David Beckham tucks into a lunch of cod SPERM on night out with Gordon Ramsey


DAVID Beckham has shunned the usual take away of fried fish and has opted for cod SPERM instead.

The foodie, who is opening a London-themed restaurant in Macao with pal Gordon Ramsey, enjoyed the Japanese delicacy today.

Getty – Contributor

David Beckham is opening London-themed hotel in Macau, China, with a gastropub run by his best friend Gordon Ramsay[/caption]


Milt has been compared to pork brains and has a soft creamy texture[/caption]

As well as the fish sperm served with caviar, the former football star, shared a selection of interesting seafood dishes on Instagram.

The 44-year-old first tried cod sperm back in 2017 and clearly hasn’t been put off.

The dish, which has been compared to pork brains, has a soft, creamy texture and is said to be sweet in taste – like a ‘fishy custard’.

Milt, the delicacy’s official name, is served cooked as when it’s raw it’s squishier and rubbery, and has been compared to a raw egg yolk.


Some foodies compared it to fishy custard, but David is clearly a fan[/caption]


Alongside the fish sperm he also ate a range of other strange seafood – including jelly fish[/caption]

The Londoner Macao will open next year in the ‘Vegas of the East’ and will feature themes of black cabs, Big Ben and a recreation of Bond Street.

It will boast a gastro pub run by his best pal Gordon Ramsey and will have three spas and four health clubs.

The hotel’s interior is based on Claridge’s of London, while the exterior will resemble Westminster and the Houses of Parliament.

Speaking to Travel + Leisure, Becks said: “London is my hometown, so to be able to bring some of the things I love from there to Macau – that sense of energy, humor, and attitude in the furniture and artwork — is a great feeling.

“We’re going to have everything from our iconic black cabs outside to mini-recreations of some of London’s most famous streets inside, like Bond Street and Saville Row.

He added: “Proper Sunday roasts will definitely be on the menu, as will my all-time favourite: traditional pie and mash.”

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