Golf
A 3-ball in the shadows of the Malvern Hills
experience at a course before you would be accepted at college. I remember writing to sixteen sites asking if they would take me on as an apprentice. They all refused. His father was a member at Bakewell Golf Club 9-hole - a picturesque private members club in Derbyshire, and home of the renowned Bakewell tart. Graham played golf there with his dad so
took the plunge and begged them to take him on. “They agreed and I owe so much to them, particularly to then greens chairman
David Blakeway for showing such commitment.” That was in 1986. A year later, he was
enrolled on a three-year national diploma course in Turf Science and Sportsground Management at Myerscough College. “The first year they ran the course,” he recalls. Notable greenkeeping posts followed
these early days. After Bakewell, he landed at Gleneagles Hotel as an assistant preparing the new Nicklaus-designed course, nurturing the growing process, fertilising it and
“bringing the course on”. Five years later, he had risen to become deputy head greenkeeper. Westerwood came next - the Cumbernauld 18-hole Seve Ballesteros course that attracted Graham as its first manager. At just 24, he was heading a six- strong greens team. “The experience I gained at Gleneagles
was a major factor in being appointed to the Westerwood post,” he says. “I hadn’t been just cutting greens there. They had a full
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