Graeme Le Saux, judge and patron of the Galvin Cup

Former England and Chelsea footballer Graeme Le Saux is a judge and patron of Chris and Jeff Galvin's cocktail competition, the Galvin Cup. He spoke to Kerstin Kühn about his involvement in the contest, with the deadline for entries approaching (8 May).

What's the Galvin Cup all about?

It's essentially a cocktail-making competition divided into two categories - hospitality students from Europe and beyond, and employed bar professionals from five-star hotels and style bars. Each competitor is asked to make a classic and a creative cocktail and a judging panel then decides on the winners. But it's also about bringing people together and creating an environment in which people can share their knowledge and ideas. Last year the best part about the competition to me was the sense of camaraderie among the competitors.

How did you get involved?

I met Chris Galvin a few years ago during the filming of a television programme and we found that we were both equally passionate about food and football. He asked me to be involved in the competition and, while I didn't really have a clue what it was all about at first, the more I learned about it the more I wanted to be involved.

What makes a good mixologist?

Before I judged the competition last year, I had no idea about the level of chemistry and technique that goes into the work of a mixologist. Everything has to be so exact - the measurements of the ingredients, the water used in the ice cubes and how they combine different ingredients with each other. A good mixologist has an incredibly refined sense of taste and the whole process is a lot more intriguing than I ever imagined.

Have you ever considered getting involved in hospitality like other former players such as Lee Dixon or Lee Chapman?

I've often dreamt about getting involved but, with a lot of friends in the industry including restaurateurs and chefs, I've been warned against it. I think the reality of running a hospitality business is a lot harder and more stressful than you might think. However, there are a lot of similarities between football and running a restaurant, and the teamwork and having to rely on one another and really working together as a group is certainly one of them.

What do you miss most about being a player?

I mostly miss being part of a team and the time you spend together building up the team spirit. I also miss the adrenalin of playing in front of thousands of fans and the sense of achievement that goes with it. But there are a lot of things I don't miss, such as the restrictions being a professional player put on your ability to lead a normal life. But I'm so grateful for everything and wouldn't change anything.

• The deadline for entries for the 2008 Galvin Cup is 8 May. For more information go to www.galvinatwindows.com