Falmouth Golf Club welcomed over 600 golfers from far and wide for this year’s extremely successful Festival week, writes Keith Rashleigh.

Monday saw the Trefula Cups sponsored by Brian Craig of the Tre’ Care Group. The winners were Pete Lewis and Robbie Edgson with a superb better ball total of 45 stableford points, just one ahead of Larry Lynch and Paul Martin. Third were Paul Collins and Nick Morrison with 42 points.

Tuesday it was the turn of the seniors where the triumvirate of Dougie Kay, Ray Clark and Graham Hammond carded a better ball score of 84 points and, thanks to a superior back nine, won on countback from Roger Fairburn, Andy Morris and Mark Butland.

Third were Neville Brown, John Bishop and Robert Edwards also with 84 points.

Wednesday was the turn of the Ladies three-ball open sponsored by Angela Cortis of March Hare Ladies Fashions. Over 90 teed it up and saw the trio of Carol Mitcham, Brenda Arch and Wendy Plummer score an untouchable total of 85 points. Runners up were Sally Ingle, Sue Short and Donna Craig with 77 points.

Friday was the popular St Austell Brewery Texas Scramble with the quartet of Tony Drew, Bill Ward, Mark Butland and Coin Ross combining brilliantly for a winning score of net 54.7 including 11 birdies.

Runners up were John Yeates, Howard Yeates, Steve Wicks and Mark Bracey from Truro G.C. with 55.2. Third were Darren Horton, James Dempsey, Tom Parry and Ben Browning.

The curtain came down on Saturday with another big turnout for the Four Ball Team Stableford with three scores counting.

The winners were Fred Goodman, Brian Norris, Gordon Kelly and Guy Norris with 115 points which thanks to a better back nine was enough to take the top prizes from Ian Renshaw, Matt Roberts, Roger Weeks and Rob Tongue. Third with 114 points were Terry Dickinson, James Dempsey, Tom Parry and Zack Cook.

Steve Burrows, Falmouth G.C`s Director of Golf who had greeted everyone during the week, thanked all the officers, staff and volunteers who had made the week so successful.

“These weeks do not just happen without a lot of hard work going on behind the scenes,” he said. “We look forward to welcoming everyone again next year in what will be our 125th Anniversary”.

The evening presentation was followed by an excellent B.B.Q. provided by the Club`s Head Chef Doug Johns.