We are delighted that from Wednesday 15th July, our Club will offer Indoor Hospitality subject to maintaining physical distancing and appropriate hygiene routines. With this relaxation to the Covid-19 restrictions, over the next two weeks Members will able to enjoy refreshments within the Main Lounge during daytime hours, from 11.30am to 5pm. And thereafter, from 27th July, 11.30am to 8pm. A bar snack service will be available; initially pre-prepared filled sandwiches, and towards the end of the month a menu extended to include hot snacks. A further extension to these hours, refreshments and catering options will be reviewed based on feedback and demand.
To adhere to the social distancing guidelines, the one-way system through the Clubhouse will be re-emphasised: in through the Main Entrance, through the Pro-shop and then out through the Spike Bar; or, in through the Main Entrance, into the Main Lounge via the link corridor and then out via the Spike Bar. The Family Room will be closed and the Spike Bar is only to be used for egress.
We will be tidying the Dining Room in the next few days to allow the Juniors their own space during the summer holidays. As things settle down in the Autumn and further Covid-19 relaxations are approved we can review a longer-term solution for the best use of the available spaces within the Clubhouse.
Bar staff will be wearing protective equipment and members are encouraged to do the same where appropriate.
Access to rest-rooms is available and users should satisfy themselves of the necessary social distancing. Whilst the facilities are cleaned daily, we ask individuals to take appropriate measures for cleanliness and sanitising, and alert the staff should there be anything of concern.
For obligatory tracing and tracking purposes, all Members who are not golfing but are using the Clubhouse facilities must register at the Main Bar. Similarly, all Guests must be registered at the Main Bar.
We look forward to this next step towards normality. As always, we appreciate your continued support and positive feedback, but also any opportunities for further improvement.
