you say, I mean, I'm fortunately I've been going
• 9:22
  Speaker 1: to South of France since I was a kid. Take
• 9:25
  Speaker 1: me there for like six some of them, but teach
• 9:28
  Speaker 1: us and as a real life thought with the food
• 9:33
  Speaker 1: and as you say, people sitting down and I've been
• 9:36
  Speaker 1: in reference where the staff like take the time out,
• 9:38
  Speaker 1: let's get your nail before we start.
• 9:40
  Speaker 3: Exactly. It's totally exactly, and it's just infectious. And then
• 9:45
  Speaker 3: you go to the markets and you see all the
• 9:46
  Speaker 3: amazing produce and you know, like you, I don't know,
• 9:49
  Speaker 3: there's just something about it which is so romantic. It's
• 9:52
  Speaker 3: just life, you know, It's just a fantastic way of living.
• 9:55
  Speaker 3: And yeah, it's certainly part of what I love.
• 9:58
  Speaker 2: Now I'm now going to put myself under pleasure. I
• 10:03
  Speaker 2: can't believe. I want to say that's one of my specialities.
• 10:05
  Speaker 2: I do a French onion soup.
• 10:07
  Speaker 3: Uh huh.
• 10:08
  Speaker 1: Right, So can you talk me through what you would
• 10:12
  Speaker 1: how you would prepel that.
• 10:13
  Speaker 2: Well.
• 10:14
  Speaker 3: First of all, the quality of the onions are really important. Okay,
• 10:17
  Speaker 3: so you do get better onions and selections. Yeah. So
• 10:21
  Speaker 3: if you're in the South of France making a French
• 10:23
  Speaker 3: onion soup, those beautiful little white ones like kind of
• 10:26
  Speaker 3: like you can get them slice. The coloration of the
• 10:29
  Speaker 3: onions is the secret. Like if you put them on
• 10:32
  Speaker 3: too fast and they burn, you know, if you kind
• 10:35
  Speaker 3: of then that's going to make a bitter soup, right, Okay,
• 10:38
  Speaker 3: so you want to cook them really slowly. I like
• 10:40
  Speaker 3: to add a little bit of thyme and garlic nob
• 10:43
  Speaker 3: butter and just let all the natural sugars come out,
• 10:46
  Speaker 3: and then you can start to add a little bit
• 10:47
  Speaker 3: of wine in your stock and cook it slowly like
• 10:49
  Speaker 3: that and get that wonderful color on the soup as
• 10:52
  Speaker 3: well well. But on the top I put a toasted
• 10:55
  Speaker 3: crouton with the cheese on top as well.
• 11:00
  Speaker 1: I know not but as I say, that's one that
• 11:03
  Speaker 1: I kind of I like to I'd use different onions
• 11:06
  Speaker 1: as well. I think the produce down there I always
• 11:08
  Speaker 1: find when I go to supermarkets and the South of
• 11:11
  Speaker 1: France that are a lot absolutely.
• 11:13
  Speaker 3: Yeah, absolutely, yeah, yeah, no, absolutely, But again, it's just
• 11:16
  Speaker 3: the culture is when people go to the markets, they
• 11:18
  Speaker 3: buy their you know, little fruits. So I'd like to
• 11:20
  Speaker 3: have this cheese for today and that or that one
• 11:22
  Speaker 3: for tomorrow, and that's it's a little bit at home.
• 11:26
  Speaker 4: I mean, your kids must be spoiled, we fold. Are
• 11:30
  Speaker 4: they picky? No?
• 11:31
  Speaker 3: No, no, fortunately, no, I mean they are picky. There
• 11:34
  Speaker 3: are kids, you know, like they certainly have opinions.
• 11:36
  Speaker 4: Do they cook?
• 11:37
  Speaker 3: They cook a wee bit. They eat really well, they
• 11:41
  Speaker 3: like any sense, like they're not too fussy and what
• 11:43
  Speaker 3: they eat. But my wife's Swedish and she does a
• 11:46
  Speaker 3: lot of traditional Scandinavian dishes through the week and then
• 11:50
  Speaker 3: on the weekend, you know, just in between football and
• 11:53
  Speaker 3: all the different things we try and to have like
• 11:55
  Speaker 3: Sunday's my day off, so like kind of have a
• 11:57
  Speaker 3: roast on a Sunday or something. You cooking it though, Yeah,
• 12:00
  Speaker 3: I get that.
• 12:01
  Speaker 2: You don't mind, coming don't mind.
• 12:03
  Speaker 3: It's like it's like football. It's just like a complete
• 12:05
  Speaker 3: and our way life. You just you know, I've never
• 12:08
  Speaker 3: woken up in one morning thought I don't want to
• 12:10
  Speaker 3: go to work. You know. It's just passion, you know,
• 12:13
  Speaker 3: it's just a joy. It is a love and you know,
• 12:15
  Speaker 3: but food is literally twenty four seven thinking about it.
• 12:18
  Speaker 3: But it's such an important part of a young person's
• 12:21
  Speaker 3: you know, upbringing, you know, and you see it, you
• 12:25
  Speaker 3: see it, and it really is important.
• 12:27
  Speaker 1: So you went through that, I don't want to describe
• 12:30
  Speaker 1: it as you have apprenticeship, but learning all these different places.
• 12:34
  Speaker 1: When did you then decide I'm taking a big step.
• 12:37
  Speaker 1: I'm going to get more restaurant here, and I'm going
• 12:39
  Speaker 1: to do it on more.
• 12:41
  Speaker 2: Yeah.
• 12:41
  Speaker 3: So yeah, we opened the restaurant at least actually twenty
• 12:45
  Speaker 3: years ago last week, so two thousand and six, and
• 12:50
  Speaker 3: I think really it was you know, middle two thousand
• 12:54
  Speaker 3: and five, late two thousand and five, just got engaged
• 12:58
  Speaker 3: with Mikaela, and that gave me that little bit of
• 13:00
  Speaker 3: extra support because they're going to shy away from it.
• 13:06
  Speaker 3: Like you know, I'm really good at cooking and stuff
• 13:08
  Speaker 3: like that, and that's what I'm good at. I'm pretty
• 13:10
  Speaker 3: rubbish at all the other stuff, you know. So you know,
• 13:13
  Speaker 3: when you when we got to when we you know,
• 13:15
  Speaker 3: started to think about doing a restaurant together, it felt
• 13:18
  Speaker 3: right because you need, like again like team sports, you
• 13:23
  Speaker 3: need people who are good at everything. You can't do
• 13:25
  Speaker 3: everything on your own. So yeah, we took the plunge
• 13:29
  Speaker 3: and we honestly we had like, we managed to get
• 13:34
  Speaker 3: a fifty grand overdraft. We went to about six banks
• 13:37
  Speaker 3: and finally we met an old traditional banker who still
• 13:40
  Speaker 3: did lunch on a Friday, you know that kind of guy.
• 13:42
  Speaker 3: You know, he took his clients out on a Friday
• 13:44
  Speaker 3: and drank good red wine, you know, and he knew
• 13:47
  Speaker 3: exactly where the restaurants were that had been working. And
• 13:50
  Speaker 3: we got the we got the overdraft. We had granddad
• 13:52
  Speaker 3: savings who had our grand and it was like and
• 13:54
  Speaker 3: we basically started a restaurant about fifty sixty grand and
• 13:57
  Speaker 3: we got a second hand stove and with twenty five
• 14:00
  Speaker 3: bowls of wine on the list, and we were just
• 14:03
  Speaker 3: young and raw and we started our business. And you know,
• 14:07
  Speaker 3: it's because it was so basic and so simple at
• 14:11
  Speaker 3: the beginning. It allowed us to grow naturally and organically,
• 14:15
  Speaker 3: so there wasn't that huge pressure like some of my
• 14:18
  Speaker 3: chef friends who have started restaurants for the first time.
• 14:20
  Speaker 3: You know, they've got big, big backers, you know, like
• 14:23
  Speaker 3: you know, and you know, you're always paying back, You're
• 14:25
  Speaker 3: always under pressure. So we started that and actually got
• 14:29
  Speaker 3: my dad back involved in the business, just like he
• 14:31
  Speaker 3: had nothing to do with hospitality, but he was a businessman.
• 14:34
  Speaker 3: And then he was like, you know, help us do
• 14:35
  Speaker 3: the cash flow, help us do the wages. What's that?
• 14:38
  Speaker 3: How do we do that? You know, and you know,
• 14:40
  Speaker 3: you just you just start, Yeah, property and effort. And
• 14:43
  Speaker 3: twenty years on, you know, it's been a hell of
• 14:45
  Speaker 3: a journey. But my dad's still involved. You know, he's
• 14:48
  Speaker 3: still going around and you know, Mikhail and some of
• 14:51
  Speaker 3: the staff have been with us for the whole journeys,
• 14:53
  Speaker 3: you know. So it's again it's you know, the people think, oh,
• 15:00
  Speaker 3: I'm catching all these restaurants and brilliant and you're fucking
• 15:03
  Speaker 3: he you know, it's like football. It's like sports. The
• 15:06
  Speaker 3: line to success is no austraight like it's been like
• 15:09
  Speaker 3: over all over you know, it just goes.
• 15:11
  Speaker 4: Back through cod.
• 15:13
  Speaker 3: Oh that was terrible. Everybody impacted that, Yeah, really ju
• 15:21
  Speaker 3: And then it's just been one thing after the other
• 15:23
  Speaker 3: since then. You know, like the cost of ingredients. You'll
• 15:25
  Speaker 3: see it yourself, you know, like the cost of running things. Yeah,
• 15:29
  Speaker 3: don't get me started on that. This is fun. This
• 15:32
  Speaker 3: is a fun podcast.
• 15:34
  Speaker 2: You've been twenty years then last week did you say, yeah,
• 15:36
  Speaker 2: twenty years last week?
• 15:37
  Speaker 1: Yeah, so when you're twenty years there, give us a
• 15:39
  Speaker 1: few famous faces of Stole across.
• 15:42
  Speaker 3: Oh my goodness.
• 15:44
  Speaker 2: Yeah, we've had.
• 15:44
  Speaker 3: We've had, I don't know, from Prince Albert of Monico
• 15:48
  Speaker 3: to Kate and William to beck Rod Stewart. You know, like,
• 15:55
  Speaker 3: you know, it's just been incredible. And that's the thing
• 15:57
  Speaker 3: that you think, you know, like how the hell did
• 16:00
  Speaker 3: this happen? You know, and it's like you're just doing
• 16:04
  Speaker 3: something that you love, trying to create a really great
• 16:08
  Speaker 3: experience and you know, food makes people happy. Yeah, you know,
• 16:11
  Speaker 3: so you know as it's grown, it's just developed naturally
• 16:15
  Speaker 3: and organically. You know, it's not being forced. You know,
• 16:18
  Speaker 3: we're very humble and you know we work extremely hard.
• 16:24
  Speaker 3: But it's just been an incredible journey because you meet
• 16:26
  Speaker 3: the most incredible people and I'm sure you guys in
• 16:29
  Speaker 3: football you've done things that you've you can possibly imagined
• 16:32
  Speaker 3: as a young person you were going to do it,
• 16:34
  Speaker 3: and really it's come through the restaurant, the graft, the
• 16:37
  Speaker 3: you know, delivering something really good that people like.
• 16:41
  Speaker 2: Its actually grows his own produce now.
• 16:43
  Speaker 3: I think and I tell you what he knows about
• 16:47
  Speaker 3: his food. And he was brilliant. You know that we
• 16:51
  Speaker 3: did a couple of things. He's been. I think he's
• 16:52
  Speaker 3: been like three times and each time, you know, he
• 16:55
  Speaker 3: knows why. You know, he knows he's got the attention.
• 16:58
  Speaker 3: But he always makes sures he goes in the kitchen, shakes,
• 17:00
  Speaker 3: everyone says a little to the pot washers. You know,
• 17:02
  Speaker 3: it does a picture and you know, I like that.
• 17:05
  Speaker 3: I respect that. That's really classic.
• 17:08
  Speaker 2: So it's in Leath restaurant.
• 17:11
  Speaker 3: Yeah.
• 17:11
  Speaker 2: Football wise, there's obviously one team.
• 17:15
  Speaker 3: There's one team down there. Yeah yeah, Ebbs. Yeah I am.
• 17:20
  Speaker 3: I'm not a fanatical hips some but I do follow
• 17:22
  Speaker 3: the Hibs. But two of my boys have been playing
• 17:26
  Speaker 3: in the academy there, which has been a great experience.
• 17:29
  Speaker 3: But I'm a huge part of the Leath community. So
• 17:34
  Speaker 3: you know, we all have a responsibility of you know,
• 17:37
  Speaker 3: helping the community and doing things. So there's been a
• 17:40
  Speaker 3: lot of different connections. Even recently we've been playing Easter Road,
• 17:44
  Speaker 3: haven't we harves are still so from that experience, but
• 17:50
  Speaker 3: you know, so, yeah, there's a lot going on, and
• 17:52
  Speaker 3: it's it's it's it's really special.
• 17:55
  Speaker 2: So did you play at all?
• 17:57
  Speaker 3: M M, I did.
• 17:59
  Speaker 2: I've heard him a you wan't too bad to be
• 18:01
  Speaker 2: the one that you struggled, but.
• 18:03
  Speaker 3: Well, that's very kind. No, I did play. I actually try.
• 18:08
  Speaker 3: I played up in five. I had trials with Ruth
• 18:10
  Speaker 3: Rovers and Dumbfermline, and then I was just that fourteen
• 18:14
  Speaker 3: year old that just didn't grow. And then I started
• 18:16
  Speaker 3: working and years.
• 18:17
  Speaker 4: Well was similar myself, four thirteen, fourteen. Then I used
• 18:24
  Speaker 4: to train my hubs and then let go because you
• 18:26
  Speaker 4: did fifteen too small, And then I went to Dunfermlin
• 18:29
  Speaker 4: at sixteen. Right, okay, I work my way up. Are
• 18:31
  Speaker 4: we they kids that get pushed ahead get lost?
• 18:35
  Speaker 3: You've seen it, But I think I think it's changing slightly.
• 18:38
  Speaker 3: Like one of my boys has actually, because of his
• 18:42
  Speaker 3: maturation size and everything, he's been actually allowed to play.
• 18:46
  Speaker 3: One of them is yet right, one of them is
• 18:48
  Speaker 3: the fifteen year old. He's actually been allowed to play
• 18:50
  Speaker 3: down a bit, you know, just allowed him to grow.
• 18:53
  Speaker 3: And then we just had his review and they're like, right,
• 18:55
  Speaker 3: your growth is happening. In this is happening. You're ready
• 18:57
  Speaker 3: to go back up to your to your age. So
• 19:01
  Speaker 3: it feels like there's a change. Yeah, you know, because
• 19:04
  Speaker 3: that's we skillful player who's not growing. You know, it's
• 19:08
  Speaker 3: tough and trying to.
• 19:10
  Speaker 1: Create that environment because you're talking about different culture in
• 19:14
  Speaker 1: different ways things are done nowadays. Like when we were
• 19:17
  Speaker 1: growing up, you were playing in the park guys to
• 19:19
  Speaker 1: see that kind of what they're trying to replicate now
• 19:21
  Speaker 1: in clubs, you were playing the guys that were twice
• 19:24
  Speaker 1: your size and you were learning how to deal with
• 19:25
  Speaker 1: that subconsciously. It was just you've been enjoying yourself. Becare's
• 19:29
  Speaker 1: less of that nowadays, you know, kids playing in the
• 19:32
  Speaker 1: part you do buy parts and very little activity at all,
• 19:35
  Speaker 1: so they're obviously trying to recreate that.
• 19:38
  Speaker 3: I saw that. I just wished the Kem Bridges with
• 19:41
  Speaker 3: John mcgainn. Did you think. Yeah, John was talking about
• 19:45
  Speaker 3: that like this wee astro in Climb Bank and he
• 19:49
  Speaker 3: was there in the corner fac and he was like
• 19:51
  Speaker 3: fight and that must have you know, that's that's where
• 19:54
  Speaker 3: That's what.
• 19:55
  Speaker 1: I remember because myself and my friend I was similar
• 19:58
  Speaker 1: to him, just small. Oh when you have you're getting
• 20:01
  Speaker 1: down the park and playing my guys three, four or
• 20:03
  Speaker 1: five years older than Yeah, you're having a well now
• 20:05
  Speaker 1: to handle yourself.
• 20:06
  Speaker 2: But it's standing in good stead.
• 20:08
  Speaker 1: For you know, when you you're lucky enough to get
• 20:11
  Speaker 1: into a professional career. As I said, at the time,
• 20:13
  Speaker 1: you don't realize. You just think, of course you're having
• 20:15
  Speaker 1: fun and.
• 20:16
  Speaker 4: Touches at the ball as well. You know, we came
• 20:19
  Speaker 4: through Edinburgh eighty two. My dad was at Hebs and
• 20:22
  Speaker 4: I used to yeah, my dad, my dad was celting
• 20:26
  Speaker 4: in the hibs ten years at Hibbs and that's when
• 20:30
  Speaker 4: we moved through Edinburgh eighty two. I used to go
• 20:34
  Speaker 4: and play in the cage and then wrestle my pals.
• 20:37
  Speaker 4: But at the ball back and before you get hundreds
• 20:40
  Speaker 4: and hundreds of touches of the ball. But now you
• 20:43
  Speaker 4: don't see the kids out in the street. You don't
• 20:45
  Speaker 4: see them playing.
• 20:47
  Speaker 3: So I don't know from my experience with the kids,
• 20:49
  Speaker 3: like they're not on the street, but they're all down
• 20:51
  Speaker 3: the astro, you know, in the summer holdies they're all
• 20:53
  Speaker 3: down the Astra and they're still playing the same games.
• 20:55
  Speaker 3: They're still playing copy and they're still playing copy, you know,
• 20:58
  Speaker 3: like you know, like so I think it's just changed.
• 21:02
  Speaker 3: I think it's just modernizing the way you know, you know,
• 21:05
  Speaker 3: like some of the skills these kids can do that.
• 21:07
  Speaker 3: You know, they're all doing what around you know, two
• 21:10
  Speaker 3: hundred five hundred Keep You Up is in around the
• 21:12
  Speaker 3: world and on the shoulders and you know, like so
• 21:14
  Speaker 3: because they're so influenced by YouTuber, you know, you know,
• 21:18
  Speaker 3: so I hear what you're saying. It's not in the park,
• 21:21
  Speaker 3: but I do think it's just maybe in a more
• 21:24
  Speaker 3: modern environment, you know, you know, you know those astro
• 21:27
  Speaker 3: picchures where you know they're all crawling in under the
• 21:30
  Speaker 3: under the fence or over the fence you're touching on.
• 21:33
  Speaker 1: So I haven't seen the Kevin Brod just think, yeah,
• 21:34
  Speaker 1: I want to see it with John McGuinn. But the
• 21:37
  Speaker 1: World Cup and everything coming up, how you excited about that?
• 21:41
  Speaker 3: I'm excited. I'm excited.
• 21:42
  Speaker 2: I'm just even by the kickoff time.
• 21:45
  Speaker 3: The kickoff times will be interesting. You no, it's really brilliant,
• 21:49
  Speaker 3: you know, just excited for Scotland, excited for the whole nation.
• 21:54
  Speaker 3: Everyone keeps saying that you're going to the World Cup. Chef,
• 21:56
  Speaker 3: I was like, I can't because all my staff are
• 21:58
  Speaker 3: going to the World Cup. Someone's got to keep staying
• 22:02
  Speaker 3: run the restaurants and then you know, like you're just thinking, God,
• 22:05
  Speaker 3: imagine they get to the second round, which would obviously
• 22:07
  Speaker 3: be brilliant, but then they won't come back, you know
• 22:09
  Speaker 3: what I mean? So you know it's all it's all good.
• 22:12
  Speaker 3: It's exciting exactly, but no, it's really exciting and you
• 22:20
  Speaker 3: just got to get off to a good start, haven't we.
• 22:22
  Speaker 2: Well we watched the beloved game the other night and
• 22:25
  Speaker 2: I think they are rated tired than eighty.
• 22:28
  Speaker 1: But they were the first game, first games and keeps brilliant,
• 22:33
  Speaker 1: was brilliant, brilliant.
• 22:35
  Speaker 2: It gives it brings something different to that Scotland, haven't
• 22:40
  Speaker 2: you know? Somebody can run away and put the fear.
• 22:43
  Speaker 3: I was gusted when he went to when he left
• 22:45
  Speaker 3: Liverpool because I've watched and with my boys and the
• 22:48
  Speaker 3: you know, playing Moldus is eighteen and it's been playing
• 22:51
  Speaker 3: academy football and you know, you could you just you
• 22:55
  Speaker 3: could just sense there was something really special about this thing.
• 22:58
  Speaker 3: You know, this this game they.
• 22:59
  Speaker 4: Actually and what to sell them. There's a lot of
• 23:01
  Speaker 4: teams in from last summer, so you actually got to
• 23:04
  Speaker 4: buy back, yeah, or did it before he went to
• 23:07
  Speaker 4: Bournemouth so that they don't his contract to go back
• 23:10
  Speaker 4: to Liverpool. Uh huh. You know, they didn't want to go,
• 23:15
  Speaker 4: but Ben wanted to go and play and the position
• 23:17
  Speaker 4: that he plays waiting behind Salah, you know, and he
• 23:21
  Speaker 4: went out and loan at middles branded really well and
• 23:24
  Speaker 4: having that taste and need to play. You need to
• 23:26
  Speaker 4: get minutes, you need to And.
• 23:28
  Speaker 3: Now that it's funny how football works, isn't it, Because
• 23:30
  Speaker 3: the whole salar thing kicked up, you know, so there's
• 23:33
  Speaker 3: an interesting space in there. And then now the Bournemouth
• 23:36
  Speaker 3: manager's got into Liverpool. You know, it's just funny how
• 23:39
  Speaker 3: it works. And that's the thing, like you know, with
• 23:42
  Speaker 3: with the boys, I'm just like, you know, when they're
• 23:45
  Speaker 3: you know, when they're down, or that they're on the
• 23:46
  Speaker 3: bench or you get subbed at halftime or something. He's
• 23:51
  Speaker 3: just trying to get You've got to dig deep. You
• 23:53
  Speaker 3: don't know how quickly it all change.
• 23:55
  Speaker 4: Just like you're saying yourself back then, exactly working down
• 23:58
  Speaker 4: in London and all the bits there that's hand to
• 24:02
  Speaker 4: handle it exactly.
• 24:03
  Speaker 3: Resilience absolutely, and it's the same in any industry. And
• 24:07
  Speaker 3: I think I think one of the most rewarding part
• 24:10
  Speaker 3: of my jobs now, one of the most rewarding part
• 24:12
  Speaker 3: of my job is nurturing young talent.
• 24:15
  Speaker 2: That's what I was about to say, because you obviously
• 24:17
  Speaker 2: see you.
• 24:17
  Speaker 3: Know, you're one now, yeah, you know, you've seen these
• 24:21
  Speaker 3: kids and you're just trying to nurture them and get
• 24:23
  Speaker 3: them through these moments and but push them at the
• 24:26
  Speaker 3: same time and just create really great young people. And
• 24:32
  Speaker 3: I love that. I love that because I don't care
• 24:33
  Speaker 3: where you come from. I don't care what your grades are,
• 24:36
  Speaker 3: I don't care what football team you support or whatever.
• 24:39
  Speaker 3: Do you know what I mean? It's just all about attitude, mentality,
• 24:42
  Speaker 3: you know, do you you know? Do you want to
• 24:44
  Speaker 3: be here? You know? And that's you know, once young
• 24:46
  Speaker 3: people start to understand that they can go far.
• 24:50
  Speaker 2: You touched on Liverpool where there's the connection with Liverpool comfy.
• 24:53
  Speaker 3: Yeah, so Liverpool is a big part of my life.
• 24:55
  Speaker 3: I've got two season tickets. And my grandfather was a
• 24:58
  Speaker 3: Scouser or my cousins lived in there, and of course
• 25:02
  Speaker 3: when I was young, you know, the great Scott And
• 25:07
  Speaker 3: again we're talking about like, you know, what restaurants and
• 25:10
  Speaker 3: how this is not like Kenny phones me when I'm driving
• 25:14
  Speaker 3: I'm still now. I'm like Kenny douglashshon of me. Was
• 25:17
  Speaker 3: this all of it? You know, and it's just fantastic,
• 25:19
  Speaker 3: you know. So we've done so many great things and
• 25:21
  Speaker 3: lots of charity stuff as well, and you know, it's
• 25:24
  Speaker 3: just meeting your idols and you know, they're all just
• 25:27
  Speaker 3: great people.
• 25:27
  Speaker 1: And I think and he's one of the best. I've
• 25:30
  Speaker 1: been lucky enough to meet two or three times. The
• 25:33
  Speaker 1: last one we're doing a Celtic Foundation. You just talant
• 25:36
  Speaker 1: that little boy that was, you know, yeah, watching me.
• 25:39
  Speaker 3: He's still the city, like he's never left Glasgow. His
• 25:42
  Speaker 3: humor exactly, never.
• 25:45
  Speaker 2: Lost exactly as I lost his accent.
• 25:48
  Speaker 3: He's just so dry.
• 25:49
  Speaker 4: Played with My dad didn't remember he left Liverpool, but
• 25:54
  Speaker 4: he was my hero growing up and my first boots
• 25:57
  Speaker 4: were douglash Over. I end up. He came back to
• 26:02
  Speaker 4: Celtic later on and he became my manager. John Barnsley
• 26:06
  Speaker 4: worked with him.
• 26:08
  Speaker 3: You know.
• 26:08
  Speaker 4: It was like he's taking train every day. I'm thinking
• 26:11
  Speaker 4: he must be thinking we're ship his standards. But he
• 26:16
  Speaker 4: was very complimentary, you know, because sometime you think these
• 26:19
  Speaker 4: guys are you know, world class and you're coming in
• 26:23
  Speaker 4: here and we can't do it what they can, which
• 26:27
  Speaker 4: I thought when I worked to Clen Hoddle at Wolves,
• 26:30
  Speaker 4: I think he was a bit frustrated because Glenn was
• 26:33
  Speaker 4: a top, top player. You know, some players couldn't do
• 26:36
  Speaker 4: certain things that he wanted. We set pieces. But with Kenny,
• 26:40
  Speaker 4: I just thought he was very, very good with the
• 26:42
  Speaker 4: players and very.
• 26:44
  Speaker 3: They couldn't understand what he was saying. Now he's got
• 26:51
  Speaker 3: some great stories.
• 26:52
  Speaker 2: Hi guys, just a big shout out to all our
• 26:54
  Speaker 2: new members. Thanks for joining up.
• 26:57
  Speaker 1: I hope you've enjoyed all your giveaways, all the little
• 26:59
  Speaker 1: bits of extra that we've done to join.
• 27:02
  Speaker 2: What do we need to do?
• 27:03
  Speaker 4: Jackie likes and descriptions said.
• 27:07
  Speaker 2: Down below, cheers it is.
• 27:11
  Speaker 3: It's got some great stories. But yeah, I enjoy chatting
• 27:14
  Speaker 3: to those older boys, you know, like you know, but
• 27:16
  Speaker 3: you know, just about different experiences in time and you
• 27:20
  Speaker 3: know soon this is another one who've done quite a
• 27:21
  Speaker 3: lot with and charity with the Debora found It and
• 27:26
  Speaker 3: some of his stories are just brilliant. You know.
• 27:28
  Speaker 5: You get down to the games a lot and you
• 27:29
  Speaker 5: see I go quite a lot, you know, I just
• 27:33
  Speaker 5: try and make it happen, you know, but then I've
• 27:36
  Speaker 5: got four sons and lots of people, so you know
• 27:38
  Speaker 5: it's it's never any problem getting rid of the tickets
• 27:40
  Speaker 5: past in the morning.
• 27:42
  Speaker 3: But you know, I love it. And then you know,
• 27:43
  Speaker 3: especially you know, not so much this season, but you
• 27:46
  Speaker 3: know under the clopp era and that, you know, it's
• 27:48
  Speaker 3: like some of those Champions League nights, you know, like
• 27:52
  Speaker 3: I did Barcelona home and away when we had that
• 27:54
  Speaker 3: incredible you know, we're three nail down and first you know,
• 27:59
  Speaker 3: you saw the team sheet. You know, I can't remember,
• 28:02
  Speaker 3: like Salah wasn't playing, and you know there was so
• 28:04
  Speaker 3: many the one phone.
• 28:06
  Speaker 4: I mean, there's been your favorite there, it's been your
• 28:08
  Speaker 4: favorite overpool player.
• 28:11
  Speaker 3: I think obviously Gerrard is huge, you know, like you
• 28:14
  Speaker 3: just what a player, what a man. But I think
• 28:17
  Speaker 3: the one that excited made the most was Louise Wares.
• 28:21
  Speaker 4: He was just like different money, just.
• 28:23
  Speaker 3: Different and if he wasn't in your team you hated him.
• 28:26
  Speaker 4: Yeah, but boy, you know, somebody's water strong, clever, you know, phenomenal.
• 28:33
  Speaker 3: Yeah he really was, Yeah, he really was. But yeah,
• 28:36
  Speaker 3: it's always it's always good to see a Scotsman, you know,
• 28:39
  Speaker 3: like a bit emotional with Andy moving on, you know,
• 28:41
  Speaker 3: like because the cop just idolized them.
• 28:44
  Speaker 4: Yeah, do you know what I mean?
• 28:45
  Speaker 3: Like, you know, think about his journey in football, don't know,
• 28:48
  Speaker 3: we always talk about that.
• 28:49
  Speaker 4: And you signed him for the amateur Oh did you United?
• 28:54
  Speaker 1: Yeah?
• 28:54
  Speaker 4: He turned him up, I mean Simon took him up
• 28:56
  Speaker 4: nineteen he was again he was rejected yep to small again.
• 29:01
  Speaker 1: It gets back to the Brazilia because yeah, but it
• 29:04
  Speaker 1: was working. It was playing a Queen's park and it
• 29:06
  Speaker 1: was just looking in the offices and did you not
• 29:09
  Speaker 1: put up a tweet saying something about.
• 29:12
  Speaker 4: Yes, sixteen in your skins? Yeah?
• 29:15
  Speaker 2: And then came to Dunde United.
• 29:17
  Speaker 1: We knew we couldn't keep them, you know, we were
• 29:19
  Speaker 1: going away from the minute he came into the end
• 29:22
  Speaker 1: of the team over in Germany.
• 29:24
  Speaker 2: Yeah, and it was a wait hole.
• 29:26
  Speaker 1: And then signed with a year or so for Liverpool
• 29:29
  Speaker 1: and then I think that relationship you talk about with
• 29:32
  Speaker 1: the Scottish players of the past, there will still be
• 29:35
  Speaker 1: a generation at Liverpool would have remembered that and the
• 29:39
  Speaker 1: warm time and then the steally plays the baste that
• 29:42
  Speaker 1: he plays.
• 29:43
  Speaker 3: It's something like it's just like I feel like, even
• 29:46
  Speaker 3: though I'm from Edinburgh, like you can feel like Liverpool
• 29:50
  Speaker 3: and Glasgow.
• 29:51
  Speaker 2: Yeah, it was very similar.
• 29:52
  Speaker 3: They're the same kind of people, you know, like you're
• 29:55
  Speaker 3: one of us. No one's better than anyone. See, if
• 29:57
  Speaker 3: you've got a big head, you know, you get and
• 30:00
  Speaker 3: it knocked out you pretty fast, you know. And it's
• 30:02
  Speaker 3: just that work ethic, that kind of like desire, you
• 30:08
  Speaker 3: know that you know, I'll never forget that game against
• 30:11
  Speaker 3: Man City when he did that press, it just kept going,
• 30:13
  Speaker 3: It just kept going, you know what I mean. And
• 30:16
  Speaker 3: I was watching like there was something, you know, because
• 30:18
  Speaker 3: obviously he was leaving and they put something up and
• 30:20
  Speaker 3: you know, that was like one of those moments like
• 30:23
  Speaker 3: you know, idolized forever, you know, because of that. And
• 30:28
  Speaker 3: I think he talked about it in like his interview
• 30:30
  Speaker 3: was like I made it my goal to set the
• 30:34
  Speaker 3: example for the press, Like I knew I could do that,
• 30:37
  Speaker 3: and I knew I could get the crowd up and
• 30:39
  Speaker 3: I could get them going, you know, and that was
• 30:41
  Speaker 3: just that that typicthied the you know, the Jurgen Kop
• 30:45
  Speaker 3: kind of era and that.
• 30:46
  Speaker 2: I took him away that if I remember.
• 30:49
  Speaker 1: To get in, you know, wasn't it just playing selling
• 30:53
  Speaker 1: sending straight into the team.
• 30:55
  Speaker 3: No, No, he didn't get in.
• 30:56
  Speaker 2: People over and he didn't get in.
• 30:58
  Speaker 3: He didn't get in, And I thought, that's that's what
• 31:01
  Speaker 3: I thought was strange this season when Slow brought Kirkis
• 31:06
  Speaker 3: and yeah, you know young kid. Yeah, I think he
• 31:09
  Speaker 3: was actually in the players the Year team or something,
• 31:12
  Speaker 3: you know, obviously super talent, talented, but you had someone
• 31:15
  Speaker 3: like Andy Robinson there already. So why did you not
• 31:17
  Speaker 3: just let him blood him in slowly? Because when he
• 31:19
  Speaker 3: went in there the first few games, yeah he was
• 31:24
  Speaker 3: he was really struggling, really struggling, and you had Andy there,
• 31:28
  Speaker 3: you know. So I'm a bit disappointed, but we wish
• 31:31
  Speaker 3: him well. I think it's a good move from I
• 31:33
  Speaker 3: suppose taking them. You know, I don't know how long
• 31:36
  Speaker 3: you got in these contract to.
• 31:40
  Speaker 2: Option.
• 31:40
  Speaker 4: I think, yeah, okay, but you're still still got a
• 31:43
  Speaker 4: good few years left. I think.
• 31:48
  Speaker 3: Great guy though him and again great guys, great guys.
• 31:51
  Speaker 3: I mean they come to our pub, the Scranting Scallion,
• 31:54
  Speaker 3: you know, try and get them to come to the
• 31:56
  Speaker 3: the Michelin started wrestling, even Kenny vegetables and stuff. I'm
• 32:02
  Speaker 3: not having that, you know, and you know, like they're
• 32:05
  Speaker 3: all the same. They just want to stay by, and
• 32:07
  Speaker 3: you know that's what they want to.
• 32:08
  Speaker 4: You know, what's your favorite meal?
• 32:10
  Speaker 3: Oh, you know, if my last supper would be on
• 32:17
  Speaker 3: the West coast somewhere, if you're one of those beautiful
• 32:20
  Speaker 3: evenings eating langasteine, you know, the dawns and langasteine, you know,
• 32:24
  Speaker 3: straight out the sea, scallop, shellfish, that kind of stuff.
• 32:27
  Speaker 3: That's yeah, I love that. But any food like honestly
• 32:33
  Speaker 3: is you know like seasonality. You know, you work with
• 32:36
  Speaker 3: the sea like you know, like you know, springs supper.
• 32:40
  Speaker 3: So when something comes into season, that is when it's
• 32:43
  Speaker 3: at it's absolutely best. So like just now as asparagus,
• 32:47
  Speaker 3: spring lamb, peas, broad beans. You know, we're starting the raspberries,
• 32:52
  Speaker 3: the strawberries. You know. That's that's what I get really,
• 32:55
  Speaker 3: that's what I get really excited about.
• 33:01
  Speaker 1: The sky Skully he's doing anything. World Cup seemed the year. No,
• 33:06
  Speaker 1: it's not, it's.
• 33:08
  Speaker 3: Not kind of it's no, it's not that kind of
• 33:11
  Speaker 3: there's no big screens in that kind of thing. But no,
• 33:14
  Speaker 3: it's always.
• 33:15
  Speaker 2: Even in your menu. Now you're tweaking it.
• 33:18
  Speaker 3: We don't, we don't, we won't be doing something like that.
• 33:20
  Speaker 3: But it's a popular replace with the football boys and
• 33:23
  Speaker 3: you know there's a lot of hearts and house boys
• 33:24
  Speaker 3: in there. National team come down, a lot of the
• 33:27
  Speaker 3: rugby boys go there, especially rugby weekend. You can walk
• 33:30
  Speaker 3: to Murrayfield really down the back bay, so it's a
• 33:33
  Speaker 3: great place.
• 33:34
  Speaker 2: Just you're talking about did you do something?
• 33:37
  Speaker 4: Was it?
• 33:37
  Speaker 2: Kenny Wogan? That's your picture.
• 33:39
  Speaker 3: Kenny and Ali last week? Yeah, that was It's one
• 33:45
  Speaker 3: of these charity dinners, you know. So Kenny, Ali coming
• 33:49
  Speaker 3: to your house and I'm cooking. So that was good.
• 33:54
  Speaker 3: So they told me it was for eight people. Then
• 33:57
  Speaker 3: I got there and there was twelve. Off to a
• 34:00
  Speaker 3: good start and Ali was late as usual, you know,
• 34:05
  Speaker 3: but it was brilliant. And you know what people don't
• 34:07
  Speaker 3: realize it is like, you know, we're all so busy,
• 34:10
  Speaker 3: you know, we all want to help charities, but it's
• 34:12
  Speaker 3: a big thing, you know, so big respect. I mean,
• 34:14
  Speaker 3: I think Ali had just got straight off a plane
• 34:18
  Speaker 3: into a car, and you know that's I've got a
• 34:20
  Speaker 3: lot of respect for people, you know, because it's it's
• 34:23
  Speaker 3: it works a lot. It is hard, It is really hard,
• 34:25
  Speaker 3: you know, get to do it all.
• 34:28
  Speaker 1: There's a bit of staates something states now couple of
• 34:31
  Speaker 1: the games.
• 34:35
  Speaker 3: Very good.
• 34:36
  Speaker 1: So that French onion soup was my my favorite. I
• 34:41
  Speaker 1: want and what else can I learn to cook? Give
• 34:44
  Speaker 1: me something that maybe not tried.
• 34:47
  Speaker 3: I like this about your barbecue and that do you
• 34:50
  Speaker 3: have Do you have a bespoke kind of barbecue.
• 34:53
  Speaker 2: Or that kind of running the mill?
• 34:56
  Speaker 3: Like slow cooking is a lot of the chefts and
• 34:58
  Speaker 3: a lot of the sorry, a lot of the sports
• 35:00
  Speaker 3: guys are getting really into their slow cooking joints of
• 35:04
  Speaker 3: meat and stuff, you know, so like like Chris Hoy,
• 35:09
  Speaker 3: So Chris Hoy he is such a good cook man.
• 35:12
  Speaker 3: He's unbelievable.
• 35:13
  Speaker 1: So you'll get must feel under pressure though, but if
• 35:16
  Speaker 1: you're going to the does he feel the pressure if
• 35:18
  Speaker 1: he's cooking for you kind of thing?
• 35:21
  Speaker 3: Actually he's not cooked for me, but he's always on
• 35:23
  Speaker 3: the phone, like on the phone saying do this and
• 35:25
  Speaker 3: how did that? But like you know, you'll send me
• 35:27
  Speaker 3: pictures and like you know, like it's a proper A
• 35:31
  Speaker 3: lot of men enjoy you. There's these barbecues called like
• 35:33
  Speaker 3: green eggs or Camado Joe's Ali does it as well,
• 35:36
  Speaker 3: like it's I got this lid and then you put
• 35:39
  Speaker 3: plates and so you can reduce the temperature of the
• 35:42
  Speaker 3: barbecue so sick. Say for example, you had like ribs
• 35:46
  Speaker 3: of beef or briscuit or something, you know, like they're
• 35:49
  Speaker 3: doing in America, and you know, and you put it
• 35:52
  Speaker 3: on like so you would light the barbecue like seven
• 35:54
  Speaker 3: in the morning on a Saturday, and then you would
• 35:57
  Speaker 3: bring the temperature right down and then you put your
• 36:00
  Speaker 3: joints and meat on and you're literally leaving it for
• 36:03
  Speaker 3: like eight twelve hours sometimes and then you bring it
• 36:07
  Speaker 3: back and it's just like melting off the bone. And yeah,
• 36:11
  Speaker 3: they all, they all, quite a few of them are
• 36:13
  Speaker 3: mad for this. Now.
• 36:14
  Speaker 2: Yeah, I'm going to ask you a question here. You're
• 36:16
  Speaker 2: going to think I'm soup daft again.
• 36:21
  Speaker 1: Being brought up going to the south of France as
• 36:24
  Speaker 1: a kid, there was a dish I still love it
• 36:26
  Speaker 1: to us, They soup the pass one. Yeah, but it's
• 36:29
  Speaker 1: the kind of brown. It's not got the fish in it,
• 36:32
  Speaker 1: so it's not like a boy be or something like that.
• 36:34
  Speaker 2: You big like it. Have you made something like that?
• 36:38
  Speaker 3: Yeah? Absolutely?
• 36:39
  Speaker 2: What is under that?
• 36:41
  Speaker 4: Then?
• 36:41
  Speaker 3: So classically that is what we call the posdroche. So
• 36:45
  Speaker 3: you know, like brown, yeah, like you know, like all
• 36:48
  Speaker 3: around the cliff rocks and the Mediterranean se these tiny
• 36:52
  Speaker 3: little fish. You'll see the fishermen going with the next
• 36:54
  Speaker 3: round there. They're getting all the little fish from around
• 36:57
  Speaker 3: the rocks, and they marriny. They made them whole with
• 37:01
  Speaker 3: like saffron and vegetables and everything, and they leave them overnight,
• 37:04
  Speaker 3: lots of olive oil and spices, and then they cook
• 37:07
  Speaker 3: them home and then they grind it grind, and then
• 37:11
  Speaker 3: they serve with it something called roue, which is like
• 37:13
  Speaker 3: a garlic. Man, oh man, that's the good my favorite.
• 37:17
  Speaker 1: I get that every time I go and rolling his eyes,
• 37:21
  Speaker 1: do you want to.
• 37:25
  Speaker 2: Just drink a bowl of this.
• 37:29
  Speaker 4: For me?
• 37:29
  Speaker 2: That's I grew up with that. Me and my sister
• 37:31
  Speaker 2: love it.
• 37:32
  Speaker 1: We actually brought jas back a couple of years ago
• 37:36
  Speaker 1: that they had.
• 37:37
  Speaker 3: Never quite the same. When you bring it, it's not
• 37:39
  Speaker 3: it's like ros in Scotland. It's not quite the same.
• 37:42
  Speaker 2: Just the last world's up in my mouth.
• 37:43
  Speaker 1: It's like bringing because again when we used to drive down,
• 37:46
  Speaker 1: we bring the wine back and as you say, there,
• 37:49
  Speaker 1: it's just not the same. I don't know if it's
• 37:51
  Speaker 1: the sun hasn't shine on your back or whatever, but
• 37:54
  Speaker 1: it's never quite the same as being there, and that's
• 37:57
  Speaker 1: the same with the soup.
• 37:58
  Speaker 3: So what about is as young football as you too?
• 38:01
  Speaker 3: I mean, because I've had a funny, funny event I
• 38:05
  Speaker 3: did with Scott Brown and Kevin Thompson, who were actually flatmates,
• 38:10
  Speaker 3: to get heags and honestly, the stories, I was like,
• 38:13
  Speaker 3: oh my god, but like what were you Were you
• 38:18
  Speaker 3: living together or were you in digs or what were
• 38:20
  Speaker 3: you eating? Because those two I don't know how. You know,
• 38:25
  Speaker 3: Scott used to have a bowl of cocoa pops before
• 38:27
  Speaker 3: he went out of the pitch, you know, like I had.
• 38:30
  Speaker 1: I was lucky enough to get my first house. I
• 38:32
  Speaker 1: broke out of the first team, but nineteen twenty and
• 38:35
  Speaker 1: I went up and bought my first house and you
• 38:37
  Speaker 1: school bride, And that's where I've when I look back,
• 38:40
  Speaker 1: that's where I get myself cooking because it was either
• 38:43
  Speaker 1: that that was going to make awave meals, yeah, and
• 38:45
  Speaker 1: I was like, I'm not doing that. So you kind
• 38:47
  Speaker 1: of slowly but surely learned to cook, go and buy
• 38:50
  Speaker 1: food and prepare it. And so that's how I've kind
• 38:53
  Speaker 1: of came out. And now in my house, I'm the cook.
• 38:55
  Speaker 3: Are you the chef?
• 38:57
  Speaker 2: Thankfully it's rolled off.
• 38:58
  Speaker 1: And my boys they can actually put something in a
• 39:01
  Speaker 1: pan and prepare a meal without make themselves sick. It's
• 39:04
  Speaker 1: meat does all the cooking. But that just comes from
• 39:07
  Speaker 1: a necessity really to eat stuff. You know.
• 39:09
  Speaker 3: So at that age in nineteen to twenty, you were
• 39:12
  Speaker 3: actually switched on enough to understand. I don't know, I
• 39:15
  Speaker 3: don't know, but maybe that was the South of France
• 39:17
  Speaker 3: and from it.
• 39:17
  Speaker 1: Might have been you might have been might have been
• 39:19
  Speaker 1: just liking nice food and things.
• 39:24
  Speaker 3: God, that's just to cook pasta, just a little past pasta.
• 39:31
  Speaker 3: At least you're getting carbohydrate.
• 39:32
  Speaker 4: Yeah, that was I actually do like I do like
• 39:36
  Speaker 4: cooking his help. Yeah. But we used to have a
• 39:39
  Speaker 4: place in the South of France two thousand and three,
• 39:46
  Speaker 4: just not too far from Nice Oracle.
• 39:48
  Speaker 2: Yeah.
• 39:50
  Speaker 4: Yeah, used to.
• 39:53
  Speaker 2: You do a good pron dish?
• 39:55
  Speaker 4: I did, I did, I plenty wine. It was always
• 40:02
  Speaker 4: a bit of chili.
• 40:03
  Speaker 1: But we never we never actually, well we've been roomed together, yeah,
• 40:07
  Speaker 1: and we're away.
• 40:08
  Speaker 2: We never stayed together. You were always through the East. Yeah,
• 40:11
  Speaker 2: you always like to stay.
• 40:12
  Speaker 3: Yeah.
• 40:13
  Speaker 4: I had ten years at Celtic, but I lived I
• 40:15
  Speaker 4: lived through here, right, Okay, I lived lifter in Edinburgh,
• 40:18
  Speaker 4: traveled and he stayed in Glasgow. But obviously her wives
• 40:22
  Speaker 4: and stuff got on and our kids grew up.
• 40:25
  Speaker 2: Some great years actually down there. But I think they
• 40:27
  Speaker 2: had that.
• 40:27
  Speaker 1: Place for for the best part of six years. So
• 40:32
  Speaker 1: that year I was I was familiar with that, just
• 40:35
  Speaker 1: along the coast to be a bit a place live on.
• 40:37
  Speaker 3: Do know that?
• 40:38
  Speaker 2: Do you know what?
• 40:39
  Speaker 3: Yeah, it's that's the other side of Central Bay.
• 40:42
  Speaker 2: Yeah, the same.
• 40:44
  Speaker 1: My mom and dad were teachers, so we'd be down
• 40:46
  Speaker 1: there for the full summer six six weeks. Right now,
• 40:51
  Speaker 1: you couldn't. I was a little bit young to be drinking.
• 40:53
  Speaker 1: Then I've appreciated it as i've got older. Yeah, the
• 40:57
  Speaker 1: vineyards were made, maybe actually visited.
• 40:59
  Speaker 3: But what I like, you know, at nineteen twenty, like
• 41:03
  Speaker 3: pre match and that kind of thing where the club put.
• 41:07
  Speaker 1: Was pretty it was pretty basically you would have cereal
• 41:10
  Speaker 1: like you're talking about Brunniby coco. I'd have that stuff.
• 41:14
  Speaker 1: It was like boiled chicken, bean, scrambled egg. It was
• 41:17
  Speaker 1: quite plain.
• 41:20
  Speaker 3: They were. Were they talking about it with the importance
• 41:22
  Speaker 3: of it?
• 41:23
  Speaker 2: Not really, not really.
• 41:24
  Speaker 1: I think it was more than we went at the
• 41:26
  Speaker 1: coaching a dune United, but the nutrition and the smokes
• 41:29
  Speaker 1: signs so kind of And then you looked at that
• 41:31
  Speaker 1: we were coaches at the time. You look and going,
• 41:32
  Speaker 1: I wish straps in place twenty years ago when they
• 41:35
  Speaker 1: were coming through it wasn't it real?
• 41:36
  Speaker 3: Because now it's just.
• 41:40
  Speaker 4: Different.
• 41:41
  Speaker 3: And I think you can really see it in the kids,
• 41:43
  Speaker 3: like the way that they take it seriously, Like I've
• 41:47
  Speaker 3: really noticed it, like, you know, everything they do, they're
• 41:50
  Speaker 3: all there and they.
• 41:51
  Speaker 1: Think they have to the way the games went, Yeah,
• 41:53
  Speaker 1: it's either that you fall by.
• 41:55
  Speaker 3: The yeah side. It seems you know, like I don't
• 41:59
  Speaker 3: know if it just looks like these young people are
• 42:02
  Speaker 3: real athletes. Obviously when you see them, they're like, wow,
• 42:05
  Speaker 3: look at the size of these kids.
• 42:06
  Speaker 1: Yeah, we had big Pierre van hoy do when they
• 42:09
  Speaker 1: can eat chicken curry, don't he used to buy his own.
• 42:13
  Speaker 1: I think it might even have been in a curry
• 42:16
  Speaker 1: chicken curry.
• 42:18
  Speaker 4: Every no matter when the game was spaghetty Bonnies, which
• 42:22
  Speaker 4: is yeah. But like so if you're playing Rangers at
• 42:26
  Speaker 4: twelve matches.
• 42:28
  Speaker 3: And do you feel like the European players were ahead
• 42:31
  Speaker 3: of you guys in that you know, preparation for matches,
• 42:34
  Speaker 3: I think.
• 42:34
  Speaker 1: So we used to still get down to when Pierre
• 42:37
  Speaker 1: came to the club. We still used to go out
• 42:39
  Speaker 1: to see mill Hydro. It was something even going back
• 42:42
  Speaker 1: to the Lisbon line. So it was just for big games,
• 42:44
  Speaker 1: so it wasn't every game. So maybe the Rangers are
• 42:47
  Speaker 1: European game. And he used to joke about would get
• 42:50
  Speaker 1: down on a Friday and you would eat like kings.
• 42:52
  Speaker 1: It would be big plates of food in the afternoon,
• 42:54
  Speaker 1: big plates at night. And I remember I'm always kind
• 42:57
  Speaker 1: of looking going, we've got a game tomorrow, but would
• 43:00
  Speaker 1: just all week and yeah, as I say, big huge
• 43:04
  Speaker 1: lunches and the same again size I played for dinner
• 43:07
  Speaker 1: and he was like, it's just too much, surely, So
• 43:10
  Speaker 1: I think it was just different cultures that these guys
• 43:12
  Speaker 1: were used to be. My brows were seting and there
• 43:14
  Speaker 1: has been just saying sitting there at mid day and
• 43:16
  Speaker 1: he's a chicken curry before he's We would never do that.
• 43:22
  Speaker 4: So it was just different hard tape, especially early. You know,
• 43:25
  Speaker 4: if you if you the Rangers and you're nervous and
• 43:29
  Speaker 4: you're eating, you got to eat at nine o'clock in
• 43:32
  Speaker 4: the morning. You know that maybe a week of bicks
• 43:34
  Speaker 4: and toasting tea or something that I just found it
• 43:37
  Speaker 4: really difficult to eat like a lot then our pasta
• 43:40
  Speaker 4: stuff that you really need, you know.
• 43:42
  Speaker 3: But food is such a huge part of any young athlete,
• 43:48
  Speaker 3: any young person or you know, it helps you performed,
• 43:53
  Speaker 3: doesn't it. You know, and it's you know, it's exactly
• 43:56
  Speaker 3: the same in the kitchen as well. I mean I
• 43:57
  Speaker 3: think about like staff food you to be a second afterthought.
• 44:02
  Speaker 3: Now it's like you know, you've got your lentils, You've
• 44:05
  Speaker 3: got your you know, like you're thinking about everything that's
• 44:08
  Speaker 3: going to fuel these people and you know, getting away
• 44:10
  Speaker 3: from fried and you know, like just getting because what
• 44:14
  Speaker 3: you put in your body is going.
• 44:15
  Speaker 1: To have a going to be bumming calories on that.
• 44:19
  Speaker 3: Yeah, you need someone exactly, and you know, just getting
• 44:25
  Speaker 3: young people to understand how I'm boring it is to
• 44:27
  Speaker 3: eat properly, you know, to fuel properly, and and getting
• 44:30
  Speaker 3: them to understand it as well, what it is, which
• 44:33
  Speaker 3: is good and which is not. You know, Yeah, that's
• 44:37
  Speaker 3: I enjoy it. Enjoy that.
• 44:38
  Speaker 2: Yeah, well, told you've been a good guest. We've not
• 44:41
  Speaker 2: even spoke about film.
• 44:42
  Speaker 3: Well, I'm really bad at that.
• 44:45
  Speaker 1: Busy for what it's true because they try to steal
• 44:48
  Speaker 1: some tips off you with so but we do. At
• 44:52
  Speaker 1: the end of our episodes, we have our recommendation from
• 44:56
  Speaker 1: our previous guest, which in this case was Sandy's co.
• 45:01
  Speaker 2: Yeah.
• 45:01
  Speaker 1: Yeah, So we recommend a film, an album, and a song,
• 45:08
  Speaker 1: and then you've got to recommend one for the for
• 45:10
  Speaker 1: the next guest. So his film was angel Hart, which
• 45:14
  Speaker 1: I haven't watched yet.
• 45:16
  Speaker 4: That's quite a dark one.
• 45:17
  Speaker 1: I think his album was Public Enemy. It takes a
• 45:21
  Speaker 1: nation of millions to hold us back. And he's so
• 45:26
  Speaker 1: he's did a World Cup song, but I don't like
• 45:28
  Speaker 1: he's released yet, yeah, which is leaving a bit late
• 45:31
  Speaker 1: as the World Cups just about a start, and it's
• 45:33
  Speaker 1: his own song back in the game.
• 45:35
  Speaker 2: So that's his recommendations. You have three for us.
• 45:39
  Speaker 3: At all for the next Well, yeah, films, not really,
• 45:45
  Speaker 3: but there's a series of Yeah, there's a there's a
• 45:48
  Speaker 3: series called Last Drop which is about wine and this
• 45:53
  Speaker 3: young person who got into wine, and it was I
• 45:56
  Speaker 3: think you would enjoy it. It was absolutely fanta stick.
• 46:00
  Speaker 3: But I think it's on Netflix at Last Drop. But
• 46:05
  Speaker 3: the trouble is, I don't know. I watched something with
• 46:07
  Speaker 3: my wife. I enjoyed the first episode and then I
• 46:10
  Speaker 3: disappeared to work all week and then I come back,
• 46:15
  Speaker 3: so that's a bit of a nightmare. So it always
• 46:17
  Speaker 3: takes me a long time to get through anything. Music.
• 46:21
  Speaker 3: There's a Liverpool guy that I really enjoyed, and the
• 46:24
  Speaker 3: boys are always playing in the guy, a guy called
• 46:26
  Speaker 3: Jamie Webster the stuff and he started like my mate's
• 46:32
  Speaker 3: got a bar next to anfield and he started doing
• 46:34
  Speaker 3: like you know, the Van Dyke song and all these
• 46:37
  Speaker 3: songs and he was part of like what like when
• 46:40
  Speaker 3: we went to Madrid. I remember being backstage and he's
• 46:44
  Speaker 3: there on stage and it's just this sea of red.
• 46:48
  Speaker 3: But he's actually brought out his own music and I
• 46:52
  Speaker 3: really enjoy his music. I think it really it's good
• 46:56
  Speaker 3: and it's really good.
• 46:57
  Speaker 1: Yeah, And if you get a song that sticks out
• 46:59
  Speaker 1: for you, particular song.
• 47:02
  Speaker 2: Songs putting on the.
• 47:04
  Speaker 3: Sport, you are to read it, lads. I think Jimmie
• 47:08
  Speaker 3: Webbs's Weekend in Paradise. You know when you when you
• 47:10
  Speaker 3: listen to that, you think back to your youth and
• 47:12
  Speaker 3: you think, you know, see those weekends you know went
• 47:15
  Speaker 3: and came back, was it really worth it?
• 47:19
  Speaker 2: Thanks? For coming on, Thanks for having me hold best, Yes,
• 47:22
  Speaker 2: thanks G.