Shortlist revealed for Rugby Kitchen of the Year
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 Koffmann’s Potatoes for Chefs.
The award celebrates the unsung heroes of matchday, the people behind the scenes who power one of the most important parts of any rugby morning or afternoon. From early starts to last orders, these individuals go above and beyond to keep players, supporters and communities fueled across mini, junior and senior rugby alike.
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 game. 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 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, as well as £1,500 worth of Rhino Rugby equipment, including hit shields, crash mats and chop bags.
The winner will be announced at the end August, via therugbyjournal.com and social channels.
The Rugby Kitchen of the Year shortlist…
Chichester RFC
“Angie works tirelessly behind the scenes seven days a week, long after others have gone
home to raise vital funds that keep our club running.”
Ystalyfera RFC
“As you can imagine catering for 40+ each time is a tough ask, but both ladies do it unflinchingly and enjoy the occasion as much as the players.”
Clwb Rygbi Dolgellau
“The kitchen is always filled with laughter and quite often feeds the whole family whether they have played or not!”
Clevedon Rugby Club
“We are now known for have some of the best after match food in the county, which is something the ladies are very proud of!
Thatcham RFC
“The kitchen has become a place where people gather, talk, share the highs and lows of the game.”
High Wycombe Rugby Club
“From early Sunday breakfasts for parents and minis, to post-match meals, Rob consistently goes above and beyond.”
Banbridge RFC
“These dedicated volunteers form the backbone of our kitchen and hospitality.”
Penarth RFC
“Whether it’s big pot curries and chillies or sausage and bacon baps, young and old alike are well looked after.”
Medway RFC
“On busy weekends, around 450 players from our minis, youth, girls, women’s and senior teams sit down to their match meals.”
Holt RFC
“Their kitchen offers a safe place to share a problem or shed a tear, knowing that every conversation is handled in complete confidence.”
Totnes RFC
“For over 10 years, our wonderful Sharman has been the heart of our rugby club kitchen.”
Newark RUFC
“Matt has been the architect of nourishment, warmth and hospitality at Newark RUFC.”
Ipswich YM RUFC
“Our kitchen guys and girls are there week in, week out, feeding players, keeping supporters fed, and making sure the hot food and drinks are flowing.”
Dorking RFC
“They say an army marches on its stomach and the Dorking RFC players and supporters consider themselves well fed by Robert.’
Redcar RUFC
“Lizzie caters for all needs and regularly puts on Sunday dinner for the ladies post match.”
Plympton Victoria RFC
“We are hosted by the local Royal British Legion Club, and the team continuously put out quality grub for the lads.”
Clwb Rygbi Caernarfon
“Our kitchen is led by 84-year-old Keith Parry who has been an absolute stalwart of the club for over fifty years and was a founder member of the club in 1973.”
Hackney Rugby Club
“Shelly is a local legend when it comes to our rugby kitchen. No hot dog bun is safe in the local community!”
Watford RFC
“With items on our menu such as our wagyu burger or home made Spanish style croquettas, people keep coming back.”
Pentyrch RFC
“The kitchen traditionally delivers legendary meals to players from U7 through to our two senior teams, as well as the wider Pentyrch community.”
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 Koffmann’s Potatoes for Chefs.
The award celebrates the unsung heroes of matchday, the people behind the scenes who power one of the most important parts of any rugby morning or afternoon. From early starts to last orders, these individuals go above and beyond to keep players, supporters and communities fueled across mini, junior and senior rugby alike.
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 game. 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 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, as well as £1,500 worth of Rhino Rugby equipment, including hit shields, crash mats and chop bags.
The winner will be announced at the end August, via therugbyjournal.com and social channels.
The Rugby Kitchen of the Year shortlist…
Chichester RFC
“Angie works tirelessly behind the scenes seven days a week, long after others have gone
home to raise vital funds that keep our club running.”
Ystalyfera RFC
“As you can imagine catering for 40+ each time is a tough ask, but both ladies do it unflinchingly and enjoy the occasion as much as the players.”
Clwb Rygbi Dolgellau
“The kitchen is always filled with laughter and quite often feeds the whole family whether they have played or not!”
Clevedon Rugby Club
“We are now known for have some of the best after match food in the county, which is something the ladies are very proud of!
Thatcham RFC
“The kitchen has become a place where people gather, talk, share the highs and lows of the game.”
High Wycombe Rugby Club
“From early Sunday breakfasts for parents and minis, to post-match meals, Rob consistently goes above and beyond.”
Banbridge RFC
“These dedicated volunteers form the backbone of our kitchen and hospitality.”
Penarth RFC
“Whether it’s big pot curries and chillies or sausage and bacon baps, young and old alike are well looked after.”
Medway RFC
“On busy weekends, around 450 players from our minis, youth, girls, women’s and senior teams sit down to their match meals.”
Holt RFC
“Their kitchen offers a safe place to share a problem or shed a tear, knowing that every conversation is handled in complete confidence.”
Totnes RFC
“For over 10 years, our wonderful Sharman has been the heart of our rugby club kitchen.”
Newark RUFC
“Matt has been the architect of nourishment, warmth and hospitality at Newark RUFC.”
Ipswich YM RUFC
“Our kitchen guys and girls are there week in, week out, feeding players, keeping supporters fed, and making sure the hot food and drinks are flowing.”
Dorking RFC
“They say an army marches on its stomach and the Dorking RFC players and supporters consider themselves well fed by Robert.’
Redcar RUFC
“Lizzie caters for all needs and regularly puts on Sunday dinner for the ladies post match.”
Plympton Victoria RFC
“We are hosted by the local Royal British Legion Club, and the team continuously put out quality grub for the lads.”
Clwb Rygbi Caernarfon
“Our kitchen is led by 84-year-old Keith Parry who has been an absolute stalwart of the club for over fifty years and was a founder member of the club in 1973.”
Hackney Rugby Club
“Shelly is a local legend when it comes to our rugby kitchen. No hot dog bun is safe in the local community!”
Watford RFC
“With items on our menu such as our wagyu burger or home made Spanish style croquettas, people keep coming back.”
Pentyrch RFC
“The kitchen traditionally delivers legendary meals to players from U7 through to our two senior teams, as well as the wider Pentyrch community.”
