Sodexo has given a fascinating account into the groundwork that its kitchen teams have had to put in to be ready for this week’s British Open.
The 148th Open begins at Royal Portrush in Northern Ireland this Thursday and, as the headline date on the golfing calendar, it is supported by a vast catering operation.
Chefs from the company’s sports and leisure division have been planning for the Royal Portrush venue for more than 18 months.
All public retail, on-course and hospitality catering went live from Sunday will and remain open until 21.
A huge amount of the produce has been locally sourced, with the company’s purchasing chiefs putting everything in place ahead of the event. The order includes:
– 77,000 slices of bacon
– 28,000 beef burgers
– 14,000 fillets of MSC haddock
– 1,000 rolls of butter
– 220kg of sliced ham
– 200kg of artisan cheese
Some 1,200 staff from Northern Ireland, Scotland and England have been recruited to serve more than 215,000 expected visitors over the seven-day major Championship.
Stephen Frost, executive head chef for Sodexo’s Sports & Leisure division, said: “Catering for an event as prestigious and world-famous as The Open is an intensive almost 24-hour a day operation that has to run like clockwork over the seven days.
“We’ll be serving over 20,000 meals in the private hospitality areas and around 100,000 meals in the public areas. We’ll also be catering for 750 media personnel covering the event and roughly the same number of external contractors like florists, electricians, technical and design teams, along with 5,000 lunch bags for security, police and pay gate staff.”
Sodexo has held the catering contract for The British Open for the past 20 years.