Nick Faldo tells Rory McIlroy four things he wants on next year’s Masters Champions Dinner menu

“The most important thing is what we are having for dinner. So I’ve got a couple of suggestions. We need Dublin Bay prawns. I love them,” Faldo said.

“Now, when I won in Killarney, there’s a restaurant in town, and they would take lobster, cook it, and mix it with some Cognac and cream secret sauce and put it back in the shell. That was fabulous.

“Then the other thing – please go to Lough Erne because the chef there had the finest chocolate mousse in the world.

“I promise you [it’s the best] in the world, because he gets his cocoa beans from France and all this sort of thing. He told me all about that. It’s gorgeous, even better than the French can do.

“And I think, even better, we should have a nice bottle or two of Rioja because Seve would have been 70 that week. So there are my suggestions.”

Who knows whether McIlroy will take any of Faldo’s advice when choosing his dishes next year?

Of the four suggestions, it seems most likely that the Northern Irishman would appreciate the idea of the Seve Ballesteros tribute.

McIlroy is a keen golf historian and has always spoken highly of Ballesteros – another of Europe’s greatest golfers.