Golf
The impressive Craigielaw clubhouse
Are rabbits, badgers, foxes, geese, chafer grubs, worms etc. a problem?
Touch wood, we have no real problems. We do have the odd badger, moles, geese, swans, the obligatory worms and grubs, but no real problems as such. A close eye is kept on any movement that may arise to cause concern.
How important do you consider the local flora and fauna?
Indigenous flora and fauna is essential, especially for a links style course and, luckily or unlucky for us, there is a constant uptake of flora and fauna caused by seeded bird droppings, wind blow and foot traffic. We have areas of certain links plants that have naturally grown this way.
We plant the occasional gorse and broom, then thin out and replant to help with course definitions and help to create wildlife corridors. A small battle with sea buckthorn takes place over the winter and a high percentage of this is windblown and by bird droppings.
Along with the creation of any new golf course, nature conservation is an aspect that is always included. We worked alongside and took advice from the local nature reserve ranger concerning the wet areas, ponds and water course on our 11th. But, like many links courses in our position, we actually provide a more diverse and wider natural corridor, thereby offering a wider variety of flora and fauna.
In the odd damp areas in the rough, we have planted marsh grass to complement and to add
PC FEBRUARY/MARCH 2016 I 25
character on the course. These plants are thinned out from areas on the estate and replanted.
What would you consider to be the state of our industry?
In the past, it was considered by some as a jack of all trades but a master of none, but this now is history, due to the training and skill set required just to be a routine greenkeeper itself.
Are we undervalued? I personally don’t feel unappreciated, mainly because we all communicate; be it the shed group, pro shop, clubhouse or management. We produce a product that needs a diverse group of individuals from many levels and backgrounds. From the upkeep of the course, clubhouse, restaurant and the Lodge, the added value of any good product can only really be produced by personnel who are professional in their work and feel appreciated.
How would you raise our profile?
It was suggested recently that the biggest problem for us is where we are situated, amongst some of the most high profile and historical courses in the world. My thoughts are that it’s not a problem; you make your own history. Make the right steps and you will go in the right direction.
I say to the young lads; “let your work do the talking, not your mouths!”
Thank you for your time.
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 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148