DON'T take my word for it.
Take the word of Manchester United manager, Sir Alex Ferguson. Lemon sole, toast and honey puts your players on the money.
Even if you're not into footer – and, after the recent Scottish Cup Final, I'm tempted to share your disdain – you'll have heard of Sir Alex. Put it this way: he's quite good at his job.
And lemon sole, toast and honey were key ingredients of his success. Sir Alex, 70, instigated a canteen revolution at United on taking over as manager in 1986.
To be fair, as footballers always say for some reason (along with "obviously", when it isn't obvious at all; "Obviously, I've went and took a swipe at the sphere or ball and, to be fair, I've missed it."), Sir Alex began his dietary regime at East Stirling, Scotland's equivalent of Manchester United.
Quoth the Glaswegian knight: "All I would give them [for lunch] was two slices of lemon sole, toast and honey. They used to go crazy. When I was a player, they used to give you fillet steaks and steak pie and things like that."
It seems obvious now, to be fair, but imagine waddling on to the footer field to play Barcelona, with a steak pie and perchance French fries under your belt. You'd be nutmegged even as you belched.
Today, footer clubs employ nutritionists (motto: "Nae chips") to ensure their athletes remain in peak condition. But players are notorious for their off-field activities and at Greggs of Tranent – near Hibs' training ground – they can often be seen queuing for a steak bake and a yumyum.
Hibs didn't get where they are today – second bottom of the league and humiliated in the cup final – by the iron discipline that is Fergie's trademark. Indeed, I'm surprised his players got two slices of sole.
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