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.