Viva Brighton Issue #30 August 2015

football......................................The Albion: Behind the scenesLottie Kemp, Brighton & Hove Albion Head ChefI’d argue that football matchescan be won in the players’dining room. We’re really bigon nutrition here, and the playersare getting more and morereceptive to how important it isto their game.The kitchen facilities at theAlbion’s new training groundin Lancing are a dream.There’s a big kitchen in themiddle of the buildings withhatches opening onto two spaciousdining rooms, one for theAcademy players, and one forthe first team squad.I used to work in Michelin Star restaurants,then six years ago I was approached to work at theChelsea FC training ground. I learnt everythingI know from the sports nutritionist there, NickBroad, who has sadly since passed away. He wasan exceptional man, a true professional in his field.Over these now seven years my own experiencehas grown and we now produce this same templateat the Albion’s training ground.This is based on the importance of a balancedmeal consisting of one third protein, one thirdcarbohydrate, and one third fruit and vegetables.There’s no calorie counting here, we try to encouragefull fat in moderation.The players train hard on a nearly daily basis,and need to eat the right balance of carbohydratesfor the session they are undertaking.On a training day myself and my team will behere at 7am to start preparations for breakfastuntil 4 or 5pm, having given the players theirlunch. On match days we also prepare a pre-matchPhoto by Piers Fearickmeal. There are four of us in thekitchen, catering for around 200people, six days a week.The players come in forbreakfast between 8-9.30am.We serve scrambled or poachedeggs, smoked salmon, organicgranola, fresh fruit and ‘supershot’ fruit & veg drinks. Lunchis after training, and the mealsget more complex. Butternutsquash and turkey lasagne.Glazed duck legs, beef steakswith shallots and mushrooms.The first team get a choicebetween fish or two meat dishes;the Academy have one less option. Keeping theiraspirations up, you see?Pre-match meals are eaten three hours beforethe game, and don’t contain anything too spicy.We want a slow release of energy: the same rule ofthirds applies.It’s important that the ingredients we use areall good quality. I source locally where I can: weget our fish from FISH and we’re going to get ourvegetables from Ashurst Organics.None of our players are vegetarian, thoughsome require kosher food or halal meat. We caterfor every player’s needs.We can’t control what the players eat in theevenings, but they’re all willing to learn what’sbest for them. We can give them recipe cards forsnacks; one-on-one nutritional advice; walk themround supermarkets showing them what’s goodand what’s not. They know that if they listen to us,they’re more likely to succeed… and have longercareers. As told to Alex Leith....93....