Winner announced for Rugby Kitchen of the Year
A year-long search for the UK’s Rugby Kitchen of the Year has come to an end with world-famous chef and former Toulon flanker Pierre Koffmann making the final decision.
Hundreds of rugby clubs from across the UK entered the inaugural Rugby Kitchen of the Year competition, run by Rugby Journal in partnership with Rhino Rugby and The Food Heroes / Koffmann’s Potatoes for Chefs.
The award celebrates the unsung heroes of matchday, the people behind the scenes who fuel both players and supporters alike. A panel of judges, including Michelin star chefs such as Marco Pierre White and Nathan Outlaw, combined with rugby stars, whittled down the entries to a shortlist before Pierre Koffmann was given the deciding vote. “The judging process was incredibly difficult,” says Pierre Koffmann, “but we were able to select an overall winner in Clwb Rygbi Caernarfon.”
At Clwb Rygbi Caernarfon, the kitchen is led by 84-year-old Keith Parry, a true stalwart who has served the club for more than 50 years and was a founding member in 1973. A typical weekend begins on Friday night, when the club hosts youth teams from across North Wales, catering for 50-70 people.
Sunday mornings see up to 200 mini and junior players taking to the field, all fed by Keith and his dedicated team of volunteers. The menu is simple but effective, hot dogs and chips on Sunday mornings, with pizza and chips served to youth boys and girls on Friday evenings.“Running a rugby kitchen at 84 is incredible,” continues Pierre. “Keith and Clwb Rygbi Caernarfon are truly worthy winners.”
Clwb Rygbi Caernarfon will receive a year’s supply of Koffmann’s chips, helping to fuel their teams throughout the season and a stash of Rhino Rugby equipment
Such was the strength of entries that second and third place prizes were also awarded to Redcar RUFC and Totnes RUFC respectively.
At Redcar RUFC, Lizzie caters for all occasions, regularly preparing Sunday dinners for the women’s team post-match. A former player herself, she is equally adept at providing breakfast buns for away trips, as well as post-training meals and desserts.
At Totnes RFC, Sharman has been the driving force behind the kitchen for over a decade. Week after week, she delivers nutritious, high-quality meals for minis, juniors, colts and senior players. Her attention to individual dietary needs is exceptional, with tailored vegetarian and gluten-free options available for both home and visiting teams.
“The competition was so strong this year that we felt it right to recognise second and third place,” added Pierre. “The work Lizzie and Sharman do deserves to be celebrated alongside Keith’s at Clwb Rygbi Caernarfon.”
Final Placings…
Clwb Rygbi Caernarfon
Redcar RUFC
Totnes RFC
Congratulations to all winners and shortlisted clubs, and thank you to the hundreds of entrants who made the inaugural Rugby Kitchen of the Year competition such a success.
Rugby Kitchen of the Year was run by Rugby Journal, in partnership with Koffmann’s / The Food Heroes and Rhino.