Jason Atherton held an exclusive menu tasting this week to preview the food that will be served to Keith Prowse hospitality guests at the QBE Internationals rugby football union tournament in November.
The menu showcase, which took place at Michelin-starred Atherton's London restaurant Social Eating House, aimed to give an insight into the amount of preparation and planning that goes into the catering at major sporting events.
Atherton, who is a consultant chef to Keith Prowse-parent company Compass Group, designed the menu that will be prepared in the recently refurbished St George's suite at Twickenham Stadium.
"It's great to be able to cook at such a prestigious event with the flexibility to adapt the menu to be in line with each match", he said.
"We have designed a really interesting, hearty and creative offering for each day at the QBEs this year based on fresh, quality and locally sourced ingredients. The best thing about being a part of the Internationals is when the last dessert has been sent and I can get out and talk to the guests about the meal and the rugby."
The menu is tailored according to the match fixtures to celebrate the food heritage of the different countries involved: England, Australia and New Zealand.
Dishes include: saddleback belly, apple puree, crispy skin, radish and honey mustard to start, confit shoulder Cumbrian veal, charred courgettes, lemon and caper brown butter with pomme puree, and for dessert London honey almond sponge with goats curd ice cream for dessert.