From the Clubhouse: The good, the bad, and how we’d improve golf club catering

Is a bacon roll a crucial part of your golfing day? Do you still enjoy getting together for a post-round feast? And is the key to a player's heart really through their stomach? On this week's From the Clubhouse podcast, in association with TaylorMade Golf, Tom Irwin and Steve Carroll are discussing the culinary options we have as members and visitors at golf clubs. The pair go through their best experiences of golf club catering, talk about some of the challenges facing clubs - including a look at why it often loses money - and then try and come up with some innovative ways to make it all even better. Steve, a vegetarian, has had quite enough of halloumi and Tom explains the incredible lengths his home club go to so as to make sure his son has something he enjoys tucking into. It'll probably be more pie and chips than Michelin Star, but we hope there's something in this podcast that leave you feeling satisfied afterwards. So let's dig in...