Phil Vickery was at Murrayfield today but not involved on the pitch as you might think. This Phil Vickery is the celebrity chef, as opposed to the London Wasps and England prop, and he was running a healthy eating workshop with some of Scottish Rugby’s rising talents.Phil Vickery was at Murrayfield today but not involved on the pitch as you might think.
This Phil Vickery is the celebrity chef, as opposed to the London Wasps and England prop, and he was running a healthy eating workshop with some of Scottish Rugby’s rising talents.
Scottish Rugby’s National Academy players all have the sort of healthy appetites you’d expect from a group of developing sports stars and they all know the importance of maintaining a balanced diet. Today’s “Performance + workshop” was about making nutrition and the science behind it practical and fun.
Organised by Quality Meat Scotland the Ready Steady Cook style event was rated a success by both players and chef. Using high quality Scottish ingredients Phil was able to demonstrate firstly how to make some simple yet delicious meals before letting a couple of the athletes have their own turn in the kitchen.
QMS’s Health and Education Coordinator, Isobel Anne Johnston, talked about the importance of promoting healthy eating.
She said: “Many young people aspire to emulate the achievements of their sporting heroes and maintaining a balanced diet including red meat is increasingly recognised at the top level as being a key part of sporting success.
“The QMS Performance + Workshop follows on from the publication of our unique sports nutrition guide, drawing a link between diet and performance and endorsed by some of Scotland’s most successful sportsmen and women.”
Though maybe not quite reaching the standards of their professional teacher the players doing the cooking managed to create a couple of dishes that their team-mates were more than happy to wolf down. Despite having to wear a fetching pink apron, Ayr and Scotland 7s forward, Colin White enjoyed the experience:
“I try to take care of myself and you need to for all the training and matches. There was a bit of pressure in the kitchen but it was great.”
Heriot’s lock Steven Turnbull, whose food was judged to be the best, returned to training having collected a cheque for ?£100 to be used at a restaurant of his choice as reward for his recipe – a warm chicken salad – and he was obviously pleased to have attended. He said: “It was brilliant, some really good ideas.”
As well as showing the players a few handy kitchen hints Phil and Quality Meat Scotland also presented them with recipe books showing how to prepare some healthy meals in their own kitchens. Ending the event Phil Vickery, said: “It just proves great food is just very simple to make. The lads did very well.”
Our picture shows Colin White (left), Phil Vickery and Sean Crombie.