Clubhouse Eats: The English ‘fry up’ at Royal St. George’s is a feast of major proportions
Shana Novak; Prop styling: Summer Moore for Honey Artists
“Many of us drive to the club from a distance — London and beyond,” club captain Tim Dickson said via e-mail. “So the mouthwatering prospect of a ‘full English’ keeps us going on the journey.”
The highly anticipated buffet-style spread includes sausages, “rashers” (thick cuts of bacon), baked beans, tomatoes, mushrooms, black pudding (a regional type of blood sausage) and eggs available any way you like them. There’s also fried bread, a much-loved delicacy that is not simply buttered, but literally deep-fried.
“A lot of the members say their wives won’t allow them to eat it at home,” laughs George Chadwick, Royal St. George’s head chef of 17 years. “So we’ve got to have it.”