Caversham Heath Greenstaff: Volunteering At The British Masters

I started my week leaving from the Marquess sheds every morning at 5.30am. This was just some of the gear they had for the course there was plenty more back at the Dukes and Duchess sheds. We had torches to use in the mornings the first hour was pitch black, by 6.30 the sun was starting to come up and we could finally see the glory of the golf course.

We were given specific tasks for the week planned out in our work schedule. I was on the crew that had the task of blowing tees and greens in the morning then moving onto final lap (making sure each hole was in check before the golf starting teeing off).

There were 10 John Deere mowers that cut the fairways green to tee just like the way they cut fairways at Augusta National.

10 guys cutting the 18th fairway.

Cutting the 7th fairway.

As the morning went on people would drop onto final lap blowing and making sure we had everything in place. At some points we had up to 12 guys blowing on one hole.

In the afternoons/evenings after the golf had gone through we would have crews divoting the fairways, blowing, smoothing bunkers and cutting tees.

Having a putt on the 8th. The greens were getting cut at 3mm.

Sky Sports TV studio.

Thought i deserved a pint in the sunshine after the first couple of days in. Watching golf from behind the 4th tee.

Ian poulter came up on the Wednesday before his practice round and whipped up a few sausage, bacon and egg baps.

60-70 boxes of pizza. We were fed really well every day breakfast and lunch. Thanks for Woburn Golf Club for feeding us so well.

Woburn Golf Club have a tradition of having a food eating competition each year. This year was a mighty burger!!! (3 beef burgers,chicken breast, bacon, hash brown and chips)