Clubhouse Eats: The English ‘fry up’ at Royal St. George’s is a feast of major proportions

The English Fry Up at Royal St. George's.

Royal St. George’s sausages are locally sourced from Hoads Korkers in Kent.

Shana Novak; Prop styling: Summer Moore for Honey Artists

There’s perhaps no better place to dig in to a traditional English breakfast than at Royal St. George’s — site of next week’s Open Championship in Sandwich, England.

“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.”

Jessica Marksbury
Golf.com

As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Is­sue, which debuted in February 2018. Her origi­nal interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on GOLF.com.