Team of chefs to manage tee-time at Ryder Cup

THE Ryder Cup is shaping up to be a battle between two constitutions rather than two continents.

The cream of Europe’s best golfers are set to dine out on the best culinary goodies, while the US players are more likely to be scoffing more basic foodstuffs during their stay at the K Club in Straffan, Co Kildare, later this month.

The luxurious hotel and country club is laying on a team of chefs to cater for the special dietary requirements of the biggest swingers in town who seem as obsessed about sandwiches as their sand wedges.

Ian Woosnam’s club has put in requests for dishes based largely on the offerings of red meat with vegetables, like Irish stew.

In contrast, the US team have put in their own nutritional rider for the Ryder for more homely fare. Tiger Woods and his colleagues will be catered for with traditional US delights such as waffles, maple syrup and grits.

Ironically, their demand for American-style bacon is a boost for the Irish food industry as it deceptively originates in Ireland.

Meanwhile, Bord Bia has also announced the launch of its special Ryder Cup menus which are designed to showcase the best of Irish food, drink and culinary creativity.

More than 8,500 meals will be served in the corporate hospitality section of the K Club during each day of the tournament.

Chefs have prepared ‘Gaelic tasting plates’ for the teams’ gala dinner which will include McGeough’s air-dried beef and tomato chutney, potted game with bacon, smoked mackerel and Dublin Bay prawns in a seafood sauce.

A signature dish with hush-hush ingredients created by K Club chef, Finbarr Higgins, will also become a permanent feature on the restaurant’s menu to commemorate the historic event.

Given such loving preparation, one hopes that none of the golfers will remark that the food is “par for the course”.