Royal Birkdale member Matthew Baldwin ran the full gamut of emotions on the first tee as he got The 154th Open Championship under way on home soil.
The 40-year-old, who has been a member at the club for 23 years and still lives in nearby Churchtown, was handed the honour after coming through Final Qualifying at Dundonald Links.
He admitted he was so nervous he had been struggling to eat all week but he found the fairway an opened with a par on his way to a 72.
"It was overwhelming at times," he said. "First tee shot I was absolutely terrified. I've never experienced nerves like that before, obviously I've experienced nerves but not quite as extreme as that.
"It was an incredible feeling.
"But it's something that will stay with me for the rest of my life."
Despite it being 6.35am, the first tee grandstand was packed and Baldwin was delighted to receive a warm welcome from the local crowd.
"It was amazing," he said. "I couldn't have asked for more, support-wise. It took me back, to be honest."
Baldwin, who revealed he would have been "floating around the golf club" when he was not in the field for the Birkdale Opens of 2008 and 2017 is one of few players who will have played the course in both members and championship condition.
The 154th Open Championship is under way 🚀#TheOpen pic.twitter.com/k8GHP6wFQ7
— DP World Tour (@DPWorldTour) July 16, 2026
As well as the set-up, the recent very warm, dry weather has also played its part and the 2023 SDC Championship winner believes the links are offering a new test this week.
"It's just so much faster," he said. "The fairways are brought in slightly and the rough is burnt out but you have no control of the ball when you're in the rough so for me, you've got to be in the fairway. Judging that sometimes is hard because of how firm and fast it is.
"It caught me by surprise in places, the speed of the greens and stuff. I mean, as members, I'd say the rough is thinner now than it would be for the members. However, it's obviously been a really dry period. But I think it plays a little bit wider, as well. They've brought it in, dried it out. I think it's incredible."
