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The Open puts locally sourced food on the fore

Gourmet burger
Chefs at one of golf’s most prestigious Majors are to tee off the catering with dishes created specially for the event.
A range of menus for the official on-course hospitality featuring locally sourced ingredients will be par for the course during the The Open Championship at Royal Liverpool Golf Club on 16 - 20 July.

Not only has executive head chef Ben Dutson, who will lead the catering team throughout The Open, tracked down the region’s finest honey, meat, dairy and shellfish, but he has even invented a burger named in honour of the Championship.

The Open Gourmet Burger, which will be served to guests in The Champion’s Club, will be topped with pepper jack cheese and pickles in a glazed brioche bun, accompanied by seasoned potato wedges and a dressed salad.

The Champion’s Club is one of a number of hospitality areas which will operate from a tented village close to the 16th hole and will offer a slightly more informal alternative to that offered in the other packages including The Gallery Restaurant, The 1860 Club and The Premier Suites.

“We’re going to be offering locally caught shellfish, making use of Scouse honey and featuring meat from Cumbrian charcuterie experts Woodall’s in a starter,” said Ben.

“Our speciality, however, is going to be The Open Gourmet Burger. It’s a premium event and we’ve created a premium burger that will be made freshly on site.”

“It’ll be a very far cry from fast-food, factory production line-style burgers which get stacked up in chutes: we’re delivering a gourmet burger from grill to bun in 10 seconds.”

A range of fully inclusive hospitality packages, are available throughout the event and guests can also enjoy a special rate for the practice day in The Champion’s Club.

Interest in hospitality for this year has exceeded expectations and a number of packages have already sold out.

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