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everywhere. acas.com. Glasgow

1:30

City FC. One of

1:32

the things I loved about going to meet

1:35

these women, these extraordinary women that play football,

1:37

Makita, who are one of the top football

1:39

teams in the world, was that

1:41

you were like, yeah, I'm going to have a knock about. I'm going to have a

1:43

knock about with him. I don't know what I was

1:45

thinking. I

1:47

got there and I was like, oh, they're really professional. But

1:50

this is what I do. I

1:52

like a kick about, but like, no. So,

1:54

yeah, we just we just explored the

1:56

stories of what it's like to be

1:59

in a independent. female football

2:01

team that has no affiliation with a

2:03

male team, which really does make a

2:05

difference to the way they sit in

2:08

the world. They were brilliant.

2:11

They were brilliant. They were strong, like physically really

2:13

strong human beings. And they were alive. And they

2:15

were around people like that, you know what I

2:17

mean? They just felt like they

2:19

could take flight at any second and do like

2:21

100-yard dash. They were just

2:24

wonderful and a brilliant, brilliant team. And then

2:26

we met Julie and her mum, who were

2:28

also a brilliant team. Gaga restaurant. That was

2:30

great. I love when this

2:32

is when people started to cook for us more. Let's

2:34

just say that after we went to meet Julie

2:36

and her mother, me and my mum took three

2:39

bags each of purely

2:41

food on the train.

2:45

Gaga restaurant, Julie's

2:47

Malaysian Scottish and

2:49

Malaysian food is so incredible in

2:52

its breadth of inspiration. So

2:54

that like literally my mouth was jumping with

2:56

joy and flavour. Oh my God, do you

2:59

remember that chicken curry? I mean, there was

3:01

nothing I wanted to leave. That's why we

3:03

had so many bags. And guess what? We

3:05

didn't. We took it all home in talking

3:08

bags. Julie, Lynn and Gaga are genius. Hello.

3:23

Hi, say what your name is? Hi,

3:25

nice to meet you. We're Lee. Lee.

3:27

Yes, hey Lee. Well, they're both Scotland internationals

3:29

too. How are you? Scotland

3:32

internationals. Yeah, we just got us a

3:35

few hours ago. We're going

3:37

to join you as well because Lee Anna has

3:39

well been head coach. She was a player for

3:41

14 years. Wow. Who

3:44

were told today about like more kind of dating routine. It's

3:46

like, we're busy.

3:52

You're pushing them too hard Lee Anna. Hi

3:56

Lee Anna. It's so nice to meet you.

3:58

So great to meet you all. So

4:00

you just finished training? Yes, so

4:03

training had lunch and then we'll go

4:05

down to the gym after. Have you

4:07

got quite a strict schedule then

4:09

that you run through on a day? Is

4:12

it seven days a week, six days a week? They're

4:14

in five days. Five days a week. So

4:17

they'll have a Tuesday and a Friday. So you

4:19

get rest days for your muscles kind of in

4:21

between. What does a day look

4:23

like? A training day? So normally

4:25

when we're based in here the players

4:27

will come in, they'll

4:30

have only 15, 20 minutes to grab a coffee, have a chat.

4:33

And then we meet in our analysis suite

4:35

just along the corridor and

4:38

we do either some opponent analysis or we

4:40

look at a review of

4:42

previous training sessions. Oh, look

4:45

at the training session that we're about to do so

4:47

we know what's happening. Talk about what

4:50

you were saying. And then

4:52

the training day starts from there so

4:54

then we'll go activation, warm up, straight

4:56

out. But we've been talking about

4:58

it actually because we've met so many amazing people in Edinburgh

5:01

and Avonie and Glasgow for a few

5:03

days. And we talked to chefs and

5:05

artists, storytellers. And if you

5:07

do something in this life, no matter what it

5:09

is, you just have to love it. And that's

5:12

probably, I imagine you're working really hard because you

5:14

just love it. But the

5:16

big thing about your team is that you have no association

5:18

with any male team. It's

5:20

just all independent. Well,

5:23

you want to pick the set up? Yes, well, myself

5:26

and Cass Stewart. So we started the club

5:28

26 years ago now. Yeah, it's quick

5:30

and I well know when someone said 12. I know. I

5:35

love an act to learn. I'm pretty less with

5:37

you. So

5:39

now Cass and I grew up at a time

5:41

where we weren't really afforded the opportunity to play.

5:43

So we would be young girls that played in

5:46

school at lunchtime but weren't allowed to play for

5:48

the school team. Yeah. So all my male peers

5:50

would go on a jersey, play at the weekend

5:52

for either the school or the local club. And

5:55

Cass and I never had that opportunity until we

5:57

were women. And then when we did get

5:59

to play... very quickly realised

6:01

that we had the

6:03

worst stuff. You know, we had more of the

6:05

forced to wear kits that were really for men.

6:07

We would get on pitches only if the pitch

6:09

wasn't going to be ruined for the men's game

6:11

later. The referees certainly weren't the fittest or the

6:14

best. And we just kind of thought, right, this

6:16

just isn't good enough. We wanted to make this

6:18

a lot better. So then we decided to have

6:20

our own club. We dedicated to kind of championing

6:22

the cause and championing women and

6:24

girls, and that's been Glasgow City. So... Amazing.

6:28

It's a decision never to have a men's club or

6:30

to be taken over by a men's club either. You don't need the

6:32

affiliation. You can carve this

6:35

path on your own. Is that

6:37

important for you guys? Yeah, definitely. I think

6:39

that's... I've always said that I

6:41

share the same values as the club, and

6:43

that's definitely something that's kept me here over

6:45

the years. On top of, obviously, what we've

6:47

achieved on the pitch. I am off the

6:50

pitch as well. It's very important. Are you

6:52

the most successful female team

6:54

ever? That's right. Ever,

6:57

ever. Ever. Yeah,

7:00

I mean, certainly in Scotland we are the most

7:02

successful yet, and we are. But

7:04

we're probably, I don't know for sure, I need to check the records,

7:08

but we probably will be the most successful

7:10

standalone women's club, and definitely, and

7:12

we're definitely one of the most well-known in the

7:14

world for still

7:16

being successful despite the amount of investments come

7:18

in, and as I see, the amount of

7:20

men's clubs that have taken over women's teams

7:23

to have a female section to them. So

7:25

there's been a sort of shift, hasn't there,

7:28

about women's sports in general, like people have

7:30

actually noticed that women

7:33

are engaged in sport and working really hard

7:35

and achieving really highly. Has that impacted upon

7:37

you guys at all? We felt that gal...

7:39

Have you felt the shift? I

7:42

think there's been, most certainly in women's football,

7:45

I think it's changed over the last, the landscape of the

7:47

last 10 years, especially we

7:49

qualified for the Euros in 2017 and then

7:52

we qualified for the World Cup. We weren't

7:54

at Euro 22, obviously England 1, and

7:57

I think that is a whole

7:59

the UK. just blew up and you can see

8:01

how the league is down in England. It's

8:04

incredible, like it's sponsorship deals everywhere.

8:06

And I think that's what we want

8:08

to echo. Like we want to have that in Scotland. We're not

8:11

too far away from that, but I think it's

8:13

just continually being a standalone club, trying

8:15

to grow the game as much as possible. And

8:17

we take that as players really. That's

8:19

our main responsibility. And obviously a club

8:22

like this is like no

8:24

other really. It's a family. It stands

8:26

for so much and giving opportunities, which

8:28

is really cool. I love football. I

8:30

love playing. I

8:32

love watching it, but I had

8:34

the same wanting to play football.

8:36

Actually, I'm building a brand around

8:38

skipping because I

8:40

came from this lady. We

8:44

were a single parent skin

8:46

household and I wanted to have access to

8:48

racquet sports like tennis, squash and badminton. And

8:50

we just as brown and black kids, you

8:52

don't really get a racquet, but they do

8:55

give you a ball, but then you never

8:57

get given a racquet. And

8:59

I was wondering just that kind of idea of

9:01

like certain sports and for other people, and it

9:03

just it just isn't true. So do

9:05

you guys have other things in your life that you have

9:07

to do to enable you to be a professional footballer? Like

9:09

do you have to have another job? No,

9:12

fortunately not. Oh, fantastic. This is just your life.

9:14

Yeah, that's as I see. That must feel very

9:16

different to just I'm a football player. No, definitely.

9:18

And obviously when I was growing up, I didn't

9:21

play for Glasgow City. I had to go abroad

9:24

to be professional. I wanted professional football.

9:26

So I moved to

9:28

Finland and then when the opportunity came

9:31

up, I think I was one of the first players

9:33

in the league that was professional. Oh,

9:35

wow. Yeah, you did have to go away

9:37

to do that. I couldn't play professionally in

9:39

Scotland, so I had to either go abroad.

9:42

I don't even think England was professional. I'm probably

9:44

that type. I mean, it's changed a lot. I

9:47

mean, like so, all our players, all our staff

9:49

are all field time professional. But,

9:51

you know, you go back, you know,

9:53

five, ten years it wasn't, as Hailey said. You know, I think

9:55

they joined us in 2014. I

9:58

think Hailey would be one of our first. professionals.

10:00

Leon was our head coach, he only played for

10:02

us for 14 years but throughout

10:04

that time Leon wasn't a professional

10:06

player because we weren't in a position at that

10:08

point to be fully professional and even like Lee,

10:10

you know these girls are all fully professional now

10:12

but it's only in late 10

10:15

years Lee has been so Lee has played for us

10:17

for many years as a kid you

10:19

know and a young woman as you know, as

10:21

a semi professional she's to combine it with working

10:23

in the bag so these women have

10:26

kind of really been pioneering and trained

10:28

as professional athletes even though at the time period

10:30

they weren't and then of course they are they've

10:32

got their word for it yeah. So

10:35

what are the goals you're reaching for Lee and what

10:37

do you want for the team? I

10:39

think as a team we

10:41

always want to go and be as successful as can

10:43

be so any competition that we're going to want to

10:46

win but more than that I think

10:48

this club it means so much to be

10:50

able to give the opportunities for girls and

10:52

women to progress and to develop and to

10:54

be the people and the players that they

10:56

want to be and probably like

10:59

I'm testament to that with this club the fact that I've

11:02

came through and played here for so long yeah and

11:04

then these guys like to trust in me to now

11:06

give me the job to lead the

11:08

team as a head coach I think that's that's one

11:10

of the most important things for us it's not just

11:12

about putting a team out on the

11:15

pitch to be successful but it's about developing people

11:17

and yeah we try to do that every single

11:19

day that we're in as well. What about losing?

11:21

I won't. Probably

11:25

like to kick into the stage.

11:29

We hate losing but finding ways to

11:31

kind of like grow through loss as

11:33

it were I think is a fundamentally

11:35

quite important part of sport but

11:38

how are you guys with losing? Still

11:40

a bad loser. But

11:42

I think this like as you mature and you get

11:44

older you you find it

11:46

a way almost of accepting it but you

11:49

never want to lose but I think you don't take

11:51

it quite as hard as maybe

11:53

you did when you were younger at business.

11:55

Yeah well you should

11:57

actually. You find other ways to

11:59

made him direct your focus

12:01

after it whereas I think there would have been times

12:03

when you were younger where you'd come off the back

12:06

of a game and you would think

12:08

it was the worst thing that never happened to

12:10

you in life and then you have a different

12:12

perspective with life as you get older and don't

12:14

get me wrong I still absolutely dislike, I am

12:17

the most competitive but I

12:19

think you find it yeah you find different ways

12:21

to navigate around it. How often are you playing

12:23

games then? Once

12:25

a week so we play a Sunday

12:27

sometimes on a Wednesday as well. Are

12:29

you top right now? We've not started

12:31

yet. Oh okay. When does it start?

12:33

This weekend is... This season

12:35

starts across it does yeah yeah yeah okay.

12:38

It's the 15 minute window. Yeah

12:40

you've got a season to get

12:42

to and then we've got stuff to do. I'm

12:44

so happy that we could talk to you though

12:46

because as mum was saying I do

12:48

think you want to get to a point where you're

12:51

not even really saying women in sport and you're just

12:53

talking about sport. You're just talking about the game yeah

12:55

and the game exactly. You know I'm interested in the

12:57

um I mean whenever any and this is right right

12:59

across sport in this in right across

13:02

the UK actually is the I

13:04

feel like it's taken us a while to catch up

13:07

with the kind of psychology of sport and

13:09

like attitudes on the pitch on a

13:11

tennis court or tennis court wherever it

13:13

is you are but it seems that

13:16

we have now as nations

13:18

really managed to kind of start thinking

13:20

about that side of things as well.

13:23

How important is that? Hugely important because

13:25

like these guys have got to be

13:27

prepared and ready to go in and as

13:30

you said like we hate losing so it's our bat. Other

13:32

than you go on the pitch so you need to be

13:34

mentally focused to go in and to deal with all those

13:36

challenges and that's something that the club provides as well in

13:38

terms of support through sports

13:41

psychology. I know different

13:43

players will use it to different levels but

13:46

yeah it's usually important even like

13:49

off the pitch as well just being able

13:51

to switch off and yet to deal with

13:53

loss or yeah even as a successful club

13:55

as well we did a lot on how

13:57

to how to win and how to continue.

13:59

that win and run. Yeah

14:01

because what you won wants then you need to do

14:03

it the next time. Yeah then you're just hungry. You're

14:05

hungry and tight-stepped. Now we've got to do it again.

14:08

Do you know what people thought? That was easy. We

14:10

were serial winners and they just thought, oh, guys, we're

14:12

saving one again. But it wasn't by accident. Like there

14:14

was a lot of hard work that went into that.

14:16

And as you say, like a lot of it's off

14:19

the pitch and making sure that we're prepared to mentally

14:21

go in and face what we need to face. God,

14:23

I need a Leanne in my life to help me

14:25

achieve all the shit I want to achieve. Do you

14:27

know what I mean? I'm

14:31

like, do you hear her voice when you're

14:33

sleeping? We

14:36

know. We know. But

14:40

I want you to win as well.

14:42

So go have a fucking wonderful season.

14:44

I'm going to speak one more question

14:46

I think. So I'm really interested in

14:48

this analysis thing. So before each game,

14:51

do you study the other team and

14:53

then structure your game specifically for that

14:55

team then? Yeah, and fortunately, I've got

14:57

a team behind me as well that

14:59

help out with that. So we've got

15:01

a performance analyst that goes and watches

15:03

our teams and creates a smaller package

15:06

of clips for me so that we can go

15:08

and look at how they play. No, because, yeah,

15:10

because so much of it is like a mind

15:12

game. Yeah. Yeah. Yeah. But I remember

15:14

I went to a football match. It was like one of my first

15:16

when I was like 15 and there were all these people heckling the

15:18

goalie. And I was like, how come they're doing that? They're going to

15:21

put him off. My friend was like, they're trying to put him off.

15:23

I was like, oh, it's like a head

15:26

first. Like, right. It's

15:28

part of it. But there's so much of sport is kind

15:30

of in the mind, right? And like how much you kind of.

15:33

Something good for that. Yeah. Well, annoying

15:35

people. I do try my best. Yeah.

15:37

Mind games. Oh, my God. Well, I

15:40

hope you win. They will. There's

15:42

no hope. Go win. Go

15:44

for it. Congratulations already. Yeah,

15:46

congratulations on the incredible scene. Well played.

15:48

Thank you so much. We'll let you

15:50

get on. Are

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16:55

above 40 gigabytes of detail. Hello.

17:00

How you doing? Really good, thank you. Julie!

17:03

Hello, darling. How are you? This

17:05

is Nikita. This is Julie. Hello.

17:08

Hi, I'm Angie. Hello. How are

17:10

you? Oh, it's nice to see you, darling. So where are we

17:12

now? You are in Clartek. We're in Clartek. How many covers have

17:14

you got in here, Julie? We've got hundreds. It's quite a bit

17:16

in that place. It goes all the way back. We went from

17:18

big to small. And you've made a lot of money. Yeah, we've

17:21

made a lot of money. We've made a lot of money. We've

17:23

made a lot of money. We've made a lot of money. We've

17:25

made a lot of money. We've been big to small. And

17:27

you've made us food. I know, I'm so excited. I was asking Lang

17:29

how often she pops down. It was mainly meal times. Mainly lunch or

17:31

dinner time, actually. I'm going to go see Julie. Do you live near

17:33

here, Lang? And how old were

17:36

you when you came to Glasgow? I went to Leeds. You

17:38

went to Leeds? I went to Leeds. I went to Leeds.

17:40

Yes, came up to Glasgow and I did. I went to

17:42

Leeds. I went to Leeds. I went to Leeds. I went

17:44

to Leeds. I went to Leeds.

17:46

I went to Leeds. I went to Leeds. I

17:48

went to Leeds. in

18:00

Glasgow and stayed on in Glasgow,

18:02

met her dad. Did you fall in love with

18:04

Glasgow as well? Yes. It's

18:06

a great city, isn't it? It's

18:08

not unlike a lot of the northern cities.

18:11

People are very, very friendly. Yes,

18:13

very. Yes, very. Yeah. So,

18:16

Junie's dad's Glaswegian. Oh, great.

18:18

He's from Raphael, so Glasgow,

18:20

Valetian mix. Right, it's

18:22

a cool mix, Junie. He's saying nobody ever. Exactly.

18:25

It is a cool mix. You're

18:27

in my Scottish as well. I am, yeah. What's

18:30

your relationship exactly? We met. Thank

18:32

you, nine. And a dol That

18:38

was amazing. Yeah. Junie grew. We came home

18:40

with goth one. We just got to do it. Yeah.

18:43

Who the hell... So we both work

18:45

with Donald Sloan with the Occultra-Cultural Collecting.

18:47

The aim of the Occultra-Cultural Collecting is

18:50

to explore, uplift, and shine a

18:52

light on culinary excellence outside of

18:55

a French lens. Yes. Yes.

18:58

That was it in a nutshell. I've worked on that.

19:01

Yeah. But I was so honored when they

19:03

asked me if I would be willing to take Junie's move.

19:05

You not might ask that only. And

19:07

then I was saying, I was like, you, and then

19:09

I was even more honored. Oh, stop. I was such

19:12

a nice, I'm like, how are you? I'm gonna make

19:14

some pickle with you. Oh, please do. This is at

19:16

Carab Cacao, it's where my mum made this for you.

19:18

Oh, Lang, thank you. We love pickles, ready.

19:20

We're a salad-y bit, so there's some more things

19:23

coming out. So there is some color. Oh, that's

19:25

gorgeous. Nice caribou. So it's kind of a bit,

19:27

it's like a kind of noodle salad. We've done

19:29

it with noodles. What made

19:31

the noodles pink? Actually, we've got

19:33

red cabbage. Of course we've got red cabbage in the

19:35

menu. We're like, oh, well, the water we used to

19:37

boil it. What's the little salad with peanuts? So this

19:40

is another art try as well. We've just got a

19:42

different style of it here. Mums and gagas together. Could

19:44

we get the water together? Yeah. I know.

19:47

Lang, do you remember Junie getting into food?

19:49

Yes. I think it's Saturday, I

19:51

believe it or not, with cabonara. Ah. My

19:56

favorite. The cabonara. I totally understand.

19:58

But also like the anchore. carbonara. Well,

20:01

quite. It's like cream and I kind

20:03

of love that too. There's

20:05

correct and there's delicious. It's like it tastes good,

20:07

they need it. I don't need to. Same.

20:10

We talk about incorrect for quite a lot.

20:12

I'm like actually sometimes it's more delicious. And

20:14

I think there's something about coming from a

20:17

kind of diasporic background. Yeah. If you're from

20:19

it there's something about the

20:22

lands that your parents or their grandparents

20:24

left. The place where you

20:26

were born and you bring all that stuff together

20:28

and there's some and you make a new thing

20:30

that's possibly incorrect but it's correct for you. Oh

20:32

my goodness, I love it. Do you know what

20:34

I mean? The way I make curry goat or

20:37

the way I make goat water or fish tea

20:39

is not the way my great-grandma would have made

20:41

fish tea but it's the way I have interpreted

20:43

it over the years and I think with all

20:45

diasporic food there's an element of change

20:48

and shift in necessity and invention that

20:50

makes it fantastic. You've got it. You've

20:53

got it in one. And

20:56

you're obviously from Malaysia which has got so many

20:58

different congatures so then they kind

21:00

of all cross over. So I've

21:02

just never really understood this idea of

21:04

like authentic food. What even is it

21:07

kind of thing because we come from

21:09

Malaysia so that's all crossed over anyway.

21:11

My mum had a pop-up just

21:14

after the first lockdown and my mum

21:16

was making that go curry and this

21:18

is with chocolate right? Yes, I make

21:20

chocolate curry goat. Oh my gosh. I

21:23

make curry goat and I finish it with dark chocolate.

21:25

Yeah but some people lose it. But this

21:28

elder lady who was from the Caribbean and I'm

21:30

not sure which island she was from. Jamaica. Jamaica

21:32

and she said she was really upset. I had

21:35

to talk to her about it for 45 minutes.

21:39

She was going but what about you know

21:41

that you know what it is it's a

21:43

fear of being forgotten. Exactly. It's a fear

21:45

of being left behind. It's a very deep

21:47

thing actually though. Even though it's a bit

21:49

annoying all that stuff but actually it

21:52

comes in a place of identity and

21:54

feeling like you've got to hold on

21:56

to something because the things that made

21:58

you you. the things that you identify

22:00

for yourself and food is the kind

22:02

of first stop almost, isn't it? For

22:04

most of my good people, for most

22:06

diasporic people, like the food from home

22:09

takes you back there so you know that that's still

22:11

there and you know things are still solid. So she

22:13

was just a bit freaked out. I said, I don't

22:15

always put chocolate in me. I

22:18

just liked it. It tastes good. She

22:21

was like, yes, but it's not the same. I

22:23

just felt really bad because I've kind of broken her

22:25

heart a little bit. I know, I know. Well, it

22:27

sounds delicious to me. And then there's another 400 people

22:30

going, that's the best curry goat I've ever had. I

22:33

will talk to her for half an hour. What I

22:35

say to her is it's like asking

22:37

a singer to sing the same song

22:39

again and again and again in exactly

22:41

the same way with no difference, no

22:43

deviation of doing a play and that's

22:46

not what it seems about. No. I

22:48

think the other thing too, change

22:50

takes place when you're not in

22:52

Jamaica or Malaysia. Yeah. So

22:55

when she goes back, she'll be disappointed

22:57

as well. And

22:59

it probably doesn't taste how she remembers

23:01

it. Yeah, absolutely. It's, you know, our

23:04

memory plays tricks on us, doesn't it? And

23:06

it sort of tweaks things and twists things.

23:09

Some idealized state. Absolutely. This is so nice

23:11

by the way. I'm so glad you're here.

23:14

It's so fresh. I'm so pleased to be here. I've

23:16

been dying to take care of you. Yeah, and we

23:18

were just talking about it in the car that like

23:20

my mum, I think just

23:22

until this trip, has never really processed

23:25

the fact that she has a Scottish kid. And

23:29

which is insane. I'm 40. But

23:31

I haven't also, maybe in sort of on paper,

23:33

I'm half Scottish, but I've only got really close

23:35

to my Scottish family in the last five years

23:38

through getting to know my dad again. That's amazing.

23:40

We've had so many beautiful stories. Sorry, I wanted

23:42

to just note, so how it went from carbonara

23:44

to being this, to

23:46

being the... Yeah, exactly. Yeah.

23:49

What was... From incorrect. Exactly.

23:52

It's quite the trajectory, Julie. So

23:55

I went on... Do you

23:57

know why? I've had an ex-boyfriend and he

24:00

just... the cookie and he applied, he put

24:02

the application to her master show and

24:04

then I got the call. We were

24:07

in the airport where Brad puts the book, I was hoping he couldn't, I

24:09

got this phone and I was like oh London, weird and

24:11

then they were like hi it's us from master show

24:13

if we'd love to talk to you about it and

24:15

he sounded like right so he

24:17

hadn't told you. Oh my god so it was

24:19

amazing and then I got through,

24:21

did the kind of all the little interviews and stuff that

24:23

you have to do before I remember I had to bring

24:25

a dish to everybody who came with me and

24:28

I was so nervous because I was like 22 but I think

24:30

there's something about when you're 22 you don't have a clue what

24:32

you're doing so you feel

24:34

quite bold. Yes you haven't like hurt

24:36

anything badly yet to know. Nothing is

24:38

nothing, yeah it's kind of like unfound

24:41

coffee to books. So I

24:43

went through and then got through to

24:45

just for the board finals, loved John

24:47

and Greg they were so nice and

24:49

then I just decided to leave my

24:51

job, started cooking in a restaurant, started

24:53

peeling potatoes but I fell

24:56

into the hands of women called Laurie Macmillan who

24:58

I'm still really close with and

25:00

I didn't realise at that point like how

25:02

unusual it was especially in Glasgow to have

25:04

a female head shape, there wasn't that meaning

25:06

really. There just was none really at that

25:09

point. Is this like sort of 10 years

25:11

ago? Yeah 10, 12 years ago now and

25:13

she was amazing she was just so like because I came

25:15

in and I was like listen like I could be awful

25:18

and you can fire me in a couple of days if

25:20

you want to but I'm gonna try my best and she

25:22

was like okay that's fine it's better than like the knuckleheads

25:24

that I've gotten here at the moment so and

25:26

worked with her, been a bit to go and

25:28

work at an Indian street food kitchen with another

25:31

woman who is also brilliant. I mean just kept

25:33

manning these brilliant female heads, just brilliant. Just by

25:35

complete there was no like dedicated job it just

25:37

kind of kept on happening and then

25:39

I left that job and then opened up a

25:41

street food stall and it was down in Old

25:44

Benlaine. Do

25:46

you remember this leg? I know. Oh.

25:52

So I'm gonna start there a wee bit with some

25:54

stronger ones so this is the gimlet. I was gonna

25:57

say that's like a gimlet. Well it's a gimlet with

25:59

a hoisty. a cordial with

26:01

clarified lames and baking spaces, a little bit

26:03

of overproof rum and twinkly routine. Yeah you

26:05

could have that or I could just punch

26:07

you in the face. It's a beautiful punch

26:09

in the face. I've

26:14

got a strawberry and coconut

26:17

Americano so it's strawberry infused Campari

26:20

with carbonated coconut water and then

26:23

coqui di terino on Italian brim boots and

26:26

the only fashion with Spanish

26:28

brandy Cuban rum, coffee

26:31

liqueur, pimento jam, a little bit of

26:33

honey and just a touch of coffee.

26:35

Beautiful. Fraser,

26:38

nice to meet you properly. These

26:40

are beautiful. Thank you very much.

26:42

Look at that. So

26:46

speaking of wonderful Fraser and we've

26:49

met your other chef Mark, how important is

26:51

your, is that the kind of tea? I'm

26:53

like a therapist. Yeah, yeah. It feels like

26:56

a vibe. It's aha and it's like basically

26:58

I never really hire anyone on what

27:00

their accolades are before. I always find that I

27:02

used to do that and you learn quite a

27:05

lot. I mean I started the business when I

27:07

was 26 and as I say and

27:09

I always just hire people for who they are. Yeah.

27:11

I had like a Malaysian food scientist. I had like

27:14

a baker. I've had loads of people that have just

27:16

never worked in the kitchen before. Yeah. Malaysian food scientist.

27:18

I just did say I just still love her.

27:20

It just means that you get this like amazing

27:23

team that you know they're good people and they

27:25

want to learn and they're determined and actually I

27:27

always find that with this cuisine it's

27:29

not based on if you can soup eat something

27:32

or if you can make a pan. It's more

27:34

about flavour and if you're open to a cuisine than

27:36

if you can learn. So don't you think if you

27:38

have the right people with the right energy you can

27:40

teach them what you want them to learn and you

27:42

can actually learn things together and discover and you

27:45

know do things together rather than getting somebody who

27:47

already thinks they know everything already and they're just

27:49

going to argue with you about everything. It's like

27:52

yeah well I always think build the chefs you

27:54

need. That's

27:56

a good way to build a chef. Build a

27:58

chef. You get the people with the right vibe.

28:00

and the right attitude and the right intention. And

28:03

then you can take it further. Wow, what is

28:06

happening now? What are they? Oh, so we've got

28:08

some lime chicken. So also quite a

28:10

lot of dishes that I put on here. I

28:12

always want to be like a bit of a

28:14

homage to Chinese takeaways because I feel like the

28:16

food in there is absolutely amazing and it's been

28:18

underrated for years. So we always have, this is

28:20

kind of like a take on like orange chicken

28:22

in a way because I think the food is

28:24

absolutely delicious. I'm so pleased because I wanted to

28:27

feed both of you. My heroes were so lovely.

28:29

Oh, really? Oh, what? This

28:32

food is amazing. I'm so pleased you like it.

28:34

Thank you. The flavor is like

28:37

dance around on your tongue. They're so bright.

28:39

Thank you. They're so unclear

28:41

as well. Because also like

28:43

there is a bit of a pressure when you open

28:45

up somewhere that you're saying, right? Okay, there's some Malaysian

28:47

food in here, but it's also a mix that some

28:50

people want to directly Malaysian food. But we don't have

28:52

the same herbs. Like we don't have like turmeric, we

28:54

don't have the right things for lots of here. So

28:56

you do kind of have to adapt. Oh my God.

28:59

That is a cuisine in itself. I'm just being

29:01

like, and I don't actually think it's like even

29:04

mixed reefs or like mixed chefs that have

29:06

given fusion a bad name. It's gone

29:09

down the wrong line somewhere, but I feel like now

29:11

I'm like, right, I want to reclaim that back. So

29:13

you should be a really beautiful thing. It's the word,

29:15

isn't it? It's the word.

29:17

It's like fusion. What? But the

29:19

bringing together of different elements from

29:21

different places to make something beautiful

29:23

is always great. And as always,

29:25

yeah. It's

29:27

just some asshole said fusion for one.

29:30

And Caribbean food is the same. Caribbean

29:32

is like Indian, Chinese, Portuguese,

29:35

French. It's like,

29:37

nobody expects pies to be the same. No.

29:39

But they talk to me. You have like a

29:41

steak pie one place, you know, it's somewhere else.

29:44

It's a bit different because somebody else made it.

29:46

Yeah. So why, when you talk to,

29:48

when you start to talk about diasporic food, is it

29:50

supposed to just be one way? It doesn't make any

29:52

sense to me. What's your relationship with Scottish food and

29:55

what really is Scottish food like today? Do

29:58

you know what? Interestingly, it is a lot. little

30:00

bit difficult to define because it's only really got

30:03

the haggis, soups and tatties of course they're

30:05

spoken about all the time and delicious I

30:07

do love it but actually there's an amazing

30:09

chef called Pam Runtin and she's got a

30:11

place to live with her. I love her

30:13

she's wonderful and she's just and really for

30:15

the first time I was just reading her

30:17

book which is coming out the other day

30:19

and soon actually I was like oh I

30:21

understand what you mean actually we're trying to

30:23

find this new identity with spotish food because

30:25

it's kind of got lost along the way

30:28

and I don't necessarily think that's a bad

30:30

thing I think it's because we've opened up

30:32

to things like the chicken tikka masala which

30:34

was apparently born in Glasgow we like to

30:36

leap into that. Really? Yeah apparently there's a

30:38

place in Glasgow that was born of the

30:40

chicken tikka masala. It's called shish mahala and

30:43

the guy who invented it has just

30:45

passed away but he tried

30:47

to get the curry to

30:50

suit the glass to the tea.

30:52

Right. Yes. And chicken tikka masala.

30:54

That's my god. We ate chicken

30:56

tikka masala. So

30:59

yeah so like I think in that way I

31:01

love it for the produce more than the actual

31:04

dishes. Yes. So you think about the shellfish and

31:06

you think about the berries and you think about

31:08

all these comparbs you get so I identify a

31:10

bit more of that and then use that within

31:12

my cooking. I love that. And

31:15

then you take that produce and do whatever you

31:17

want to do with it. Yeah. And it's interesting

31:19

because we were talking to Nolna yesterday. Nolna McMean.

31:21

Oh she's amazing. And she kind of said the

31:23

same thing. Yeah. Yes it's kind of hard to

31:25

define. There are sort of hero

31:27

dishes that are known around the world but to

31:30

define how people eat in Scotland today I think

31:32

is quite difficult. And probably we

31:34

shouldn't be able to because there's just seems to

31:36

be some much going on. Oh

31:38

wow. Some mackerel with tamarind sauce. This is

31:40

ground pork but we do it with like

31:43

a kind of green curry paste through it

31:45

as well. So almost like it's like ground

31:47

sausage with like green chilies and coriander and

31:49

things through it. Well thank you darling. I

31:51

just realized what's happening. OK. Oh

31:55

wow. Sorry. And what did you say this

31:57

was truly so? It's mackerel with green sambal.

31:59

So there's like a lot of shrimp paste

32:02

or the sambal, green coriander, green chilies. Lovely.

32:04

Lovely, I love a sambal. So I pick

32:06

a pineapple as well. Mm, my God.

32:09

Do you like that? I'm so pleased. This is my favorite,

32:11

I think, yeah. Oh, good, I'm so pleased. Is

32:14

that a, so she created, Jeez, very great. That's

32:16

nice. Oh, and so please, thank you. Well, it's

32:18

really nice to see this sort of different dynamic

32:20

of a daughter that cooks

32:23

for a mother, because we're very much

32:25

a mother that cooks for a daughter. Well,

32:28

the chef in the dynamic is the

32:30

mother, and the chef in yours

32:32

is the daughter. I'm interested in how you

32:35

got to somewhere this big, and

32:37

how you see yourself expanding if it isn't

32:39

too, because we were with Roberta, and she's

32:41

bought and placed next door, and

32:44

she's got the place opposite. And

32:46

so she really is starting to build some sort

32:48

of like Roberta world. And I

32:51

wonder like ambitions as a chef, if it

32:53

can go past that. What else is there

32:55

to do apart from just continue to open

32:57

other restaurants? Yeah, I think that's a good

32:59

question, because it's also something I think about

33:01

all the time. And I think because I

33:03

started this before the pandemic, and you go

33:05

through and you can see like how fragile

33:07

the industry is. So you need to be

33:09

like, okay, have I got another plan? If

33:12

any of this happens again, because it could.

33:14

And it's all, I think it's already still

33:16

a bit hard at the moment, but

33:18

I think if I do, I'll probably do one

33:20

or two more things up my sleeve. I'll

33:23

probably get a bit tired and be like, oh no, no, I don't want to

33:25

be in the kitchen all night. But I

33:27

love writing and I love talking about food, but

33:29

I also love teaching as well. So

33:32

I do some work with like local skills, just

33:34

like teaching. Culinary. Yeah,

33:37

like the best grades to be like, hey, it's

33:39

okay, like I didn't go to uni and like

33:41

you try other things and there's ways to kind of

33:44

make a career out of what you're doing in hospitality.

33:46

And also you don't just need to work in restaurants,

33:48

you can do other things in food as well. There's

33:50

photography, you can be creative around it. So

33:53

I think I really like that side of

33:55

it, of after I've

33:57

kind of gone, do you know what, let's be done with the

33:59

cooking. then going into teaching and trying

34:01

to like, you know, it's interesting. Every time I

34:03

think, well, I'm out of the kitchen, I might

34:06

start to teach. Something drags me back in. I

34:08

want to get back in the kitchen, you know, because it

34:10

is my first love. Yeah, it

34:13

really is, you know. And so I

34:16

find myself talking about cooking a lot,

34:19

talking about food a lot, and it's good. And

34:21

I like writing. I do. I love writing as

34:23

well. But then when we get back in

34:25

the kitchen, I'm like, oh, yeah, it's

34:27

my happy place. You think that there's that like,

34:30

it's almost like the vibrancy. It's like a meditative

34:32

thing for me. Yeah.

34:34

And it can be really lovely to just

34:36

get in the kitchen and... What's

34:38

that? Yeah, that's Laksa. Oh, shit. It's a

34:40

curry and we're doing it with some grilled

34:42

chicken on top. My God. And it's all

34:44

very coconutty and creamy, so please do try

34:46

to grab some. Oh, my God. That sauce

34:48

is the sauce of dreams. Look at that,

34:50

look at that, Makita. What age do you

34:52

think it will be then, where you say

34:55

goodbye to the kitchen? I don't know, because

34:57

I mean, I think... Are you 34 now?

34:59

I'm 32, yeah. That's two now. So I thought,

35:01

I think I've started to do quite a lot

35:04

of media work as well. Yeah. So I just

35:06

don't know. And I also feel like seeing this

35:09

day and age, I have like no direct dream.

35:11

I feel like there is such excellence

35:13

in what you're doing. And I think it's

35:15

great to have those kind of

35:17

beacons to remind you, you

35:19

know, when it's been a long week

35:22

and you need a day off. You're like,

35:24

OK, that this work we're doing is for a

35:26

reason and it's important. And are you very proud

35:28

of the work? How do you feel about everything

35:30

that Julie's done? She has been

35:33

fantastic. Yeah. Yeah. And you really

35:35

admire her for the hard work

35:37

that she's put into it. And

35:39

being courageous to change or

35:42

to modify the food for

35:45

the Glasgow taste and partly with the

35:47

ingredients that you have as well. Yeah.

35:49

Yeah. Yeah. And you've

35:51

also been good. And you've treated a lot of people

35:53

up as well. And that's good. Mm.

35:56

That's good. So you share the knowledge and

35:58

ask a lot. Absolutely. Be

36:00

kind, I think. Be kind. It's just

36:02

my most favorite. It's so good. It's

36:05

so good, isn't it? I think in a long

36:07

time people thought there was only one way to

36:09

run a restaurant or be a chef. Yeah.

36:12

Yeah. And I have that bit of

36:14

me as well, but I love, I think it's just

36:17

about wanting to share what you know with others. And

36:19

I know it's gatekeep, your knowledge. I think

36:21

it's just, that's done for me. I always

36:24

share recipes. I don't have any secret recipes.

36:26

I don't believe in them. Sometimes I've just

36:28

forgotten. Yeah. I'm like, trying to

36:30

hold on. I was like, I actually don't know. And

36:32

they're like, how did you make that? I'm like, oh

36:34

shit, that was yesterday. I wasn't really looking. I made

36:36

some edits then. I think the key to, I keep

36:38

telling people this is don't try to be fancy. Be

36:47

delicious. You know what I

36:49

said? Listening to your episode with G-Rainer.

36:51

Oh yeah. I'm talking

36:53

about like, do you know what? I'm gonna

36:55

make you. Is it that stoat, Stu? Oh,

36:57

I made him stout braised ops fail. Oh

37:00

my God, that's into meat. And I was like, that is the

37:02

perfect thing. And I was like, I'm

37:04

gonna feed his soul and his heart. And he really

37:06

was happy about it. He was like, he's so funny.

37:08

He was like, indeed, if

37:10

you entered it into a competition, you would

37:12

win. And I was like, all right, I'm

37:14

gonna take that. And you needed that too.

37:16

So it was like, okay, that'll take it.

37:20

Judy, thank you so much. You're

37:22

so lovely. I've never met you.

37:24

I've never met you. I know.

37:27

And then this is just so superb, superb work. Thank

37:29

you. I'm so pleased.

37:31

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