She’s one of England’s greatest ever footballers, and lifted the Strictly glitterball. And as she sits down with the Mirror to chat, she says the best is yet to come…
Lioness legend and Strictly champ Karen Carney, who was known as the wizard on the pitch, is hoping to bring some of that magic to the men’s World Cup. Karen, 38, a former winger for Birmingham City, Arsenal and Chelsea and one of England’s greatest ever footballers, revealed to us that she’s joining ITV’s World Cup team. She says: “It’s about being part of a team. When you retire from football you lose your team and you miss your team. So I’m absolutely buzzing.”
Karen has been a popular pundit for TNT Sports and ITV since retiring in 2019. The Lionesses’ fourth most capped player showed her silky skills on the pitch in four World Cups, four European Championships and at the London 2012 Olympics. In 2022, at the men’s World Cup, she made history as part of the first all-female line-up to analyse a men’s match.
We caught up with her at an East London photoshoot for plant-based food firm Beyond Meat, with whom she is launching a new partnership focused on realistic wellness, protein-packed match-day food and easy BBQ recipes ahead of the tournament this summer.
She says: “I feel very privileged and honoured to be part of the ITV men’s World Cup roster. But I won’t be celebrating until it’s done. Like football, it’s one thing to be part of the team, but you still have to do the job. For me, it’s head down time. I need to get my prep in, do the research and do my best. Once that’s done and it’s gone… well, hopefully I can have a nice little holiday and a glass of vegan wine.”
The World Cup starts on June 11 and England and Scotland will be heading to America for the tournament. But does Karen, made an MBE in 2017 and an OBE in 2024, fancy their chances? “I think it will be tough for England, she says. “The conditions are going to be difficult. I’ve said [England will get to the] quarter finals, then we’ll see how we go. I think a positive for us is Harry Kane’s current good form.
“The World Cup brings great camaraderie and that spirit of togetherness. It appeals as much to the six-year-olds as 86-year-olds. I’m absolutely ecstatic to be a part of it. That’s the joy – there’s so much history, colour and culture. And it’ll be the thing of the summer.”
One of three siblings, Karen grew up in Solihull, West Midlands, the daughter of firefighter dad Michael and supermarket worker mum Marie. She showed her passion for football from the age of six. Karen, who co-hosts women’s football podcast Long Story Short with fellow Lioness Jill Scott, says: “I’ve still got my France ’98 lunchbox. If someone had told little me with my lunchbox what would happen to me I wouldn’t have believed it… it’s wild. I had a Brazil kit every year as a kid – the fake ones when we didn’t have much money. I still buy myself one every year, although now I get the real ones. I get an England kit, too.”
Karen, who co-hosts women’s football podcast Long Story Short with fellow Lioness Jill Scott, adds: “I told Mum I wanted to play for England when I was 11. But there were a lot of barriers. I experienced a playground chat that wasn’t nice. It was the typical, ‘name a footballer’, and ‘what do you know?’ because I was a girl.”
Marie was her biggest cheerleader, telling her daughter: “If you want it, you work hard for it.” Karen says: “She never once told me I couldn’t, even though there wasn’t even a women’s team at the time.” Women’s professional football was banned until 1971, having been outlawed 50 years previously by the FA as “unsuitable for females”.
“My first experience of a major tournament wasn’t a women’s tournament,” Karen says. “But now it’s the norm to see both genders playing football on the telly in packed-out stadiums. I feel very proud of what women’s football has achieved, as a community and as an army. The Lionesses celebrated their 500th game a couple of weeks back. It’s incredible to think of the journey to get to that number. Imagine what the next 500 could look like. Without barriers, without stereotypes, without all the stuff that has gone before.
“It’s great for little girls but I’d also argue for little boys too because we have to break the playground chat I experienced as a girl.” She transferred her fancy footwork to Strictly Come Dancing last year and, with pro partner Carlos Gu, foxtrotted her way to the glitterball trophy.
Karen, who danced competitively as a child, says: “I’ll see a glitterball in my house and I do a double take. “I loved every second but it was more tiring than pro football. You get your own glitterball, I also kept a couple of my costumes, too.”
On Strictly, Karen spoke about being diagnosed with a curved spine at 17. She says: “I’ve suffered with my back for a long time and it massively affected my footballing career. But I’ve always felt really lucky regardless because I’ve been able to do what I wanted to do. For a lot of people with spinal issues, that’s not always the case.
Karen began eating a plant-based diet in 2017. “I was told I was the first vegan at Chelsea,” she says. “I had to do it to save my career. I was struggling with an injury based around inflammation. I discovered this diet was great at reducing it. When you’re an athlete you’ll try anything to come back, to recover and to be better. It turned out to be really positive.”
*Karen is an ambassador for Beyond Meat, who she has partnered with to inspire a summer of, protein-packed plant-based eating.
Beyond Meat 10 Minute Protein Burger
Serves 2; Prep Time: 3 mins; Cook Time: 7 mins
Ingredients:
- 1 tbsp olive oil
- 1 tsp za’atar
- Pinch smoked paprika
- 2 x Beyond Burgers
- 2 x plant-based high-protein rolls
- 100g houmous
- 2 tsp dukkah
- 80g pickled red cabbage
- 30g rocket
- 50g plant-based cashew feta cheese
Method:
- Heat a pan on a low to medium heat and add the olive oil. Once the oil is warm, add the za’atar and paprika and gently heat for 2-3 minutes, stirring continuously, until fragrant.
- Pour the spiced oil into a small bowl and set aside, then increase the heat to medium and cook your Beyond Burgers for 9 minutes, turning once until they’re golden and cooked through.
- Meanwhile, toast your burger buns, and add the houmous and dukkah to the spiced oil. Mix it through until only just combined.
- Once your burger patties are cooked, assemble your burgers by spreading the za’atar houmous on each bottom bun.
- Top with the pickled red cabbage, followed by the burger patties, rocket, plant-based feta, and top bun. Serve immediately.
Nutritionals Per Portion:
762kcal; 39g protein; 9g fibre
Karen says: ” My schedule can be full-on, so I need meals that are easy, satisfying and keep up with busy days. Whether I’m travelling, working or straight into live TV, I want something that tastes great, leaves me feeling good and gives me the protein I need to stay energised. I also think food should be enjoyable. It shouldn’t feel complicated or like you’re missing out. I’ve followed a plant-based lifestyle for years and Beyond Meat lets me enjoy the kinds of meals I genuinely love. That’s why I’m so excited to partner with them this summer and share simple, delicious high-protein ideas people can actually see themselves making at home.”
