Hundreds of rugby clubs from across the UK entered the inaugural Rugby Kitchen of the Year, created by the Rugby Journal in partnership with Rhino Rugby and Koffmann’s Potatoes for Chefs.

Rugby Kitchen of the Year celebrates the unsung heroes of matchday, the people behind the scenes who power our rugby days. From early starts to last orders, these individuals go above and beyond to keep players, supporters and communities fuelled across mini, junior and senior rugby alike.

“If we all think back to our mini rugby days, it’s as much about the food as it is the game itself, we all remember looking forward to chips after a match. And the people serving up those chips are as memorable as the coaches.”

The response to the competition has been overwhelming, with entries flooding in from clubs nationwide, each showcasing the passion, pride and personality that makes their kitchen the heart of the club. “The entries represent a beautiful portrait of grassroots rugby in the UK and Ireland,” said Alex Mead, Editor-in-Chief of Rugby Journal. “If we all think back to our mini rugby days, it’s as much about the food as it is the game itself, we all remember looking forward to chips after a match. And the people serving up those chips are as memorable as the coaches.”

Pierre Koffmann, the iconic chef behind La Tante Claire and co-founder of Koffmann’s Potatoes for Chefs said: “It’s been wonderful to see so many great rugby chefs celebrated in Rugby Kitchen of the Year. The people who run rugby kitchens are so important to not only the rugby club itself, but the community that builds around it. These are very special people who really care about what they do, and thoroughly deserving of every bit of recognition. Even narrowing down to a shortlist has been difficult, so choosing a winner is going to be almost impossible.”

As a thank you for entering, every club received 50% off Koffmann’s chips for a year and 20% off Rhino Rugby equipment. Attention now turns to selecting an overall winner, with judging led by world-renowned chef Pierre Koffmann alongside Claire of Southgate RFC.

They are joined by an esteemed panel including Marco Pierre White, Jason Atherton, Anna Haugh, Nathan Outlaw, Tom Kitchin, Tomos Parry and Anthony Demetre. Representing the rugby world are England Rugby chef Thomas Kirby, Welsh international James Botham and World Cup-winning coach Dave Alred.

The winning club will receive a year’s supply of Koffmann’s chips, helping to fuel their teams throughout the season and a huge haul of Rhino Rugby equipment, including hit shields, tackle bags, rugby balls and chop bags.

The winner will be announced w/c 7th September, 2026, via therugbyjournal.com and social channels.

The Rugby Kitchen of the Year shortlist…

Banbridge RFC
Chichester RFC
Clevedon Rugby Club
Clwb Rygbi Caernarfon
Clwb Rygbi Dolgellau
Dorking RFC
Hackney Rugby Club
High Wycombe Rugby Club
Holt RFC
Ipswich YM RUFC
Medway RFC
Newark RUFC
Penarth RFC
Pentyrch RFC
Plympton Victoria RFC
Redcar RUFC
Thatcham RFC
Totnes RFC
Watford RFC
Ystalyfera RFC

Shortlist revealed for Rugby Kitchen of the Year

“If we all think back to our mini rugby days, it’s as much about the food as it is the game itself, we all remember looking forward to chips after a match. And the people serving up those chips are as memorable as the coaches.”

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