New Head Coach

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BRMC said:
I think we need someone who's more mobile.
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Totally agree, we clearly like strikers that can run the channels.

plenty of PL strikers will be available for sale and loan.

Parrott - last year of his spurs deal and coming back from a 20 goal season in the eredivisie

Cannon - will be loaned out I imagine

Al-Hamadi - looking to be loaned out, I wanted him before Ipswich got him, been scoring a load and fits the style of striker we like a lot

Ideally I hope we look for a striker that’s a 21+ that’s played plenty of first team football and has a decent record.
 
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Hudson92 said:
My Aldi stubbies are chilling ready :emoticon-0103-cool:
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I started this theme when we all thought it was going to be Will Still, so now we have a new Head Coach, let's look at the brewing tradition of his native region. Reggie is from Brittany, so let's look at what we should be toasting his arrival with.

Brittany’s brewing tradition stretches back to the 17th century. For two centuries Breton beer was as popular as other regional drinks such as cider, Lambig and Chouchen. But gradually, the dozens of breweries closed down, and by WWII, Breton brewing was largely gone. The region’s Celtic roots revival in the 70’ with the creation of Lorient’s Interceltic Festival, also initiates a renewal of Brittany’s brewing heritage. There are now more than 223 Breton breweries turning out artisan ales. Served at between 6°C and 12°C, pale, dark or red, they can be tasted where they are brewed, or at a bar, and always in a cheery atmosphere. A particular feature of Breton beers is the surprising additional ingredients used to enhance their flavours: from spices to seaweed, and buckwheat – all are part of Brittany’s DNA and tell the story of this unique destination.

Chouchen, a form of mead, lambig, similar to brandy, and cider are more traditional alcoholic beverages in Brittany.
 
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The Norton Cat said:
I started this theme when we all thought it was going to be Will Still, so now we have a new Head Coach, let's look at the brewing tradition of his native region. Reggie is from Brittany, so let's look at what we should be toasting his arrival with.

Brittany’s brewing tradition stretches back to the 17th century. For two centuries Breton beer was as popular as other regional drinks such as cider, Lambig and Chouchen. But gradually, the dozens of breweries closed down, and by WWII, Breton brewing was largely gone. The region’s Celtic roots revival in the 70’ with the creation of Lorient’s Interceltic Festival, also initiates a renewal of Brittany’s brewing heritage. There are now more than 223 Breton breweries turning out artisan ales. Served at between 6°C and 12°C, pale, dark or red, they can be tasted where they are brewed, or at a bar, and always in a cheery atmosphere. A particular feature of Breton beers is the surprising additional ingredients used to enhance their flavours: from spices to seaweed, and buckwheat – all are part of Brittany’s DNA and tell the story of this unique destination.

Chouchen, a form of mead, lambig, similar to brandy, and cider are more traditional alcoholic beverages in Brittany.
Click to expand...

Always wanted to try mead. Think I just like the word and the old Norse tales.
 
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Decided to watch a few more clips of lorient from last season to see what to expect

He seems to like to get players forward, most attacks there will be 3 or 4 players attacking the box. He seems to adapt his tactics depending on opponents, teams that press high he seemed to go long from goal kicks and when they sat off them they played out from the back

Drops into a 442 out of possession, they dont high press but will look to.pressure the ball as soon as it goes into midfield

They seemed to play with a lot of energy

I liked what i saw tbh so heres hoping he has learned from the mistakes of last season
 
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Scout73 said:
Decided to watch a few more clips of lorient from last season to see what to expect

He seems to like to get players forward, most attacks there will be 3 or 4 players attacking the box. He seems to adapt his tactics depending on opponents, teams that press high he seemed to go long from goal kicks and when they sat off them they played out from the back

Drops into a 442 out of possession, they dont high press but will look to.pressure the ball as soon as it goes into midfield

They seemed to play with a lot of energy

I liked what i saw tbh so heres hoping he has learned from the mistakes of last season
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How we played under Mowbray more or less in 22/23, should’ve left it the same instead of going more possession based and using Trai Hume as a hybrid midfielder
 
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The Norton Cat said:
I excavated a Bronze Age burial mound late last year and there was an engraved bronze spear head with the words "Celebrating the 3800th pre-anniversary of the appointment of Regis le Bris as Sunderland Head Coach".
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Keep up mate. In a sealed chamber under Gobleke Tepi we found a stone tablet with the inscription predicting SAFC championship winning squad of 24/25 including a tribute to the work of Regis in his first season. It was signed Ancient Alien. There are others for future seasons, but dont want to ruin the surprise.
 
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The Norton Cat said:
I started this theme when we all thought it was going to be Will Still, so now we have a new Head Coach, let's look at the brewing tradition of his native region. Reggie is from Brittany, so let's look at what we should be toasting his arrival with.

Brittany’s brewing tradition stretches back to the 17th century. For two centuries Breton beer was as popular as other regional drinks such as cider, Lambig and Chouchen. But gradually, the dozens of breweries closed down, and by WWII, Breton brewing was largely gone. The region’s Celtic roots revival in the 70’ with the creation of Lorient’s Interceltic Festival, also initiates a renewal of Brittany’s brewing heritage. There are now more than 223 Breton breweries turning out artisan ales. Served at between 6°C and 12°C, pale, dark or red, they can be tasted where they are brewed, or at a bar, and always in a cheery atmosphere. A particular feature of Breton beers is the surprising additional ingredients used to enhance their flavours: from spices to seaweed, and buckwheat – all are part of Brittany’s DNA and tell the story of this unique destination.

Chouchen, a form of mead, lambig, similar to brandy, and cider are more traditional alcoholic beverages in Brittany.
Click to expand...

The Norton Cat said:
I started this theme when we all thought it was going to be Will Still, so now we have a new Head Coach, let's look at the brewing tradition of his native region. Reggie is from Brittany, so let's look at what we should be toasting his arrival with.

Brittany’s brewing tradition stretches back to the 17th century. For two centuries Breton beer was as popular as other regional drinks such as cider, Lambig and Chouchen. But gradually, the dozens of breweries closed down, and by WWII, Breton brewing was largely gone. The region’s Celtic roots revival in the 70’ with the creation of Lorient’s Interceltic Festival, also initiates a renewal of Brittany’s brewing heritage. There are now more than 223 Breton breweries turning out artisan ales. Served at between 6°C and 12°C, pale, dark or red, they can be tasted where they are brewed, or at a bar, and always in a cheery atmosphere. A particular feature of Breton beers is the surprising additional ingredients used to enhance their flavours: from spices to seaweed, and buckwheat – all are part of Brittany’s DNA and tell the story of this unique destination.

Chouchen, a form of mead, lambig, similar to brandy, and cider are more traditional alcoholic beverages in Brittany.
Click to expand...
Best I can find round here is Kronenbourg so I might have to drink to his German assistant instead :emoticon-0102-bigsm
 
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