Author: PerryGolf Staff

US Ryder Cup Team…….Who will be Corey’s Wildcards?

PerryGolf Staff

With the US PGA at the weekend – the final qualifying event for the US team – the 8 automatic spots have now been decided leaving the final 4 places down to Corey Pavin to decide on.  The question on everyone’s lips is whether Tiger will get one of those wildcard picks.  With a fairly sizeable improvement in his game from the previous week at Firestone (it couldn’t have got any worse to be fair!) I’m pretty certain Corey won’t overlook the world number one…leaving three more spots up for grabs.  Nick Watney has shown some good form of late (despite his collapse in Sunday’s final round), and Anthony Kim, who narrowly missed out in 9th place, have both got a case to get a pick; but with recent major winners Lucas Glover, Stewart Cink, and Zach Johnson also all finishing in the top 15, and having the experience of handling the pressure, it’s not going to be an easy decision for the captain.

Corey’s got to decide who to pick by the 7th of September, so it won’t be long until we know.  With the European team looking stronger by the week, and Martin Kaymer winning the PGA, he’ll need to make sure his decisions are spot on.

By Keith Baird.  Keith has been with PerryGolf for over 10 years and is one of our Golf Travel Specialists.

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Full English Breakfast Sir?

PerryGolf Staff
Full English Breakfast
Full English Breakfast

Ever wondered what the difference is in the full breakfast as you travel around the countries that make up the UK?  Eggs and bacon will be included everywhere, but what accompanies them may differ.

In England you can expect to find sausages, grilled tomatoes and mushrooms and may be offered black pudding, baked beans and fried bread.   Breakfast tea is usually stronger than most other varieties and toast and marmalade will be on the table.

In Scotland, porridge made from oatmeal is considered a must and can be eaten with cream and either salt or something sweet such as honey.  The bacon and eggs may be accompanied by a flat sausage (know as lorne) rather than links sausages.  There will be grilled tomatoes and mushrooms and probably black pudding, fruit pudding and haggis.  Oatcakes are often offered and are a savoury, slightly salty biscuit.

Ireland is famous for its delicious soda bread and this will be on the table at breakfast too.  Irish breakfast can also include a white pudding.  In Northern Ireland, the Ulster breakfast is usually a full English plus soda bread.  Wales has it’s own variety of bread made from seaweed – laver or lava bread – give it a try!

By Yvonne Shaw.  Yvonne has been with PerryGolf for over 10 years and is a member of our admin team

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Buckingham Palace Open to Public

PerryGolf Staff

The Summer Opening of Buckingham Palace commenced on the 27th of July, and this years’ exhibition runs until the 1st of October.  The theme is The Queens Year and is a collection of Her Majesty’s outfits and robes (including the Robe of State) on display to the public for the first time.

The Royal Collection

Some of the state rooms are also available to the public and it is a rare chance for visitors to walk around these magnificent rooms and admire the furniture and paintings, or to escape to the tranquillity of the palace gardens.  Walking amongst the flowers it is hard to imagine the busy city which is bustling on every side.

You will not catch a glimpse of the Queen, however, as at this time of year the Royal Family are cruising off Scotland before their summer vacation at Balmoral Castle on Royal Deeside.

By Yvonne Shaw.  Yvonne has been with PerryGolf for over 10 years and is a member of our admin team.

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Ryanair ~ Is this really Innovation?

PerryGolf Staff

I am as keen as the next guy to save a few bucks where possible, and so I have used Ryanair many times; however I am sometimes surprised by the levels they go to save money in a cut throat market.  The last incident was a plan to charge customers to use the toilets and at that stage we joked that soon you’d be lucky to get a seat.  Well it looks like they have taken it to the next level if you read the following:

Click here for an article on Ryanair’s “vertical seats”.

As a canny Scot I like a bargain but think I’d still like to sit down while flying thank you very much…

By Alastair Niven.  Alastair has been with PerryGolf for over 9 years and is one of our Golf Travel Specialists.

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Scotland’s Food

PerryGolf Staff

In Gaelic Scotland they have a saying; “S mairg a ni tarcuis air biadh”, which translates to “He who has contempt for food is a fool”.  The Scots have always used the best of what the land provided to sustain them and the very varied terrain and climate produced a wide range of excellent natural ingredients.  Influenced by the Viking invaders (who brought a hardy beef cattle with them, later to be renowned as the Aberdeen Angus) and then the French queen of James V, the local dishes provide flavours deceptively simple and yet exquisitely unique.

Arbroath Smokie
Arbroath Smokie

Everyone will try a little Haggis – and so you should, but please delve further.  The wild salmon is a delight whether fresh or smoked and you must be tempted by Cullen Skink (a thick soup from the Moray Firth made with Finnan Haddock, kale and oatmeal), Arbroath Smokies (smoked haddock) and the Scottish lamb and beef dishes.

Who has not heard of the sweet, crisp Scottish shortbread, oatcakes and the little Scottish pancake (quite different to the English pancake which is really a crepe) but have you heard of Crannachan?  This delightful dessert uses raspberries, oats and whisky – rich but light.  Then there is the sinful Atholl Brose!  A mixture of whisky, cream, honey, oatmeal and eggs; it is reputed to be the downfall of many a highland warrior and one Iain MacDonald, Lord of the Isles in particular.

Scotland is most famous for its whisky, but remember to try the food!

By Yvonne Shaw.  Yvonne has been with PerryGolf for over 10 years and is a member of our admin team.

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