Staines RFC & Traeger – Slow-Smoked Success at the Club
The Challenge
For years, Staines Rugby Football Club’s BBQs had stuck to the tried-and-true formula: sausages, burgers, chicken, and skewers, perfect for large-scale events like fireworks nights and rugby festivals. But as the club evolved from opening just a few evenings a week to operating seven days a week, there was a growing ambition to elevate the food offer.
For smaller gatherings and special occasions, the team wanted something more than a quick bite, so they tried to create an authentic BBQ experience that would keep members and guests talking long after the plates were cleared. Whether it’s a simple sausage sizzle, a fire-roasted feast, or a quiet evening of mindful reflection, the Kadai brings your members together—creating stronger bonds and deeper engagement across every age and level of your club.
The Clubhouse Solution
Without a full-time chef, the club turned to its passionate volunteer pitmasters. Chairman Stephen Leach, a long-time BBQ enthusiast, put his own Traeger Century s moker, bought with a small inheritance from his late grandfather, to work.
Starting with a smaller event to keep things manageable, Stephen and Deputy Chair Charlie Hay smoked brisket and pulled pork low and slow. The response was instant, and so was the demand. The menu expanded to smoked chicken thighs, pork belly, and burnt ends, all prepared on the Traeger and served alongside traditional favourites.
These dishes quickly became the stars of the show, offering a premium, flavoursome, and freshly cooked alternative that gave the club’s outdoor cooking a new identity.
The Result
The reaction was overwhelmingly positive. The first event sold out, with only a few unlucky latecomers missing out. Encouraged by success, the team brought smoked dishes to the club’s awards night, cooking eight porchetta joints to rave reviews. Word spread further when a wedding party impressed by previous events requested brisket, pulled pork, and burnt ends for their reception, cementing the club’s reputation for exceptional BBQ.
The Traeger has since become a centrepiece of Staines RFC’s food strategy, helping to drive bar sales, extend dwell time, and bring a fresh sense of pride to the club’s hospitality offering.
What the Club says
“The Traeger has transformed how we think about food at the club. It’s not just about feeding people anymore, it’s about creating an experience. Our members and guests love the flavour, the theatre, and the fact it’s cooked by people who care about the club as much as they care about the food.”
Stephen Leach, Chairman, Staines Rugby Football Club
“It’s fantastic to see a club like Staines RFC use their Traeger not only to deliver incredible flavour, but to build community and keep revenue in-house. That’s what great BBQ is all about.”
Tom Lavelle, National Accounts & Territory Manager, Traeger
“The Traeger has transformed how we think about food at the club. It’s not just about feeding people anymore, it’s about creating an experience. Our members and guests love the flavour, the theatre, and the fact it’s cooked by people who care about the club as much as they care about the food.”
Stephen Leach, Chairman, Staines Rugby Football Club