July 2, 2026

Known for Speed, McLaren Takes Methodical Approach Into Golf
Launching with minimal time and financial constraints, the luxury auto manufacturer’s venture into golf is a slow, long play.
July 2, 2026
Michael LoRé | mlore@bigswingmedia.news
Bob Parsons launched Parsons Xtreme Golf (PXG) in 2015 because he wanted to create the world’s best golf clubs without the constraints of time, or, more importantly, finances.
With an estimated net worth of $2.2 billion at the time, money was certainly no obstacle for the GoDaddy founder to attempt to accomplish his ambitious goal. Spearheaded by former PING senior product designer Mike Nicolette, PXG 0311 (GEN1) irons launched at $350 per club as Parsons disrupted the traditional golf industry with his trademark in-your-face marketing by proclaiming: “Nobody makes clubs the way we do. Period.”
As PXG has since transitioned from a premium price point to a more affordable one over the decade in order to compete with golf’s big four OEMs (Callaway, TaylorMade, Titleist, PING), a new entrant has joined the competition with equally ambitious aspirations and resources.
McLaren Golf launched on April 29, 2026 under McLaren Group Limited with outside investment from GameAbove, a privately held global investment company backed by CapStone Holdings Inc., 8AM Golf, and investors/ambassadors Justin Rose and Michelle Wie West.
Unlike the Pursuit Collection, a 2024 equipment collaboration between TaylorMade and Oracle Red Bull Racing, McLaren Golf isn’t just lending its name and unmistakable papaya color to an existing equipment manufacturer, it’s entering golf’s growing OEM race itself.
“There’s collaborations that make sense for brand extensions which are just reaching different audiences and expanding demographics and things like that, but a collaboration is a one-time deal; it’s not really adding equity and value to the brand in a future state,” McLaren Golf CMO Ryan Lauder said. “This was purely a brand extension and product extension where they felt we could create a new division here, a new venture in the McLaren Group portfolio that makes sense.”
More than two years in the making, a perfect storm of alignment and interest has steered McLaren into golf, including the sport’s recent record participation and mainstream popularity, McLaren Racing CEO Zak Brown and 2025 Formula 1 World Drivers' Championship winner Lando Norris’ personal interest in golf, and overall alignment with McLaren F1 sponsors including Google, Mastercard and DP World.
That, and McLaren Golf’s positioning in the market, is what interested 8AM Golf President & CEO Hoyt McGarity to get onboard.
“At first I was skeptical and when I started meeting, first of all Zak and all of the team and how much they love the sport, it really resonated with me,” McGarity said on The Big Swing with Jimmy Roberts. “I said to myself, ‘What would I look like if I showed up with Ferrari golf clubs to the course?’ It would be a little strange, right? McLaren is a racing, engineering business first—they have their own wind tunnels and technology and carbon fiber specialists.
“You start thinking about the crossover into our sport and they have it all. They have all the tools that OEMs would come to them and say, ‘Can we use your wind tunnel?’ They had the tools, they just needed to put together the right team to pull it off and I think they’ve done that really well.”
While McLaren’s venture into golf seemed like a natural extension within McLaren Group, which reported £815.5 million in revenue in 2024, the golf industry certainly had its doubts.
Tim Gavrich wrote for GolfPass around launch that he was “skeptical of any well-established brand that suddenly seems to be charging into the golf space,” while citing equipment manufacturing struggles and flops from Porsche and Nike.
Tony Covey, MyGolfSpy Chief Data and Analytics Strategist, told Big Swing Media he wasn’t surprised to see another auto brand get into golf, though he was surprised at how McLaren went about it.
“I think I expected flashier because as you see a McLaren, you go, ‘My god, that car looks absolutely amazing,’ so you kind of expected the irons and golf clubs would have a similar flash,” Covey said. “But when you talk to them and understand the ethos of everything, it’s almost utilitarian. Everything in the design has to have a purpose. … It’s a more simple look than I would have thought.”
Founded by Bruce McLaren in 1963 as a Formula 1 team, McLaren was based on its namesake’s passion for engineering and desire to build racecars that were lighter, faster and more advanced than existing models.
Those same engineering and perfectionist principles are guiding McLaren Golf as the brand looks to leverage automotive engineering as it bridges the gap between motorsport and golf.
Led by senior design manager for irons and wedges JP Harrington, founder of JP Wedges and a former Titleist employee, and director of engineering Ryan Badgero, a 12-year Cobra Golf veteran, McLaren Golf engineers in Carlsbad, Calif., work in collaboration with McLaren auto engineers in Woking, England, to design, tweak and fine tune its golf products. 8AM Golf provides operational support out of Scottsdale, while the actual clubs are made in the Far East.
Utilizing Metal Injection Molding (MIM), a process with foundations in precise aerospace and biomedical uses, McLaren Golf engineers have the ability to refine and customize proprietary metal blends as they engineer material composition, external shaping and internal geometry.
Unlike other OEMs, McLaren Golf isn’t working with specific time constraints or windows to produce products. The juxtaposition is not lost on anyone as McLaren Racing and McLaren Automotive prioritize speed and efficiency, while McLaren Golf is taking a measured and calculated approach to broaching the highly competitive golf OEM market.
Announcing its Series 1 tour irons and Series 3 player’s distance irons—each at $375 per club—in late April, McLaren Golf is aiming to add a third series of irons as well as wedges to its portfolio at the beginning of 2027.
“There’s no, ‘We need to have something for launch on this day because we have this cycle we’ve got to hit,’” Lauder said. “It’s like, ‘When it’s ready, it will be ready.’ It’s about dotting all the I’s and crossing all the T’s and putting something out there we’re proud of.”
Arguably McLaren Golf’s biggest test—and potential market acceptance or criticism—will be its metalwoods. Coming out “in the future” with “no timeline out on that now,” according to Lauder, McLaren Golf has ambitions to do a 14-club bag. A putter is “still TBD” with “no plans of yet” to manufacture golf balls.
Rated 3.5/5 by Golf Monthly and 4/5 by Today’s Golfer, McLaren Golf irons are still gaining traction and acceptance in the industry, especially with Rose and Wie West struggling out of the gate to represent Team Papaya against the game’s best.
According to Golf Digest, Rose ranked 28th on Tour with a +5.845 cumulative SG/approach in seven tournaments this year before switching to McLaren irons ahead of the Cadillac Championship. He ranked 59th (-0.797 cumulative SG/approach) in his first three events with his new irons. Wie West hasn’t fared any better in a brief return from retirement, shooting +18 and +7 to miss the cut at both the Mizuho Americas Open and U.S. Women’s Open, respectively.
Covey said those results obviously aren’t ideal for McLaren, especially at the start, but anyone spending more than $2,600 for irons isn’t necessarily paying attention to how pros play with them.
“To be a full-performance golf brand, a full-bag golf brand, to an extent, everything begins and ends with the metalwoods,” he said. “You can get by on passable irons, but the metalwoods have to perform.
“When the metalwoods come, that’s when we’ll know how serious McLaren is about golf.”
Regardless of industry perception or headlines, McLaren Golf aspires to remain a niche, premium golf brand.
The goal isn’t to try to sell as many sets of clubs as possible. With OEMs changing product launch timings, including TaylorMade recently announcing a new two-year cycle for drivers and metalwoods, McLaren Golf is banking on the brand’s global appeal and following to engage customers.
“We’re here to stay,” Lauder said. “This is an authentic golf brand in the sense that we’re approaching it in an authentic way. Yes, it’s new to golf—I understand that—but we want to be considered certainly alongside all the key players in the world.
“The look, the feel, the price point isn’t going to be everybody’s taste, which is fine, and I think that’s good for golf that people have different choices they can make.”
Halfway to Paradise
The ideal oasis serves food that tastes great, travels well, and takes your mind off that last lip-out.
Editor’s Note: Essay originally published in The Met Golfer, June/July 2021. Special thanks to the Metropolitan Golf Association.
I love to play golf, but I’m not very good at it. I love to eat, and at that I am scratch. OK, maybe plus two. So this month, I’d like to talk about something that marries my two passions: the halfway house.
I know a lot of people look at the stop after the front nine as nothing more than a spot to grab a drink and maybe something solid to put a few more Advil on top of. I don’t come to the golf course to eat, but there are absolutely those places where anticipating what lies ahead at the turn is more than just a vague thought of hydration.
Any discussion of halfway house cuisine should probably start with the Olympic Club’s “burger dog,” which got its start in 1950. A man named Bill Parrish set up a little stand outside the gate of the San Francisco club to sell hot dogs and hamburgers. Efficiency and economics dictated that he only stock one type of roll, so Parrish shaped his burgers – made of sirloin and chuck – to fit the hot dog rolls. Four years later his little stand had become destination dining and the club invited him to set up shop between the 10th and 11th holes on the Lake course. An institution was born. Anybody who tells you these things are not to die for is either lying or a vegetarian.
Golf actually provides plenty of mouthwatering distractions if you know where to look. You can get a charcoal-grilled peanut butter and jelly sandwich mid-round at the Kinloch Club in Virginia. Jason Gore, former PGA Tour pro and currently the USGA’s senior director of Player Relations, says that Simi Valley Golf Club in southern California is a “7,500-calorie golf course” mostly because of their impossible-to-skip tri-tip sandwiches.
Closer to home, Silo Ridge in Dutchess County has taken eating while playing to major championship level. There are two “comfort stations” (not what you think) situated on the course that feature everything from soft serve ice cream to bratwurst with truffle aioli to smoked duck breast.
My personal favorite local halfway house experience is Hudson National, where the mid-round pause comes at a little stone hut whose patio offers a breathtaking view of the Hudson River and an often crackling fire pit. It’s also the home of some of the best chili you will ever eat, made daily by the relentlessly cheerful Mike Ritsatos.
Like any good place to eat, it isn’t only the food. It’s also the people who bring it your way and – for me – always about their stories. Fifty-nine-year old Ben Barragan has been working at Fenway Country Club in White Plains since 1984. He started in the kitchen washing dishes and then became a “pantryman.” But for the last 29 years he’s manned the club’s halfway house, whose high-top stools and counter make it feel like a diner.
Barragan’s hot dog is a particular favorite, along with his homemade chicken salad. He also serves bacon, eggs, and cheese in a cup – to be enjoyed with a fork – so players can eat on the run without getting their golf gloves messy.
The truly wonderful part of Barragan’s tale is that when he first came to Fenway (from Mexico via Florida) he didn’t play the game. Now he’s a self-taught seven handicap who’s shot 71 twice and has three holes in one.
A variety of internet searches will tell you that when you walk 18 holes, you burn somewhere in the neighborhood of 1,000 calories, give or take a hundred. Considering how many I pack on at the halfway house, that’s a good thing for me.
A nutrition bar at the turn is fine, but my thoughts about on-course cuisine mirror my thoughts about my game:
I should be able to do better.

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