It was Ben Hogan who first suggested and hosted the initial Champions Dinner in 1952. The idea is simple – the previous year’s champion gets to choose a menu for a meal for all of the previous winners on the Tuesday night. Over the years meals have included haggis from Sandy Lyle in 1989, paella from José María Olazábal in 1995, cheeseburgers from Tiger Woods in 1998 and elk and wild boar from Mike Weir in 2004.
However the former champions aren’t forced to eat what the defending champion selects. If the current champ’s taste isn’t the same as the other Masters winners then they can choose off Augusta National’s normal menu.
Current Champion Rory McIlroy's menu is an elegant, globe-trotting affair: Irish home cooking meets New York fine dining meets Georgia farmland, with a wine list that would make a sommelier weep with joy.
It's hard to fault it. The Irish champ is a beautiful personal touch; the elk sliders are brilliantly unexpected and the wine list is, frankly, obscene in the best possible way. Drinking the bottle of Lafite he toasted his Grand Slam win with, alongside a dessert wine from the year he was born, is the kind of storytelling that makes a dinner unforgettable.