While our players seek glory on the pitch, Mandy Clements-Hunt will be behind the scenes helping serve up a perfect cricket tea.
But she can’t do it all on her own, and is appealing for volunteers to join her team.
Providing a cricket tea doesn’t cost you a penny, she explains.
“You buy the ingredients and do the work, and your skipper will pay you at the end of the match from the match fees he collects from your team, and the tea money he collects from the opposition.
“The going rate is up to about £40. You can provide a belter for that!”
If you know the club, just call in and make for the roster on the club noticeboard. Pick your date and write your name alongside.
Mandy also welcomes help from those who haven’t previously been involved in the club. If you would like to contact her and find out more just complete the form at the end of this post and she’ll get in touch with you.
Meanwhile, here are Mandy’s six ingredients for a perfect cricket tea, and some tips for tackling what can be an immensely rewarding challenge:
1. Choose the right ingredients for your cricket tea
Four loaves for sandwiches
An assortment of savouries (probably two of each) such as pork pie segments, mini sausage rolls, mini scotch eggs, cocktail sausages.
An assortment of cakes, tarts, sweet items, or those chocolate Rice Crispy things
Some crisps or tortilla chips (emptied into a bowl or two)
Some fruit – bananas, clementines, strawberries (or similar) – usually goes down well
And, of course, tea… and orange squash
You can vary the plot a little:
Bread or finger rolls to do some of the sandwiches
Samosas or onion bhajis as savouries
Scones with jam and butter or cream
Hot savouries such as pizza get devoured, but they’re more effort – your call.
Sandwiches can be as simple or complicated as you want
2. Rely on some staple sandwich fillings
Tuna mayo (and sweet corn / cucumber)
Chicken and chutney
Sausage (good in rolls)
You can add to any of the above appropriate combos such as cucumber, tomato, mustard, pickle, piccalilli, chutney, lettuce.
3. Use this sample shopping list
With a bit of skill and judgement, you can get all of this cricket tea list at any supermarket (there should be tea, sugar, orange squash in the pavilion, but check and add to the list if you need them).
Sarnies bread (square sliced loaves best): four loaves
Margarine: one 500g tub
Ham: pack of 20 slices
Eggs: six large
1 Hellmann’s mayonnaise (small jar)
Other savouries sausage rolls: frozen pack of 50/100 cocktail sausages
Two frozen packs of 40 pizzas – thin margherita or pepperoni frozen
Two twin packs of Doritos or tortilla chips
Six-pack mini scotch eggs
One pack cakes ‘n’ stuff bar fruit cakes
Two bar lemon cakes
Two chocolate Swiss rolls
Two packs of 10 jam tarts
Milk: two pints
In addition to the food, you will need:
A bit of time and space. Sarnies for 22 plus a bit of preparation at home will take up a couple of hours the morning of the match/or the night before.
Enough room in your fridge for five trays of sandwiches and anything else you’ve bought or made that needs keeping fresh. Enough room in the freezer for the frozen stuff.
Clingfilm: seal those sarnies quick for best results
About five sandwich trays. Get them from the pavilion kitchen or use your own
Tupperware or similar container for the sausage rolls and sausages
4. Follow these instruction to make four loaves into sandwiches
Get the fillings ready in bowls. Grate lots of cheese into a bowl, slice up the other stuff.
To make egg mayonnaise for one loaf: hard boil six large eggs. Cool them, shell them and chop them up. Add a couple of spoonfuls of mayonnaise, salt and pepper, and mash it into a light and easily spreadable paste. Don’t eat it all.
Work fast. Cut sarnies diagonally into quarters. With a sharp knife you can do several rounds at once. Stack them in rows on a sandwich tray and when it’s full cover it immediately with cling film and stash it in the fridge.
5. Adopt this plan of action
It’s best to shop the morning of the match.
If there is any doubt, immediately before shopping ring or text the team captain and check the match is still on.
There should always be tea, sugar, and orange squash in the pavilion kitchen (Birlingham, you should please take your own along).
There should be tea towels, washing up liquid, scourers, dishwasher tabs and rinse agent.
I generally start making the tea at about 25 overs, depending on how the game is going. Chat to the players they will tell you if you need to rush! And if the wickets fall too quickly ask them to help you!
Lay out everything, and remember cups and plates/napkins.
Pour the tea!
Put out some squash and tumblers.
6. And finally, smile!
You’ve done as much as you can, and your efforts will be appreciated. Now all you have to do is stop your players eating everything before the opposition have arrived!
Send us your pictures
Were you one of the many people around the cricket-playing world inspired by Mandy’s tips? We’d love to hear from you. Post a picture of your tea on our Facebook page.
Fancy a thirst-quenching pint of cider or traditional ale? Well, you’ll have to earn it first!
Hobsons Brewery and Oldfields Orchard Cider are sponsoring the 2016 over 45s club cricket competition, and Bredon are entering a team.
The idea is to increase the opportunities for senior players who may no longer be playing, or are thinking about retiring.
Worcestershire Cricket and Seniors Association, who have organised the competition, are asking captains to agree on formats on the day, and for every club to promote enjoyment and involvement, rather than competition. Download the rules in full here.
Sounds like a formula for a good day out… with plenty of refreshment at the end of it!
Ten teams are taking part. Bredon’s first game is against Pershore away (date to be agreed), and the cup and plate finals will be played at Bromsgrove on Sunday, September 4.
Alcester & Ragley (98-2) lost to Bredon (100-2) with two balls remaining in this Evesham Indoor Cricket League fixture.
Alcester gave Bredon a fright in this battle for the top, producing a below par total for Bredon to chase, then making life difficult for them as they scraped home with a couple of balls to spare.
Bredon’s opening bowlers pinned Alcester’s batsmen to the crease, allowing them only 32 from six overs.
George Guy in particular posed problems, with a pacey left-arm spell of three overs for 11.
Having seen Max Bitcliffe’s frustration cause his unnecessary run-out in the second over, the Alcester batsmen seemed reluctant to take any further risks.
It was not until Dominic Fenney’s (0-40) friendlier bowling gave Marc Woolley (23 no) and Tom Jackson (15 no) a chance to play tip and run at the end of the innings and double to score in the last four overs that Alcester looked in the least likely to present any sort of target for Bredon to chase.
As it was, a score under a hundred seemed unlikely to present problems until Steve Capron’s first over conceded just one run, and Jamie Munro’s was dismissed with a great piece of fielding and direct throw which gave Alcester heart.
With circumspection Dominc Fenney and Jamie Diamond made their 25s but Bredon were only marginally ahead of Alcester at the same stage.
This left them needing 13 from the final over; no forgone conclusion.
A rather messy final over with a wide, byes and leg byes plus a four from the bat of Clive Fenney into the vacant leg-side field got Bredon home.
Ashton-under-Hill got their points more easily but unsatisfactorily with Feckenham being unable to field a side.
Umpires Ian Fincher and John Iggulden; scorer Alan Norcott.