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Ready Steady Cook a success!

14th March 2014

To celebrate 10 years of regional rugby, the Cardiff Blues held a Ready Steady Cook competition at the Arms Park marquee last Thursday.

Each team had a £10 budget and only 30 minutes to cook a main and dessert, which lead to some very interesting dishes!

The red team saw chef Spiro Borg, from Spiro Fine Dining Catering, joined by Harry Robinson and Rhys Patchell. While Anand George, from the Purple Poppadom, Matthew Rees and Robin Copeland formed the green team.

It was an unforgettable night with three successful dishes created and one not so successful dessert, which left the judging panel in dire need of water!

Lucky the audience didn’t have to taste the teams’ food but were treated to a tasty three course meal before they had to cast their votes. It was a tight call but the red team with their pork main and cheesecake dessert managed to steal the win.

Video coming soon, keep an eye on the Cardiff Blues YouTube channel!