SCOTLAND legend Gavin Hastings was left nursing an injured arm as well as damage to his pride during a rugby kicking competition yesterday.
The former internationalist failed to live up to his billing as one of the sport’s great goal-kickers when he slid at a critical point in the challenge with journalists.
A hobbling Hastings, who was capped more than 60 times for Scotland and captained the side, showed off a nasty graze on his left arm after he took the tumble at Cartha Queen’s Park rugby club.
After the kick Gavin said: “There are times when you realise you should just say no.”
The 52-year-old chieftain of the athletes’ village at the Commonwealth Games faced further embarrassment when he was beaten in the competition by George Riley, who often covers rugby league for the BBC.
BBC Radio Five’s Nicky Campbell wrote on Twitter after the fall: “Glory for georgeyboy in the kicking competition as disaster strikes for Hastings in the crucial kick. A over T.”
Brian Moore, the former England hooker, was unimpressed by Hastings’ fall, replying: “4.9 – a lack of symmetry and toes not fully extended.”
Victorious Riley added: “A huge victory for league over union & England over Scotland. A sporting highlight to beat Gavin Hastings in bbc5live goalkicking comp!”
A red-faced Hastings sheepishly held his injured arm up for the cameras which had filmed the whole sorry episode, much to the delight of nearby campers.
The ex-British and Irish Lion’s player officially opened the village in the east end of Glasgow last week.
He will be hosting receptions and conducting VIP tours of the village along with a number of other successful sporting Scots form the duration of the Games. They include Olympic cycling gold medallist Sir Chris Hoy, rower Katherine Grainger, former gymnast Steve Frew and Scotland’s most capped hockey player Rhona Simpson.
Hastings said: “The village is terrific. There is wonderful atmosphere there and it’s great to see everyone with smiles on their faces. The athletes have been complimenting the great hospitality and the quality of the food.”