With such a cold and wet start to the year, the course is now catching up with the grass growth being at its most prolific so far in 2016.
Last week the greens received their deep scarification and sand injection works, and this week a further sand dressing was applied to even up the surface. We are beginning to see the results of all the hard work. The bunkers were edged and a further de-stoning took place. Although this has removed many stones, unfortunately they'll always be in our bunkers due to the geology of this area. The works have tidied up the edges and more de-stoning and edging works will take place as regular maintenance through the summer season.
This week we hope to take the greens' height of cut down to 4mm once the dressing has been watered and cut in to get a more even surface. Just to put things into perspective, last weekend the greens were cut both days and we emptied five greens mower boxes each day, showing just how much the grass is growing across our course. Spare a thought for your greenkeepers as their days start at 5:30am weekdays and earlier at the weekend to ensure that course preparations are started and completed so that you can have an unhindered round of golf.
We have a new shop layout at Panshanger Golf Complex for the summer ahead. You can this in the photos below, a vast improvement over the past few years.
Watch this space Father's Day specials coming soon to PGC pro shop
Summer conditions will now require you to look at the choice of clubs you use when chipping and pitching into greens. With a large amount of sand injected into greens, the playing conditions will have changed massively. The ball now needs to be played in well short of the flag which will allow it to feed down to the hole. Consider using less loft around the greens, maybe a 6 or 7-iron, to run the ball up to the hole side and if you still prefer more loft (i.e. 50 to 58 degree wedges) allow more distance from the flag for the 1st bounce. Trying to spin the ball is not the "be all and end all" of short game shots, chip and run the ball is the way forward.