A NEW professional, the re-design of two holes and the appointment of an Open venue chef are helping keep a West Fife course above par.

With the new season about to begin, Aberdour Golf Club have been preparing their course and clubhouse over the winter period and have announced changes both on and off the fairways.

For members, two of those are on the greens, with the par-four 13th and 14th holes being given a fresh look.

Club captain Ian Dickson commented: “Allan Knox joined us as professional at the beginning of last year and has had a very successful opening teaching season, with particular success in developing our junior teaching programme on a Saturday.

“These programmes will continue this year, are open to all young golfers interested in golf, are not restricted to junior members and cater for a range of age groups.

“At the end of last year, Alan Matthew took over the catering franchise. Alan lives locally and was the executive chef at Turnberry before joining us at Aberdour. He has very quickly developed an excellent reputation for catering in the clubhouse with a varied range of catering options and events.

“For golfers, the most important work in the winter has been the redesign of two holes on the course by the golf course architect, Howard Swan. Our greenkeeper, Mark Laing, and his team have had some quite exceptional winter weather but have now completed work on the 13th and 14th holes. These are the holes next to the avenue as you walk towards Aberdour.”

Memberships are available at the club for both golfers and social members.

For experienced and regular players, full memberships can be obtained; there are golf passes available for a returning or new golfer who would like the opportunity to play a few rounds without becoming a full member; or introductory packages – including lessons from the club’s professional – are also available for those wishing to try the sport for the first time.

For more information, contact managing secretary Jane Cuthill or professional Allan Knox on 01383 860256.