Orange Wine, Pork Sarnies and Lee's Making Headlines

20:58And when you need more than just answers, give ChatGPT work access to your apps and files, and it can create real work documents like spreadsheets, slides, and structured reports. Get started at ChatGPT.com by selecting work mode available on Plus and Pro plans. Hey, it's Ryan Reynolds here from Mint Mobile. Now, I was looking for fun ways to tell you that Mint's offer of unlimited premium wireless for$15 a month is back. So I thought it would be fun if we made$15 bills, but it turns out that's very illegal. So there goes my big idea for the commercial. Give it a try at mintmobile.com slash switch.

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21:49This episode is brought to you by ITV. Ah, Lee, there's no place like ITV is, Sarah.

21:56Alan Carr:Do you know what I feel like with ITV? It's that kind of channel where they have the shows that make you talk to each other. It's about connection. It's about belonging, coming together. Like for me, the masked singer, I can't watch it on my own. I always like to sit and watch it with the family. We all sit, we all have our guesses. And I love that. It kind of brings people together. Have you ever guessed one of them's me? No, I never have guessed one of them's you. Every series, anyone with a high voice, that's Alan Khan. I'm sitting home, it ain't me. I'm watching it. I'm shouting at the screen going, but it's not me.

22:30No, I know.

22:31Alan Carr:But that's the thing. I like to do it with people. It feels like a game. It feels like you're in it. You're in the audience. You're in the live show. And then you get Mr Bates versus the post office, where that gets people talking about human stories, Corruption, things that affect all of us. And it's that thing where, with Mr. Vates versus the post office, you can't watch it if you're watching it with your partner, for example. You can't watch one without them. It's like cheating on them, isn't it? You have to watch it together. That's a bit intense. Well, it's true. Really? If you watch a programme that you have done as a duo, as a group, and you go ahead, no, no, no, no, no.

23:10Alan Carr:No, no, no, no, no. Oh, I say, yeah, yeah, yeah, yeah, yeah. And that's what I feel like with great telly. It's like joining that little club that you're an exclusive member of. Whether you want to be part of a huge national moment or keep up to date with all the memes in your group chat or simply want to join the catch-up convo at work, there's no place like ITV.

23:35Alan Carr:So talking of fizz, I can see a bottle in front of me, sealed, waiting to be unsealed. Well, that should be... Why have you gone to like Noel Edmonds or Deal or no Deal? Hello, banker? Deal, open it. Open it. Absolutely. So have you bought this? You've picked this especially. Why have you picked this? I actually picked the grapes for this. I went down and did the picking season for all this. Shut up. This is... Sorry. I'm turning into... Yeah, shut up. Dave Batterwom. Dave Farber, sit big. When we know I'm from Grimsby. I do, yeah. Although my parents, we talked about them earlier, they get a little bit, because I grew up in Cleethorpes, I always say I'm from Grimsby.

24:21Alan Carr:I'm a man of the people, Dave. Charlie. Dave? You've got a fake name, you've made up. Can't take it either way. Yeah, so I'm just down the road. We used to go to Sheffield for days out. Didn't Full Monty work the strippers from Sheffield? I don't know what Full Monty is. You don't know what the Full Monty is? We'll show you. These bloody Velcro trousers are stopped working.

24:50Alan Carr:He does it now. Alan, show him what the Full Monty is. Take your shoes off. I'm guessing Full Monty's a fine product of England. Yeah, it is a fine product. It's a load of steel workers who got sacked and then they were unemployed, so they became strippers. Oh, wow. Yeah, it's based in Sheffield. Oh, my God. Full Monty. Watch it. Well, I'm not from Sheffield. That's the problem. You can still watch a film. Well, I know. They like have eyes, don't they? First, me on the train home tonight. I'll be on the Full Monty. Will it get some... Well, no, you're on your date first. She might be getting the Full Monty.

25:26Yes, she might. Get in there. So. Sparkling wine. 100 Hills. 100 Hills. This is an amazing English winery. And you picked the grapes. I did. I went to the 2021 picking seat session. Anyway, you can go pick some grapes. Lots of wineries need help. We should do this for Bottoms Up.

25:43Alan Carr:So you just volunteer? Yeah, you just volunteer. You go down. Because I have been looking at doing some volunteering work and actually picking grapes is quite a nice thing to do. Because actually it will help me out, but I can still say I'm volunteering this weekend. Really good. Yeah. It's a little twist on charity. The soup kitchens. I'm fine, I'm fine. Yeah, anyone can go. It's quite hard on the back because obviously we're on really steep slopes, so it's quite hard work. And where is the vineyard? These guys are based just above Henley in Oxford. Okay. They're actually one of the furthest inland wineries in the UK.

26:18Do you think there'll ever be a Sheffield vineyard? There are some in the Derbyshire way. It's working its way up. So, working its way up. Maybe. Climate change, we'll see what the Sun has to say to us. So let's have a bit of this then. So we support, ooh, and we support, don't we, Oxford, Hundred Hills. Yeah, we love supporting English wineries. Keeping it local. This is a 78 % Pinot Noir. Rest Chardonnay. Pinot Noir. Very much in the champagne way. And it is just a fantastic English sparkling wine. Aged for 36 months, so it's quite rich. Loads of fruit, apples, peach, bit of pear. Just a really bloody good fizz, to be honest.

27:00Yeah.

27:00Alan Carr:Do you sell this at Barx? We do. It's kind of like our house champagne, so we don't sell any champagne by the glass, but we do sell this. It's a little bit cheaper than champagne, so it works out fantastically. You can smell all the fruit. Oh, yeah, it smells like champagne as well, doesn't it? Oh, you really put your lips there, don't you? Oh, sure, am I supposed to be delicate? I was just guzzling it down, do you know what I mean? So not being from Sheffield, I thought when I opened the shop, I was like, what do people of Sheffield love? And they love Sheffield. Stripping. Can't put that on Instagram.

27:30Tried it, gets taken down. And they love roast pork sandwiches. It's a bit of a legendary thing. There's a shop called Beres that was set up and it's like pre-football Scran. So you walk into Shefford Wednesday, you get a Beres roast pork sandwich. So I made a little video talking about pairing this wine, Hundred Hills with a roast pork sandwich, because it's absolutely fantastic. So I believe we've got some with us today.

27:57Alan Carr:And why does this wine then cut through when you have the sandwich? What is it about it that, you know, why does it pair well with it? So pork's a little bit fatty. Yeah. So there's loads of acidity from the Chardonnay, from the Pinot Noir, giving a little bit of structure. But it's mainly about that big bouquet that you said you tasted right at the top. Yeah, yeah. Apples, pears. Oh, an apple goes with pork, doesn't it? You've done it. You've done my job for me, Alan. It's literally about that matching the apples in the wine with the apples in the sandwich, the gravy, everything. That smells delicious.

28:33Well, big up to rogue sarnies as well.

28:37Alan Carr:If you didn't catch that, that's big up to rogue sarnies as well. They're in Bethnal Green, aren't they? They're in Bethnal Green, aren't they? English isn't my first language. English is his first language. All right, so let's have a taste of this then. So I'd say try the wine first. Oh. Have a bite of the sandwich. I always do this. I always do this. It's been a long day, I don't blame you. Try the wine, try the sandwich. What do you mean, this is our first podcast of the day. Go back to the wine after and kind of see how it changes. You should get a lot more fruit from the wine, but it should just be a real nice velvety mouthfeel.

29:18And it's just tasty, to be honest.

29:21Alan Carr:It is, it gives it a... it's velvety. Is the general rule of thumb then, got something a bit fatty, that fizz will cut through the fat there because they always say fish and chips and a bit of fizz always works very well. Is that kind of the more fatty the food, the fizzy the drink? Yeah, it's all about the acidity in the wine. Obviously, wine is full of acid. Chardonnay, very high acid, great. Pinot Noir also got a fair amount of acid. To be honest, I make videos every week talking about like we do like fast food and stuff like that, which I know you guys have done before. But fizz is just the ultimate cheat code.

29:55because it's got loads of acid, it's got a load of body. You could pair fizz with everything, to be honest. If you're in Bach's wine and the owner, which is you,

30:04Alan Carr:says to you you can only have one glass, what would you choose? What would your go-to be? So we actually change our wines every week because I want to force people to drink as much as possible. I want them to try new things. I think wines you can get very safe with, you know. You love a New Zealand Sauvignon Blanc. You love your Graham Norton wine from the supermarket. You get very set in your way. So I kind of make it my mission to make people to try as much wine as possible. And it gives people a reason to come back to us. But we have some structure. We always have a rosé fizz on. And for me, rosé fizz is the best type of fizz.

30:37Or red fizz. Like I say, red fizz is slowly creeping up and taking that crown, really. Red fizz. Yeah.

30:43Alan Carr:It is probably a stone unturned, if we would say that. We haven't really explored this territory. And I don't want to speak for Alan, but I will guess. I know him very well, and we are both in the same position here. Are we a bit cynical if we hear red fizz? I don't... We are. Thank you, that was right. Thank you, good night. You've been watching Boxing. Cut. So... No, no, red, you see, we love red so much, that we think bubble... Yeah, we want our red, we want to fizzle out on red. We don't want to fizz up. All right, we have a red to kind of... We've got a busy day. We've done podcast off podcast.

31:30He's been chased by the paparazzi. Photographed, people quizzing him, doorstepping him. Please hook a duck, hook a duck. Yeah. The duck's been interviewed. What's it like to be hooked by Lee? It's in silhouette. She's sold a story. She's done a kiss and tell, a quack and tell. Ha!

31:52Alan Carr:So, shall we try? What's in that sandwich? There was a big influx of really bad sparkling red. Can I say something? Yeah? I don't know how I feel about seeing some dogs on the label. But what was it that Holly Willoughby's friend said? There's an animal on the label, it's always good wine. That was their rule. Yes. But let me see this, actually. It's like an RSPCA advert. So obviously we're called Barks. Oh, and it's your own brand. No, no, this isn't.

32:26I love dogs. But our logo is a dog. We love dogs. It's named after my dog, Winnie, who barks at everything and everything. Yeah, little Winnie, little Jack Russell. Love of my life. And so we love dogs. I try to find as much wine with dogs on the labels as possible. And this is actually from Poland.

32:45Alan Carr:Well, I'm going to read what it says. Piseko. Yeah. Is that what it's called? So peas means dog in Polish. And this is wine from the lower Cilicin. Oh, so it's Piseko. Yeah. I would argue even worse. Oh, let's have some glasses. We're going to have some of this Piseko. Shall I pour? Shall I be mother? Absolutely. Oh, thanks so much. Yeah, so this is a very light red. It's using what we call peewee grape varieties, so disease-resistant grape varieties. Obviously, we're in Poland. It's not as hot as... When you say disease resistant, what do you mean? So there are grapes that have been like bred.

33:22Yeah, bred. They like breed the grapes so they can grow better in cooler climates. So England, for instance, Poland, Czech Republic, these are all some amazing grapes. And we're in the south of Poland here. Oh, that's nice. There's some Rondo in there, some Cabernet Cortar, and they ferment it all in bottles, so it's a pet gnat. So, whereas this...

33:47Alan Carr:We've heard Petknap before. Yes. It's something like Petit Naturel or something. Petit Naturel? Absolutely. Fantastic. Yes, because it's more than organic. Something like that. Yes, so they ferment everything in the bottle. So whereas this sparkling wine we have here, they ferment in barrel and then in bottle, this is just being fermented in the bottle. So all the sparkling is natural from the fermentation because as... It does feel cleaner, don't you think so, Lee? I'm going to have a taste. Here we go.

34:17So I think it's very like strawberries, cherries, little dusting of orange zest on the finish. You love fruity wine, don't you? I'm a fruity man, absolutely. Oh, good to hear it. Is that going to be your chat-up line tonight? Probably not the best one. I'm a fruity man. So, are you meeting her in a pub? I think she's picking me up from the train station, actually. Picking you up from the train station? Well, just as meeting me there. I'm not insinuating you're a gigolo.

34:49Picking me up, hey.

34:53Alan Carr:So, this wine. Yeah. When I taste it, I wouldn't go sparkling red, or I wouldn't go a red fizz. Yeah. I would probably put it more like a rosé fizz. I mean, it's a spectrum, isn't it? You know what I mean? depending on how hard you press the grapes. I sell it as a sparkling red because it just sounds better and people pay more money for it. You're a proper businessman, aren't you? Yeah, I think it borders that line. It's deep, it's blush, it's bright. I like it. I think it's fresh, I think it's fruity, but I don't like the name Pseco. No, and it makes me think of peeing. And I don't know if I...

35:30Alan Carr:It's true. I can note red to this. Well, strawberries, cherries, they're pretty red fruits. No, I know, but like as in, there's just something about this that doesn't scream red to me. Even though it's red. No, but that's... What I mean is when it's like a red wine. No, I agree. I agree. When you're red, you want punchy, jammy, big kind of... Yeah, this is really light. This is a bit on the lighter side. The grapes are very lighter. But it's really delicious. Very refreshing. And actually, it's something you'd probably want in nice summer months. Absolutely. Yeah. And from Poland as well, which is not somewhere you see a lot of wine from.

36:03We've never had a Polish wine, have we? I don't think we have. Are Poland kind of making waves in the wine world? They are. So most of the wine region sits kind of on the border of the Czech Republic. I can't call it that, can you? It's Czechia. Someone called it Chetia now, isn't it? Yeah, I think that's what it's called now, yeah. Someone told me that. I didn't know it had changed, remember? I think it was Sonny on our podcast. No, someone else told me it was called Yugoslavia. Ain't Yugoslavia no more. Did you know that? No one tells me these things. When do these... How can they change their names like that?

36:38Honestly, no, I'm not joking. These places change and no one tells me.

36:43Alan Carr:Well, who's going to tell you that you don't get a newsletter? It's important. I know, but you watch the news or like just... Hi, Alan, it's Yugoslavia. What should I say? Ne Yugoslavia. What do you call it, Yugoslavia? No, you know when someone gets divorced? Oh, no. It's like Charles Cornelius, knee Butterworth. You know, like they say knee. Anyway. Yeah. What were we talking about before Yugoslavia came up? Polish wines. Let's have another class. What would you pair this with? This, we actually paired this once with an amazing pizza because it's really bright, light, matches kind of the sweetness of the tomatoes, but just a hint of acidity to cut through the fat of the cheese.

37:28It's just really nice. It's not as acidic as the fizz, is it? No, a lot cooler. A lot cooler climate. Don't say anything that fell on me shoe. Make some fakes. Oh, sorry, sandwich.

37:43Jump back into my sandwich. So what's this one down here? So from dogs...

37:51Alan Carr:To cats. We'll move to cats. We... I spoke about red fizz and actually orange wine. It hasn't... We're not convinced. Yeah. I don't blame it. And I really want to... I want to be that person who goes, yeah, yeah, I'll have an orange wine. I just want to, but it's... You want to go into the wine bar, there's some gentrified jazz on in the background. Imagine ordering an orange wine. You only get it in Grease, don't you, and stuff like that. Is it still called Grease?

38:21Alan Carr:It's called Pam now. It's called Grease. It's called Grease, the immersive musical. But, yeah, it's... I just, I want to like it. The oldest form of white wine, you know, that's how they would have made wine back in the days when they were just stamping on grapes and putting their feet in it and all that jazz. When you make wine, grape juice comes out clear. If you put the skins on it, it gives it the colour, hence why that red's quite light, because the skins are very light. And there's an enzyme in white grapes that makes it a bit orangey when you put the skins on it. So this is from Uruguay.

38:54So then how do they not make it orange when they're making white wine? They just press it very gently, like it's a sensitive soul, you know, you just press it very gently. at least a tiny little... Like, if you need to tell Alan off or something like that... Why have they got a cat as a Star Wars character on the phone? Yeah, it does look... Yeah, the cat's wearing a cloak. They actually donate a pound of every bottle of wine sold to this to conservation of wild cats. Oh, OK, make me look like an arsehole. Wild cats in Uruguay!

39:24It's like the national cat of Uruguay, I think, so it's like a big cat. Stop it now! I'm going to get lads! I'm going to get lads from Uruguayans! The Uruguayans. The Uruguayans. Don't tell me they've changed the name, I don't. I think it's only the Bontics that have the name changes. I think you're OK. That's good to know. So we're quite in the north of Uruguay here. This is Castel Pujol and they make some amazing wines. You don't like it, but I do. I'm not massively keen.

39:55Alan Carr:It's the thing, I don't know what it is. I don't know what it is. Do you? Okay, completely honest, Charles. Yeah. I smelt it and I went, oh my God. And I tasted it and it's nicer than that. Yeah, maybe it was the smelly. It's a lovely compliment. No, it's nice. Do you know when people come to wine tasting and stuff, we host the wine tasting every month at Barks. I always say, if you enjoy every wine I go, that's great. But if you don't, that's also fine. Because I think how to enjoy wine, how you learn, how you can be confident in going to a wine shop or a supermarket aisle is learning what you don't like is actually more important than learning what you do like.

40:32Of course, yeah. Because you can probably like more than you don't like. I think it's the acidity for me. It's quite acidic, right? Yeah, so this is... But it's not when you swallow it. When you smell it, it's... I was like, oh, but when you... It's actually quite nice on the palate. I do, I find it really smooth. I'm getting it in the cheeks there. That's the clack. And clack is whack, isn't it?

40:55Alan Carr:It's acidic. This is like my entry level into orange wine because I think it's got a bit of grip. It's got a bit of tannins, like that thing that coat your mouth. It tastes a bit like a fruit salad, like those fruit salad sweets. Yeah, yeah. A bit of watermelon. No, I'm with you with this. We had orange wine before and we both, we had to just say to the man, look, sorry, love. But I think I could drink this. I could drink it. I don't know whether I would be... Buy a bottle. Yeah, but actually, you know, it's drinkable, but I'm not... And again, I don't know what it is. Is it just personal preference, do you reckon?

41:25Alan Carr:or am I... Well, tell me, what don't you like about it? Back to the therapy session, what don't you like? I don't... There's a taste to it. I think it's the acidity. Yeah. And there's not much body for me. There's not much... No, no, absolutely not. It's very lighter in style. This is a very light style of orange wine. It's popular in Greece, isn't it? Can you imagine sitting there on a bay watching the sun go down in Corfu or somewhere like that? With a little bit of, you know, taramu salata or something like that. Oh, yeah, katsuki or something like that. This would pair lovely with... Pit of bread.

41:53Maybe you just need to try it. circumstance. Chiramisu. It's not for everyone, but it's a massive thing. It's my second best. Orange wine's my second. Two hours later. Better.

42:09Everyone's gone. No. Oh, that's not... Say that again. So orange wine is your second... Second best-selling SKU. So my best-selling thing in Barks and has been since we opened a year and a half ago. And is that because people come in

42:22Alan Carr:and they know that Barks is probably the place where you're going to get great wine and you're going to get different wine. It's interesting, isn't it? I mean, when you think the red one, that Piseco or Piseco and that, very rarely, if you went into London and said, oh, they like the rose ale, they like the white, but you've clearly got a great clientele who are like, hit me with it, give me something exciting and new. I think absolutely, I just force people to drink what I like. That's what, you know, I always say, I just sell what I like. You know, I love this wine. and if other people don't they're lost not mine to be honest that's why what would you pair it with?

42:58just a good time to be honest not every wine has to go with food certainly I quite like the wine yeah another chat up line for later well Greek food I think Alan's hit the nail on the head actually I think you know a bit of feta maybe a feta and melon salad would go really nicely so I've got one more for you to try which I think might be a little bit more or might be a little bit more up your alley. So one more. This is a litre bottle. So this is literally... Oh, there's an animal on the front. No, I'm sorry. I've let the team down. We try, actually, I do try to buy bottles that only have animals on, but I do restrict myself a little bit more.

43:35We've got over 300 wines on, so over 300 animals would be a bit crazy, I think. Yeah, yeah. You're not Noah. This for me...

43:43Alan Carr:I was thinking... I was going to say, you're the Noah's Ark for wine. Noah's Bark. Noah's Park! Why don't you call it that? Change the name. Like Yugoslavia, right? People get confused. Google Maps won't be able to know what to do if I keep changing the name. That's a good idea for an event, though. We only do wine themes around wine bottles that have animals on them. We'll call it Noah Barks. Yeah. I'll get my designer on it. Yeah, you'll be speaking to my lawyers.

44:13Alan Carr:Very litigious, aren't I? Now, oh! Alert, alert, alert. What now? I've smelt it and I'm liking what I smell. Okay. Now, the previous one I thought, went in my mouth, thought exactly the same. Am I going to like this? So this is Garcia Perez. He's based in that kind of central... Already fancy him. Yeah. The central of Spain. Double dents. In Manchula, and it's using Sauvignon Blanc. Have you met Garcia Perez? No. Okay. Maybe if this gets a good review, fly me over. All right, I'm going to have a taste. And this for me is like drinking straight up mango Rubicon. It is juicy, it is bright. Isn't that funny?

45:00It is, isn't it? It's like Rubicon. And do you know what? You could go to a children's party and put that in and just be like, just having a Barocca.

45:11Alan Carr:Yeah. It is the colour of Barocca. Again, I'm a Barocca. Now that's nice, really nice. When I drink it though, I don't know if I think wine. Yeah. Like it feels just on the cusp of it not being wine. Yeah, there's just that little tinge of acidity in the finish that's really nice. But this for me is like a great example because I presume, you know, I know you've drunk a few Sauvignon Blancs in your time and normally you're thinking passion fruit, guava, grassy, leafy. This takes that, but the skin contact is what brings that more smoother acidity, He kind of dials the flavours up to 11 and brings that kind of, well, mango.

45:49You know, I'm giving this a bit of ice. Would you have ice in your wine? Um, no. But I always say when people buy it, they can do whatever they want with it. Of course, yeah. So if you want to put ice in it, absolutely. Can I just say, I'm actually worried about going to the toilet because I'm going to piss a rainbow. It's going to be like... There's a pot of gold in the toilet. I mean, this... It is, yeah. This is an eclectic mix. It's a bit of a, yeah.

46:22Alan Carr:It's a real show of what we kind of do at the shop. It's a rainbow. A rainbow. I feel like, yeah, it's like the pride flag. We've covered all bases. Why does it keep spurting out at me? There's another chat up live. So which one, do you think, is the best? Come on, let's vote. Out of what would you think, Lee? Have you got a favourite out of these? I mean, I've got a personal connection to the Hundred Hills, you know. being part of the winemaking process just a little bit. And it's England. And how much does that retail at? So that is the most premium. That's£45 a bottle at Bucks. £45? Yeah. That's what you're kind of getting for a champagne, really.

46:56And I think that beats champagne out of the water every day. If you... £45 a bottle of champagne, 100 Hills, you pick the 100 Hills every day. Oh, great. Okay. Well, I would. Well, I'm going to go for the one with the dogs on it, Peace Echo.

47:09Alan Carr:Yeah. Amazing. That's my favourite. I think I'm going to go for the Garcia Perez, actually. I think you've kind of converted me there. I'm really enjoying that, and I could keep drinking that. And if you can't afford that, just get a bottle of vodka and put some Rubicon in it. Yeah, absolutely. Squashka. Have you ever drank Squashka? What's that? What's that? You get a squash. You just add a bit of vodka, a little bit of water. This is my uni day to drink. Oh, I get it. Have you ever had a Verocca? What, vodka and Verocca? Yeah. I suppose you're replenishing the electrolytes. Yeah, your liver goes, yeah, wait a minute.

47:42we've been lied to. So listen, so if any of our listeners and viewers are up in Sheffield, where is Barks? Where can we come and find you and have some delicious wine? So we are literally bang right in the centre, heart of the city in Sheffield, S1 4HP for your Google Maps. Postcode's right there. You can find us on barks.wines on Instagram. Got an amazing pickle night, so we're pairing five different pickles. I love pickles. Yeah. We've got some amazing pickled grapes and pickled pineapples that are a little bit spicy that we're pairing with some amazing wines the day after this goes out which is fantastic.

48:20Oh my God, brilliant. And it sounds like from your socials it sounds like it's kind of the place where anything can happen and wonderful, avant-garde and yeah, it just sounds brilliant. It sounds what we sort of need in the high street, isn't it?

48:33Alan Carr:And can people come and just buy the bottle of wine and take it with them or can they come and sit down and enjoy it? We're both. We're a shop. You can come, get a bottle, take it home or you can come. We've got 27 wines on by the glass that change every week, so there's always something new to try. So always worth coming in. And Charlie, what are you going to wear for your date tonight? Er, this. That's great. Any shops nearby? Alan. Give him your shoes.

49:04You're going to need them. What size are they? They're quite big. Thank you. And on that note... Bottoms up! Charles Cornelius, everyone!

49:21That's it from us this week. Thanks for watching or listening. And don't forget to follow us so you don't miss a single episode.

49:29Alan Carr:And why haven't we heard from you already? We want to. We're sat at a computer waiting by our inbox. Bottoms up at listen.co.uk is the email. or messages on socials at Bottoms Up Show. Please drink responsibly and go to drinkaware.co.uk for more info. Bottoms Up with Alan Carr and Lee Piot is a platform media production. Bottoms Up!

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50:55Alan Carr:Taxes and fees extra. Initial plan term only greater than 50 gigabytes may slow when network is busy. See terms. I'm not giving up. I am selling the building. The final season of FX is the bear restaurant is flooded everything's either gonna be okay Or not We are outgunned and we are outmanned, but we have each other FX is the bear the final season all episodes now streaming on Disney plus