Lioness legend and Strictly Come Dancing champion Karen Carney has announced a major career move, joining ITV's coverage of the men's World Cup this summer. The 38-year-old former winger, who played for Birmingham City, Arsenal, and Chelsea, told the Mirror she is 'absolutely buzzing' about the opportunity.
A New Chapter in Broadcasting
Karen, one of England's greatest ever footballers and the fourth most capped Lioness, has been a popular pundit for TNT Sports and ITV since retiring in 2019. She made history at the 2022 men's World Cup as part of the first all-female line-up to analyse a men's match. Now, she is set to bring her expertise to the upcoming tournament in America.
'It's about being part of a team,' she said. 'When you retire from football you lose your team and you miss your team. So I'm absolutely buzzing.'
Preparation and Expectations
Despite her excitement, Karen is focused on the task ahead. '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.'
She added: 'Once that's done and it's gone… well, hopefully I can have a nice little holiday and a glass of vegan wine.'
England's World Cup Chances
The World Cup kicks off on June 11, with England and Scotland heading to America. Karen, who was made an MBE in 2017 and an OBE in 2024, shared her thoughts on England's prospects.
'I think it will be tough for England,' she said. 'The conditions are going to be difficult. I've said quarter finals, then we'll see how we go. I think a positive for us is Harry Kane's current good form.'
She also highlighted the tournament's unifying power: '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.'
From Lunchbox to Legend
Reflecting on her journey, Karen recalled her childhood passion for football. '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.'
Growing up in Solihull, West Midlands, as the daughter of a firefighter and a supermarket worker, she faced barriers. '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.'
Her mother, Marie, was her biggest supporter, telling her: 'If you want it, you work hard for it.' Karen said: 'She never once told me I couldn't, even though there wasn't even a women's team at the time.'
Strictly Success and Personal Challenges
Last year, Karen transferred her fancy footwork to Strictly Come Dancing, winning the glitterball trophy with pro partner Carlos Gu. 'I'll see a glitterball in my house and I do a double take,' she said. 'I loved every second but it was more tiring than pro football.'
During the show, she spoke about being diagnosed with a curved spine at 17. '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.'
Plant-Based Lifestyle
Karen began eating a plant-based diet in 2017 to manage inflammation and save her career. 'I was told I was the first vegan at Chelsea,' she said. '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.'
She has partnered with Beyond Meat to inspire summer plant-based eating and shared a recipe for a quick protein burger.
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 low to medium heat and add olive oil. Once warm, add za'atar and paprika, gently heat for 2-3 minutes until fragrant.
- Pour spiced oil into a small bowl and set aside. Increase heat to medium and cook Beyond Burgers for 9 minutes, turning once, until golden and cooked through.
- Toast burger buns. Add houmous and dukkah to spiced oil; mix until combined.
- Assemble burgers: spread za'atar houmous on each bottom bun, top with pickled red cabbage, burger patties, rocket, plant-based feta, and top bun. Serve immediately.
Nutrition per portion: 762kcal; 39g protein; 9g fibre.
