Still crazy: chaotic Six Nations showed the timeless appeal of great sporting drama | Robert Kitson
L’Équipe’s front page headline summed it up perfectly.“So Crazy” did not just reflect Saturday night’s dizzying blur of a game in the Stade de France but pretty much the entire 2026 men’s Six Nations championship.Wales beat Italy who defeated Scotland who beat France who beat Ireland who beat England who, you’ve guessed it, beat Wales.Rugby, eh?And maybe that is the single biggest takeaway from the most extraordinary Six Nations of them all.Never mind the players and the coaches, spare a thought for all those distractedly pouring orange juice on their cereal as they vainly try to rationalise six weeks of madness.
The world’s oldest championship still manages to refresh parts others cannot reach,Sometimes, amid the disheartening news stories about rugby players’ brain health, precarious club finances and fanciful breakaway leagues, it is possible to overlook that timeless truth,But any sport that can leave all and sundry wanting more within moments of the tournament ending must be doing something right,And Saturday, with millions worldwide screaming at their TV screens, was exhilarating proof that Test rugby played at full throttle ranks among the planet’s most compelling spectacles,Those of us who wondered aloud after round one whether a lack of jeopardy might become a looming issue could not be happier to be proved wrong, at least for now.
Given France have now won back-to-back titles with the scope to add more if they can relearn how to defend properly, they will inevitably be the antepost favourites when 2027 finally rolls around.The glaring difference from six weeks ago, however, is that the rest of the field have all displayed genuine signs of improvement.Wales have earned their first Six Nations win for three years, while Italy deservedly put away both England and Scotland in Rome.Ireland’s last-day performance was, in its way, every bit as impressive as their authoritative triumph at Twickenham while Scotland claimed a top-half finish with three eventful wins.And then there is England, who finally showed on Saturday night what can happen when they commit to playing some actual rugby.
Among the most revealing snapshots was the 10-phase attacking set that ended with Tommy Freeman steaming over for his side’s seventh try.Slick, purposeful, skilful, sharp … could this be the same team who were barely able to escape first gear against Scotland and Ireland?In fairness they were not the only squad who displayed a split personality.Ireland were barely at the Parisian races on the opening night, only to come thundering back into title contention.How on earth did Scotland lose in Rome and then perform so brilliantly against England a week later? The explanation, as with France at Murrayfield, lay between the cauliflower ears.Rugby is a technical game but, vitally, is also still fundamentally shaped by emotion.
Which just happens to be Andy Farrell’s superstrength as a head coach and his contribution to Ireland’s revival was pivotal again,Big Faz knew his older players would not physically benefit from playing five games inside six weeks and resting a few against Italy ensured their freshness for subsequent battles,Fair play, too, to Gregor Townsend, under serious pressure after his side’s Roman washout but still canny enough to conjure fabulous wins over England and France and, with some help from the officials, a comeback win in Wales,Saturday night’s game in Paris also had a good sprinkling of impactful refereeing decisions which Steve Borthwick will be raising with World Rugby,In particular he was unhappy when England had a last quarter penalty advantage belatedly changed to a knock-on advantage just as Fin Smith was kicking away the ball prior to the counterattack that preceded the record-breaking Louis Bielle-Biarrey’s fourth try, a significant twist in a game full of them.
There was also late confusion when Trevor Davison and Maro Itoje were penalised for a high tackle and a deliberate knock on respectively by the Georgian referee Nika Amashukeli, causing a delay prior to Thomas Ramos’s all-important final kick.It was not hard to appreciate the angst felt by both England – who were pipped 33-31 by another last-gasp Ramos howitzer in Lyon two years ago – and Ireland, who would have snatched the title had the visitors clung on.But if they are totally honest with themselves, England will recognise that they and everyone else are hostages to a game of increasing extremes and ever-decreasing margins.The ability to think straight in the chaotic closing stages is also becoming ever more valuable: Jack van Poortvliet’s ill-fated box kick with two minutes left swiftly followed by Henry Pollock’s unwise attempted offload were both examples of small, isolated strategic misjudgments with big ramifications.Ramos and Bielle-Biarrey, furthermore, displayed a level of individual mastery with their goal-kicking and try-scoring that their visitors could not equal.
France might be flawed champions in one or two respects – when was the last time any team conceded 96 points in their final two games and still hoisted the trophy? – but they had the sniper’s aim and rapier pace for that not to matter,Add in the consistent excellence of Ireland’s Stuart McCloskey – remember him chasing down England’s startled Marcus Smith – Jamison Gibson-Park and Rob Baloucoune, the purring Scottish backline, Italy’s anthem-roaring centurions, Rhys Carré’s prop idol try for Wales in Dublin and the entire Super Saturday smorgasbord, and audiences were spoilt for choice from beginning to end,The highest aggregate try count in a championship season was another bonus, as was the conspicuous lack of drab mismatches,All hail the Six Nations, still crazy after all these years,
Mother’s Day UK recipes: three delicious ideas to make for your mum from Ravinder Bhogal
Few things say “I love you” more than an unbidden cup of tea, but if you want to show true appreciation to the maternal figure in your life this Mother’s Day, there’s nothing better than a few indulgent snacks to go with it. I love the British tradition of afternoon tea, but I find finger sandwiches in hotel lobbies a little too fussy. I would much rather a fortifying savoury sandwich, a slab of good, old-fashioned cake and buttery biscuits that crumble into a million sweet crumbs.This very simple cake can be baked in a regular cake tin, but cooking it in a bundt tin makes it much more of a showstopper. If you want to forgo the icing, serve with a dollop of creme fraiche and berries instead
Benjamina Ebuehi’s recipe for caramelised white chocolate and rhubarb cheesecake | The sweet spot
It’s often my own impatience that forces me to make no-bake cheesecakes over baked ones. They’re not at all as faffy, though it’s pretty hard to beat the lighter, silkier texture you get with a baked version plus the extra effort is worth it on a special occasion such as Mother’s Day. I’ve sweetened the filling for this one with caramelised white chocolate – it brings a beautiful, creamy, dulce de leche-type caramel flavour that even the biggest white chocolate haters should enjoy. If making your own caramelised white chocolate feels a step too far, however, just buy bars of blond chocolate instead. Top with gently poached rhubarb for a pop of colour and to cut through the richness
Noma chef resigns amid allegations of physical abuse of staff
René Redzepi, the head chef and co-founder of Noma, has announced his resignation from his internationally acclaimed Copenhagen restaurant following allegations he physically abused his staff.Redzepi had been facing protests in Los Angeles before a four-month pop-up that launched this week. His resignation on Wednesday comes after the New York Times detailed allegations of physical and psychological abuse, including claims that he “punched employees in the face, jabbed them with kitchen implements and slammed them against walls”.He wrote in an Instagram story: “I’ve decided to step away and allow our extraordinary leaders to now guide the restaurant into its next chapter.”Redzepi said the recent weeks had “brought attention and important conversations about our restaurant, industry and my past leadership”, writing: “I have worked to be a better leader and Noma has taken big steps to transform the culture over many years
Light red wines for spring drinking
Can wine ever be good for you? The question has surely occurred to most of us after a night on the chȃteau de migraine, especially if we’ve read the increasingly dire warnings on alcohol consumption. Still, as with chocolate, a lot depends on what type of alcohol you drink. After all, a 90% cocoa solids situation is probably going to do less harm than, say, a family tub of Celebrations, and, while all alcohol is, I hate to break it to you, alcohol, there are definitely better choices you can make.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link
Rachel Roddy’s recipe for risotto in bianco | A kitchen in Rome
Parmigiano reggiano, grana padano, lodigiano, trentingrana and the other members of the grana-type cheese family (there are many, and all are worth seeking out) are far from cheap. Which is why it is important to use every last bit, including the rind with the last few millimetres of cheese still attached. That functions as a sort of highly flavoured and fatty stock cube that can be added to soups and stews. The best place to keep your precious rinds is in a plastic bag or airtight container in the freezer, which also preserves flavour and stops them drying out, until they’re pulled out and added directly to whatever needs a boost, or to make one of the nicest, most delicately flavoured and cheesy broths, which in turn makes a lovely risotto.I have written about risotto many times here, with each version a new favourite, and providing lessons in a dish that, regardless of how much I learn and practise, I am always chasing: the right proportions of rice to broth, as well as a pleasing consistency and texture
‘Highly problematic behavior’: Noma residency in LA starts with PR crisis
It was always going to be an indulgence for René Redzepi, the Danish-Albanian chef of Noma fame, to bring his exacting, innovative vision of haute cuisine to Los Angeles and spend several weeks tickling the palates of well-heeled diners at a hilltop estate once dubbed “the most beautiful home in Hollywood”.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.The timing has certainly been unfortunate, since the US is now fighting a destabilizing war in the Middle East and food prices are climbing so steeply that many ordinary Americans can no longer afford to eat at McDonald’s, much less contemplate the counterintuitive delights of tacinga cactus, bougainvillea petals, mealworms and giant tuna eyes
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