Dream Team.

We speak to some key figures at Royal Liverpool Golf Club to discuss exactly what goes into preparing for The Open Championship

Shaun Herbert

HOUSE MANAGER

When did it hit home that The Open was coming back here?

The first time I drove out of the clubhouse and saw the yellow AA road signs back in February, after which the grandstands started going up. ‘Right, it’s here,’ I thought.

What are your memories from the 2014 Open?

I remember talking to a lady throughout the week who, unbeknown to me at the time, was Rory McIlroy’s mum. When the Champion, as is tradition, came upstairs, he popped over and shook my hand and said, “Thanks for looking after mum.” My mum has a wonderful picture on the mantelpiece of me and Rory with the Claret Jug.

What’s your specific role during the week?

We’ll be looking after our members and their guests, and we’ll be hosting lunches for the captain and his guests in the library every day, where we’ll also have local dignitaries.

Space must be at a premium? 

Last time we had The Open, we actually used our wonderful snooker room for people to have a drink before or after lunch. This year, we’re going to be turning it into another dining room.

What’s the plan for the week?

It’s breakfasts from 7.30am with two sittings, and then two sittings for lunch. We’ll also be organising a grab and go, so bacon butties and a cup of coffee down in the entrance hallway.

What will be the most popular pint in the clubhouse?