219 days ago
Malcolm Emery is no ordinary chef. His glamorous career has included catering the country’s most impressive venues and events; to drop a few names: Windsor Castle, Hampton Court Palace, the Lord Mayor’s Banquet and Buckingham Palace’s Garden Parties. But it is his impressive history at The Open Golf championship that is the defining backdrop to his career.
How long have you been working at The Open?
Would you believe, it’s now 42 years – my first Open was in 1975.
What are the challenges?
One of the key challenges is the event’s annually changing location. Whilst other Sodexo hospitality events – such as Royal Ascot and Henley Royal Regatta – are held in the same location each year, The Open is a somewhat nomadic championship.
How do you adapt to the different venues?
Each location presents its own unique set of surprises. It’s about working as a team to set up in temporary structures and manage the logistics of delivering supplies to the middle of a course.
Was there anything special at this year’s event?
Yes, The Champions Club restaurant. The Club includes roaming waiters offering a selection of pre-lunch canapés, chefs serving a variety of bistro style classics and savoury snacks from a central station and a quirky, centrepiece garden with large bar area. The experience allows guests to enjoy the luxuries of fine food and flexibility, as they are able to drop in at any time rather than having to book.
How many covers do you serve each day?
We usually serve around 700 covers.
What’s on the menu?
We serve a different menu each day, including everything from a full Scottish breakfast to a five-course lunch and afternoon tea.
What is the key to your success?
My drive to discover new recipes, use the best local fare and introduce new ways of food preparation. We take part in food innovation tours and study groups as well as working closely with the supply team.
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