Legendary chef launches Rugby Kitchen of the Year 2026
Pierre Koffmann, the iconic chef behind La Tante Claire, and mentor to the likes of Marco Pierre White, returned to the kitchen to launch Rugby Kitchen of the Year.
The competition has been launched to promote the community side of grassroots rugby across the UK, and is a collaboration between the Rugby Journal, Koffmann’s, and rugby equipment brand Rhino.
For the launch, mini rugby players of Southgate RFC in North London were treated to three-Michelin-starred chips as Pierre Koffmann took over the club’s kitchen to launch a competition to find the UK’s best rugby kitchen.
While he’s famed for his work at restaurants such as Le Gavroche, The Waterside Inn and his own La Tante Claire – and having had the likes of Gordon Ramsay, Marco Pierre White and Jason Atherton work in his kitchens – Koffmann was also a rugby player, turning out for Toulon, during his military days in the 1960s. A passionate rugby fan, he’s also watched his nephew James Martin climb the mini rugby ranks to the very top (he now plays for Premiership rugby side Northampton Saints) so knows all about the importance of the rugby kitchen. “The rugby kitchen is the heartbeat of the rugby club,” says Koffmann, “the people who run them are always very passionate about their club, their players, always going the extra mile, so it’s fitting that we should celebrate them with Rugby Kitchen of the Year.”
Rugby Kitchen of the Year is open to rugby clubs across the UK with a first prize that includes a year’s supply of Koffmann’s chips for the kitchen and Rhino rugby equipment worth over £1,500. Every club that enters the competition will also receive 50% off orders off Koffmann’s chips for a year and 20% off Rhino match balls.
A judging panel led by Pierre includes chef royalty such as Marco Pierre White, Jason Atherton, Anna Haugh, Nathan Outlaw, Tom Kitchin and Tomos Parry, joins a rugby panel featuring England Rugby chef Thomas Kirby, England World Cup-winning coach Dave Alred, and Welsh international James Botham.
The competition is being run by Rugby Journal, in partnership with Rhino Rugby and Koffmann’s Potatoes for Chefs. Simon Martin, CEO of Koffmann’s Potatoes for Chefs said: “I’ve been involved in rugby for a long time, especially mini rugby with my son James coming through the ranks to play for Northampton Saints, so I know how important it is beyond the rugby, it’s about the friends they make that will be friends for a lifetime. Given our passion is for making that mini rugby essential – chips – we can’t wait to start celebrating rugby kitchens across the UK.”
Dave Reynish, managing director of Rhino, added: “Everyone who played rugby as a kid or is involved as a parent or coach today knows the chips after training or matches are just as important as the rugby itself, rugby is all about the friendships you make on and off the field and that starts at mini rugby. We can’t think of better people in rugby to champion than those in the kitchens making it happen.”
To enter, clubs simply need to submit an image or video of their rugby kitchen together with a brief explanation as to why they think their kitchen should win. Entries close: 31.12.25. Enter your rugby kitchen now, via therugbyjournal.com/rugbykitchenoftheyear
The campaign has been created by Sporting Eric. For more information on Sporting Eric, email alex@sportingeric.com or call 07976 921586.