Food lovers can enjoy championship action off the green as well as on this summer, after chefs unveiled their menus for The Open Hospitality.
Throughout the celebrated golf tournament, at Royal Liverpool from 16 to 20 July, visitors will be able to enjoy hospitality in a number of suites and on-site restaurants.
Now, the award-winning Open Hospitality team, which will be the sole caterer for the event, has released details of its menus – celebrating the best of British ingredients.
Severn and Wye smoked salmon, Cornish clotted cream, Aberdeen Angus beef and Cumberland sausage are among the regional favourites featuring in formal lunches, afternoon teas and canapés throughout the five day event, which is a highlight of the international golfing calendar.
Gallery Restaurant and Premier Suite guests will begin the day with full or vegetarian English breakfasts, followed by mid-morning canapés and a four course lunch of dishes, such as salmon with sea trout tartare and air dried Cumbrian ham with Formby asparagus.
Alternatively, diners at the 1860 Club will be served a choice of breakfast rolls and pastries followed by a four course set lunch of dishes, such as roast fillet of Angus beef, with caramelised shallot, ox cheek tortellini and butter poached summer vegetables.
All three venues will then serve a traditional afternoon tea of cucumber, watercress, ham and smoked salmon finger sandwiches, followed by scones with jam and cream and a selection of handmade cakes.
The new Champions Club offers more informal dining with bacon rolls, mini cones of fish and chips and burgers made with fully traceable British beef, along with a substantial afternoon tea of sausage rolls, Scotch eggs and bacon and egg tarts.
Brett Tonkyn, director of sales for The Open Hospitality, said the hospitality packages for the tournament have been specifically designed to cater to all budgets, while promoting seasonal, British delicacies.
“This is a highly prestigious event – but we are determined to make it as inclusive as possible in terms of the hospitality we offer,” he said.
“There truly is something for everyone and whether they opt for the informal catering of the Champions Club or the more structured hospitality of the Gallery Restaurant, we are confident golf fans will enjoy the finest quality food and service.”
All the hospitality options include VIP parking and entrance tickets. Guests can also enjoy a special rate for the practice day in The Champion’s Club.
Bespoke packages can also be created for larger groups wanting to couple The Open with a conference, product launch or meeting.
The Open Hospitality www.opengolfofficialhospitality.com