A handful of London Wasps started the week’s preparations for their Aviva Premiership match against Bath by showing off their culinary skills at Michelin-starred restaurant Auberge du Lac.
Chef Phil Thompson, a big Wasps fan, invited squad members to the restaurant where he showed them how to cook a classic Beef Wellington, one of the menu’s most popular dishes, which the boys then recreated for coaches and journalists, who judged their efforts.
The cooking team included Joe Worsley, Richard Birkett, Chris Bell, Nick Robinson and Charlie Davies, with Robinson’s meal just beating Bell’s into first place, while Richard Birkett was handed the wooden spoon!
Scrum-half Charlie Davies said: “It was brilliant to spend an afternoon doing something completely different with someone so talented and learn a little as well! There was some good banter in the kitchen though I don’t think we’ll be giving up the day jobs just yet.”
Chef Thompson added: “We had a good laugh and as a fan it was a brilliant afternoon for me. I’ve been a Wasps fan for as long as I can remember and I try and get to as many games as I can. There were some budding chefs in there. There were a few patchwork quilts I had to fix for them but they gave a good account of themselves.”
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