On 30 June, way2events brought together RSC Anderlecht’s key partners and members of the club’s board for a full day at The National Golf & Hotel in Sterrebeek.
What began on the golf course continued with a rooftop apéro in the summer sun and ended around the table, where chef Karen Torosyan and sommelier Stephanie Pierre took over for a two-Michelin-star lunch moderated by Willem Asaert.
Morning: First Swings and Purple Legends
The day started with coffee and breakfast pastries before the first groups headed onto the course.
Sixty guests followed one of two programmes. The more experienced golfers played nine holes, with former RSCA goalkeeper Silvio Proto joining one of the foursomes. Those new to the game headed to the driving range, where former professional golfer Michel Vanmeerbeeck personally guided the initiation. Several members of the board joined them.
The atmosphere quickly became informal. Titles mattered less once everyone had a club in their hands.
By late morning, guests were back at the clubhouse, with showers, towels and sunscreen available before the next part of the programme. A purple-and-white fan shop was also set up for anyone wanting to take a piece of RSCA home with them.
Midday: A Rooftop Welcome in Purple and White
The full group came together on the rooftop for the first time that day.
A Taittinger booth, a fully stocked bar and a selection of amuses were waiting under the RSCA flags. Guests arrived with champagne in hand while sponsors, board members and former players mixed freely before lunch.
After a welcome address, a member of the RSCA management team invited everyone inside.
Personal touches were already part of the day. Engraved golf balls and personalised match shirts gave guests something distinctly Anderlecht to take home with them.
Afternoon: Two Michelin Stars at the Table
Inside, sixty place cards were waiting.
After a short address from the RSC Anderlecht board, the lunch began.
Following the first course, food and wine journalist Willem Asaert introduced Karen Torosyan of Bozar in Brussels. The chef holds two Michelin stars, has a 17.5/20 Gault&Millau score and had recently been named Chef of the Year 2026.
Asaert guided the conversation through Torosyan’s career, from his first work in professional kitchens to Bozar and the menu he had created for the occasion.
Sommelier Stephanie Pierre then took guests through the wines selected together with Vanheede, one of RSCA’s partners for the day. Each pairing was introduced at the table and linked directly to the course being served.
The lunch became more than a sequence of dishes. Guests heard directly from the people behind the food and wine, and understood the choices being made in front of them.
Between Courses: Talking About Anderlecht’s Sporting Future
The programme continued between courses without breaking the rhythm of lunch.
After the second starter, a member of RSC Anderlecht’s board spoke about the club’s sporting plans and where the organisation wants to go in the years ahead.
There was no formal presentation or lengthy Q&A. It was a direct conversation with the partners who support the club.
After dessert and coffee, guests moved to the high tables and lounge area. Conversations that had started on the golf course continued into the afternoon, with the open bar running until departure.
By 16:30, guests were heading home with golf towels, personalised gifts and the rest of the items prepared by way2events.
Why the Day Worked
The strength of the programme was in how naturally the different parts fitted together.
Golf gave the group an informal start and created conversations before anyone sat down for lunch. The rooftop apéro brought everyone together. The lunch added a level of gastronomy that made the afternoon genuinely distinctive, while the sporting update gave the day substance beyond hospitality.
Guests did not spend the day listening to RSC Anderlecht talk about itself.
They spent the day inside the club’s world.
For partners and board members alike, that made the difference.
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