Work at the Open’s 19th tee

AS the elite of professional golfers prepare to swing into action at the Irish Open at the Adare Manor Hotel & Resort court next week, John Coughlan has the task of ensuring that everything is up to scratch on the catering front.

John, who is managing director of Master Chefs Hospitality (Dublin), leads a team of 150 managers, chefs, waiters, waitresses and bar staff who will ensure the thousands who throng to the course will have lots to eat and drink.

From the bar taps, up to 500 kegs of stout, beer and lager will gush. Tons of beef, smoked salmon, fresh fish and vegetables will be prepared in marquee kitchens which have been erected on site.

John said: “We always cook everything on site and we get in all our beef and much of the other food from a local supplier, Pallas Foods in Newcastle West. They supply us all over the county but being local to Adare is a bonus.”

While the caterers expect a hectic time over the tournament’s four days, the catering operations go into action on Tuesday.

“Many of the pros and their caddies will be arriving on Tuesday and will need to be looked after.”

They expect to cater for more than 2,000 corporate clients over the four days of the tournament.

John said: “Golfing fans like to eat casually and steak sandwiches are in huge demand. and we will have a large dining area in the tented village and another beside the 15th.”

It will be a week of long days.