Leading the British Open again, Brian Harman delivers impossibly on-brand quote about his unique recovery process
ANDY BUCHANAN
Food and drink have been the big topic of the day at Royal Portrush. Asked about his evening plans after a two-under 68 on Friday, Tyrrell Hatton said it “would be rude not to” have a Guinness … or three. “I think three is the magic number,” he continued. “You’re definitely not close to a hangover.”
Speak for yourself, Tyrrell.
Though a triplet of Guinness can feel like a meal on its own, Brian Harman—vying for his second Claret Jug in three years following a scintillating second-round 65—will be opting for a more traditional supper. Asked if his trademark recovery process had changed much since 2023, Harman delivered perhaps the most Harman answer ever. Bon appetit.
Folks, the Butcher of Hoylake has officially arrived in Portrush. As you may remember, Harman became a cultural barometer at Royal Liverpool two years ago, when British tabloids scandalized the U.K. with tales of Harman’s hunting hobby. To Harman’s credit, he didn’t back down despite a steady stream of abuse from the European gallery, and it resulted in a runaway victory. So far at Portrush, he’s sticking to his carnivorous, ahem, guns despite a similarly hilarious line of questioning from the European golf media.
Hunting and steak. That’s what Brian Harman does … usually in that order if you catch our drift. Even if we don’t necessarily share Harman’s pastime passion, we applaud him for his honesty. That said, we suggest he take a page out of Hatton’s book and wash down that ribeye with a nice, room-temp pint of Guinness. That’s a meal fit for a champion … golfer of the year, that is.
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