The Open 2026: VIP Dining & Marquee Experience at Birkdale
In Partnership with Scottsdale Golf
Join us for a glamorous lunch or evening dinner experience celebrating the iconic 154th Open at Royal Birkdale at The Major VIP marquee experience in partnership with Scottsdale Golf, hosted in the vibrant surroundings of Southport & Birkdale Sports Club only minutes away from the famous golf course.
Home of one of a kind Tommy Fleetwood Mural, live music, DJ's, giant TV, golf simulator, putting green challenge, on site glamping, food courts, multiple bars & visits from numerous celebrities
Guests will enjoy elevated hospitality showcasing seasonal locally sourced produce designed for the occasion. This area provides sanctuary for those seeking something different to a regular dining experience. The Major offers private bar, private luxury toilets, indoor & outdoor seating with parasols
Your ticket includes
✨ Welcome drink on arrival
✨ Live entertainment
✨ Seated 4 course lunch or dinner using locally sourced produce
✨ The best place to be to be with a chance of seeing visiting celebrities
✨ Dedicated space with table service
What else to expect
A gorgeous summer festive atmosphere with access to the sites outdoor space whilst enjoying your own private bar and facilities in comfort
Enjoy the VIP marquee with a selection of canapes on arrival followed by a 4 course plated meal with live music and drinks table service
Starters
Southport Potted Shrimps
Local Southport shrimps set in spiced nutmeg butter, served with charred sourdough and dressed baby leaves
Pressed Ham Hock & Parsley Terrine
Slow-braised hock with garden herbs and grain mustard, served with crisp pickled heritage vegetables, smooth piccalilli gel, and charred ciabatta
Salmon Rillette
Olive oil toasted ciabatta, tart apple gel, whipped horseradish mousse, pickled radish and dill onion
Stuffed Portobello Mushroom
Lancashire cheese melt, crispy bacon, and spring onion. Balsamic glazed leaves
Main Courses
Slow-Cooked Feather Blade of Beef
Thyme-infused potato rosti, sweet pumpkin puree and tangy pickled shallots. Finished with a rich black garlic & redcurrant reduction
Chorizo-Stuffed Goosnargh Chicken
Succulent roast chicken with a smoky chorizo centre, topped with a slow cooked tomato ragu. Served with a thyme-buttered fondant potato, crisp fine beans and honey glazed carrots
Fleetwood Cod & Formby Asparagus
Crispy skinned cod, crab beignets and butter basted samphire. Finished with a sharp lemon butter sauce
Roasted Vegetable Wellington
Buttered fondant potato, tender Tarleton baby veg, and a savory tomato sauce
