English Rugby Hospitality, a joint in-house venture between the Rugby Football Union and Compass group, will change the menu each match to introduce influences from each of the teams England will face.
Nils Braude, catering, conference and events director at Twickenham Stadium said: “We believe the new East Stand venues will set a new standard in hospitality. Each space has been designed to offer a completely unique, modern dining experience and that includes the menus.
“By introducing influences that represent the opposition England will play in each match, we can ensure that no two days are ever the same, offering something memorable and elevating the experience at Twickenham.”
The star of the show at The Gate, England Rugby’s new chop house, is a 600g dry-aged English T-bone steak, selected because it is one of the most popular steak cuts in South Africa.
The menu at The Gate will also offer guests the chance to try Melktert, a traditional South African sweetened milk tart dessert. Rooibos cured and smoked salmon will feature on the taster plates served at the member’s club inspired The East Wing.
Post-match, guests can experience the fusion of new-world and traditional flavours with Cape Malay Scotch eggs and enjoy a glass of the de wetshof estate limestone hill chardonnay, produced in the oldest winemaking area in the Western Cape.
The British Airways Rose Garden will play host to biltong, and Cape Malay pulled pork sliders alongside English favourites slow cooked steak and ale pie, and craft gin battered cod and cyder-powdered chips.