PREVIOUS nights out with rugby players have involved lots of pints, rowdiness and songs with words I couldn’t possibly repeat in the newspaper. So when an invitation came my way to join the Borgia Bull secret supper club hosted by Nottingham rugby player Rupert Cooper, I wasn’t sure how the evening would pan out.
But Rupert, who has just signed a new deal with the club, proved he is not just a hot-shot on the pitch. The 26-year-old flanker is an impressive cook who, when his rugby-playing days are over, hopes to make a new career out of it.
He spent a Saturday night hosting 11 guests at his first secret supper club in the kitchen/dining room of his Mapperley home – a convivial evening eating and conversing with strangers who have a shared appreciation of good food and drink.
A well-chosen menu allowed Rupert to do most of the hard work in advance to take the stress out of cooking in front of diners.
For £25 a head, guests dined on a choice of spicy Thai sweet potato soup or beetroot gravadlax – home-cured salmon with dill horseradish cream, sourdough and watercress – followed by a palate-cleanser of lemon green tea sorbet.
The main was Moroccan lamb meatballs served in a rich tomato sauce with Mediterranean vegetable couscous, accompanied by homemade harissa and mint yoghurt.
Rhubarb and almond crumble finished it off.
Explaining the meaning behind the name, Borgia Bull, Rupert says: “I have a bit of an interest in history and began to watch The Borgias with Jeremy Irons and was hooked on it.
“The Borgias were a very powerful family in renaissance Italy, with influence and ties across Europe, including Spain, France, eastern Europe and, of course, Italy.
“The bull was their symbol. So with the name I was thinking about how my cooking style has many European influences like the Borgias, and my bullish style of play on the rugby field made it even more appropriate.”
Rupert, who had been busy cooking throughout the day, says: “I felt a bit nervous but I see it very similar to a rugby match – a few nerves leading up to it but once it starts, I really enjoy it.
“The feedback I got from my first night was great. Everyone seemed to really enjoy the food and the evening as a whole. There were a few things I wasn’t overly happy about, but I suppose that’s what will keep the standards high, if I’m constantly trying to do better.”
Guest Claire Hendry, who was joined by husband Steve and son Fred, says: “We were made to feel welcome and relaxed. It was like being at home with someone else cooking!
“The food was amazing and to an exceptionally high standard and it was great to see Rupert in action.
“I loved the fact you had a choice but knew what you were eating prior to dining.
“However, you were also able to try any other dishes if you wanted to and, more importantly, could have seconds – which is very different to a restaurant!”
Rupert’s competitiveness on the rugby field carries over to the kitchen. “Cooking for ‘random’ guests gives me a challenge to impress and make them happy through food,” he says.
His specialities are eastern dishes, such as Indian and Thai, but he says: “I try and have a crack at everything.”
The next supper club will take place on June 7 and he’s hoping for a full house once again.
“My aim for the secret suppers is to have, in theory, a kitchen restaurant, having events at least once a month, with a menu based around seasonal fresh ingredients, so no two evenings will be the same.
“Ultimately, I would love to have a restaurant, so this will enable me to build the brand and practise on a small scale. I’m happy to cook for anyone who wants to come to the evenings, friends or the general public.”
Although he wants his rugby career to continue for as long as possible, he’s realistic.
“With the nature of the sport, injuries can sometimes cut it short, so I’m fully aware of this and have an eye on life after sport.
“After rugby, food is my greatest passion, so when rugby ends, I plan on putting all my efforts into a career in food.”
Rupert, who lives with girlfriend Sarah Fitzpatrick, does most of the cooking for the two of them. “She does it every now again but she has a ‘proper job’ so doesn’t have as much free time as me. She is pretty good at cakes and pastry, though,” he says.
His love of food stems from a young age. “Growing up my mum had three children and husband to cook for, so she was always able to knock up delicious food quickly.
“I also spent a large majority of my childhood on holidays across France and loved the culture surrounding food and its importance.”
But a job at The Cross, a pub restaurant in Kenilworth, before becoming a professional rugby player, was where he learnt about cooking.
He worked front of house until an opportunity arose in the kitchen, which he jumped at. Afterwards, a two-year stint running a tapas and wine bar in Worcester came his way while playing semi-professional rugby.
Since joining Nottingham four seasons ago, he has catered for a dozen private and charity dinner parties and hosted informal wine-tasting events for hen parties and corporate groups.
For more information, search for Borgia Bull on Facebook or contact @BorgiaBull on Twitter.
Article source: http://www.bbc.co.uk/sport/0/rugby-league/25351051
Rugby star Rupert"s a winner in the kitchen
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