Wednesday Fourballs Spring Meeting

Wednesday 7th May 2025

You are cordially invited to participate in our Spring Meeting on Wednesday 7th May 2025. This is a 4 Ball Better Ball Stableford (85% of course handicaps) event over 18 holes with tee off times from 12noon followed by a three course dinner and prize giving in the clubhouse. The top four placed pairs will win one of our magnificent prizes each, as will the pairs with the best Front and Back 9s (no pair may win more than one of these prizes) and the players who are nearest the pin on the 3rd, 15th and 17th (in 2).  The dress code for lunch is smart casual. Drinks at the table will be at your own discretion and cost to recognise that there will be some diners who will not be drinking.

You are very welcome to bring a guest (normal green fees will apply) who will be drawn in the same fourball as you but will not necessarily be your partner.  

The price for the day, including the dinner and prizes is £34 per player,  payment by bank transfer is preferred (to our usual account please - details on request). Cash & cheques only on the day please. If you do not wish to play golf you are very welcome to join us for dinner at a cost of £28. The price for golf only (to cover the cost of the prizes) is £6. Members who have played a minimum of 10 times in the last 12 months with the Wednesday Fourballs will receive a discount of £6 on the price of the day in recognition of their financial contribution to section funds over that period. 

The Closing Date for entries is Wednesday 30th April 2025 when the draw will be made after that afternoon's meeting. To enter please add your name to the list outside the Pro's shop or reply to this email with your menu choices from the list below. If you are bringing a guest please include their menu choices.

We look forward to welcoming you to what will be a very friendly, competitive and enjoyable day.

 

Menu Choices

Starter
A. Charred Beef Carpaccio with Rocket & Truffle Oil
Thinly sliced tender beef served with peppery rocket, parmesan shavings, and a drizzle of luxurious truffle oil. A more indulgent, refined option for beef lovers.
          Or
B Lemon & Herb Prawns
Succulent prawns marinated in a zesty mix of lemon, garlic, and fresh herbs, cooked to perfection and placed on a bed of salad.

Main
C. Pan-Seared Salmon with Herb Butter Sauce
Accompanied with Roasted Asparagus Lemon, Parmesan and thinly cut fried potato wedges with skins on.
          Or
D. Red Thai Curry with Chicken, Bamboo Shoots, and Coconut Rice
A fragrant and rich red curry, made with tender chicken, bamboo shoots, and vegetables, simmered in a creamy coconut milk base. Served with fluffy coconut rice to balance the heat and enhance the curry’s flavours.

Dessert
E. Ginger Cheesecake with Mango Coulis
A rich and creamy cheesecake with a subtle ginger-spiced base, topped with a refreshing mango coulis. The ginger pairs beautifully with the tropical mango, creating a delightful contrast of flavours to follow the earlier tropical salad.
          Or
F. Coconut & Lime Panna Cotta
A smooth, creamy coconut panna cotta with a zesty lime gel topping. This dessert offers a tropical vibe, echoing the flavors in your Spicy Mango & Avocado Salad while adding a light, creamy finish.