Count down to World Cup for Vikings seven

9:38am Wednesday 22nd October 2008

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VIKINGS’ international brigade are all set to kick-off their World Cup campaign with both Scotland and Ireland involved in pool matches.

Scotland, coached by Widnes boss Steve McCormack and including John Duffy, Iain Morrison and Lee Paterson in the ranks, take on France in Canberra on Sunday.

Meanwhile, Ireland, managed by Widnes’ Sporting Director, Terry O’Connor and featuring new signing Lee Doran and a big contingent of former Vikings players, open their Pool 3 campaign against Tonga at Parramatta Stadium on Monday.

The winners of those two pools will face each to play for a place in the semis where they are likely to come up against Australia, England and New Zealand.

Scotland’s group is a tough one and if they are to progress they will need to get a result against the French. But the squad, surprise qualifiers for the final stages, are quietly confident of going one better than they did in 2000 when they failed to win a game.

After a 24-hour flight Down Under, McCormack said their first session was about “blowing out the cobwebs. But now the squad have headed up to the Aussie capital where the match preparations have intensified at the Canberra Raiders ground - and so has the heat.

McCormack said: “We just had a light session to get the long flight out of our systems. We had a few small games and to introduce the players to the offensive patterns. We have earned the right to be here. We have to play well and to our full potential and if we can do that, I’m sure we can shock a few people.”

The Bravehearts squad, which also has Vikings’ Tim Holmes on the backroom staff, spent its first day in front of media spotlight by getting tuned into Scottish culture - by eating haggis!

Coach McCormack officially ‘opened’ their World Cup campaign by cutting open the Scottish delicacy and taking the first bite. Each player in the 24-man squad, along with team officials, then had a spoonful each of the pudding made of finely-minced sheep heart, lungs and liver.

The coach added: “All of the players were a little bit wary eating it but they all had a go. It was a good learning curve too as the players see the different cultures.

“Having the haggis at training was just a bit of fun and it helps the team bond more.”

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