Together they delivered breakfast, a Scottish & Korean fusion menu, afternoon tea, bowl food and drinks receptions at one of Scotland’s most prestigious golfing event of the year. At the four-day event, the team delivered over 2,400 covers for VIP hospitality guests, caddies and media.
The two chefs worked on a fresh menu for 2023, bringing together the best of Scottish ingredients and giving them a flavour of Korean. Events By Amadeus’ menus boast creative catering options for event organisers to ensure ‘memorable food experiences’ for guests, with options available for every dietary need.
Kevin Watson, managing director of Amadeus, said: “Amadeus has a rich history in delivering superior quality catering for the UK’s most prestigious events in the golfing calendar. With an array of catering services required at the Genesis Scottish Open, we knew how vital it is to build on our previous success and create quality and memorable food experiences that mirror the excitement and world-class sport at the Open.
"Events by Amadeus pride ourselves on creating a variety of stimulating dishes to suit every type of event. Thanks to decades of experience catering for events and venues around the country, organisers and renown chefs trust us to bring their vision to life through innovative creations. We look forward to our future collaborations at one of Scotland’s most prestigious golfing event.”
With a focus on sustainability, local sourcing is also a vital part of Amadeus’ ethos with 80% of food and beverage suppliers located within a 30-mile radius of the venue. This ensures that the food crafted by the team of experts is fresh and environmentally friendly with reduced food miles, emissions and carbon footprint.
Kitchin added: “Embarking on our second year at The Genesis Scottish Open was truly exciting. Our venue The Bonnie Badger neighbours the spectacular host, The Renaissance Club, so it always feels really special to be part of such an important event in the golfing calendar in the heart of Scotland’s Golf Coast.
“After a successful inaugural year working with the organisers, the Events by Amadeus team and chef Mun, we spent time in the kitchens together and have grown to really understand each other’s worlds. It has been a great experience collectively presenting a really special menu to visitors this year that put Scottish produce on the map, while giving it a flavour of Korean cuisine, all delivered by an expert team at Amadeus.”