DANNY WILLETT IS keeping it strictly Yorkshire for his Masters Champions dinner at Augusta National.
As the returning champion, Willett has the privilege of designing this year’s menu for the traditional Tuesday night meal.
It’s typically a chance for the champion to showcase a bit of his food heritage, like when Sandy Lyle served up haggis, neeps and tatties, or, more recently, when Charl Schwartzel opted for a traditional South African braai.
Tonight, some of history’s finest golfers will be getting stuck into some mini cottage pies for starters, followed by a ‘Sunday Roast’ main — prime rib with roast potatoes and vegetables, Yorkshire puddings and gravy — before finishing off with apple crumble and vanilla custard for dessert.
Sounds delish, to be honest.
“I could have gone a bit off the wall but I want people to enjoy what they’re going to have,” Willett said.
“This is very much a menu of obviously what I have liked and what I have had growing up, with a British influence in there massively.”
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