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Ever wondered what a rugby player has for breakfast? Sixways' Head Chef Graham Brookes says the players' morning meals include a whopping 180 eggs and 2.5kg of porridge. The long-time caterer tells Malcolm Boyden how suppliers are well and truly local, coming from all over Worcestershire, allowing him and his team to serve up fresh and delicious plates every day. Lunches for the players can include 20kg of meat, 5kg of pasta and at least 10kg of fresh vegetables, with some of the players consuming up to seven chicken thighs in a serving! Graham adds how he's perfected the match day menus, but says the challenge is working out the demand from fans on a match-by-match basis, including fish and chips, pie and mash, faggots and chips and chicken curries.
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