Day in the life of an England Rugby chef 👨‍🍳

hello I’m Tom and this is the day in my life as the England rugby Chef so we start off by waking up around 5:00 a.m. to prep for breakfast with a live omelet station every day for players and management I make around 40 to 50 omelets each morning The Lads then head off to training and I begin to prep for lunch I’ll begin by starting to prep the fish that the lads caught earlier this week as you can see here I’m breaking down the red snapper taking the fillets and keeping the bones with the trimmings from the fish I have made some fish gons and with the stock made from the bones I’ve made a sauce for the pasta and use some of the trim also while the boys head off to recovery after training are now head into prepping dinner we’re using the rest of the Snapper tonight and as you can see here I pan seared off some of the fets and served it with a stew of shizo white beans and roasted tomatoes as well as that for dinner we have a slow cooked pulled lamb flatbread with homemade chili sauce once dinner’s over I will have a look at tomorrow’s menu ensure everything’s in place and all in line with skin