What food is served at The Masters Champions Dinner each year?

More about the food at the Masters Dinner

• The Champions Dinner itself dates back to 1952 when Ben Hogan began the tradition, suggesting a club be formed of all those who have won the Masters. This club would have dinner together on the Tuesday evening of Masters week.  Winners personalizing the menu started in 1986.
• Some of the more unique meals we’ve read about include Haggis (served by Sandy Lyle in 1989), South African bobotie (Trevor Immelman, 2009), and Moreton Bay Bugs (Adam Scott, 2014).
• ThoughtCo has a complete list of all specially selected dinners since 1986 when Bernhard Langer organized Weiner schnitzel.

Key Features of the Champions Dinner

Exclusive Attendance: Only living Masters champions and the chairman of Augusta National are invited. This creates a unique atmosphere where golf royalty gathers in a private setting.

Menu Selection: The outgoing champion selects the menu, often reflecting their personal tastes or regional cuisine. This menu is also funded by the previous year's winner.

Tradition and Attire: Attendees wear their ceremonial green jackets, adding to the event's formality and tradition.

Public Interest: While the dinner's discussions remain private, the menu details are eagerly anticipated by fans and media alike, with highlights shared publicly.