Monday 26th July 2021

What an exciting few weeks of sporting events that we’ve enjoyed recently with Wimbledon, Euro 2020 and The Open Championship! Despite not quite bringing football home this year, the football gave many of us something to rally around and lift our spirits. And the World Cup is not too far off!

As restrictions in England are lifted, I’d like to take this opportunity to thank you once again for your support over the past few months. We will continue to focus on making our club as safe, welcoming and enjoyable as possible for members, guests and our team. Below is a reminder of how we’re approaching the relaxing of restrictions.

Summer is well underway at the club, with lots of activities and events planned for members and their families to enjoy.

Kind regards,

Heather Tubb, General Manager

Welcome to ‘Team Cams’

I’m really pleased to introduce Steve who will be joining our Food and Beverage Department as Tim’s number two. Steve lives locally, is a talented chef and has been in catering for over 20 years, working in a wide variety of businesses including a short tenure at another local golf club. Steve will be working at Cams whilst continuing his part-time studies in counselling.

Clubhouse Improvements

Please be aware that the new carpet for the Lounge and Spikes Bar is being fitted week commencing 23 rd August. As a consequence, the bar area will not be accessible for around three days, so our casual food and beverage service will operate out of the Harbour Room. To access this area, please use the rear door (near the pathway to the 10th tee).

Member of the Month

We’re delighted to award July MOTM to Stuart "Dusty" Millar. Dusty is a popular figure around the club, always helpful in accompanying new members out on the golf course. He recently fought his way back from a serious leg injury and this month recorded his first-ever "proper" hole in one on the Par 3, 7th hole. Amazingly he holed his "reload" off the tee on the Par 4, 9th hole just weeks earlier for an unlikely birdie 3!

Congratulations to David Bailey

His lucky number 56 came up in the draw for the stunning limited edition cart bag that you may have seen on display in the Pro Shop over the past month or so. On that note, if you have been putting off making any long-awaited purchases yourself, please be aware that we’re experiencing much longer lead times than usual for most retail stock items and customer orders, so you may want to act fast to avoid disappointment!

Junior Golf Academy

It’s great to finally announce we will be relaunching this on Sunday 18th July. We've enlisted the help of former colleague and Assistant PGA Professional Stanley Garland to take over the fantastic work Malcolm Cooper has done with our Junior Academy in recent years. Sessions will be held on a Sunday afternoon as follows: 2 pm - 3 pm (under 10's) and 3.15 pm – 4.15 pm (age 10 and over). More information and booking can be found via https://stanleygarlandgolf.proagenda.com

Course Report

Just three weeks before the Men’s Club Championships we were faced with the huge problem of leatherjackets still eating our greens! Despite having sheeted them earlier in the year, this didn’t bring the population down far enough to enable the greens to recover – most likely due to night-time temperatures being too low.

I therefore decided to re-sheet the greens on a more aggressive scale – myself and the team split into groups, working morning and evening shifts, to enable us to work around golfing competitions without causing any disruption. The number of leatherjackets we extracted was quite phenomenal, and as soon as work was completed both courses started to recover fast; within two weeks we were left with smooth greens, stimping at a respectful 11.5 foot.

The feedback from members participating in the Men’s Club Championship was great and a real morale booster for my team. A huge thank you to Captain Ed for the beers - the team genuinely did appreciate the recognition for all their hard work.

The course definition is great this year; we have been blessed with a very different summer from the last two and can finally benefit from some more average rainfall figures. As a consequence, the grass is far lusher and greener!

This week, in addition to our normal cutting procedures our main focus will be weeding all of the pathways on both the Park and Creek courses. Additionally, the team and I will dedicate time to attend to cutting back the foliage around the 15 th pond.

I am currently working on pricing for some major winter renovation projects that will really improve the standard of our golf courses – I look forward to sharing details of these projects with you in the near future.

Keep enjoying your golf!

Peter Varlow

Course Manager

Competition News

Congratulations to the Pro Shop's very own Ben Quinell for winning the Men’s Club Championship recently. After being +6 through 6 holes in round one, Ben played fantastically for the rest of the event, playing his last 30 holes in -3 for a three-stroke victory over Charlie Bulbrook who took 2nd place. Congratulations also to Calvin Smith for winning the Nett division with a great score of -6, pipping Craig Godfrey by a single stroke.

Entries for the Pro-Am on Tuesday 14th September are now open! Open to all members and guests with a handicap (max 24), you can either enter as an individual or pair to be teamed up or as a complete team of three - and be one of the 120+ players that enjoy one of our premier events of the year!

Recipe of the month

Thanks Tim for another quick, easy and delicious recipe - perfect for a summer lunch or light supper!

Salmon Niçoise (serves 4)

Ingredients

250g washed mixed salad leaves

4 x 120g skinless, boneless salmon fillets

200g cooked new potatoes (sliced)

4 x vine-ripened tomatoes (sliced)

8 x gherkins (sliced)

2 x tablespoons of capers

1 x red onion (thinly sliced)

4 x lemons (cut in half)

4 x free-range eggs (hard-boiled & cut into halves)

2 x slices of thick white bread (cubed)

4 x tablespoons of mayonnaise

1 x tablespoon of whole grain mustard

2 x tablespoons olive oil

Salt & Pepper to season

Method

  • Season the salmon with salt & pepper and pan fry or grill for 3-5 minutes on each side or until cooked through
  • For the dressing combine mustard, mayonnaise and juice of 4 halves of lemon
  • For croutons, fry cubed bread in olive oil until golden
  • Divide washed lettuce between four bowls and scatter on top the sliced new potatoes, tomatoes, red onions, gherkins and capers
  • Drizzle over a little of the dressing
  • Place cooked salmon on the top of the salad, add halves of hard-boiled egg and croutons, then finish with more dressing and lemon halves
  • Serve with freshly baked crusty bread and a glass of your favourite tipple

Connor at The Open

As The Essex's resident golf pro, Connor Wordsall recently got to experience a dream come true for golfers worldwide - to play in The Open at Royal St. George’s. We caught up about his experience and how it all started.

A member at The Essex by The Club Company since he was only 2 years old, at the age of 13 Connor started picking up a golf club and has never looked back. He has won the Club Championship on multiple occasions, before managing to turn pro in his early 20's.

After qualifying, Connor played his practice rounds with some of the world's top players, including Louis Oosthuizen, Bryson DeChambeau, and Justin Johnson to name a few. He spent many hours at the practice range alongside Brooks Koepka and Rory McIlroy, and had some great memories of one of these players shanking it into a scoreboard!

His two rounds had some incredible shots in them, including nearly bagging a hole in one on the 16th in front of a big crowd. His televised birdie chip in on the Friday was another great shot in front of a big audience.

This experience has opened doors for him to play in some challenging golf events overseas this year, and his next trip is off to Denmark to compete against some of the best.

Good luck Connor - we’re rooting for you!

You Asked, We Acted

Thank you to those members who have shared their comments and suggestions with us on FeeditBack - I promise you that we genuinely do take it all on board!

Last month, following requests for decaffeinated coffee (not currently sold by Tchibo, our current supplier), Group F & B Manager Dave duly sourced a premium option from an alternative supplier - so we now offer a Colombian blend of decaf, perfect for your lattes and cappuccinos!

Following feedback and speculation from members that the odd non-member is sneaking on the course in the early evenings, we have increased Pro Shop cover to enable one of the team to undertake regular ad hoc spot checks.