TV chef Richard Phillips is producing a Kentish menu, featuring some his exquisite signature dishes, for VIPs and clubhouse members at Royal St George’s Golf Club’s fine dinning restaurant in Sandwich at the British Open Golf Championship being held this July.
Richard will be cooking a special lunch menu will be served on all 4 days of the Open from 14th to 17th July.
Dishes will include Roast Saddle of New Season Kentish Lamb,
Glazed Tenterden Potatoes, Stuffed Baby Peppers with Kelly’s Canterbury Goats Cheese, Slow Cooked Baby Plum Tomatoes with Thyme and Chapel Down Bacchus Lamb Jus.
Kent-based Richard Phillips is chef-patron of four restaurants in the county – Thackeray’s in Tunbridge Wells, Hengist in Aylesford, Richard Phillips at Chapel Down near Tenterden and The Pearson’s Arms by Richard Phillips in Whitstable.
Phillips, whose menus feature the best of locally sourced ingredients, is widely regarded as a champion of Kent food for his appearances at farm markets and food festivals, judging children’s cookery competitions and charity work.
“It’s a great honour to be cooking for such exalted guests t one of the great world’s sporting occasions,” said Phillips, who plays off a handicap of 14, who is quietly hoping for a practice round with Tiger Woods.