The tournament returns to Kent after an eight year absence. Philips is producing the meal for the VIP lounge, at the 'Clubhouse'. The talented chef and his team have produced the menu for the four days of the tournament which runs from 14-17 July. His main dish is: Roast saddle of new season Kentish lamb, glazed Tenterden potatoes, stuffed baby peppers with Kelly's Canterbury goats' cheese, slow cooked baby plum tomatoes with thyme and Chapel Down bacchus lamb jus. He commented: "This is a world sporting occasion of great significance and the chance for Kent to show the world that we can host great sporting tournaments while celebrating the very best of Kent produce and excellence in cooking."