Thursday 11th November 2021
I hope you are enjoying the beautiful autumnal colours and making the most of the club as the nights draw in.
With Christmas around the corner, there’s lots of exciting events and activities to look forward to at the club as we look forward to catching up with friends and family over the festive season.
Past Captains’ Trophy and Dinner
This is certainly one of the most significant fixtures in our club diary and it was so wonderful to host 41 of our past Captains for this special and memorable event back in late September. I am so delighted that the evening went well - congratulations to Sylvia Behr who was the Past Lady Captain winner and to Mike King the Past Men’s Captain winner. See here a lovely photo of them both with their trophies.
Member of the Month
We are delighted to announce that our winner for this month is Peter Carter! After struggling with his game post lockdown, Peter invested in some coaching and has made steady improvement with his technique in sessions on the range. Whilst not seeing the results initially on the course, Sam said he did foresee that "40+ points was coming", and in early October he posted a 2-year best of 37 points in the Seniors Stableford, followed by a 40-point score a couple of weeks later in the 3 clubs and a putter competition! Peter continues to show great perseverance with his game, whilst maintaining good humour and a smile on his face. Well done, Peter!
Sam says; “One of the great aspects of golf is no matter how good you get, you can always get better! If you'd like to improve any part of your game this upcoming season, please check out my online diary for details on coaching packages and coaching availability.” https://sampleshette.proagenda.com
Pro Shop News
This season’s clothing collections from Under Armour are now in stock, so ensure you've got the appropriate golfing gear in your wardrobe to help you play your best golf this Autumn/Winter. Base layers are crucial in retaining body heat whilst not weighing you down and interfering with the freedom of movement in the swing. Thanks to Sam for providing his rough guide of the appropriate apparel to wear in what temperatures:
15 degrees and above = Polo + Midlayer and Trousers
Temperature 10 to 15 degrees = Baselayer + Polo and Winter Trousers
Temperature 5 to 10 degrees = Baselayer + Polo + Midlayer and Winter Trousers
5 degrees and below = Baselayer + Midlayer + Outerlayer and Winter Trousers
Don't forget accessories such as winter gloves (that you play in), winter mitts (that you put on in between shots), winter headwear and snoods. Also, good quality rainwear for wet weather will ensure you can play and enjoy your golf more than ever this Autumn/Winter! Don’t forget, if you are looking to bag a bargain, our remaining stock of Spring/Summer Under Armour collections are on sale with a 30% discount!
Smell the coffee
It won’t be long before Milly May and her team start creating more delicious hot beverage treats for the winter ahead. In preparation for this, we recently introduced Odd Kin coffee and have taken possession of a brand-new shiny machine. We've started purchasing their decaf beans and the feedback has been very positive, so we’re looking forward to providing you with more premium options very soon. Milly May and Shane are visiting the Odd Kin Roastery in Bristol to learn all things coffee, so I’m sure they will enjoy sharing their experience with us all in due course.
What’s your favourite speciality hot beverage? Back due to popular demand is our Pumpkin Spiced Latte, but we’d love to hear your suggestions too so please let the Food & Beverage team know if there’s a particular flavour you’d like to see available in the bar!
Huge congratulations to our Men’s County 7's team for their recent victory in this prestigious Hampshire Inter-Club Knockout competition. Having won their 4 group stage matches, they qualified for the finals day at Bramshaw Golf Club in late September. The team, led by Mike Nasr, took on Sandford Springs in the morning semi-finals and duly swept them aside to take on the mighty Stoneham in the final in the afternoon.
After being down in many of the matches early on, the team completed a remarkable comeback to claim the trophy for the first time in the history of our club! The team on that final day was Mike Nasr, Aaron Fox, Nathan Whittingham, Steve Trotman, Brian Ives, Dean Waterman & Daron Mullineaux. Unfortunately, Mark Etherton was unable to play in the final due to a knee injury, so he was the non-playing Captain on the day, as he had won all his previous matches to get to the final. Thanks also to Neil Crouch, Andy Ogilvie and Calvin Smith who had all won a match in previous rounds.
With the colder weather starting to set in, the team and I have commenced our standard winter cutting regimes. This includes increasing the heights of cut on all our machines, block cutting the fairways and a reduction in the frequency of cutting. Our Mechanic Ray has also started his annual overhaul and servicing of all our greenkeeping kit, which includes over twenty machines. Ray’s extensive knowledge and expertise are invaluable to ensure our equipment is kept in tiptop condition so that machine downtime is kept to an absolute minimum.
All the long rough has now been cut down and moving forward I will be adopting a new style of management to address these areas; following member feedback regarding the thickness of the grass, we will be using cultural and chemical control that will remove more of the undergrowth to leave the finer grasses (fescue). This will result in the long rough-looking more aesthetically pleasing which will give our courses a more professional appearance, whilst also facilitating quicker retrieval of golf balls. We will continue to use the Ventrax machine (rough mower), to remove lots of the scrub areas around the course including areas around the tees and telegraph pylons etc.
I am pleased to report that we continue to invest in the development of our great team; Deputy Course Manager Charlie recently completed his Level 3 spraying course, Dan has enrolled on the Level 2 Greenkeeping course and Steve is due to start his Chainsaw course soon! Let’s keep our fingers crossed for a dry winter.
Peter Varlow, Course Manager
Recipe of the Month
Cookie Dough Fudge Makes 40 Pieces
Thanks to Karen for sharing the recipe for these delicious, sweet treats. She kindly made some for the office team recently and they were so good, I thought you might like to give them a try. Apparently, they can last in the fridge for up to two weeks, but as they’re so yummy I doubt very much they will hang around for that long - Kyran and I managed to scoff the lot in under three days!
125g Unsalted Butter (room temp)
160g Light Brown Sugar
½ tsp Vanilla Extract
175g Plain Flour
½ tsp Sea Salt
30ml Whole Milk
150g Finely Chopped Chocolate (White, Milk or Dark – you choose!)
600g White Chocolate
397g Condensed Milk
1 tsp Vanilla Extract
125-200g Cookies (chopped)
For the Cookie Dough:
•Beat together the butter and sugar until light and fluffy.
•Add in the vanilla, flour and salt and beat again.
•Add in the milk and finely chopped chocolate and beat until a cookie dough is formed.
•Chill the cookie dough in the fridge for 10 minutes.
•Once chilled, ball the cookie dough up into small bitesize pieces and return to the fridge for another 20 minutes or so.
For the Fudge:
•Line a 7 x 10” brownie style tin with parchment paper.
•Add your white chocolate and condensed milk to a large pan and put on to a low heat - stir frequently so that the chocolate doesn’t catch and burn.
•Once melted add in the Vanilla Extract.
•Add in 90% of your cookie dough balls and chopped cookies and quickly fold through.
•Pour into your tin and smooth out – sprinkle the remainder of the cookie dough and cookies to decorate.
•Set in the fridge until solid (the cookie dough will remain softer).
•Once set cut into small squares.
You asked, we acted
Be assured that we do take on board all your feedback. It helps us to work towards exceeding your expectations, so do please keep it coming!
Last week a member was disappointed that Tribute real ale was not available. We have since implemented a plan to train more of the F&B team to tap the barrels so that moving forward you can be assured that if it’s in stock, it will be available!