Sodexo is celebrating twenty years of catering for The Open at Royal Portrush by putting an emphasis on local food at this year’s event.

Sodexo is the catering partner of The R&A, which organises and stages The Open. In total, the company will be serving 77,000 slices of bacon, 28,000 beef burgers, 14,000 fillets of MSC haddock, 1,000 rolls of butter, 220kg of sliced ham and 200kg of artisan cheese during the course of The Open, along with local ingredients such as dulse and eel.

Award-winning Sodexo chef Fritz Machala curated the menu and brought in suppliers such as North Coast Smokehouse, Abernethy Butter, Ballylisk Dairies, Broighter Gold Rapeseed Oil, Burren Balsamics, Irish Black Butter, Lough Neagh Eel, Morellis Ice cream, Causeway Prime Meats and the French Village Bakery.

Fritz and his team have been planning for The Open for over 18 months. All the public retail, on-course and hospitality catering went live on Sunday 14th July and continues until 21st July. 1,200 staff from Northern Ireland, Scotland and England have been recruited to serve more than 215,000 expected visitors over the seven day competition. In addition, 20 individuals from the Prince’s Trust will also be employed on-site, benefiting from training, mentoring, support and work experience.

Stephen Fros, 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.”

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