Floyd Mayweather ate the same meal every day before the McGregor fight

The rest of the dishes served up by his private chef sound pretty good too

Floyd Mayweather ate the same meal every day in the run-up to the big fight with Conor McGregor, his chef has revealed.

His top cook, J Santiago, told TMZ about the fighter’s protein-packed diet, which includes eggs, home fries, grits, bacon, turkey sausage and ham.

So far, so tasty. But it turns out that what he really loves is spaghetti bolognese – so much so that he was served it almost daily in the run up to the Vegas bout, which he won in the 10^th round.

The rest of his menu sounds delicious, with BBQ chicken, and sautéed shrimp in garlic sauce, among the highlights which are regularly served.

But before Friday’s weigh-in, Mayweather had to make do with just two bananas and several glasses of water to get down to a lean 149.5lbs.

J Santiago's Instagram account features an array of delicious-looking dishes, including crab-crusted snapper topped with lobster and shrimp, steak and eggs, Nutella and strawberry-stuffed French toast, and rich seafood pasta.


 "Two hours before every match, I eat pasta with light sauce" Federer said (Getty Images/iStockphoto)
 (Getty Images/iStockphoto)

Top chef Anthony Bourdain recently admitted that he has a “perverse desire” to try different versions of the humble spag bol no matter where he is in the world.

The outspoken cook said: “Every restaurant in the world, every hotel has spaghetti bolognese on the menu, and I have a perverse desire to see how they make it.

“It’s become a joke with my crew. We try to always eat what’s local always — especially in a country with delicious food — but in our down time, we all succumb now and again to the spaghetti bolognese, if only for the comedy value.”

Bolognese sauce is a meat-based sauce which originated in Bologna, Italy. The earliest documented recipe appears in the late 18^th century in nearby Imola.

Adaptations of the sauce outside of the country are more tomato-heavy than the traditional ragu sauce, and bear more of a resemblance to a Neapolitan ragu from the south of the country.

Spaghetti bolognese is particularly popular in parts of Europe and America, but is rarely served in Italy.