This week, I talk to a Borgia Bull in the back row!
Rupert Cooper plays flanker for English Championship side Nottingham Rugby, and is Chef Patron at pop-up restaurant concept: Borgia Bull.
What was your first involvement in rugby?
I was born in Cambridgeshire, so my Dad took me down to the local rugby club (Ely RFC) with my older brother. Apparently I walked around with my hands in my pockets the first couple of times but then I got into it!
Where did you play and what was your position?
I’ve always been quite tall so always played at an age ahead of myself, until about fifteen to sixteen years old. I played pretty much across all the forward positions and the backs for that matter.
I’m yet to play fly-half or scrum half though. Could be my year!
Which was your grassroots club?
I played mini rugby at Ely, but would say my grassroots rugby was at Bishops Stortford RFC. I played there for three years, but it’s when I started to play mens rugby at about eighteen, that I really learnt a lot, especially on the social side of things!
How did the pop up restaurant idea form and how did you get into cooking, becoming a chef?
Basically I had done a few private dinners as a novelty for charity and auctions etc. I then wanted to make it more legitimate, so came up with the name and concept.
I had seen Jamie Oliver do a programme about pop-ups and looked into the possibility of doing a pop-up restaurant as they are becoming increasingly popular.
Its taken off from there. I’ve been really pleased with the response and hope they continue to be as popular.
I’ve not formally trained to be a chef, I have just watched far too much Saturday Kitchen! (A BBC cooking show hosted by celebrity chef James Martin). When I signed for Kenilworth RFC and they agreed to get me a job, I said I had worked in a few bars/restaurants so would be happy to be a barman/waiter.
It was at a popular renowned restaurant called The Cross and I really got on with the head chef. As I spent more time working there, I started to watch the chefs and ask more and more questions.
Then one day a couple of chefs were off and they asked if I could jump in the kitchen. I hadn’t been in this position before but knew the menu well and backed myself.
I loved the hard work, the intensity; the team element in the kitchen and of course I got to cook!
And the name, the Borgia Bull?
I have an interest in history and began to watch the TV series 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 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.
My bullish style of play on the rugby field made it even more appropriate.
So what style of cooking do you major on?
I’ve been asked this a lot recently and I still can’t put my finger on an exact style or origin. I love all food and try my hand at pretty much everything from Indian to Scandinavian.
If I was fortunate to have a restaurant, I would probably go for a European influence but try to incorporate elements from all over the world.
You also do some coaching. How did this come about and where/whom do you coach?
During the past few years I have been part of the community team at Nottingham. I went to clubs and schools throughout Nottingham to coach.
My main aim was to improve the standard of coaching at club level rather than coaching the actual players. My thoughts being that if I were able to help the coaches understand the game, it gave the club a greater ability to improve and retain players.
It was the whole “give a man a fish…” concept.
I was also lucky enough to help coach Trent College Nottingham 1st XV to the NatWest Vase this year.
Do you have time for any other interests?
I haven’t really got any time for other interests! But I do enjoy a few other things including golf, a bit of mountain biking and tried my hand at building a few pieces of furniture recently!
I’m lucky that my main two passions in life are providing me with an income and the opportunity to showcase them, so it keeps me busy enough.
Nottingham are playing Leicester Tigers on August 16th, will you be playing?
I hope so. As long as I don’t pick up an injury in the next couple of weeks training and will certainly play some part in the “friendly” against Tigers.
Rupert, thanks so much for your time and look forward to following your progress.
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