We would like to congratulate our apprentice, Tom Parker, on completing his Level 2 Diploma in Sportsturf.
Tom managed to complete this 18 month course in 11 months - a testimony to his hard work and determination both on and off the golf course. Well done Tom!!!

Verti Draining Fairways

Work has started on verti draining the fairways this may take a couple of weeks depending on weather and ground conditions. We ask members and guests to be patient with us at this time of year we may get in your way at times but will do our best to keep your golf round flowing. 

Fairways are generally aerated with tractor mounted aerators throughout the winter months (November-March) when the ground is moist enough to penetrate. Operating a deep tine with varying degrees of heave will prove beneficial for removing surface water and to maximise air movement through the soil.

• Improves soil surface drainage.
• Helps to increase soil temperatures.
• increases soil pore space, allows gases exchanges in the soil (oxygen in carbon dioxide out) that improves root growth and development.
• Aids integration of top dressings into the soil profile.
• Aids breakdown of thatch/organic matter.
• Promotes better surface levels that will increase ball roll/speed
• Aids surface firmness/dryness thereby increasing ball bounce and surface grip.

The Tractor is moving at 1.5mph, tines depth at around 100mm and spacings of 70mm.

Soil Temperatures

The soil temperature in the greens is still at 10-11 celsius. Our average air temperature this month has been 11.7 celsius, fairly high for this time of year explaining the extended growth we are seeing. We are still cutting the greens 3 times a week and still harvesting a great deal of grass. Once the soil temperature drops to 5 celsius and below the grass will stop growing significantly.   

The soil temperature in the month of July when we are at our busiest. There's a dramatic difference in temperature from summer to winter really halting the grasses growth. I will record the soil temperature towards the end of December to compare the variation.  

A diagram to show  members and visitors the benefits of why we aerated the greens a few weeks back.  

Short Game Tee Now Open!!!

Range Renevation

The practice range tee has had a few more man hours put into it recently, having a new sign made up, a specific area for practice that will be moved daily, hand cut more regularly and a marked space for Head Pro Darren Bartlett to carry out his lessons. 

We ask that members and guests use the divot mix provided after using the practice facilities thanks.

One of our projects to be carried out over winter is to construct some greens range targets. If you have been up to the range you would have seen we've already made a start on marking the targets out and dumping some material. 

More to come on our progress on the range facilities.......

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. 

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)

This is the new reservoir they have built this year its to the right hand side of the 15th tee and will supply all three courses.  

The grandstand on the first tee. We were watching the last groups tee off on the 3rd day.

7th

9th

7th my favorite hole, standing up the tv tower. 

Sun rising on 15th.

11th

Looking across the 3rd and 4th.

18th green at the beginning of the week.

7th

I really enjoyed my experience at Woburn Golf Club, volunteering for the British Masters. The week went by without a hitch from the greenkeepers. Ian poulter did an fantastic job bringing back the British Masters to Woburn Golf Club. Fitzpatrick, a young very deserved winner on this event for the race to Dubai. Just need to give a big thanks to the Woburn greenkeeping team for integrating us into the club and John Clarke for giving me the opportunity at such an impressive course.     

Volunteering At The British Masters

In October I will be volunteering at the British Masters, which is being held at Woburn GC on the Marquess course. I'm really looking forward to working with the greenkeepers at Woburn GC as this is all part of my professional development as an accomplished Deputy Course Manager. I will be taking plenty of photos to put onto the blog to share my experience at the British Masters. 

(Deputy Course Manager Joshua McCallum)

UPDATES TO COME SOON !!!!!!