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A week of championship hospitality
August 2, 2010

After one of the busiest weeks of their lives and on the back of months of preparation for The Open Championship's 150th anniversary, head chef Malcolm Emery of Sodexo Prestige and his team of 78 chefs were able to hang up their aprons and reflect on what was a memorable week showcasing the very best in Scottish produce.

Garden and his team served up a total of 20,000 meals to the players, caddies and families and the international press as well as some 4,500 hospitality guests. Each of the guests feasted on the very best locally sourced fare, with menus incorporating traditional Scottish food with a contemporary twist.

Over the four days in the hospitality village, approximately 208kg of Scottish smoked salmon and 1,820 Avondale farm chickens was consumed all sourced from farms within a 10 mile radius of St Andrews as well as 1,683 portions of Dalgarnock Valley Farm pork, 125kg of Scottish strip loin beef, 414 punnets of Bruce of Balmyle strawberries and raspberries, 280kg of Scottish Lorne sausage, 50kg of McSween haggis and 18kg Skye landed langoustine. In addition 400 litres of Scottish organic milk and several thousand Scottish hen and duck eggs were used every day to help create some 70 starters, 100 main dishes and 35 desserts for lunch and dinner menus in the Players, Trophy and Links Clubhouse restaurants and for the five celebrity dinners including The Sportsman's Dinner held on the eve of The Championships.

Executive Head Chef Malcolm Emery says, "It was an absolute pleasure to be able to source the highest quality of produce from around Scotland and show case this to our hospitality guests here at The Open Championship. It is always satisfying when we come to operating in Scotland with the quality of produce that is available and working with our colleagues at Prestige Scotland, we can deliver this to the plate from the original source."

Event Director Paul Boon says, " The weather made this a very challenging event, and probably the most volatile conditions we have seen for a few years here at The Open, but it was great to be back in St Andrews at the home of golf especially for the 150th anniversary. The team did a great job during what was a difficult build process and wet conditions. With a large number of local people supporting us and working at the event we were delighted to have recruited so many and at such a high standard. We can all walk away with an immense sense of pride that we delivered the catering at such a prestigious event in such wonderful surroundings."

"The level of service provided by Sodexo Prestige at this year's Open Championship was very good indeed," said David Hill, The R&A's Director of Championships. "The effort that they went to in order to serve locally-sourced produce was commendable, and it was favourably received by our guests."  

Smith increased the amount of produce he sourced locally to 85% - 10% more than last year when he catered for The Open at Turnberry.

Hospitality guests were given the opportunity to rub shoulders with the golfing legend Tony Jacklin, who was the Official Hospitality Ambassador for The Open. Each day, Tony chatted with guests discussing the Championship's progress as well as signing autographs and posing for pictures.

Hospitality for the 2011 Open Championship at Royal St George's (14-17 th July) is already on sale with a price freeze on all bookings confirmed before 30 th September 2010. To book or for more information please call +44 (0)844 371 0883, email: or visit

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