Making A Meal Of The Open

Moving to a different location every year, The Open, golf’s oldest Championship, sees the very best ‘courses’ in the country… that’s in reference to food of course.

Each year our chefs take on the challenge of sourcing fresh, local ingredients for thousands of golf fans, and this July is no different. Based on the Championship’s location in Carnoustie, Sodexo have sourced produce from all over the Angus area and beyond, in delicious Scotland. With quality as the cornerstone of our search, we can assure all attendees - from those on a regular ticket, to those dining in hospitality areas such as The Champions Club or The Claret Jug Pavilion - that flavour and provenance are exemplary at every price point.

Don’t believe us? Take a look at the menus yourself:

Breakfast

WHAT: The Open bacon roll

WHERE: Available at most concessions and café’s within “PC1” and at The Champions Club (retail and hospitality)

SUPPLIER STORY: This mouth-watering bacon comes from Robertson’s of Ayr. A family business; traditional Ayrshire butchery and family recipes (that have been passed down five generations!) result in a multitude of delicious-tasting pork products, including their back bacon. All their pork is 100% Scottish and guests can rest assured that their meat comes from pigs have been taken very good care of.

Lunch

WHAT: Sliced trout, served as part of the grazing buffet menu

WHERE: The Claret Jug Pavilion, The Claret Jug Club and The Claret Jug Suites, as well as the R&A Complex and Partner Suites (hospitality)

SUPPLIER STORY: Our smoked trout comes from Inverawe Smokehouses. Plucked from the River Awe, set idyllically at the foot of Ben Cruachan, the salmon is traditionally wood-smoked in old-style brick smokehouses. Smoked for 24 – 72 hrs over British Oak, the fish acquires a faintly 'fruity' flavour that makes Inverawe Smokehouses’ trout instantly recognisable and so very sought after.

Dinner

WHAT: No sweet tooth? Indulge in a cheese board for dessert

WHERE: The Claret Jug Pavilion, The Claret Jug Club and The Claret Jug Suites, as well as the R&A Complex and Partner Suites (hospitality)

SUPPLIER STORY: All the cheeses on our cheeseboard have been carefully selected via rigorous taste testing – lucky us eh! These include the sweet and creamy Morangie Brie produced by Highland Fine Cheeses in Tain, Scotland. Next is Anster: a crumbly cheese with a subtle lemony tang. This melt-in-the-mouth cheese takes its name from the local fishing town of Anstruther, which can be seen from the St Andrews Farmhouse Cheese Company where it’s produced. Our blue cheese is called Arran Blue and is made in Bellevue Creamery on the Isle of Arran itself. This is an award winning young blue cheese and has quickly established a reputation as one of the best British blues, with flavours similar to the French ‘Bleu de Auvern.’

Drinks

WHAT: A refreshing gin and tonic

WHERE: Served across the whole site in the Fever Tree bars (hospitality & retail)

SUPPLIER STORY: This deliciously refreshing gin hails from Scotland’s capital city, Edinburgh. Our suppliers, the aptly named Edinburgh Gin Company, are a small-batch distiller with each and every bottle lovingly made in the West End and Leith. Established in 2010, these craftsmen treat distilling as an art-form and have won many awards and plaudits for their world-class portfolio of gins and liqueurs to prove it!

To learn more about The Open, click here, or follow us on Twitter for live catering and hospitality updates at the event itself.