Dear Secret Valley Golf Club Member,

I am very happy to announce that after collaboration with management at SVGR and an extensive interview process, our shareholders have confirmed the appointment of Adam Collinson as our new Director of Golf.

Adam is expected to formally assume his responsibilities at SVGR on Monday 25^th October, 2021.

Many of you already know Adam very well and I am sure you will be keen to congratulate and welcome him when you next see him.

To those members who have not yet had the pleasure of meeting Adam. Please be assured that in our view, he will add considerably to our management team by bringing with him, fresh and new ideas and an appreciation of the levels of service we aspire to consistently maintain at SVGR to both members and guests alike.

I invite you who have yet to meet Adam, to introduce yourselves to him when next at SVGR.

Stay safe and happy golfing

 

Peter Copping

General Manager

Dear SVGR Members,

 

And Now for Something Completely Different!

 

The next club social event will take place at the Club House on 5th November. It will be a three- course dinner (menu below) followed by an after- dinner speaker.

The speaker is Graham Burns who is an ex Special Branch Officer. He will give us an insight into what it was like to work as bodyguard to Margaret Thatcher and members of the Royal Family. Graham has his own inimitable style and is guaranteed to entertain.

It is intended that the dinner will start at 6.30 for 7p.m. To register your interest please see Thoma (or any other available bar staff) where you will be able to book your table seating and make your menu choices. Guests are welcome. Please remember to bring your Safepass. Payment will be on arrival.

 

5th November 3 Course Dinner

 

Starter Choices

 

Chicken Liver Pate

 

Tomato Bruschetta

 

Roast Vegetable Soup

 

Main Choices

 

Fillet Steak(cooked medium)

Served with dauphinoise potato,pan fried seasonal vegetables & red wine sauce

 

Duck Breast

Served with parsnip puree, cherry sauce and saute vegetables

 

Pan Fried Seabass Fillet

In bed of wok vegetables and saffron essence fried potato

 

Mediterranean Tagliatelle(Vegetarian)

 

Desserts

 

Chocotate Brownie

 

Tiramisu

 

Price:€27.00pp

(Including Linos Winery Wines, Local Draft Beers and Soft Drinks)

 

 

 

Kind Regards,

 

Meg Fordham

 

email:- [email protected]