As Royal Liverpool prepares to host The Open Championship 2014 next month (July), organisers have revealed their list of preferred food suppliers – with local businesses heading the bill.
Across five days, from 16 to 20 July, visitors will be able to enjoy hospitality – including the very best produce the region has to offer – in a number of suites and on-site restaurants.
Now, the award-winning Open Hospitality team, the sole caterer for the Championship, has released details of its suppliers for a wide range of items, including bread, dairy, produce, fish and even black pudding.
Among those listed are Greenhalghs Bakery, which has 62 shops in Cumbria, Lancashire, Merseyside, Greater Manchester and Cheshire and will supply a full range of artisan breads and pastries throughout the event.
In addition, Garston-based Dewlay will be showcasing the Lancashire cheese it makes to the same recipe first used when the firm was founded in 1957. The company has PDO accreditation, meaning its cheeses are all made using traditional Lancashire methods from ingredients sourced entirely within the county.
Black pudding will be supplied by Liverpool-based Oakvale, while the city’s Scouse Honey Company will provide honey collected from its hives in central Liverpool. Dairy products will be provided by Southport’s Bates Dairy with all its milk being sourced from cattle within a few miles of the business.
Fish and shellfish will play a key role in the menus for a number of hospitality packages during the Championship, including the Gallery Restaurant, Premier Suites, 1860 Club and Champion’s Club and all will be sourced from Direct Seafoods and specially selected from the seafood markets at Fleetwood.
“The Open Championship is a highlight of the international golfing calendar and an excellent opportunity to show visitors from around the world just what the region has to offer in terms of food and ingredients,” said Brett Tonkyn, director for The Open Hospitality.
“We guarantee that, when it comes to Championship action, there will be star players in the kitchen as well as on the course, with great food throughout the event.”
The hospitality packages for the Championship have been specifically designed to cater to all budgets – from the Champion’s Club, which offers a modern social atmosphere and buffet-style dining, to the more formal and prestigious hospitality of The Gallery Restaurant which is great for business entertainment.
All the hospitality options include VIP parking and entrance tickets. Guests can also enjoy a special rate for the practice day which is great value for money.
General admission tickets for all practice and Championship days remain available on The Open website or on the day, at the pay gates.