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200,000 golf fans to descend on Liverpool

More than 200,000 fans from across the globe will descend on Hoylake for the Open this year and preparations are under way for hospitality on a truly mammoth level.

Organisers predict that more than 150,000 beers will be drank and a staggering 12,000 portions of fish and chips and 9,000 burgers sold.

Taking place at Royal Liverpool Golf Club between July 16 and 20, golf’s oldest Major tournament attracts the sport’s top international players.

The huge crowds expected at this year mean a massive operation for the behind-the-scenes team who run the Open hospitality.

More than 13 separate food outlets, eight coffee shops, eight ice cream kiosks and a public bar are part of the hospitality offer this year.

There is also a Gallery Restaurant, The 1860 Club and The Champion’s Club, which offer the opportunity to enjoy hospitality throughout the day and to take in all the sporting action.

The Gallery Restaurant has elevated views of the 16th fairway, with a Champagne and canapés reception, four course fine dining lunch with specially selected wines, afternoon tea and complimentary Champagne, cakes and snacks throughout the day.

The 1860 Club offers guests a private garden and access to the hospitality village along with a pre-lunch Champagne reception and seated, four course meal followed by afternoon tea.

This year there is also a new Champion’s Club, offering a more informal setting to watch the action.

Fans can also watch some of the world’s best players fine tune their game as they warm up ahead of the Championship on the practice days which run from the 13th -16th July.

Prices range from £299 to £699 for hospitality and from £10 - £65 for an entry ticket. The Open also continues its tradition of encouraging young spectators, with free entry for under-16s accompanied by an adult.

For more information on the hospitality or to purchase tickets call 01334 460010 or visit TheOpen.com.

Purchase your tickets by 31 May for early season prices.

This was posted in Bdaily's Members' News section by Dan Minchin .