The golf writers do enjoy a regular, morale-boosting nibble to help keep the cogs of industry birling and twirling away during those long, seemingly endless days at a tournament.

Stick your head into a well-stocked media centre, for instance, and you’d think you were gatecrashing Richard III’s Coronation banquet.

There are insatiable scribblers who could probably shoehorn in a five-bird roast between breakfast and brunch.

Last week’s AIG Women’s Open at the Old Course was given added lustre by the eagerly anticipated daily delivery at 3pm of a vast array of eclairs, yum yums, pastries and fudge doughnuts from a well-kent St Andrews bakery of long standing.

By about 3:03pm they were just about gone amid a quite ferocious feeding frenzy that looked a bit like a hysterical pack of shrieking hyenas savaging the carcass of a wildebeest on the Maasai Mara. To be fair to the hyenas, they probably acted with more decorum.

Anyway, it’s safe to say that your correspondent is all caked out. In fact, this column itself now has a worryingly high level of cholesterol. Even reading it will send yours soaring.

For Lydia Ko, her St Andrews success was, well, the icing on the cake. It was a corker of a conclusion and the cast of characters vying for supremacy down the........

© Herald Scotland