Gloucester's Peter Richards and James Simpson-Daniel took time out this week from preparations for this weekend's Churchill Cup final with some hours in the kitchen.
The Churchill Cup hasn't all been about training and playing for some of the England squad on tour in Canada. A special lesson in the kitchen from the team hotel chef on how to cook healthy everyday meals, has proven so popular this week that another serving is planned to educate player palates on Friday.
Darren Drew, who has been chef of the Coast Edmonton Plaza Hotel for 27 years, gave the likes of James Simpson-Daniel, Mathew Tait and Pete Richards some tasty tips on how to make curries, salad dressings, fish dishes and even the humble omelette.
It was the brainchild of the England nutritionist, Dr Adam Carey, who is on the tour to supervise the squad's daily diets. Nineteen year old Newcastle Falcons back, Mathew Tait, felt it was a useful change away from training for sunday's final of the Churchill Cup against Argentina.
"It was really good and a bit different away from the rugby. Adam is going to write the recipes down for us but I can remember most of it. A lot of the things were easy to carry out. I think I'm quite good at cooking back home but my housemate begs to differ. I do a good fish stew but that's about it, so this will be really helpful."
A lot of the players such as George Chuter, Phil Dowson and Andy Higgins are already interested in cooking, so they jumped at the chance of getting a hands-on session with Carey and the chef. Once they had cooked the meals under supervision, there was the added bonus of being allowed to eat their final efforts. Falcons number eight Phil Dowson plans to use his newly found knowledge to impress clubmate Dave Walder, whom he shares a house with.
"I like cooking but I don't get a chance to do very much because I live with (Newcastle Falcons fly half) Dave Walder and he likes to take the reigns in the kitchen so I think I need to learn a bit more. We did salad dressings with various vinegars and herbs, chicken teriaki from scratch and a green Thai curry which was very nice. It was a really good idea on the morning of a day off training."
Later this year, Carey plans to take some of the England squad into other top kitchens back home, to help them further develop their knowledge of food preparation in all its guises.
Speaking to the local media this week, David Humphreys insisted that Gloucester are looking forward to kicking off the new European Rugby Challenge Cup against Brive on Thursday evening, although an unfamiliar opponent and a five day turnaround will pose a challenge.
Director of Rugby David Humphreys felt that his Gloucester side put themselves in a position to put Saracens under real pressure at Allianz Park on Saturday, praising his team's commitment and defence, while admitting that a lack of accuracy hit their chances in the second half.
Speaking to the local media at Allianz Park, Tom Savage was disappointed after the defeat at Saracens, but claimed Gloucester did plenty of good things and could've taken more than a losing bonus point.
In case you missed it, there was plenty of activity on the official Gloucester Rugby website following the 55-0 European Rugby Challenge Cup win over CA Brive, including a number of post match video interviews.
The Cherry and Whites ran in seven tries in beating CA Brive 55-0 on Thursday night. An emphatic second half performance saw the hosts run in five tries to get the European campaign off to a flying start.