Sodexo Prestige executive chef responsible for The Open Championship Official Hospitality, Tom Parry, said: "I have chosen to work with selected local suppliers because each one of them produces outstanding foods that I know our customers will enjoy tasting at this year’s Open Championship.
“I visited many local suppliers in the build up to The Open and the ones chosen stood out to me and I look forward to working with them during the week.”
Sodexo Prestige, will cater for 6,000 hospitality guests and more than 150,000 spectators during the championship. The team will serve 20,000 meals to the players, caddies and families and the international media.
Greenhalgh's Bakery has been chosen to supply a range of goods, including – its prized Steak and Lancaster Brewery Ale Pie, Dewlay Cheese, Leek and Potato Pie, Chicken and Mushroom Pie. These and a variety of bread rolls and Danish pastries will be served in the coffee shops, restaurants and on official hospitality occasions during the week-long event.
Greenalgh's Business Development Manager, Peter Haslam said: "We supplied a selection of products to The Open last time it was in Lytham, 11 years ago, and had great feedback, so we're delighted to have been asked again. It's a prestigious order for us, but we're more than capable and happy to do it."
Dewlay Cheesemakers hase a fine selection of cheeses on offer this year including its Creamy Lancashire, Tasty Lancashire and famous Garstang Blue Cheese.
Dewlay was founded in 1957 by the late George Kenyon and has since earned an enviable reputation for producing the very best range of Lancashire cheese available; all produced using fresh pasteurised milk sourced directly from local dairy farms
Conor Daunt from Dewlay's said: "It's great to be involved an event like The Open, and such an honour to be chosen by their extremely prestigious caterers."
The Port of Lancaster Smokehouse which was established 40 years ago and will be supplying their Smoked Scottish Salmon, Smoked Beef and Smoked Seafood Platters for the menus.
The company has retained and maintained the traditional methods of preparing and curing locally sourced fish and meats. Its commitment to quality, in the ingredients they use and the service they provide has won overall acclaim for their smoked products.
Port of Lancaster Smokehouse Managing Director, Michael Price said: "We're very pleased to be one of the local producers chosen to supply The Open this year. It's a fantastic endorsement to our gourmet range of products and reaffirms to my staff and I, that we're doing a wonderful job."
With The Open Championship taking place in the heart of Lancashire this year, Nigel Haworth, one of the region's most acclaimed chefs, has been chosen to contribute a signature dish to the event’s fine dining restaurant - Lancashire Hotpot.
The chef-proprietor at the Michelin-starred, 4 AA Rosette Northcote is a Great British Menu winner (2009) and ambassador for local produce.
He said: “It’s a great honour to be asked to be involved in The Open Championship. I love golf and would dearly like to play more, though life as a chef doesn’t always allow this, so I'm certainly looking forward to spending the day at this world-class event.”