Meet the Staff

Office Team

Sarah Moore (left) Business Director - Clair Farthing (centre) Membership and Events Coordinator - Diane Francis (right) Business and Finance Assistant. Dave Barton (2nd row) Handyman and Gardener

Sarah Moore - Business Director
Clair Farthing - Membership and Events Coordinator
Diane Francis - Finance and Business Assistant
Dave Barton - Handyman and Gardener

Greenkeepers Team

Top Row: Graham Brumpton (left) Course Manager, Mark Clements (centre) Head Greenkeeper, Mark Pike (right) Senior Greenkeeper
2nd Row: Mark Goodwin (left) Workshop Manager, Neil Sherman (centre) Conservation Greenkeeper, Adrian Goode (right) Greenkeeper
3rd Row: Joe Simpson (left) Greenkeeper, Ryan Ostler (right) Greenkeeper
4th Row: Ben Pearson (left) Greenkeeper, Harley Stannard (right) Apprentice Greenkeeper

Graham Brumpton - Course Manager
Mark Clements - Head Greenkeeper
Mark Pike - Senior Greenkeeper
Mark Goodwin - Workshop Manager
Neil Sherman - Conservation Greenkeeper
Adrian Goode - Greenkeeper
Joe Simpson - Greenkeeper
Ryan Ostler - Greenkeeper
Ben Pearson - Greenkeeper
Harley Stannard - Apprentice Greenkeeper

Food and Beverage Team

(top left) Food and Beverage Manager, Gabrielle Bailey (top right) Food and Beverage Supervisor, Photos to follow(bottom left) Food and Beverage Assistant, Tony Chapman (bottom middle) Head Chef, Chris Ling (bottom right) Sous Chef

- Food and Beverage Manager
Clubhouse - Lounge
Gabrielle Bailey - Food and Beverage Supervisor
Georgia Moses - Food and Beverage Assistant
Tony Chapman - Head Chef
Chris Ling
- Scott Allison, England Golf Championship Manager 2019 -

Your team showed that we had a seamless four days at the Club nothing was a problem, and feedback from those that played was very positive. Almost every single player commented on the presentation, the attention to detail and the putting surfaces on the club.”

- Vicki Hunt, Ladies' Captain during English Women's Open Amateur Competition 2019 -

The staff have been amazing throughout the entire tournament. I heard nothing but praise for everything, from the warm welcome of our members and our staff to the catering to the course.