Demand for the course has been unprecedented. Due to the volume of business and Covid restrictions, we have been unable to make an obvious impact on your clubhouse experience but, hopefully, you will have seen improvements in the course and its presentation.
Across the group we have invested circa £300,000 in new course machinery. When the clocks change we will be working with the three teams; course maintenance, food and beverage, and golf services on staff training so that by the start of next season (Covid allowing), you will have a far better member experience.
Covid-19
The good news is that the new government regulations do not impact golf as we play in fours, rather than eights! As a result, we do not see any effect on matches, competitions or society days.
It is important, however, to remember that the government is currently being pretty lenient with golf, particularly in terms of numbers on the course, let’s not give them a reason to change!
As part of our compliance efforts, please note that no more than two four-balls will be allowed to gather at the 1st tee and the starter will actively enforce this rule.
Clubhouse: After a successful summer operating a downstairs golf check-in and bar service, the good news is that time has come to return to the Redlibbets clubhouse on Monday, September 28.
Again, it must be stressed that Redlibbets continues to try to do everything possible to adhere to the Government’s regulations on Coronavirus. We would urge you all to help the club’s staff in their efforts to ensure we make this move as seamless as possible.
As far as the clubhouse is concerned, the main entrance to the building will remain closed and we would ask you to access the new golf check-in desk via the stairs beside the putting green and spike bar entrance.
The main dining room will be opened with socially-distanced tables for a maximum of four people with tables and chairs back on the balcony. This, clearly, will impact the number of people we can serve, so please appreciate the need to book ahead if you want to secure a table.
Clubhouse staff are requested to separate gatherings of more than four if necessary but we would simply ask you not to put them in this situation.
In addition, could we ask Members to wait at their tables to be served rather than going up to the bar area. As part of our efforts to safeguard both staff and Members, we have introduced table service, which we hope will be more relaxing for everyone involved. We thank everyone for their patience and hope that we will be able to return to a more normal environment at some point!
In the meantime here are some things you could do to limit your exposure — and the continued spread of the Covid-19 virus:
- Sanitise golf clubs and golf bag before setting out
- Keep your distance from others (6 feet +)
- Leave the flagstick in
- Use your gloved hand to handle items or the PPE gloves provided at check-in
- Do not share golf clubs
- Use the elbow bump
Course news
September saw the addition of a new piece of machinery — in the form of a Toro ProCore 648 — to the existing Redlibbets fleet. This is an aeration unit capable of delivering both solid and hollow tining operations to the playing surfaces.
Its use helps to maintain a healthy sward by improving root development, relieving compaction, controlling thatch and creating a smooth, yet firm playing surface. Thanks to the new arrival, we were able to carry out solid tining and hollow tining procedures at the end of last month.
Competition & event news
Congratulations to Get Golfing’s CEO Ed Richardson and Tina Earley, who won the men’s and ladies’ titles at our Club Championships. Our Race to Le Touquet has (at the time of writing) two events left — The Footsie on Saturday, September 26 and the Order of Merit Final (which has double points awarded) on Sunday, October 18.
The current leaders of the Race to Le Touquet are Jon Beer with 320 points and Karen Taylor with 615.
Members should note that the club will be holding a Society Masters event this year on Tuesday, October 20th as a way of thanking organisers for booking the club for their society. The event will consist of an 18-hole shotgun start, lunch and prize giving afterwards. As a result the course will be partially closed on the day. It may be worthwhile to note that alongside this fantastic incentive, all members will be credited for 5% of the total price for a society they introduce.
For a full list of upcoming competitions, click here.
Golf news
With the World Handicap System about to take effect this coming November, many of you will be wondering how it will affect you.
- If your handicap is 6 and below it is likely to go down by one or stay the same;
- If your handicap is between 6 and 12 it is likely to go up or down by one but could stay the same;
- If your handicap is between 12 and 18 it is likely to stay the same or go up by one;
- If your handicap is between 18 and 24 it is likely to go up by one or two strokes;
- If your handicap is 24 or higher, it is likely to go up by two or three strokes.
So the lower you are, and therefore the more consistent you are, the more likely it is you will see your handicap go down when the new system starts.
The higher your handicap, the more likely it is you will have some extra shots with which to play.
Remember, these are only general opinions. Your handicap will ultimately depend on your performance over your last 20 scores, your consistency, and how many of those scores you have actually entered.
One thing is for sure, though. We will all be glued to that touchscreen when those figures finally appear.
Food & Drink news
As a result of the clubhouse reopening, a full breakfast and bar food menu will return and the popular BBQ will continue to run on Fridays and weekends. There will continue to be NO CASH accepted at any till. All transactions by DEBIT CARD.
The drinks buggy will also continue to operate on the course.
Looking forward, we hope you have enjoyed our seasonal summer specials and the efforts made to provide a high quality service under trying conditions. We are currently working on our autumn and winter menus with a hugely experienced chef. We are also reviewing our wine, draught beer and spirits offerings and hope to bring you some delicious tipples to try.
We are also very keen to work with local suppliers and would welcome suggestions from members about local produce that they would like to see featured on the food menu or at the bar. Send us a note or tell us when you are at the club.
Pro news
Free group coaching: We still have a few places per week available in our Thursday morning member FREE coaching sessions. As a member you are entitled to one session per month. If you’re yet to get involved, please get in a contact and we can provide you with details.
The sessions run every Thursday morning 9am-10am, with coaches George Lings, Jerri Sewell and Olivia Cooke undertaking the sessions. Every session will cover a different area of the game, therefore over the course of a year you can get free coaching on all areas of your game
Due to current Government guidelines, we are only allowed five people per class, so please contact George via [email protected] to book your place.
October junior camps: We are again offering three junior camps in the October half-term. The last three camps went extremely well and we are looking to make them even better this time. It is a great introduction to golf, a good way to meet fellow junior golfers and get technically better. Each day will be taken by a different coach, all with fun, interactive golf games and lunch is included. Please contact George via [email protected]
Putting masterclass: Lead Coach George Lings is putting on a special coaching session for you! This two-hour Putting Masterclass will ensure an improvement in your putting. The session will include technical support, drills to take away and use in your own practice and matches to make sure the new stroke works under pressure! See artwork for further details. Due to current government guideline, we are only allowed five people in the masterclass, book your place ASAP via [email protected]m
Staff news
Damon Kirk, who lives in nearby New Ash Green, has been appointed new Course Manager following Richard Covey’s move to another of Get Golfing sites at Pyrford, near Woking.
Damon has huge experience in the golf course maintenance sector, having worked all over the world in his near 30-year career. He is a member of the Golf Course Superintendents Associations of Ireland and America and the British and International Golf Greenkeepers Association.
Previously Course Manager at two renowned courses in Ireland – Palmerstown House Estate (formerly PGA National Ireland), Co. Kildare, and City West Golf Resort, Co. Dublin, before maintaining further afield, developing his warm season grass experience at PGA Baobab in Kenya, and Turkey’s highly respected Kemer Golf & Country Club and Istanbul Golf Club.
We wish him well and thank Richard for all his hard work over the past 15 months. Mike Rees will continue to deputise for General manager David Harris, who transferred to Hampton Court Palace on an interim basis.