London Wasps stars’ cooking lesson at Michelin-starred Auberge du Lac

PUBLISHED: 14:42 10 October 2011 | UPDATED: 11:44 12 October 2011

Wasps players cook up their own versions of Beef Wellington for judging by members of the Media. The players with L-R Head Chef Phil Thompson and Pastry Chef Mark Rainbow.

Wasps players cook up their own versions of Beef Wellington for judging by members of the Media. The players with L-R Head Chef Phil Thompson and Pastry Chef Mark Rainbow.

Archant

SEVEN star rugby players served up a scrum-ptious feast during a team building exercise at Hertfordshire’s only Michelin-starred restaurant.

Aviva Premiership club London Wasps visited the Auberge du Lac restaurant on the Brocket Hall estate for a cookery masterclass with executive chef Phil Thompson on Monday.

And the seven – which included WGC’s own Joe Worsley – proved just as adept in the kitchen as on the pitch. The group were set the challenge of each producing one the Auberge du Lac’s specialties – the Beef Wellington.

Each plate was then presented to the waiting media, including the Welwyn Hatfield Times, who judged each dish by giving it either a gold star if they liked it, and a red star if not.

And although all the dishes received positive reviews from impressed journalists, there was one clear winner – fly half Nick Robinson.

The 29-year-old Welshman won a meal for two at the Auburge du Lac and an overnight stay at Brocket Hall, and joked: “I’ll be bringing [scrum-half] Charlie Davies, if he’s available. If not, I’ll probably take my wife.”

For delighted chef Phil, a die-hard Wasps fan, cooking with the team was a dream come true.

“I’ve had a great time and I’d love to do it all again,” he said.

“There was a massive level of concentration, it was interesting to see all the boys looking over their shoulders at what the others were doing.

“It was good to watch them. They had a laugh and a bit of fun.”

And Phil was also left impressed by the team’s cooking skills, saying he would have been happy to send most of the Beef Wellingtons out to paying customers.

“I wouldn’t say there was a bad one there,” he said. “There was a few emergencies with some of the pastries but we got through it!”


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