Proudly served at Twickenham: Celebrating local and sustainable fare
As rugby fans gather at Twickenham Stadium to witness the electrifying clash between England and Ireland, there's more than just the action on the field to savour. Twickenham's hospitality experiences have grown in sophistication over the years, and the culinary offerings are certainly no exception to that.
Phenominally, planning for international fixtures at Twickenham starts a year out, which includes beginning the planning process for new menus and sourcing the ingredients. Quality and locality of the produce is of utmost importance and Executive Head Chef, Thomas Rhodes ensures this by visiting farms and factories to learn more about where the key ingredients being served are coming from.
We take a look at what's on the plate ahead of England v Ireland:
Bread and Butter
Kicking off with the basics, guests can enjoy Irish soda bread made
from 100% wildfarmed flour, a more sustainable, environmentally
aware bread, that is also really tasty! Paired with English
cultured butter from Cheshire, alongside plant-based butter
options.
Starter
A starter of duck is served, that elevates every part of the duck
carcass. From the succulent smoked breast reminiscent of ham, to
the delicate liver transformed into a parfait, no part goes to
waste. Each element celebrates the essence of the animal while
incorporating seasonal flavors like rhubarb.
The main course
The main course features locally sourced beef from Lake District
Farmers, ensuring the highest quality and freshness. Again, the use
of the whole carcass reflects a commitment to sustainability, with
every cut finding its place on the menu. Opting for smaller cuts of
the finest meat on every plate, accompanied by brisket, short rib,
shin, chuck and rump all braised and utlised as a second cut on the
same plate. Fat from the carcuss is rendered down to make dripping,
and used to press into potatoes for pommes Anna, while all other
cuts are minced to make bolognese for staff.
Dessert and cheese
For those with a sweet tooth, the dessert selection boasts mostly
plant-based options and a honey cake infused with honey from the
stadium's very own beehives. Cheese lovers can indulge in a
selection featuring English Tunworth from Hampshire and Keens
Cheddar from Somerset, alongside the Irish Cashel Blue from
Tipperary, showcasing the best of both nations.
Post-match treats
As the final whistle blows, the feasting continues with post-match
pies from Yorkshire bound Made In Oldstead, run by Michelin Star
chef Tommy Banks.
As England and Ireland face off on the rugby pitch, the culinary offerings at Twickenham celebrate local ingredients, reduce waste, and champion sustainability. So, as fans cheer for their teams, they can also raise a fork to a shared appreciation for good food.