Alan’s Sexual Awakening, Meryl Streep Sequels & Hangover Free Wine?!
5/6/202645 min
This week on Bottoms Up! the boys are both on the move, and as they pack up boxes, it turns into a full-blown trip down memory lane. Alan gets deep into old photos, press clippings and board games from his childhood… and somehow ends up confessing that his sexual awakening came from a game of Guess Who. But which character stirred up something unexpected? With Alan about to hit the big 5-0, he shares the secrets behind looking suspiciously good for his age, while Lee gets hyped for The Devil Wears Prada 2 and Meryl Streep’s iconic film career. Plus, winemaker Gabi Lamb joins the boys to talk mid-strength drinking - less hangover, same satisfaction. She’s even brought along her own wine, created to hit that perfect sweet spot without the next-day regret. Drinks featured: Ark Pinot Noir 2022 Quarter Proof London Dry Quarter Proof Blanco Agave Quarter Proof Three Grain Spirit Small Beer Lager Small Beer Pale Ale Small Beer Amber 6Percent Merlot & Cabernet Sauvignon 6Percent Sauvignon Blanc Drink responsibly, and as always… Bottoms Up! Bottoms Up! With Alan Carr and Lee Peart is a Listen production. Get in touch with the show: bottomsup@listen.co.uk Follow us on Instagram: @BottomsUpShow Chapters: 00:00 – Coming Up… 01:42 – Lee’s Welcome Drink: Ark Wines 05:53 – Alan’s Guess Who? Sexual Awakening 09:42 – Lee’s Free Cake Hack (Does It Work?) 12:45 – Alan’s Secrets to Looking Great at 50 17:38 – Mid-Strength Drinks: Half the Hangover? 26:45 – The Woman Who Created Her Own Wine Learn more about your ad choices. Visit podcastchoices.com/adchoices
Clips
Transcript preview
First 90 secondsAlan Carr· Host0:00
This episode of Bottoms Up is brought to you by Tilda Rice, the UK's favorite rice brand. Leigh, be honest, how often is your dinner good?
Lee Peart· Host0:10
Well, it depends how you define good. I've started living on my own, so I'm cooking on my own, and [laughs] the bar is pretty low, but I like to think I've got standards, Alan.
Alan Carr· Host0:18
Mm-hmm.
Lee Peart· Host0:19
I pop a plate out, knife and fork, napkin. I even sit upright, actually.
Alan Carr· Host0:24
You sit upright?
Lee Peart· Host0:25
I know. I'm zhuzhing myself up a bit.
Alan Carr· Host0:27
Well, that's where Tilda Rice comes in. They've been at it for over 55 years. They're proper experts. And you know their basmati rice? They age it for up to 18 months. That's why it's so soft and fluffy.
Lee Peart· Host0:39
So no sad, sticky, clumpy situations.
Alan Carr· Host0:43
No, it's just not there. It's perfect. When you got rice that good, it just lifts the whole dish.
Lee Peart· Host0:48
And you've got the range, too, I have to say. You've got your pure basmati, coconut, jasmine, pilau. So whatever you're cooking, you've got, like, a total flavor upgrade.
Alan Carr· Host0:58
Yes, even if your cooking is, shall we say, experimental.
Lee Peart· Host1:02
Offensive, in some cases.
Alan Carr· Host1:05
At least one part of your plate is doing its job properly.
Lee Peart· Host1:08
Give that rice a raise.
Alan Carr· Host1:09
Upgrade your dinner or lunch.
Lee Peart· Host1:11
With Tilda Rice. Live like you mean it. Bottoms up.
Alan Carr· Host1:16
Bottoms up.
Lee Peart· Host1:16
[glasses clink] It doesn't have that thing where you're like- Alan. Ar, ar, ar. You know?
Alan Carr· Host1:23
Choose again. What?
Lee Peart· Host1:24
Sophie's second choice.
Alan Carr· Host1:26
[laughs] I like jumping. Damn it.