Sodexo Prestige delighted with catering at Open Championship 2009

Sodexo Prestige has said that the corporate hospitality it supplied for the 2009 Open Championship surpassed the event caterers expectations.

The company said menus gave guests a real 'taste of Scotland' highlighting their Scottish provenance.

Sodexo Prestige operated various styles of catering at Turnberry including public restaurants, VIP Hospitality and catering for the world's media.

On the Championship days the firm served over 3000 freshly prepared meals, with 35 chefs, 20 managers and up to 120 staff on-site. The catering and hospitality events team were on-site for 14 days setting up, operating and taking down after the Championship.

For the 2009 Open Championship, 70% of Prestige Scotland's staff were recruited locally in Ayr through the job centre and local colleges, similar practices will occur again for the 2010 Open Championship in St Andrews.

In the public areas at Turnberry over 21,000 hot drinks were served, 8,000 bacon baps devoured, 55,000 pints of beer sunk, 807 bottles of champagne uncorked, 1200 shots of whiskey poured, 7,000 chocolate bars eaten and 33,000 soft drinks enjoyed.

The Taste of Scotland bar offered local seafood, pates, terrines and meats, while more formal menus specifically chosen Highland beef, Perthshire berries, Shetland salmon and Border lamb, along with delicious Arran cheeses, chutneys and oatcakes.

These figures look to be surpassed in 2010, with The Open Championship returning to 'The Home of Golf' - St Andrews to commemorate 150 years of the contest as Sue Creed, director of events for Sodexo Prestige, explained: "2010 is a very special year, when The Open Championship celebrates its 150th anniversary. You are about to witness one of golf's greatest spectacles and you can make this an occasion never to be forgotten with The Open Championship Official Hospitality.

"From the moment you arrive here in the 'auld grey toon' you can relax, knowing that you are in the hands of professionals both on and off the course."

Words: Clare Riley

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