Get Golfing hosted a charity golf week in August last year with all events taking place at the wonderful Hampton Court Palace Golf Club. We’re delighted to report we raised £3,500 for Momentum Children’s Charity. One of the favourite events was an online auction, with one of the prizes being a three-course meal cooked and served by our Head Chef at Pyrford Lakes Golf Club, Andy Beazley. Our highest bidder Max, joined Andy at Hampton for a coffee in the relaxing surrounding to discuss the perfect meal for Max’s mother’s birthday. We’ll cover the full menu later in the article with all the ingredients supplied by local produce.  

Andy has been a chef for over 30 years and told me he has never been more excited to be a part of The Get Golfing team. With the grand re-opening of the Pyrford clubhouse set for Early May, it will provide the perfect chance for Andy and his newly assembled team to show off his self-proclaimed ‘wildly wonderful’ cuisine to the public. 

Andy told me ‘The new clubhouse will boast two new kitchens. A larger kitchen to meet the increased events space and a live kitchen, as has become customary across all our GG venues. The Live kitchen will boast a artisan-built wood fired pizza oven and Argentinian Grill, all open for the public’s viewing pleasure.’ It’s set to be the perfect setting to enjoy a lovely midweek meal with the family, a roast on Sunday or a sumptuous steak after a hard day’s graft on the course.  

To start it was a choice of either Mixed leaves with grilled fig and asparagus or the option of two thrillingly vegetarian starters. Oyster mushrooms served on a crouton with grilled figs. Slow cooked peppers with mushroom truffle oil.  

For the main, Andy prepared a chicken dish with a black garlic sauce on a bed of Pak choi, butternut puree and fondant potato. Accompanied by sesame roasted heritage carrots and Tenderstem broccoli.  

Then the show stopping desert – Andy’s very own Chocolate Nemesis! A slow cooked brownie served with salted caramel sauce made using lots of chocolate, butter, eggs, sugar and interestingly, no flour. 

Max thanked Andy and the team for ‘a memorable evening with such delicious food. Max and his parents ‘can’t wait for Pyford to be open and will be down to try the new restaurant and more of Andy’s showstopping food.’ We look forward to welcoming Max and his parents and many others as we open the doors in early May.

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