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- Course Open: Trolleys Allowed

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Estimated golfing daylight time: 4:26am to 9:32pm

 File NameFile SizeUpload Date
R&A Guidance on Course Set Up.pdf 314.95 kB 23 May 2017 13:32:47
Course Survey Results.pdf 117.92 kB 23 Jan 2017 10:05:05
Course Survey Summary.pdf 307.03 kB 23 Jan 2017 10:04:45
Dec 2016 Minutes and CM Report.pdf 19.23 kB 17 Jan 2017 17:23:55
STRI Report 2016.pdf 663.32 kB 14 Jul 2016 10:38:35

Firm Greens 


Firm greens is always a hot topic this time of year. Golfers often think the cause of a firm green is lack of watering. So I thought you might like to hear a little about the techiniques we use to manage moisture levels and firmness across the golf course.

We purcharsed a moisture meter (theta probe) when we changed agronomists to STRI upon their recommendation. A Theta probe is used to give accurate moisture readings in the top 50mm of the playing surface, below 15% is too dry, above 40% is too wet, ideally the readings should be between 20% - 30%. The average moisture content in the greens currently is 34%.

If a green is too wet, you will get excessive organic matter build up (thatch) whilst encouraging more disease both of which cause poor year round playing qualities and require significant time and expenses to resolve. On the other hand, if a green is too dry you are putting the grass plant under unnecessary stress resulting in much higher fertiliser / chemical bills than budgeted for.  

The techniques we use when the greens firm up are as follows;

  • pencil tine 
  • sarrel roll
  • top dress 
  • wetting agent 
  • graden

Carrying out these tasks allow us to break up surface compaction encouraging water retention in the top 20mm of the playing surfaces. Applying a regular light top dressing helps to not only encourage more receptive greens but a smoother and quicker playing surface.

If you have any questions about this or any other aspect of maintaining the course please feel free to ask Graeme or myself, either in person or via email to   

Thanks for reading


Alex Clarricoates  



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