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Chef Patron of The Green Room at Twickenham Marcus Wareing announces mouth watering menus ahead of the Autumn Internationals

A few weeks ago, we announced that legendary Michelin star maestro Marcus Wareing would be designing and delivering the dishes for our Green Room guests at Twickenham. Marcus will be joining us not only for the Autumn Internationals when England take on Australia and South Africa, but he will also be creating culinary magic in the kitchen when England play Wales and Ireland in the Guinness 6 Nations 2022.

With just over a month to go until the Autumn Internationals, we’ve got some foodie news we hope will tickle and tantalise those taste buds! After careful thought and deliberation, the dishes Marcus Wareing will be serving for England v Australia and England v South Africa have now been released, so for those of you joining us already, here are the delectable dishes you’ll be sampling in November. With dishes like Herdwick lamb rump, Ox cheek torte and an egg custard tart that won Great British Menu and was served to the Queen for her majesty’s 80th birthday celebrations, expect some of the finest food in any sporting venue in the UK.

If you’re not already booked in The Green Room time is running out for the Autumn Internationals, but now you know the quality of cuisine and high level of gastronomy we’ll be serving our Twickenham rugby guests. With places still available, combine the most legendary rugby experience with stadium dining of the highest order and join Marcus Wareing in The Green Room. 

England v Australia  |  Saturday 13 November

Baked potato mousse, truffle, honey

Treacle cured salmon, lime buttermilk, dill pickles

Slow cooked ox cheek torte, chicken and rosemary farce, potato purée, glazed king oyster mushroom

Nutmeg & egg custard tart, roast comice pear, garibaldi biscuit

Vegetarian Alternative

Burrata, black olive tuille, rosemary milk bread, tapenade

Potato rösti, herb crust, cep puree, slow cooked egg yolk, glazed king oyster mushroom

England v South Africa  |  Saturday 20 November

Baked Tunworth cheese custard, cep brioche

Southport potted shrimp, sourdough crumpets, pickled pear, watercress, Madeira jus

Herdwick lamb rump, beetroot aioli, braised baby onions, boulangère potatoes, hispi cabbage

Liverpool tart, coconut and white chocolate ganache

Vegetarian Alternative

Glazed carrot, pinenut, black garlic,

Provençal vegetable terrine, polenta, kalamata olive, lemon yoghurt

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