Golf Central

All this talk of Champions Dinners and Green Jackets got everybody hungry in the heavily raided kitchens at IGWT headquarters. So the staffers who put together your favourite golf website collected the menus they would serve up with a Green Jacket ... and most of these are fit for a King (and that means you, Arnie!). Dig in! ...

Mark Brown, employee of the month:
Simple stuff. Might help that cough ...
Starter: Deep-fried camembert cheese
Main: Sausages and mash with cauliflower cheese
Dessert: Strawberry cheesecake

Mark Culmer, web designer:
Caribbean style. Hell yeah, man ...
Starter: Fried dumpling
Main: Ackees and saltfish with rice and pea
Pudding: Mango and ice cream

Sam Feasey, rugby editor:
Pirate-like cuisine. Or rugby-like ... Arrrgh!
Starter: Lobster bisque
Main Course: Venison Wellington with pickled cabbage
Dessert: Lavender crème brulee

Eva Fihn, the workie:
Not a cheap date!
Starter: Potato terrine with smoked salmon and horseradish
Main: Elk fillet with potato au gratin, red wine sauce and steamed vegetables
Dessert: Vanilla ice cream and warm cloudberries

Iestyn George, managing director:
Just feel the love from Wales
Starter: Pan-fried scallops, almost crispy on the outside, buttery and soft at the heart
Main: Pheasant in a Calvados sauce, with game chips, mash potato and green vegetables (alternatively, if savagely drunk and in Wales, try Chicken Off The Floor with chips and curry sauce from Caroline Street)
Dessert: A family-sized tub of vanilla ice cream from Joe's Ice Cream Parlour, St Helens Road, Swansea

Louis Konstantinidis, advertising director:
It's the Greeks with a special one
Starters: Toasted pitta and meze including taramasalata, tsitsiki, etc.
Main: Followed by lamb kleftiko, greek salad, rice with spinach and feta pastry pie
Dessert: A selection of baklava
Drink: Retsina wine and several ouzo shots, good night and love to all!

SG Matthews, golf editor:
Eat lots of good Mexican food on a beach. Now!
Starters: Tamales queso con raja (corn cakes filled with goodness), caldo xochitl (spicy chicken soup)
Main: Cochinita pibil (corn tortillas with pork marinated in Sevilla oranges, achiote, chiles, slow-baked in banana leaves) and chiles rellenos (poblano peppers stuffed with picadillo and cheese, battered and sauteed in tomato broth) with black beans and rice on the side.
Drink: Margaritas flor de jamaica (top-shelf maggie with hibiscus tea)
Dessert: Flan casero

Gavin Newsham, editorial director:
The Observer Food Monthly's Award for Dash of Sarcasm
Starter: Corpse of sullen crab with a sweat jus
Main: Wild horse fillet, pan fried in buerre noisette with a timbale of hair
Dessert: Baked Alaska

Matt Sellers, video editor:
Take him with you on your next date as Cyrano
Starter: Pan fried escalope of foie gras from 'Landes', cumin and carrot puree, citrus jus, caramel foam
Wine: Palmina Alisos 2004
Main: Roast fillet of Aberdeen Angus beef, pearl barley, wild mushroom forèstiere, braised red wine onions cêpe and Madeira cream sauce
Wine: Château Meyney (St. Estephe FR) 1994
Dessert: Chocolate, hazelnut and banana torte; stout ice-cream, cappucino foam
Wine: Château d'Yquem Sauternes 1988

Rik Sellers, creative director:
Add in a tracking code on this please ...
Starter: Thinly sliced carpaccio beef fillet, topped with capers, red onion, arugula, parmigiano reggiano and dijon mustard
Main: Sea bass rolled and stuffed with seafood roulade, served with mashed potatoes and bousin white wine sauce
Dessert: Apple pie, Cornish clotted cream and vanilla ice cream

* IGWT amateur food critic's comments are in italics. For anyone who cares anymore after reading these, check out what the real Masters champions actually eat at their Champions Dinner.