THE top Worcestershire chef who has catered for England’s football stars spanning a generation is wishing them success in their World Cup campaign.

Roger Narbett, owner of the Chequers Inn at Cutnall Green, near Droitwich, passed on the team chef’s hat after the 1-0 defeat to Brazil in November last year.

After four World Cups and three European championships, Mr Narbett said: “I had a chat with the team and it was all amicable.

“Everybody gets to a point in their life where they say, ‘Yes I’ve done that, time to move on.’”

It followed a 20-year career in which he catered for Sir Bobby Robson’s Italia ’90 squad in their campaign for glory, manned the kitchens during the desperate heartbreak of Euro ’96 and then catered for players at the last World Cup in Germany in 2006.

Speaking as manager Fabio Cappello named his 30-man squad ahead of the World Cup in South Africa next month, Mr Narbett said: “Our chances are just as good as ever. You need a little luck but we’re going there to win. We’ve got a very good squad and a very good manager.”

The 50-year-old chef, whose other pub, the Bell and Cross in Clent, near Stourbridge, won Pub of The Year 2010, added: “Hopefully we’ll be toasting England as world champions.”

It will be the first time the team has jetted off without Mr Narbett since the Italia ’90 qualifying game against Albania in 1989.

His pregnant wife was overdue with their son Oliver, and he was only born the day before Mr Narbett boarded a plane to fly out.

He remembers what the late Sir Bobby Robson – then England manager – said to him. “He said whatever happens you’ve got to be there for the birth. Oliver was born and a few hours later I was on the plane to Albania in time for the game.”

He said catering for a national football team had changed, as the game in general has modernised and become more high-tech, with greater emphasis on good nutrition and training and the impact of sports science.

He said: “Everything evolves over time. It has got very high-tech but you can see the benefits to the players. Before, they were looking to retire at 29 or 30, but now you’ve got players like Teddy Sheringham, retiring at 42, who have looked after themselves.”

Among his achievements were the introduction of Jaffa Cakes to the England players’ diet ahead of the 2002 World Cup in Japan and South Korea.

Mr Narbett’s position has been filled by chef Tim De’Ath, latterly of West Ham United.

He will be given an official England send-off at their friendly against Mexico at Wembley on Monday, May 24.