It’s fantastic that this tradition has stood the test of time, and great that there is so much interest in it every year.”Being a two-star Michelin chef, Roux was immediately drawn to the “posh” dishes, with Phil Mickelson’s lobster ravioli a particular stand-out, while he also noted that “Mac and cheese is clearly a very popular dish”.”Lobster ravioli is probably the poshest dish to be served, so that’s the one that jumps out to me. It’s more high-end restaurant-style. Then there’s Olazabal’s paella and hake, wow – I’d love to sit down and have that. And Adam Scott’s choice – I really love Moreton Bay bugs, very nice.” But Roux was just as impressed with the simplicity of a number of champion’s choices, with Sir Nick Faldo’s three selections scoring highly in the comfort grub stakes, and there was little surprise that Sandy Lyle serving up Haggis, ‘neeps and tatties in 1989 caused a little consternation around the clubhouse dining table.”I love the fact that Nick Faldo, like many others, stuck to his roots and served up some proper English favourites. To serve up tomato soup at an occasion like this, you wouldn’t see that very often! And a fish and chip supper with Harry Ramsden mushy peas, and the cod being flown over from Grimsby, what’s not to like about that?”It shows personality, and I’m sure when this tradition first started that getting an insight into champions’ personalities was one of the driving ideas. To get your character across to the others around the table and say: ‘Look guys, this is what I like to have at home, here’s a bit of me to you. And, whether you like it or not, you’re going to have to eat it!’ Get Sky Sports Golf for just £10 a month All four days of The Masters exclusively live. Get our £10 golf offer.
