What Would You Serve Up For The Champions Dinner at Augusta?

What would you have on the menu?

What would you serve up for the Champions Dinner
(Image credit: Getty Images)

The Golf Monthly Forum got their tastebuds thinking...

What would you serve up for the Champions Dinner at Augusta?

This was the fifth time that Tiger Woods has hosted the Champions Dinner on the Tuesday of Masters week and, while it will have been quite different to other years, he still served up a treat.

For the record this is what was on offer…

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The Augusta roll: Tempura shrimp, spicy tuna, avocado, eel sauce, tempura flakes, pickled ginger, wasabi, soy sauce

Prime steak & chicken Fajitas: Grilled vegetables, refried beans, Mexican rice, pico de gallo, sour cream, guacamole, flour tortillas

Dessert trio: Classic flan, churros with chocolate sauce, sopapillas

Accompanied by two 2015 Shafer wines and, apparently, some milkshakes.

So we asked the Golf Monthly Forum members how they would host the Tuesday get-together and the answers were… different.

The (semi) sensible

Moules mariniere, full roast beef and all the trimmings (medium rare) and a nice homemade crumble from the wife.


Roast beef with Yorkshire puds, and a bottle of Mouton Rothschild to wash it down.


Sushi. Wagu Kobe Beef. Chocolate fondant.


Garlic Bread. Scouse. Rice pud.Proper winter food.


Baby mussels. Picanha steak. Banana samosas/ice cream (I know it sounds awful)


Roast chicken, roast pots, brussels and baked beans.


Southern USA, got to be BBQ ribs, loaded jacket, BBQ beans, coleslaw & onion rings, washed down with Blue Moon. Bubba would probably approve.

Blue in Munich

Clam chowder. Toss up between Beef Wellington and Toad In The Hole. Dessert has to be a Caramel Apple Betty.


Related: The Masters Golf Betting Tips

Stuck in the last century

Chicken noodle soup. Crispy pancakes with oven chips. Arctic roll


A 1970s Berni Inn classic, Prawn Cocktail, Rump steak with chips and peas followed by Black Forrest gateau.


Fondue. Findus crispy pancakes on sunblest bread with smash mash, with a side of French bread pizza, Vienetta, with space dust sprinkle. Washed down with a bottle of blue nun.

Tia maria/baileys coffee.


Prawn cocktail. Spam fritters. Artic Roll.

After eight mint. Washed down with a Watneys Party Seven


I’m not sure what the seasonal greens are in November in Georgia but would almost certainly go with some scallops, Welsh lamb with Viennetta to finish.


For the hardcore

Chicken tikha vindaloo. If half the field subsequently feel terrible in the morning, I have a big advantage.


Little Chef Olympic breakfast.


Large doner, chicken shish, chips, served on a bed of golf pride tour velvet.


Mega Gut Buster from the Market Diner in Brighton. But as a change from 'tradition' it will be the Champions Breakfast......the morning after a huge drinking session!


Quite a few pints followed by a large mixed doner with extra chilli sauce .

Staple Saturday night fayre before a Sunday medal many years ago


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Mark Townsend
Contributing editor

Mark has worked in golf for over 20 years having started off his journalistic life at the Press Association and BBC Sport before moving to Sky Sports where he became their golf editor on skysports.com. He then worked at National Club Golfer and Lady Golfer where he was the deputy editor and he has interviewed many of the leading names in the game, both male and female, ghosted columns for the likes of Robert Rock, Charley Hull and Dame Laura Davies, as well as playing the vast majority of our Top 100 GB&I courses. He loves links golf with a particular love of Royal Dornoch and Kingsbarns. He is now a freelance, also working for the PGA and Robert Rock. Loves tour golf, both men and women and he remains the long-standing owner of an horrific short game. He plays at Moortown with a handicap of 6.