Inside snooker’s inaugural ‘Champions’ Dinner’ with menu chosen by Kyren Wilson, ban on Wags and two huge names missing

SNOOKER’s inaugural Champions’ Dinner – inspired by the annual Masters shindig for legends – saw 11 surviving world champions come together for a celebratory night.

The menu for the Last Supper on Thursday evening was “inspired”; by ahead of the defence of his world title, which begins on Easter Saturday against Chinese qualifier Lei Peifan in round one.

In a restaurant close to the , the illustrious group consisted of Stuart Bingham, Steve Davis, Ken Doherty, Peter Ebdon, Stephen Hendry, Shaun Murphy, John Parrott, Neil Robertson, Dennis Taylor, Cliff Thorburn and Wilson.

Between them, they had a grand total of TWENTY-TWO world titles since 1980 and it was a night of wild stories, laughter, good food and flowing wine and beer.

For starters, which was under the heading Frame 1, players had the choice between prawn cocktail and mushroom soup truffle oil.

For the main course (frame 2), the choice was slow cooked beef, red wine jus, served with potatoes and vegetables and a Yorkshire pudding – or a vegetarian option of spiced chickpea and vegetable stew with rice.

For dessert (frame 3), assuming their stomachs were not full by then, the Hall of Fame cueists could decide on sticky toffee pudding with custard/ice cream or cheesecake.

The final frame was a cheese board and by the time that was plonked on the table, everyone was well truly into the swing of things.

Popular Taylor, 76, was one of the last standing come 11pm and it is incredible that Northern Ireland’s 1985 world champion still has the capacity to drink and stay out later than men half his age.

Eight other world champions – Luca Brecel, Graeme Dott, John Higgins, Joe Johnson, Ronnie O’Sullivan, Mark Selby, and Mark Williams – decided not to attend.

Six of them are involved in the 2025 tournament while Trump, 35, was missing through illness and Higgins, 49, had family commitments.

Thorburn, the 1980 world snooker champion, was always coming over to the UK from his hometown of Toronto, Canada, for the worlds.

But the Grinder, who still possesses magnificent hair aged 77, booked an earlier transatlantic flight so he could spend time with his fellow rivals and friends.

The event was the brainchild of Neil Tomkins, player relations manager at the World Professional Billiards and Snooker Association (WPBSA).

And it was heavily influenced by the , who invite all former Green Jacket winners to Augusta in the days before the start of their annual golf Slam.

The deaths of Wales’ six-time world champion , aged 91, and Terry Griffiths, 77, in the past nine months had encouraged Tomkins to set up the occasion.

No partners or family members – as well as no World Snooker Tour staff personnel – were allowed to attend.

It was only former world champions and to commemorate the evening, McCain Bespoke London created special jackets which had the world championship trophy on the lapels.

Wilson, 33, said a few words at the head of the table and wags could not resist the chance to remind him that the “Grim Reaper”; is waiting this fortnight as he tries to become the first person to defy the Crucible Curse.

No first-time winner of the title in Sheffield has successfully retained the crown and all the men in that room, except Wilson, had tried but failed.

, the 1997 world champion and chairman of the WPBSA players board, wrote some notes for the menu.

The Irishman said: “It’s my great pleasure to welcome you to the inaugural WPBSA Players Champions Dinner – a celebration of the incredible talent, dedication and achievements that define professional snooker.

“Tonight, we honour our world champions, past and present, whose skill and determination have inspired generations.

“Whether with us in person or in spirit, each has left an indelible mark on our and we are grateful to their contributions.

“A special thank you to Kyren Wilson for co-hosting the evening as our defending champion.

“Kyren, your triumph last year was a testament to perseverance and excellence and we are delighted to share this occasion with you.

“Here’s to a fantastic evening celebrating ’s finest.”;