Hotel asks Scotland's rugby players to come up with scrummy courses

Published on Saturday 5 December 2009 18:53

IT IS the sort of hearty fare that ensures Scotland's top rugby players have fire in their bellies when they take to the field.

Now the stars of the national side have designed dishes for one of Edinburgh's most illustrious hotels.

The culinary offerings of Chris Cusiter, Phil Godman and Mike Blair are not for those with weak appetites, but given the size of the average rugby player, their choice of robust dishes for The Balmoral hotel should come as no surprise.

Captain Cusiter, 27, chose sirloin steak with chips handcut from sweet potato and cooked in butter. Godman, the 27-year-old stand-off, went for a venison casserole, and scrum-half Blair a coq au vin. The dishes will be available at the hotel during Scotland's home fixtures at the next Six Nations tournament.

Blair's coq au vin has one crucial distinction from the classic French dish – no mushrooms.

"I've never liked mushrooms," the 28-year-old said. "It's probably the consistency. But my wife's a vegetarian, so I have to eat them occasionally."

The choices of the players are a far cry from their daily diet.

Nutritionist Richard Chessor has introduced programmes designed to benefit the team, including a daily dose of Omega oil to help aid muscle recovery.

"It's the first time we've had a full-time nutritionist," said Blair. "He's right on top of you all the time, and it makes a massive difference to your energy levels. I've been injured for the past three weeks, and Richard is even part of my recovery programme."

It's not uncommon for players bulking up to eat five meals a day, with snacks in between. Hooker Ross Ford, at more than 16 stone, has porridge or scrambled eggs for breakfast, a protein bar after training, sandwiches and soup for lunch and chicken or steak and veg for dinner – 3,500-4,000 calories.

"A balanced diet is still the key," said Blair, who plays for Edinburgh. "There are no issues about what you eat as long as it's in moderation."

While Blair admits his wife does most of the cooking, scrum-half Cusiter said:

"I really enjoy cooking, and have a few signature dishes I'm always creating for team-mates,"

Peter Fleming, head chef at Hadrian's restaurant in The Balmoral, said: "Hadrian's is a hugely popular destination for hungry supporters during the 6 Nations, so we wanted to offer an exclusive rugby menu."