IRN was up at the crack of dawn in Smithfield market to catch up with the duo from the Stoop making a tidy profit from the meat trade.

We talk to John Brooks and James Percival on how their burgeoning business is supplying their team mates with top-draw fuel as they head towards the Heineken Cup quarter-finals and a possible place in the Guinness Premiership play-offs.

For the full story, get this month’s issue of International Rugby News, on sale from January 28th.

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