Sean’s Previous Thread
http://www.golfclubatlas.com/forums2/index.php?board=1;action=display;threadid=27175This has details of handicaps etc. EDIT. Excuse my forgetfulness in not giving Sean the full credit for booking the courses and hotel, and in other words making this whole thang happ'n. You will be missed, thanks Sean.
I’ve started a new one to focus on details, which can be updated right to the end. We do have two more guests and some club members to join in and they will be added later as soon as details of which sessions they'll be at are confirmed.
Note please read below and check I’ve got you down for the right details and that you are happy with the food that’s been arranged.
Hotel
I will be at the hotel from about 6pm on Tuesday 18th and I’m staying until Saturday AM.
I will have the mobile with me 07973 919809. Either IM me or during working hours tonym@enterpriseplants.com
Hotel web site
http://www.headingleylodge.co.uk/4436.htmlNo restaurants have been booked for Tuesday or Friday nights. Unfortunately I don’t believe the hotel has a bar so we can scout the locality on the first night. I believe there’s a good choice of local dining. If anyone wants to meet up on Tuesday please let me know but I plan to be in the lobby about 7pm.
Wednesday 19th September. It Starts!
Alwoodley
Breakfast served at the club at 8.30am, for all. – see note below
Lunch of Soup and Sandwiches provided
Tee times 9.40am and 2.40pm
Tony MULDOON
Craig DISHER
Rich GOODALE
Ian DICKSON
Brent HUTTO
Mark CHAPLIN
Mark PEARCE
James GOBY
Giles PAYNE
Conrad GAMBLE
Michael WHITAKER
Joe FAIREY
Andrew Mitchell (not dinning)
Nick Leefe
John Kinnear
Tom Thomas
16
Note after the match there should be time for a quick drink at the club and golf attire is acceptable in the bar.
Joining us at Restaurant in the evening
Mark BOURGEOIS
Philip GAWITH
SPECIAL GCA GUEST
http://www.akbars.co.uk/index.asp Table booked for 9pm, Greek St Location
Alwoodley Thursday 20th
Tee times 9.40am and 2.40pm
Breakfast served at the club at 8.30am for all – see note below
Lunch of Soup and Sandwiches provided
Philip GAWITH
Tony MULDOON
Mark BOURGEOIS
Craig DISHER
Rich GOODALE
Ian DICKSON
Brent HUTTO
Mark CHAPLIN
Mark PEARCE
James GOBY
Giles PAYNE not dinning
Conrad GAMBLE
Michael WHITAKER
Joe FAIREY
Andrew Mitchell
Sean Walsh
Andy Levett not dining
Nick Leefe
John Kinnear
Tom Thomas
Ken Rigby
David Richardson - dinning only
20 (19 dinning)
Dinner at the club will be at 8.00 pm and Jacket and Tie are obligatory in the Dining Room. You should bring this with you to the club as there won’t be time to rush back in between. There are showers and all mod cons provided.
Nick Leefe will be our guest and give us a short talk about the club.
See note below on choices.
I will look into Taxi companies and perhaps some might choose to leave the cars at the club and taxi back again in the morning.
Moortown Friday 21st
Tee times 9.07pm and 3.15pm.
Breakfast served at the club at 8.30am, for all. – see note below.
Lunch of Soup and Sandwiches provided for everyone below.
The trophy will be awarded following Lunch!!
Tony MULDOON
Mark BOURGEOIS
Craig DISHER
Ian DICKSON
Mark CHAPLIN
Mark PEARCE
James GOBY
Conrad GAMBLE
Michael WHITAKER
Joe FAIREY
Andrew Mitchell
Sean Walsh (breakfast?)
Rich GOODALE Not PM
Brent HUTTO Not PM
14
Food
Each morning we have ordered Full English breakfasts at the club. If you would like something lighter e.g. Coffee and Danish then please let me know by Sunday night.
Dinner at Alwoodley. We have a3 course sit down meal with Beef main dish. If you would prefer a Salmon or Chicken pleases let me know in the next 36 hours!!
Dress Code if you are in any doubt please contact the clubs direct.
Club Websites
http://www.alwoodley.co.uk/about.php“At Alwoodley do not make the mistake of confusing Stroke Index with Degree of difficulty. These indices were devised in 1907 when golf was only matchplay (and they still work very well today)!”
http://www.moortown-gc.co.uk/Ryder Cup venue.
Weather in GB currently best it’s been all summer, no major changes predicted.
Not long now and I’m looking forward to it enormously.