With the international spotlight on the home of golf for one of the world’s great sporting events, The Open also helped celebrate Scotland’s Year of Food and Drink.
Some of the country’s best finest produce was on offer at the championship.
Despite some tough weather conditions, spectators were able to enjoy a warm Scottish welcome and exceptional local produce at the range of catering outlets and in the hospitality village.
Sodexo Prestige Venues & Events, the catering partner of The Open catered for more than 230,000 spectators in a variety of on- course hospitality facilities.
Almost 20,000 meals were served to invited guests, event staff and media representatives from around the globe with Scottish suppliers prominent on all menus.
The responsibility for looking after these specific areas fell on the experienced duo of Executive Chef Trevor Garden and Account Director Sandy Robson.
The pair have managed 16 Open Championships between them, and General Manager Linzi Purves, who took on a lead role in her third year as part of the management team for the event.
Sandy, Account Director for Sodexo Prestige, said: “Trevor and his team of chefs really excelled themselves.
“It takes something special to serve tens of thousands of imaginative dishes with the eyes of the world upon you – not least at such a prestigious event and during Scotland’s Year of Food and Drink.
“Scottish suppliers are at the forefront of what we do, so this was essential when we designed the menus.
“We source our ingredients from all over the country; for example Highland Smoked Salmon in Fort William, bacon from Robertson of Ayrshire and our cheeses are from suppliers on Arran, Lanarkshire and from St Andrews itself.”
