Open Celebrates Scotland’s Year of Food and Drink

Visit Scotland Chairman Mike Cantlay and Michael Wells, Director – Championship Staging of The R&A. Picture by R&A
Visit Scotland Chairman Mike Cantlay and Michael Wells, Director – Championship Staging of The R&A. Picture by R&A

St Andrews, Scotland: The Open is celebrating Scotland’s Year of Food and Drink 2015 by selecting 20 Scottish producers to supply this year’s Championship at St Andrews.
Food at the 144th Open, from July 12-19, will range from sustainably sourced fish from Peterhead in the Northeast of Scotland to Quality Meat Scotland – Specially Selected Pork from the Southwest of the country.
The Open’s commitment to the Year of Food and Drink, led in partnership by VisitScotland and Scotland Food & Drink, means the country of origin will feature prominently on Open Hospitality menus including Scotch beef and lamb, Scottish smoked salmon and Scottish artisan cheeses.
Sustainable sourcing is also guaranteed through supply endorsement by the Marine Stewardship Council (MSC), the Red Tractor scheme, Freedom Food and Fairtrade.
Around 200,000 spectators are expected to attend The Open this year making the Championship one of the largest signatories to Scotland’s Food and Drink Charter for Events. The eight-point agreement is designed to promote sustainability, regional and seasonal dishes, healthy options and value for money.
More than 10,000 people will enjoy all-day hospitality packages at The Open. Twelve tonnes of locally-sourced fresh fruit and vegetables will be used and 12,000 portions of fish and chips will be consumed on course over the week.
Michael Wells, Director – Championship Staging at The R&A, said: “We are constantly enhancing the spectator experience at The Open and delivering the finest, locally-sourced produce is part of this commitment.
“We are delighted to be supporting Scotland’s Year of Food and Drink and we look forward very much to welcoming golf fans from around the world to enjoy some wonderful Scottish fare at this year’s Championship in St Andrews.”
VisitScotland Chairman Dr Mike Cantlay said: “I’m delighted that The Open, one of the greatest golfing events in the world, is helping showcase our delicious produce to the thousands of visitors it brings from across the UK and overseas.
“It is only fitting that the high quality culinary offering matches the world-class sport on show. Scotland is globally recognised as the Home of Golf, and the Year of Food and Drink is a chance for us to use our authentic dining experiences and rich natural larder to enhance our reputation as a land of food and drink, too.”
The Open’s agreement to provide sustainable, local and healthy food choices, through Scotland’s Food and Drink Charter for Events, is part of The Open’s continuing commitment to hosting a sustainable event.

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