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Manager Preview: Boss in relaxed mood ahead of crucial game at Morecambe

30 April 2015

Boss expecting tricky game against Jim Bentley's Shrimps.

Southend United manager Phil Brown was in a relaxed mood this morning ahead of the huge game against Morecambe on Saturday.

The Blues head to The Globe Arena in fine form, following a terrific April, which saw the team register seven wins from seven games.

And Brown wants his side to seize the moment for the clash against the Shrimps in Lancashire.

“I'm fairly relaxed. I've been recovering after the Marathon!” the boss admitted ahead of training on Thursday.

“These boys have earned the right to this cup final. We've talked about it and how we will approach the game. It's no different to the other 45 games.

“The form we're in, the momentum and the run has been first class. Everyone's relaxed about it, to be honest. It's not done yet and May's notoriously a month of heartache and pain or euphoria. It's where promotions are won and lost. The game is all about winning and losing.

“We have to take our great form into the game on Saturday. There's lots of good things we can speak about. The spirit and camaraderie in the dressing room is very similar to the one I had when I won promotion with Hull City. We've got battlers in the side, not superstars.”

And despite Morecambe sitting comfortably in mid-table, Brown insists they cannot be taken lightly.

The Shrimps did Blues a favour last week by beating Wycombe Wanderers and Brown is expecting a tricky afternoon against a potent strikeforce, but has confidence in his players.

“There's plenty riding on the game for Morecambe,” he said.

“We know what Jim Bentley's like. He's all about budgets, points totals and he's done a fabulous job again. His team fight for the three points and have a front four of [Jack] Redshaw, [Paul] Mullin, [Jamie] Devitt, [Padraig] Amond and the key to it all – Kevin Ellison. He's a fighter, scrapper, leading goalscorer and top of their assists chart. We have a job on our hands.

“Defensively we have to be at our best, but we also need to bring our creative side to the table as well.”

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