It is clear that the covid crisis is going to with us for a considerable time yet and we are all going to have to continue to make the best of a bad situation and with the cooler and wetter weather upon us this means using the club house more widely.
I am thankful that members and visitors have embraced the wearing of face coverings whilst inside the building in line with guidance. It is, apparently, clear that the risk of contagion is reduced with people wearing face coverings so I would encourage everyone to wear them at all times when inside the club house and only removing them whilst eating or drinking – I appreciate that this goes beyond the precautions covered by current guidance but I suspect that this will form part of the guidance soon and, in any event, it should represent an increased level of protection and therefore be beneficial to all of our members and visitors but, I emphasis, it is optional at this stage.
Some very welcome news is that over the last month (September) our revenue expectations for membership, bar sales and green fees were again exceeded which further improves our financial state and puts us in a good position for continuing to bring about improvements across the club over the coming months. During the last few weeks members will be aware that the golf course greens were hollow cored and top dressed and the bowls green was similarly treated to an end of season refurbishment, largely, financed by a grant from one of the local wind farm trusts. Further works are planned across the estate over the coming weeks and we are on the hunt for some additional course equipment to improve our fleet.
Now, onto the re-introduction of club catering and dining in the restaurant – over the autumn and winter months and subject to modifications to the covid guidelines we are planning to introduce weekly theme nights with two or three course set meals. The first of these will be a “French Night” on Friday October 23rd with two sittings at 6pm and 8pm. We are planning two sittings of up to 16 diners to ensure that we don’t exceed the social distancing guidelines with a menu of :
French Onion Soup
Coq au Vin with potatoes and seasonal vegetables
I encourage members to book early for tables of up to six diners. Theme nights over the following three weeks will be to celebrate Halloween and Guy Fawkes followed by a Greek evening but without the ubiquitous smashing of plates !!!!
For the lucky diners there will be an option of having some form of associated quiz which, may well, be table based but this will be developed over time and according to demand.
Bookings can be made by ringing either myself or Patsy at home on 01487 823542 for tables of up to six diners and, in line with guidance, bookings cannot
be taken for more then six diners at a time. Tables will be spaced well apart and set according to the bookings received.
If this initiative proves to be successful then it will be extended to a second night
For general club catering, this will vary on a week to week basis as the emphasis will be to make the best use of Sarah’s time so will be focusing mainly on providing a service at weekends (Friday to Sunday) plus the planned evening dining experience(s) plus some weekdays where we know the course will be busy. This is not ideal but I hope that members will appreciate that there is little value in having Sarah on site when there is little need for her services.
Best wishes to all
Chairman, Ramsey Golf and Bowls Club