Travelling the length and breadth of the UK, wearing out the British motorway network is tiring work, but someone has got to do it. Our content producer – Luke – has done this as much as anyone in CJG in 2024 shooting golf courses and indulging in the culinary delights of clubs up and down the land. In this editorial, Luke reflects on his year of ‘eating beige’ and shares the culinary highlights that stood out, much of which is sandwiched between some form of bread.

words by Luke Davies

Q: For those who know more about Sam, Tom, and Bruce, could you give a short introduction to yourself and explain what makes you qualified to talk about golf club food?

Luke: I’m Luke, and I’ve been the Content Producer at Cookie Jar since March ’24. My role involves working with various golf clubs and venues, which means I spend a lot of time on the road—and eating a lot of golf club meals. From breakfasts and lunches to dinners and snacks, food has become a significant part of the job.

The work is varied, with no two days the same. One day, I might be filming a sunrise shoot at a top course; the next, meeting club managers to discuss marketing strategies. Since golf clubs often pride themselves on hospitality, food is a big part of the experience. Whether it’s a quick bacon roll before a shoot or a proper meal after a long day, I’ve had the chance to try a huge variety of offerings. Over time, it’s become a fun way to document the journey and compare experiences.

Q: Give an example of everything you might eat for a two-day shoot—from leaving your house at 7 a.m. to coming back the next day?

Luke: Absolutely. If I leave early, I’ll often grab a drink for the car and stop at a service station for breakfast, maybe a bacon roll. If not, I’ll eat at the golf club—usually a bacon sandwich, sausage roll, or something similar. During the shoot, there’s often halfway house food, like a flapjack or sausage roll, with a sugary drink to keep my energy up. Dinner at the clubhouse might be a burger and chips or something equally hearty. The next day, the routine usually repeats.

Sometimes, I plan ahead and pack snacks for long shoots, but clubhouse food is hard to resist. Some clubs offer unique regional dishes or specialties, which makes it exciting. For instance, after a long day at Seaton Carew, we tried their famous fish and chips—classic, hearty, and just what we needed.

Q: You’ve even developed a scoring system for your meals, almost like a ‘Confidential Guide’ for club food. Could you explain the criteria and what scores mean?

Luke: Sure. I rate food based on value for money, presentation, and taste, each out of ten. A six or seven is good but not particularly memorable, while an eight or higher stands out as exceptional.

A seven might represent solid comfort food—well-executed but not extraordinary. A nine or ten requires everything to come together: quality ingredients, thoughtful presentation, and a taste that leaves a lasting impression. Small touches, like warm plates, homemade condiments, or attentive service, also play a role. Anything ranked eight or higher is worth visiting just for the food—golf not included in the equation.

Q: Let’s get stuck in. What breakfasts stood out to you the most this year?

Luke: My breakfasts are usually grab-and-go meals. Quick, simple fuel for the day, like a bacon bap or something similar.

Sunningdale Heath’s bacon bap (pictured below) was my favourite of the year, scoring an 8.5. The bacon was more like thick-cut gammon, served in a toasted brioche bun, with the option of chutney that elevated it to a brunch-worthy dish. It was almost too big for one person and felt like a real treat. A member told me, “You have to try this—it’s the best,” and they weren’t wrong.

Another standout was at Cabot Highlands, where I ordered a takeaway bacon and sausage bap. It tasted great and was perfectly packaged with sauce sachets, napkins, and a foil-wrapped bap in a takeaway box. Simple but effective, and ideal for a morning on the go.

Finally, North Foreland’s breakfast was everything you need and nothing you don’t. Before playing their excellent par-3 course, we stopped by the café in the car park, which felt like their version of a ‘greasy spoon’. It wasn’t fancy—just a quality bacon sandwich cooked on a griddle pan. No frills, but it hit the spot.

While it’s an easy meal to get right, some clubs still make mistakes, like pre-cooking bacon, which can ruin the start of your day. One club’s breakfast scored just 3.5. However, Sunningdale Heath, Cabot Highlands, and North Foreland nailed it, making them my best breakfasts of 2024.

Q: Lunch is obviously an important meal when you’re on the road. Talk us through your favourites this year.

Luke: Royal St George’s stands out with its iconic jacket-and-tie lunch—a meal as much about the experience as the food. The ceremony around it is unique and leaves a lasting impression. That said, the carvery at Tandridge might be the best-kept secret. The presentation, which I scored a 10, is impeccable, with thoughtful touches like warm plates and a dessert table set apart to avoid crowding diners. Both are meals worth visiting for, even without your clubs.

Not all lunches are carveries, though. Simpler options like the sweet chilli chicken wrap at Wallasey add welcome variety to the menu. The Chicken Caesar Salad at Cabot Highlands was another standout—proof of their “quality over quantity” approach, which makes choosing from their limited menu a breeze. These dishes, along with the Tandridge and St George’s carveries, were the only breadless lunches I had this year!

A real highlight was the Tandoori Chicken Burger at Seaton Carew (pictured below). Topped with a homemade onion bhaji, mango chutney, and mint yoghurt, and served in a potato bun with chunky chips, it was easily the best burger I’ve ever had—golf club or otherwise. Seaton’s food is so good it’s worth the trip just to eat, and the prices are incredibly reasonable.

I try to mix up my orders on the road, but I did have three club sandwiches this year. The best was at Sunningdale Heath, recommended by a former Belgian pro who called it the best he’d ever had—high praise, and deserved.

Lastly, West Byfleet deserves a mention for their small plates, perfect for when you don’t need a full meal. It’s a great concept and easy on the wallet too.

Q: What about halfway house food? Is there a standout sausage roll?

Luke: Blackwell’s sausage rolls are the best I’ve had. They’re homemade, with a variety to choose from—a whole sausage roll menu, including seasonal flavours like cranberry and stuffing at Christmas. Served on a plate with a napkin and knife (as seen below), the presentation is thoughtful, and the rolls themselves are massive and delicious. The attention to detail really sets them apart. (DISCLAIMER: Sam and Tom haven’t paid me to say this!).

West Lancs also offers a great sausage roll, but like Blackwell’s, it’s huge. Unpopular opinion: I think clubs should offer sausage roll slices for those who want more of a snack than a meal.

West Byfleet’s cakes and flapjacks are also worth a mention, with their trucker-style halfway hut adding to the charm. And the flapjack at Royal St George’s—extremely sticky, just how I like it—stood out for being served in a Tupperware box, a nod to its homemade roots.

Q: Is there a way to eat healthily in golf clubs? If so, who does it well?

Luke: There are ways to eat healthily at a golf club, but for convenience and comparison purposes, options involving meat and bread are usually the go-to choice. I’m not a huge salad fan, so the one at Cabot Highlands was the only one I had all year.

Q: Any New Year’s resolutions?

Luke: I’m keen to explore lesser-known clubs that might have hidden food gems. There’s something exciting about discovering places that pair great food with excellent golf.

There are also some big hitters I’m yet to eat at. Deal’s halfway hut sausage bap is on my list—I’ve heard it’s the best around, so I’m looking forward to seeing if it lives up to the hype. I’ve heard the lunch at Denham & Royal Ashdown is pretty exceptional too.

I’m also planning to revisit some favourites to try different dishes. It’s all about broadening the experience and seeing what each club has to offer—there are bound to be some unexpected surprises out there.

One thing I’m happy to stay in the dark on is the Blackwell Special. Cheese on toast with anchovies. (pictured below).