Monday, August 25, 2014

The Old Course St. Andrews. Monday 25 August 2014.

The sun was shining on the old grey toon this morning, and the course looked stunning.

By the time we were ready to play, the breeze had picked up, blowing behind us on the first, meaning most of the front nine would be downwind, and therefore the back nine in to the wind.


All members of the group gathered in front of the 1st tee just prior to play, wearing the official tour pullover for a photo in front of the R&A clubhouse.


Yesterday's winner Robyn Hanson took to the links with super caddy Nachi on the bag.


I had my own super caddy, Ollie Horovitz.  Ollie caddied for me in the monsoon 2 years ago, and accepted the invitation for the loop today. We had a great day and lots of laughs.


Here we look back up the first hole from the second tee.


The view down the par five 14th from the championship tee.  All 618 yards of it.


Reg Hanson navigating his way sideways from Hell bunker.


Looking up the par four 16th hole.


Jim Mitchell firing across the Old Course Hotel from tee on the Road Hole 17th.


From the 18th tee, we look toward to the green and the township.


All members of the group gathered in front of the R&A clubhouse prior to our tour of the clubhouse hosted by Rhodri Price of the R&A.  Even John Hay was let in, surprising, as he nearly killed an R&A member when coming up the 18th.


The clubhouse is full of magnificent golf memorabilia, paintings, and trophies.
The most significant being these three.
On the left is the British Amateur trophy, in the middle the original Open trophy the winners belt, and on the right the original Claret Jug.


We were also quite fortunate to meet R&A Secretary Peter Dawson, and had the opportunity to see the view from the best office in the world, and this is it. Spectacular.

Today it was Patrick Carlisle who handled the conditions most effectively, taking the win with 38 points.  Great job Patrick!  Tomorrow we leave St Andrews and head to Cruden Bay, playing at Royal Aberdeen on the way.





No comments:

Post a Comment