First Tee, then Dinner

FOR THE GOLF ENTHUSIAST, THERE’S NOTHING LIKE A FEW HOLES AND THEN A DINNER TO RELIVE THE BEST MOMENTS. IAIN CRAWFORD EXAMINES THE HISTORY OF GOLF AND GASTRONOMY, AND LOOKS AT THE COURSES AND RESTAURANTS IN EAST LOTHIAN

Spectators at a major golf championship such as the Open, played over the Muirfield course in East Lothian last July, are the most knowing in the world. Not only are they players themselves, bristling with shrewd judgements of the perils and potentials for triumph of each shot, but they have bags of clubs in the boots of their cars and spend part of their tournament days honing their skills on neighbouring golf courses.

Part of the fun is showing your companions on local links just how Tiger Woods should have played that chip at the 17th and why Ernie Els totally misread his right to left putt at the fifth. All these reflections and dissections are, of course, best challenged and unravelled over a good dinner, a tradition almost as old as golf itself.

Food and drink have been there from the start. The minutes of the Honourable Company of Edinburgh Golfers of 1753 records this of Dave Lyon:

An eminent golfer, after subscribing and engaging himself to play for the Silver Club has not only not started for the Club, but contrary to the Duty of his Allegiance has withdrawn himself from the Captain and his Company and dined in another house, after having bespoke a particular dish for himself in Luckie Clephan’s.

For not eating his dinner, Mr Lyon was forced to resign.

‘Luckie Clephan’s’ was the inn at Leith where members of the Honourable Company met for sustenance and refreshment before and after matches, and the Company owns Muirfield, whence it repaired in 1891 after find.....

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By Iain Crawford

Section : Scottish Golf

Page number : 72