Fast Food, Fine Wine & Can Alan & Lee Survive Living Together?

24:40Alan Carr:so what are we going to go for? I can't concentrate I'm sitting there in my own damp I don't feel very pride I feel shame do you not feel proud of yourself? not really when you're sitting in your own puddle well at least this time it wasn't your fault it wasn't your doing have you ever performed that right you know i used to probably ever wear yourself on stage have you ever um because you know i used to host manchester pride oh i know every year i was main stage host and i will say the vino verde out of all of those i might is my favorite however However, I'm sticking to the brief. Tess is going to Pride.

25:23Alan Carr:It's a Pride event. We're going to celebrate. We're going to go, what are we going to celebrate? For me, it is the Premier Crew champagne because it is delicious. It goes down so easily. I do like the grape. I have to say, they're all delicious, but that champagne for me. And you know what? The thing with Pride is, like, they talk about gay icons. Who's your favourite gay icon? Because you know who I met the other day. I haven't even told you this. Was this even to ask me my gay icon? Let me speak. No, I can't. Who did you meet? I forgot. I met Kylie. I met Kylie Minogue. Wow. And when I used to do Manchester Pride, every single year, right, everyone would go, don't tell anyone, but I've heard a rumour.

26:05Alan Carr:Kylie's making a surprise appearance. She never did. Fine. But Kylie is like up there, top tier gay icon, don't you think? Yeah, yeah. Jane MacDonald for me. Jane MacDonald. Love Jane. Yeah. Quicker than a ray of light. Yeah, yeah. I love that. I think it's better than the original.

26:28Alan Carr:You know who I like? Who? Cher. I never really got Cher. You're joking. No. You never got Cher? No, no, no. No, I didn't. Why does she sing like that? She doesn't. It's like, It's more like that As opposed to like It's not It's Okay, so I think Do that first impression That one's Graham back Graham back Still good, still good Yeah, but then that one Mid share Yeah But this for me is the winner Champagne

27:10Alan Carr:I don't know what's going on. Can you believe the champagne one?

27:18Alan Carr:Yes! You know what? I got you, babe. Cut. Head to Tesco.com or head to your local Tesco to pick up any of these bottles and explore the full range. Drink Aware 18 Plus products are available in the majority of larger stores and online, UK only. And please drink responsibly. Tess, happy pride. Thank you, Tesco. Bottoms up. Are you looking for support in your weight management journey? ZepBound Terzepatide may be able to help. ZepBound is a prescription medicine used with a reduced calorie diet and increased physical activity to help adults with obesity. or some adults with overweight who also have weight-related medical problems to lose excess body weight and keep the weight off.

28:06Alan Carr:ZepBound is approved as a 2.5, 5, 7.5, 10, 12.5, or 15 milligram injection. ZepBound contains terzepatide and should not be used with other terzepatide-containing products or any GLP-1 receptor agonist medicines. It is not known if ZepBound is safe and effective for use in children. Don't share needles or pens or reuse needles. Don't take if allergic to it, or if you or someone in your family had medullary thyroid cancer, or if you've had multiple endocrine neoplasia syndrome type 2. Tell your doctor if you get a lump or swelling in your neck. Stop ZepBound and call your doctor if you have severe stomach pain or a serious allergic reaction.

28:44Alan Carr:Severe side effects may include inflamed pancreas or gallbladder problems. Tell your doctor if you experience vision changes before scheduled procedures with anesthesia, if you're nursing, pregnant, plan to be, or taking birth control pills. Taking ZepBound with a sulfonylurea or insulin may cause low blood sugar. Side effects include nausea, diarrhea, and vomiting, which can cause dehydration and worsen kidney problems. Talk to your doctor. Call 1-800-545-5979 or visit zepbounds.lily.com. This episode is brought to you by Sweetgreen. The day doesn't ask for permission. Lunch window? Gone before you saw it coming.

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29:49Alan Carr:Joining us now is a Michelin-starred restaurateur who went viral when he said you could pair fine wine with fast food. A bit like me and Lee. I'm the fine wine, he's the fast food. Let's welcome David Moore. Woo! Oh, David. David, plonk yourself down here in the middle. David, outrageous glasses, floral shirt, get your own act. I'm older than you. You're not, come on, please. So firstly, can we just say thank you so much for having us here. And this is owned and operated by you as well. But did we get anything wrong? I was a bit worried in the intro. Anything else you want to tell us about pied -à-terre?

30:33Well, the meaning is a foot in the ground. Yeah. And I always wanted to have a restaurant that was small. And the word pied -à-terre translates in French as well. It's a French word, English word, meaning a small place. So Alan Carr lives in London, but he has a pied -à-terre in New York. Yeah.

30:51Alan Carr:Yes, I do. Someone's been on Wikipedia. Yeah, because I've got pied-de-tex, I have a pied-de-tex in town. But that foot in the ground doesn't make sense. No, not as a literal translation, but as a nuanced translation, it is. A place in town. In New York, I have a pied-de-tex. I have a potato. Yeah, what is this? Well, can I just, it's a wine glass. No, but I never drink. Oh, now it's full. Now you recognize it. Oh, yes, the wine glass. That's why you didn't. Sorry about that. I just... I've never seen such an exotic thing. Oh, it's... Phew, I wondered what it was for. Okay.

31:45Alan Carr:So, I will say this. Receptacles, I'm into them, all right? For me, if you are drinking out of a really nice wine glass, it elevates it to the next level. This, I'm looking at it, looks divine. And also, Robert, please don't try this or anybody at home, but the glass has a little bit of give in it. The last time someone did it, they broke it. Just have a sip. I mean, basic wine tasting techniques. We swirl. I'm getting better at the swirling as well. I always think keeping it based on the table. Yeah, foot in the ground. Leaves less possibility of splashing it over you. Yes. But doing that vigorously, not putting your nose too far in and not breathing too quickly.

32:30Okay, love. I'm not a pug. And the wine, forgive me, the wine is a little bit too cold. Too cold? Yeah, yeah. Does that affect it? Well, it doesn't show its best fruit. Really? But maybe, you know, under these lights and circumstances, it will warm quickly.

32:47Alan Carr:I'm getting pear. Oh. Look at you. Are you getting pear? This is Pinot Blanc. It's German. And you don't see much good press about German wines, but they are making fantastic wines. We had a Riesling the other day. So he does a wonderful Riesling. This is a Pinot Blanc. And I've chosen it because we're going to have our McDonald's fries with this. What? I know, shocking behaviour. What's going on? we're still in that alternate universe I could stay at my home and eat that you come to a fine dining restaurant so let's get this straight so you this is you know this is obviously a fine dining restaurant you've got this but on the side you have you've become known or kind of viral for pairing the fast food with the fine wine you don't do that here right okay we don't do fast food here no no we're very much into slow food yes yes so the fine dining but on the side you're also you've done this as a what what made you do that like why did you what it was a it was an idea we came up with which was born from a um I had a social media lady throw some questions at me said what do you what would you drink with popcorn but I know oh god what am I going to drink with popcorn so I answered then she said McDonald's fries I said actually I'm really very fond of McDonald's fries forgive me um and I thought let's go from there let's see where that leads us so um went down to mcdonald's and had a rucksack with some bottles in tried a couple did they let you did no i just did it on the street oh right and uh decided that marcus this is something that we'd do again just be careful get your own act i'm going this is like freaky friday you know i'll go with me rucksack of wine and i'll sit and have me mcdonald's chips i'm like you've stolen my life i stand outside because i don't want to be drinking on the premises of course you don't so you'd rather do it on the street did it on the street did it on the street drink tasted the wine yeah just to be clear and um yeah we we got a good following and it just is something which bringing wider wine knowledge to to the masses and basically making it like this podcast more accessible it doesn't have to be accessibility is a great word Snobby or anything like that.

35:08Alan Carr:Tell us, who have you had in here? Because this place is fabulous. It's so nice. We want to hear celebs. Well, you know, the real restaurateurs never really talk about who's been dining here. Come on, lads. I do. Come on. Let this loosen you up. It worked. No, come on. I want to hear names. That's De Niro's table over there. Oh, my gosh. And you had Rone Atkinson. Oh. Mr Bean. Mr Bean. he is a wonderful customer who likes not to be bothered by anybody when he's dining so he has a particular table where he sits with his back to everybody I will say as well for him he's nice to be I will say most people should really be like that like most people don't want to be bothered when they're dining anyway do they?

35:53Alan Carr:well some people do like to attend take attract attention I didn't know you'd been here Alan

36:01Alan Carr:listen let's talk about the Michelin stars because that's what I'm interested in. And you've got a fact. Well, I heard this. I didn't know whether it's true. Was it invented by Michelin Tyres to encourage tourists to get on the road and travel to places? The brothers who owned Michelin Tyres thought it'd be a good idea to recommend restaurants that people would have to drive to. So two-star Michelin designation, the category was a restaurant worthy of a detour. Oh, wow. Three Star Michelin was a restaurant worthy of a, as a destination of its own. Oh, okay. Three Star was a destination of its own.

36:40So like you would go on a holiday to particularly go to that restaurant. And you would burn your Michelin tires all the way. So what are we doing here?

36:51Alan Carr:That came out wrong. No, no, no. Are we going to, are we going to taste fine dining or are we going to be a bit naughty and have some fast food? A little bit of both. To say ever. Yes, yes, yes. I'm excited. So this is going to be fine wine, really nice. Do you mind me asking what this might retail at, this lovely bottle of wine? Because it is delicious. Retail, retail. It's around late 20s. It's about a 27 to 32 pound bottle, including VAT. So yeah, nice. So we're going for nicer wines, but we're pairing them with your fast food. So you're the expert on this. For the money you'd save on the wine, you make it in McNuggets.

37:30Alan Carr:The other way. Is it? The money you're saving on the nuggets. You're making on the wild. You're saving. Yeah.

37:41Alan Carr:This episode is brought to you by Tesco. It's so hard, isn't it, when you're in the aisle and you've got to pick a nice wine. Which one do you go for? I need help. I know, and often you just kind of roll that metaphorical dice and choose any old bottle of plonk. But you don't need to do that anymore, babes, because the Tesco wine experts have lined us up some absolute beauties, including this week's Tesco Wine of the Week. It is the Balfour Winery English Sparkling. Tesco finest, no less. Let's crack it open. Oh, I can't wait, love. Now, we love a bit of fizz. It's going to be crisp. It's going to be...

38:20Alan Carr:Well, I'll tell you what, I've got the tasting notes here. It's a classic, elegant English fizz, and you know we love a fizz. So you've got some bright green apple. You've got lemon zest. You've got crisp. Your favourite sound. My favourite sound. You've got some crisp pear there as well to lead the way. Now, Alan, bottle of really nice fizz. This is the Tesco finest one. How much do you reckon? Have a guess. A little bit of a quiz for you there. 40 quid. You're so wrong. It is actually£22. However, if you have a Tesco club card, it goes down to£18. What could go wrong? Be quick. Head to your local Tesco to get this bottle for£18 with your club card.

39:03Alan Carr:Teas and C's Drink Aware 18 Plus. Tesco finest. English sparkling wine, 75 centilitres. Ends 29th of June. Club card or app required. Available in majority of larger stores and online. Excludes Express, Whoosh and Scotland.

39:23can i just say i know i said jonathan bailey singing happy birthday was my best day ever i think this is better it's been trumped if only jonathan was here now if he came in

39:36Alan Carr:with a wait a moment that no with a bucket of chicken amon andrews You've shown your age there, isn't it? This is your life. Right, so tell me, what is this food? Oh, I think you don't know what it is. Alan, what am I? I think you're going to protest too much. It's a bevy of fast food beauties. I never have this normally. If this was a salad. If there was some hummus. If only we had some hummus. So we've got McDonald's fries. McDonald's fries. Is this a McDonald's burger or is it? No, that's Shake Shack. Shake Shack. Shake Shack. Oh, nice. Okay. And we got Greg's vegan sausage roll. My thinking about the pairing was that when you have hot, fresh McDonald's fries, they have that crisp, nice, bright saltiness to them.

40:28Not something we have here. Slightly off-dry, so not a sweet wine, not a bone-dry wine. So there's a little touch of sweetness here.

40:36Alan Carr:But not too sweet. That's about eight or nine grams of residual sugar. Okay, so... I'm sorry you've already tasted it, haven't you? No, because actually, I will say, just being serious here, this is kind of perfect because let's say, I don't know, Matt and Samantha are sat at home. Let's get a takeaway tonight, all right? What should we have? Oh, let's get a Mackey D's. Let's get a Mackey D's. But they've got a nice bottle of wine and they want to... And this is perfect for that pairing. So let's say they've got the salty fries. You say get a nice white, is it? Yes. Could it be a red? No, this is a white.

41:09No, I think a white.

41:10Alan Carr:Yeah, and you want to get something that is a little bit sweet but not... Off dry. Off dry, is that what you would call it. Yeah, off dry. So it's not sweet. I mean, sweet would not be good. And when we talk about food and wine pairing, what we're trying to match or contrast, you are either trying to match or contrast. So sometimes you've got something sweet, you will serve something equally sweet with it, and that will give you a nice, unctuous, rich, textured flavour. Often what we like to try to do is we like to go opposite. So the yin and the yang. And I think the yin and the yang works well with this because you've got the slightly, you've got the light, delicate touch of sweetness.

41:50Alan Carr:I had that with strawberries and balsamic vinegar. Have you ever had that? I have indeed. That blows your mind. I'm like, they're putting that balsamic vinegar, yeah. Dip them in chocolate and away you go. So let's say you've got a Pinot Blanc there. Pinot Blanc, yeah. Could you go, what other wines potentially could you, what kind of wines? Would a Riesling? A nice dry, off-dry Riesling. You'll get a lot of that, yes. So they're looking for kind of... Pinot Gris, Pinot Blanc. I mean, an Alsatian wine. Alsatian? Alsace. Not the dogs. I've never heard that. Alsatian. Yeah. So you get a lot of Rieslings and...

42:24That's where Alsatian comes from.

42:25Alan Carr:They come from Alsace. Alsace Lorraine. It's true, am I? It is Alsace Lorraine, but it's nothing to do with the dogs. Lorraine? No, but the dogs come from there. Do they? Yeah, my dog does. Alsatian wines are very akin to Germanic wines, to German wines. And I think a German Alsatian style wine works well with this. I think they need a rebrand. I wouldn't order an Alsatian wine. No, I wouldn't. It sounds rough. Mmm, it does. It sounds rough. When it comes, sit! Play dead. Roll over. So, we're going to have the Shake Shatter burger next. Lovely, and you're pouring us a red? Yes, Morgon from Beaujolais.

43:07Ooh, I like a Beaujolais. Yes, so the grape variety here is Gamay.

43:10Alan Carr:Yes, we've had this before, I believe. I've heard of Gamay. Light, fresh, fruity. How do you remember any of this information? I go home and have a sleep after these records. How do you take it all in? Well, I like to, you know, I'm trying. I'm trying my hardest. Really fantastic winemaker, Anthony Trivenot, 2022. So it's not young, it's not old. that's four years old, which is nice for a light, bright wine. Lee, you're going to love this smell. But it's also... I've served it a little bit... chilled. Right, well, David, I'm glad we finally got onto this. No, I'm glad we finally got onto this because I'll tell you what happened the other day.

43:49Alan Carr:You may have heard, me and Alan are now living together in sin. Just outside Cheadle. That's a Victoria wine joke. Wine? Victoria wine? Oh, Victoria Wood.

44:05Alan Carr:I'm obsessed no and we had a Malbec the other night do you remember yes one of the hottest days of the year we were sat there and we were drinking this Malbec and I thought and we both said we went this isn't hitting the spot but we'd had it before we really liked it and it was only until I got up the next day I went revelation I've realised it was cooked it was hot it was warm yes so the alcohol and that can ruin it the alcohol becomes more obvious and more apparent and it kind of overpowers your palate and your nasal passage as you're breathing it in. So we have a Shake Shack burger, which I've asked for, the regular burger with bacon, lettuce and tomato.

44:45Alan Carr:Nice. So can I just ask you again, around that bottle of red wine that you've just served, the Beaujolais, around how much are we talking? It's another£30 bottle probably. It's a real nice, high-end, decent bottle of wine. that you're pairing with a Shake Shack. Indeed. Shall I drink the wine first, then eat? I think have a taster of it. Yes, what would you do? What would you do first? Would you have the burger or the wine? Why don't you take a sip of the wine? Have you been eating that burger? I'm coming! I've just had a load of McDonald's chips! He has no that many. A load, a load, a load, please.

45:27Alan Carr:You're like that machine in a bloody slot. I would like that. The claw. Gamay is known for its light, fresh, bright fruit. It's a low impact. There's no sort of like really heavy tannins.

45:44There's a little smell of it. It smells fruity, bright.

45:47Alan Carr:So I've had a taste of the burger there. I'm going to now go for a sip of this. It has really sort of bright fruit on it. Gosh, it does change the taste. for the better. You're right. You're like a wizard. You're a fast food wizard. So what cuts through there the most then? Do you think it's the beef in the burger? The tannins, you've got a really soft, gentle tannin. And that is working beautifully with the light... Burgers are a greasy thing. Yeah. I mean, they're not a lean meat. I mean, the more fat in the burger, the better. But that fat on your palate becomes quite unctuous. and then you get what I would call traction with the greasiness of the burger and the tannin in the wine.

46:32That soft, fruity tannin. It just lifts and cleanses your palate.

46:37Alan Carr:It really does, actually. Once you have a sip of it, it's like you feel like it's almost reset. I'm just going to take another bite. You take another bite. What I will say is there will be people at home watching and listening who will say, I am not going to waste a nice£30 bottle of wine and have something like that? They're idiots. Have something like a Shake Shack or a McDonald's burger with it. What would your retort to them be? If you want a moment of convenience. Yeah. If you're going to go out and source a piece of meat, cook it and spend an hour at the stove and cook your meat and rest it and have your accompaniments and everything, fine, do that.

47:17But some people want some instant gratification. Yeah. There's nothing wrong with instant gratification. That's true, yeah.

47:22Alan Carr:And there's a stigma with fast food. Exactly. People are up, but I love it. You know what? You might get a takeaway or whatnot, but you've got a nice fine bottle of wine and it's not going to affect the taste. If anything, it's going to really complement it. All I'm trying to do is tell you which wine to match with which dish. Right, so up next we've got the Greg's Vegan Sausage Roll. I don't fancy it. Well, why? Because you've eaten the burger. I ate the whole burger. Why? Have you not eaten today? Well, you were making Eggs Benedict at my oven. I couldn't even get to the Coco Pops. I had to leave to go to work.

47:57Alan Carr:I said, get out of my kitchen. If you're having convenience food and you're having fast food, you can't ignore one of the most popular food items, the Greggs Vegan Sausage Roll. Yes, it's a game changer. And I will say, you're pairing this with the Gruner Velt. That's Alina. And we have definitely had that. I recognise the name, I'm pretty sure of it. I'd be surprised if you didn't. I mean, it's a major food pairing wine. Austrian, right? On the money, yeah. Thank you. It can be from different parts of Austria, Wachau, Borgelander, but the grape variety is Grunewald Lina. And it is said to be the, I mean, Austria is the home of Grunewald Lina.

48:37It's an indigenous grape variety.

48:39Alan Carr:Okay. It's a great food wine. So again, I'm sorry, it's a little bit cold. Now, I'm going to guess now, I'm going to try and take a little guess. You've chosen this and presumably will this wine cut through the kind of grease and fat of the pastry? Or the blandness. Oh, wow. Ouch. I'm actually quite close to Greg and he won't like that, but he's a friend of mine. Now, is it a man called Greg? Well, I don't know. Presumably, Greg's. Because quiche Lorraine's made by Lorraine Kelly. Lorraine Kelly. Let's try this. All right, so wine first. Correct the palate. Correct the palate. Oh, that is a nice wine, that.

49:25Alan Carr:Lovely.

49:29Alan Carr:God, it's like, you know when they kiss on Love Island? Oh, it went right through me. Knock and be stopped. Are you all right, David? I'm fine, thank you. All right. So we've corrected our palates and now we're going to taste the sausage roll. I've had it, yeah, nice. Well, that's nice. This is like... Do you know what? I've never had a vegan sausage roll. And actually, I remember the first time I went to a Greggs and I found out because I was studying law at the time. I was 15 years old. Well, actually, maybe 16. Doesn't matter. But I said to the woman in Greggs, I said, can I get the nutritional information of this sausage roll?

50:10Alan Carr:and this was in Grimsby she said what? had this story get any worse? are you from Grimsby? I'm from Grimsby yeah yeah and she had to look round because I said it's actually the law but anyway yes so this is quite nice this is nicer than the nicer than you thought it was going to be so I think we come with yeah perceptions of taste and you're saying that this white wine why would this white wine suit well with this? Because it gives you moisture as you eat that sawdust encrusted sausage. No, Alan, it's about the wine is gifting you texture. It's giving me moisture. I can chew when I've got that.

50:54But think about your palate right now. The wine has washed it clean and it's enhanced the flavour of the sausage roll and the faux meat that's going on here. Yeah. It's another, it's a great food wine.

51:10Alan Carr:Yeah, and also you've got to remember as well, vegans are watching this, and they think it's disgusting, McDonald's, and all that. How dare you? But they need to eat fast food as well. So they've got a vegan. Can you warn us when you do that next time? Final tasting is Kentucky Fried Spicy Chicken Wings. Spicy. Yeah, spicy is really important as well here. That's why this works so well. And we've had a lot of preamble before this, and what I'm noticing on the label there... Oh, look at you. Is it says... Sharp-eyed, it's preamble. Preamble number two. It's called preamble number two. So this is one of the special cuvées from Hundred Hills Vineyard.

51:50Can I tempt you into a wing? You can, thank you. Monsieur Alain.

51:54Alan Carr:Oh, merci beaucoup. Wait, hold on. Je vous en prie. Cleanse the palate. I know, I was just licking. the wing to see where it was from. So, KFC, I will say it does cut through nicely. So you've got the greasiness and what I call you've got the unctuous, rich, spicy taste. When you say unctuous, I know what it means, but a lot of people watching and listening patronising much. No, I'm saying what you mean by unctuous. Oh, sorry. I mean richness. It's a richness on the palate. Your tongue is being overtaken by... There's a greasy, salty, spicy assault... Have you ever written erotic literature? Because...

52:48Not yet. Fuck me. This is the one that really cemented the thought that this isn't just a joke. No. It is something of value.

52:59Alan Carr:That and that go together like, what's it, the Greece song? Like ram-a-lam-a-lam-a, ding-a-ding-a-ding-a-dong. That goes with a bin. The burger is my second favourite. It's the one that I want. And your favourite favourite is? We're doing Greece analogies, because this is all very Greece, to be fair. The burger is the one that I want. This goes together. You're the one that I want. Yeah. Honey. Honey. Yeah. Chips are like grease lightning in your mouth. Yeah, and that's John Revolta.

53:41Alan Carr:Sorry. Sorry. That's amazing with that. And the burger with the Beaujolais. But I think the essence of this is, okay, you can pair really nice wines with fast food. and, you know, those two that complement each other. So with the first one that we went for with the salty chips, you want something that is a little bit off dry, not too sweet because it will kind of contrast each other. You want the acidity and crispness and brightness. With the burger and you've got the salt and the greasiness of the burger, that Beaujolais is really going to help cut through. Fruitiness works well. If you are a fan of the Greg's sausage roll, the vegan one, you've got the nice kind of white and that was the Vertlinger one.

54:25Alan Carr:Bruna Vertlinger. And then finally, with the KFC, that saltiness and the spiciness, more importantly, is the fist. It's offending my eyes. He's talking about the Greg sausage roll, not me. David, thank you so much. It's been lovely. And look, I don't want to, you know... You're a consummate professional. David, can I just say, we've come here to one of the most gorgeous restaurants ever and we've just eaten fast food I feel bad but we've had some of the best wine and the best company and thank you so much it's been absolutely gorgeous and listen it's the prime spot I would say as well for like pre-theatre or even post-theatre food so Pierre de Terre on Charlotte Street if you're ever visiting London or you even live in London come and check it out I bet you're very I bet there's a wait list isn't there it's hard to get in I wish there was oh really okay because sometimes I think people think that with fine dining it's like oh we won't get in we're also just at the moment because of our anniversary year we're offering a menu at£35 in our 35th year love it well check it out Piediter go to the website piediter.co.uk David Moore everyone if you've enjoyed this episode of Bottoms Up don't forget to follow us at at Bottoms Up Show or follow us on Spotify Apple or YouTube or wherever you get your podcasts Do join us next week where we will be doing a special show all about gadgets and wine hacks So we're going to be testing those things out Are they working or are they just gimmicks?

56:04Alan Carr:And we want to hear from you as ever Please do email us bottomsup at listen.co.uk or slide into our DMs at bottomsupshow on socials We want to hear from you Bottoms Up with Alan Carr and Lee Peard is a platform media production Bottoms up. Bottoms up.

56:48Alan Carr:Sometimes life rigs things in our favor, like learning about your new favorite rom-com voicemails for Isabel. Now playing only on Netflix.

56:59Alan Carr:Turn it up. Storm has zero sugar and 200 milligrams of caffeine, so you can turn that workout up a notch. Good energy in, good energy out. Energy for life. This episode is brought to you by Google Chrome. You think you know a browser, but Gemini and Chrome? That's new. It can help you with practically anything on the web, like restoring a vintage motorcycle from a 50-page restoration block, or finally break down that long article you've had open for weeks. Gemini and Chrome is here for it. Ready to make anything online make sense? There's no place like Chrome. Check responses set up required, compatibility and availability varies 18+.