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The grass is greener at The Woll golf course

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A major redevelopment of a Borders golf course has been completed, with the directors hoping it will help continue to drive growing membership.

The Woll, on New Woll Estate at Ashkirk, has been gradually developed by the Brown family over the past decade, including its expansion to 18 holes.

The latest move, the redesign and rebuilding of six greens, has involved some leading names in the industry, and director Nicholas Brown is very happy with the result.

He said: “I’m absolutely delighted. It is a better result than we had anticipated, both in terms of design and they way the greens have grown in.”

Designed by Richard Le Sueur of Golf Design Scotland and developed to the highest specification, the new greens take the course to a new level. 

The turf has been supplied by Tillers Turf, whose clients include Muirfield, Wentworth, Gullane and Archerfield.

Although the project was in the pipeline, the owners decided to bring it forward due to a poor season for the greens in 2013.

Mr Brown said: “In the face of poor economic and membership conditions in the Borders, the directors saw the development as not only essential but a strategic step forward.

“As one of the few privately owned courses in the Borders, we know the pressure on courses is huge, with competition for members and visitors fierce, however evidence shows the best quality courses and facilities are building on their success while others are left behind.”

He added: “Not many clubs have such a lucky membership seeing continual improvement, and a growing membership shows the directors are making the right moves.”

Since the Brown family took over the estate the number of employees has gone from one to 34, with additional greenkeeping staff taken on this year to ensure that the course remains in best condition possible.

And the success of the work over the winter, and the response from members and visitors, has convinced the directors to make further hole design improvements at the end of this year too.


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