Brian Taylor is our featured Gingerbread Man in this issue. Here, he explains his regime since taking over as Course Manager at Sandiway Golf Club in Cheshire


Laurence Gale MSc reports


TAYLOR MADE FOR BRIAN...


S


andiway Golf Club was founded in 1921 on 115 acres of land leased from the Delamere Estate in Northwich, Cheshire. Ted Ray, assisted by Sidney Collins, who was the first club professional, constructed the course. The original layout was 6038 yards off the medal tees but, in 1925, the golf course architect, Harry Colt, made improvements that resulted in an increased yardage to 6179. The course remained unaltered for thirty years, until the early fifties, when the route of the Northwich by-pass meant the loss of holes 2 and 3. This led to the leasing of 49 acres from I.C.I. to build new 2nd, 3rd & 4th holes - the old 4th being used as a temporary. 32


Since then, changes to the layout have


increased the yardage to 6404, par70, covering approximately 155 acres of land.


The course was developed on heathland with copses of mature birch and a scattering of oaks. Over the years the woodlands have increased in density. The soil was described as “sour and sandy” which favoured the growth of fine turf.


The greens are of the original push-up construction. The grass species composition is, approximately, 40% bent and 60% annual meadow-grass. Fairways comprise traditional bents and fescues. The course is managed by Brian Taylor who came to Sandiway in 2004 from


Peterborough Milton Golf Club in Cambridgeshire. Brian employs a staff of six. His deputy course manager is Andrew Simms who has been at the club for twenty-two years. First assistant is Paul Farrelly (7 years), Greenkeepers are David Gillett (5), Matty Johnson (5) and new recruits Matthew Johnson and James Dennett who joined in late summer.


In the short time Brian has been at the club he has brought a number of changes to working practices, ensuring the staff are adequately trained and certificated for work they undertake. He is keen on having a good networking relationship with other local


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140