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Asked to choose a favourite Champions Dinner in 35 years of wearing the Green Jacket, Sir Nick Faldo plumps without hesitation for his own. “My fish and chips,” he says, almost salivating at the memory of his 1997 meal, which he paired with tomato soup. “I flew in the fillets from Harry Ramsden’s with these big chips. I had the Sarson’s vinegar as well. It was very successful. Everybody loved that.” His pride is self-evident. And yet, given that he also introduced his American guests that night
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