Stars unite on the pitch for fun and fundraising in aid of TAMHI
Keith Gillespie hailed the work being done by local charity Tackling Awareness of Mental Health Issues [TAMHI] saying awareness is key to help those struggling.
Gillespie was one of a number of high profile stars from the world of football, boxing and entertainment who came together for a very special fundraising match at Seaview on Saturday in partnership with That Prize Guy.
The former Northern Ireland international was joined by the likes of Ryan Giggs, Dimitar Berbatov, Stiliyan Petrov and Jermaine Petrov in the Premier League Legends XI.
READ MORE: Manchester United legends Ryan Giggs and Dimitar Berbatov show their support for Belfast charity match
READ MORE: Conor Bradley points to family sacrifices as he prepares to lift Premier League trophy
They took on a Tea With Me FC select led by Shane Todd with fellow comedians Paddy McDonnell, Willie Thompson, Dave Elliott, Andrew Ryan and Tony Carroll joined by the likes of MMA stars Paul Hughes and Rhys McKee, boxer Sean McComb and former ring star Paddy Barnes to name but a few.
Fans were treated to some flashes of brilliance and some funny moments at Seaview but the most important this was raising funds and awareness for mental health as Gillespie explained.
"There needs to be more awareness of it. I think going back even 20 years not a lot of people knew a lot about it," said the former Newcastle United and Manchester United star.
"There is more awareness now but it needs to keep going and get the message out there so that people know there is help out there.
"I think the big problem is people get scared to talk but once they actually do there's a big weight lifted off their shoulders.
"So it's important to reach out to people. TAMHI is a brilliant charity and I know they have helped so many people and will continue to do so.
"Unfortunately there are tragedies, which we would like to avoid and the biggest thing to try and do that is awareness."
This is the second charity fundraising game Gillespie has been involved with in aid of TAMHI and he is only too happy to do what he can to help such a worthwhile cause.
"We played in a game at Solitude a few years ago for TAMHI and it was a great day, everything went really well," he said.
"It's important these charities get the right people behind it and if I can help in any way I'm only too happy to do it.
"It's nice for people to come and see players they maybe have never seen before like Berbatov and Giggs and people like that.
"It's great to link up with these players again. Obviously I grew up with Giggsy in the youth team at United, what a fantastic player and servant to Man United.
"As I say it's great for people to get to see these guys but it's all about the charity and making money."
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Forbes
3 hours ago
- Forbes
This Maverick British Chef Is Rewriting The Rules Of Fine Dining
Chef Gareth Ward (left) and a colleague at Ynyshir Gareth Ward believes fine dining should be fun. 'You're on a night out, for f*ck's sake,' says the iconoclastic British chef. 'Stop taking yourself so seriously. Let your hair down, kick your shoes off, enjoy the music. Eat some food, drink some wine, and just take 12 hours of your life out…. 'Loosen your shoulders, do some breathing. Don't be so angry. You know what I mean? It's just like, What's the point? Don't come. It's all about going out. It's all about having fun.' That's why a DJ booth has pride of place in the dining room at Ward's remote restaurant-with-rooms, Ynyshir, at the edge of Wales' Snowdonia National Park. It sits between the open kitchen and the handful of tables where diners sit side by side, schoolroom-style, to ensure that everyone has a view of the show on both stages. Bookshelves lined with vintage vinyl hang kitty-corner to racks of cooking implements in the kitchen. To be sure, the soundtrack helps Ward through service—'I can't really work without music,' he says—and it works as a drumbeat for the highly efficient servers as they present and clear the impressive 30 plates that make up a dinner at Ynyshir, an experience that takes about five hours. But it's also part of the gastronomic immersion that Ward has dreamed up. Diners at Ynyshir have pre-dinner drinks in the lounge That's why Iggy Pop's 'The Passenger' and Bronski Beat's 'Small Town Boy' are listed as 'bonus tracks' on the fashionably cryptic printed menus that guests receive at the end of the evening. They're played as the final desserts are served. The lights go down and the disco ball gets fired up, cartwheeling mirrored light around the room. 'If you get the right crowd, it's absolutely buzzing,' says the chef, throwing in an expletive or two. 'You get people dancing, you get people partying, letting their hair down.' It's an unusual way to describe a restaurant that holds two Michelin stars (the only one in Wales with such a distinction), but then, Ynyshir is a highly unusual restaurant. Since 2013, Ward has been relentlessly committed to innovation, bold flavors, meticulous craftsmanship and the very best versions of whatever ingredient he decides to serve. (And note that you will eat whatever ingredient he decides to serve: Ynyshir is an all-in experience, with no substitutions allowed.) Or as he describes it, it's things he wants to eat. And he doesn't mess around with anything less than the best. 'We don't take ourselves seriously at all,' he clarifies. 'But we take what we do very seriously.' That means quality-obsessed international sourcing, carefully controlled aging in a state-of-the-art salt chamber, and an unfailing determination to be unique. A slice of hamachi sashimi with wasabi Ynyshir was named the Best Restaurant in the UK in 2022 and 2023, and now it's attracting diners from further afield. Ward says he recently welcomed a Canadian couple. 'They'd flown from Canada to London. They'd hired a car, driven to this restaurant, had dinner, stayed over, driven back to London, got on the plane and gone back to Canada. I was blown away. I was almost in tears when they told me,' he recalls. 'I was like, You kidding me? That's f*cking stupid, you know what I mean? And they were like, No, we wanted to come to this restaurant for so long. All of our friends want to come. We wanted to be the first to do it.' Ward recognizes this both as an honor and as a responsibility—and as even more of an imperative to be unlike anything else in the world. 'I don't watch what anybody else is doing,' says Ward. 'I'm not interested. Not that anybody's not—there are some unbelievable restaurants and chefs out there—but I don't really want to be influenced by them. I want everything that comes out of this building to come from within this building. 'I think you can go to a lot of restaurants at the moment and have the same meal. There's nothing wrong with that if that's what they want to do. But I don't want to do that. I love going to a restaurant and being blown away by something different,' he continues. An unrolled handroll of bluefin tuna with preserved black truffle 'The amount of restaurants that are doing the Parker House rolls and the little tarts—you have four of these little tarts before the meal, and it's the same. It's just the same thing. I went to London a few months ago and I went to two restaurants on two nights, and I had exactly the same dish at both restaurants. I went, I spent a lot of money coming here; I don't want to eat that twice. I want a different experience, and that's what I try not to do here.' Unsurprisingly, he has little patience for trends like foraging and sustainability orthodoxy. His fish and A5 wagyu beef are flown in from Tokyo, his truffles come from Western Australia, and shelves behind the counter at the entrance—where he slices some of the hamachi, madai and Balfegó bluefin tuna that will begin the menu—display a global collection of condiments. There's Picual olive oil from Spain, Red Boat fish sauce from Vietnam and S&B curry powder in a red tin from Japan. 'If it's local, I want to use it, obviously. But if it's not, I'll go elsewhere,' he says, noting that his milk and shellfish come from quite close by. 'People go on about sustainability and stuff and local. Well, it's a great story, isn't it? Drawing a ring around your restaurant and saying, I'm not using anything outside of that? It's an unbelievable story. But if it's sh*t, what's the point? You're just lying to yourself and everybody else, and you're robbing people.' He continues, 'So if the lamb isn't amazing around here, I'll get the lamb elsewhere'—mostly Scotland and another region of Wales. 'Some of the local stuff around here, it's just not good enough. Just because there's sheep in my fields doesn't mean I'm going to use them.' A bedroom at Ynyshir His respect for ingredients extends to storing, preserving and cooking them. Often, that means a willingness to do the minimum and let the products shine on their own. The first quarter of the menu is raw or nearly so (and heavily inspired by Ward's many trips to Japan): sashimi slivers of that madai, hamachi and bluefin are enlivened with white soy, tama miso or simple fresh wasabi. From there, the menu moves around Southeast Asia, starting with fish and seafood—local shrimp with green curry, local lobster with nham jim—and then moving on to birds and meat. In keeping with his vision, Ward doesn't shy away from strong flavors. The Singapore-style chili crab is properly spicy, and the bird larb is even more so. He comes back to Wales for the desserts, going heavy on the local dairy products, as in the cream in the custard that's served with a Pricia apricot, in the tiramusi that's laced with Ethiopian coffee and in the milk that's paired with mango and passionfruit. And one of the ingredients he's most proud of is his hyperlocal birch syrup, which is collected from trees on the estate. He serves it over banana ice cream and N25 Kaluga caviar. Snowdonia is also heavily present in the dining room. Local sheepskins cover the chairs, the ceramics are made down the road, and much of the furniture was made onsite. Ward notes proudly that Ynyshir is perhaps the only restaurant in the world to employ a full-time blacksmith—instrumental not only in restoring the old manor house that became the restaurant but in maintaining its many handmade details. The rooms upstairs, in the nearby garden house or in the smattering of tepees on the grounds are filled with the same attention to detail and spirit of serious unseriousness. Ward's fun nights out don't end with the last petits fours, and neither do Ynyshir's lasting impressions.
%2520color-web-hires.jpg&w=3840&q=100)

Vogue
3 hours ago
- Vogue
The Kinetic Force of Art World Couple Niki de Saint Phalle and Jean Tinguely Comes to Life in Somerset
We considered Hauser & Wirth in Menorca, but the team insisted on Somerset—somewhere I had never been! But I trusted the professionals. When I arrived, I was shocked at how on point it was. Jean and Niki moved out of the city early on and worked in barns. They loved the rural life. It felt very beautifully British, but also meant to be. Jean Tinguely, La Grande Tête (The Big Head), 1988. Photo: Ken Adlard, courtesy of Niki Charitable Art Foundation and Hauser & Wirth Photo: Ken Adlard, courtesy of the artists and Hauser & Wirth I had such a visceral reaction to seeing the exhibition. The gorgeous gardens, the curation. You start with Tinguely's moving kinetic machines, then you move to Niki's stark and solemn shooting pictures, then you look out the window and see the Nana sculptures in the gardens. I think it's beautifully curated. I'm thankful this is happening right now, before the big exhibition in Paris, where we see Tinguely, Niki, Pontus Hultén…all artistic friends. Then we're opening an exhibition for Jean's centennial in Geneva. You see the real scope of both of their work. In Somerset, we have their very intimate correspondence on display. You see their love, humor, and generosity. In the Somerset gardens, they get the fountains on and children run through the water with the Nanas. I was fortunate enough to be a kid around Niki and Jean, so I truly got to understand the magic of their work. I think it's wonderful to get people young to understand art, and see that art is a part of life. How did you even begin to distill the scope of their work? For Niki in particular—from the shooting paintings to the Nanas—the range in form and storytelling is so vast. I think it's really always important to tell stories, or at least to create a path so that people can create their own stories. We show all these different creative languages that they used both together and separately—from imagery to cinema, to moving machines, and the fountain. I think it's wonderful to blur the boundaries between public and private art in this exhibition, and that's actually very rare. And while this show is so much about joy and humor and providing a bit of a solace from the darkness of the world, the heavy subjects are there—but in a poetic way. Installation view. Photo: Ken Adlard, courtesy of the artists and Hauser & Wirth Photo: Courtesy Hauser & With and the artists I think that's the beauty of their work: there are converging and contradicting ideas. I love that you can see how intensely they collaborated, but also the real delineations between them. You would maybe think, as a couple, that they would have mirrored each other more. Instead, they have a singular sense of artistic identity.

Associated Press
3 hours ago
- Associated Press
Budweiser Kicks Off New 'Celebration in the Making' Global Platform for FIFA Club World Cup 2025™
LONDON--(BUSINESS WIRE)--Jun 6, 2025-- Today, Budweiser (Brussel:ABI) (BMV:ANB) (JSE:ANH) (NYSE:BUD) unveils its new global platform 'Celebration in the Making' and full campaign details as the Official Global Beer Sponsor of the FIFA Club World Cup 2025™. This summer, as football supporters around the globe bring their energy to the groundbreaking tournament, Budweiser will be there to elevate celebrations at every stage – from the opening touch to the final whistle, and beyond. This press release features multimedia. View the full release here: Budweiser Kicks Off New 'Celebration in the Making' Global Platform for FIFA Club World Cup 2025™ To inspire celebrations from the start, Budweiser is officially kicking off the platform with a new film set to an iconic score, and announces the return of its acclaimed 'Bring Home The Bud' campaign to deliver the ultimate prize of free beer for the winning club* and its supporters. Budweiser will also leverage exclusive FIFA-created 'Celebration of the Match' content featuring the top celebrations from each matchday, and has released new LTO tournament-inspired packaging and designs on its products. 'In partnership with FIFA, Budweiser has been celebrating football culture and its legions of fans for nearly 40 years, and we're proud to launch this global platform to match the energy, scale and excitement of this unique competition,' said Richard Oppy, Global President, Premium Company at AB InBev, brewer of Budweiser. 'Whether it's being in a local pub at match kickoff or being in a packed stadium cheering the return of a champion club, Budweiser will be there to ensure every moment of this FIFA Club World Cup feels like an epic celebration in the making.' Bring Home The Bud Budweiser's celebrated 'Bring Home The Bud' campaign first debuted during the FIFA World Cup 2022™ and then again for the FIFA Women's World Cup 2023™, giving fans of those winning countries a celebration fitting of a world champion: free beer for those of a legal drinking age. The 'Bring Home The Bud' football tradition continues this tournament, as the signature Budweiser-branded red beer crates are already making appearances in cities across Brazil, UK, and China to build excitement for the ultimate payoff for the winning club* and its home supporters. Details about how 'Bring Home The Bud' will come to life for the winning club will continue to unfold throughout the tournament. To learn more, visit Unleashing Celebration in the Making Budweiser channels the passion and raw energy of football fans in its new film, 'ThunderBud,' set to AC/DC's legendary 'Thunderstruck.' The spot captures the moment a Budweiser can cracks open in a crowded stadium, unleashing an electrifying anthem that raises fans and players alike toward victory. In a first-of-its-kind integration, Budweiser will celebrate standout moments on the pitch through 'Celebration of the Match' content created by FIFA for each matchday, which Budweiser will amplify across social media. Fans will have the chance to vote online for their favorite highlights — whether it's an unbelievable goal or a game-saving goalkeeper stop — tying the emotional pinnacle of each match to the idea that fans are the ones who power the game. Watch 'ThunderBud' on YouTube, and follow all the 'Celebration of the Match' action across social media at @budweiser and @budfootball on Instagram, Facebook and X during the tournament. The Beer of Celebration Unique for this year's tournament, Budweiser has launched limited-edition LTO packaging at retail for Budweiser and Budweiser Zero with an updated crest and creed, crafted to include bespoke gold elements for FIFA Club World Cup 2025™. Budweiser Zero will keep its same design while featuring FIFA Club World Cup 2025™ branding, now with a white base to signal its no-alcohol badge of honor. As the Official Beer of the FIFA Club World Cup 2025™, Budweiser continues its legacy of championing football and fan passion on the world's biggest stages, elevating celebrations wherever the game is played. About Budweiser Budweiser is a globally iconic lager born from a bold vision. In 1876, founder Adolphus Busch set out to create the United States' first truly national beer brand – brewed to be universally popular and transcend regional tastes. Today, Budweiser is recognized as the world's second most valuable beer brand in Kantar's BrandZ global 2025 rankings, enjoyed in more than 80 countries and brewed with the same unwavering commitment to quality and consistency. Each batch of Budweiser stays true to the same family recipe used by five generations of Busch family brewmasters. Budweiser is a medium-bodied, flavorful, crisp beer with layers of premium American hop aromas, brewed for the perfect balance of flavor and refreshment. Budweiser is made using time-honored methods including 'kraeusening' for natural carbonation and Beechwood aging, which results in unparalleled balance and character. About AB InBev Anheuser-Busch InBev (AB InBev) is a publicly traded company (Euronext: ABI) based in Leuven, Belgium, with secondary listings on the Mexico (MEXBOL: ANB) and South Africa (JSE: ANH) stock exchanges and with American Depositary Receipts on the New York Stock Exchange (NYSE: BUD). As a company, we dream big to create a future with more cheers. We are always looking to serve up new ways to meet life's moments, move our industry forward and make a meaningful impact in the world. We are committed to building great brands that stand the test of time and to brewing the best beers using the finest ingredients. Our diverse portfolio of well over 500 beer brands includes global brands Budweiser®, Corona®, Stella Artois® and Michelob Ultra®; multi-country brands Beck's®, Hoegaarden® and Leffe®; and local champions such as Aguila®, Antarctica®, Bud Light®, Brahma®, Cass®, Castle®, Castle Lite®, Cristal®, Harbin®, Jupiler®, Modelo Especial®, Quilmes®, Victoria®, Sedrin®, and Skol®. Our brewing heritage dates back more than 600 years, spanning continents and generations. From our European roots at the Den Hoorn brewery in Leuven, Belgium. To the pioneering spirit of the Anheuser & Co brewery in St. Louis, US. To the creation of the Castle Brewery in South Africa during the Johannesburg gold rush. To Bohemia, the first brewery in Brazil. Geographically diversified with a balanced exposure to developed and developing markets, we leverage the collective strengths of approximately 144 000 colleagues based in nearly 50 countries worldwide. For 2024, AB InBev's reported revenue was 59.8 billion USD (excluding JVs and associates). *Where applicable; subject to restriction. View source version on CONTACT: AB InBev Media Relations E-mail: [email protected] KEYWORD: UNITED KINGDOM EUROPE INDUSTRY KEYWORD: SPORTS GENERAL SPORTS WINE & SPIRITS SOCCER OTHER TRAVEL VACATION DESTINATIONS RETAIL TOURIST ATTRACTIONS TRAVEL SOURCE: Budweiser Copyright Business Wire 2025. PUB: 06/06/2025 04:00 AM/DISC: 06/06/2025 04:01 AM