IPSWICH GOLF CLUB
Meet the Staff

Office Team

Clair Farthing (left) Membership and Events Coordinator - Sarah Moore Business Director (centre) - Diane Francis (right) Business and Finance Assistant. Dave Barton Handyman and Gardener

Clair Farthing - Membership & Events Coordinator
Sarah Moore - Business Director
Diane Francis - Finance and Business Assistant
Dave Barton - Handyman and Gardener

Greenkeepers Team

Top Row: Graham Brumpton (left) Course Manager, Mark Clements (centre) Head Greenkeeper, Mark Pike (right) Senior Greenkeeper
2nd Row: Mark Goodwin (left) Workshop Manager, Neil Sherman (centre) Conservation Greenkeeper, Adrian Goode (right) Greenkeeper
3rd Row: Joe Simpson (left) Greenkeeper, Ryan Ostler (right) Greenkeeper
4th Row: Ben Pearson (left) Greenkeeper, Luke Moore (right) Apprentice Greenkeeper

Graham Brumpton - Course Manager
Mark Clements - Head Greenkeeper
Mark Pike - Senior Greenkeeper
Mark Goodwin - Workshop Manager
Neil Sherman - Conservation Greenkeeper
Adrian Goode - Greenkeeper
Joe Simpson - Greenkeeper
Ryan Ostler - Greenkeeper
Ben Pearson - Greenkeeper
Luke Moore - Apprentice Greenkeeper

Food and Beverage Team

Karl Abbott (top left) Food and Beverage Manager, Elizabeth Bowen (top right) Food and Beverage Senior Assistant James Ellis (bottom left) Food and Beverage Assistant, Tony Chapman (bottom middle) Head Chef, Chris Ling (bottom right) Sous Chef

Karl Abbott - Food and Beverage Manager
Clubhouse - Lounge
Elizabeth Bowen - Food and Beverage Senior Assistant
James Ellis
Tony Chapman - Head Chef
Chris Ling
- Scott Allison, England Golf Championship Manager 2019 -

Your team showed that we had a seamless four days at the Club nothing was a problem, and feedback from those that played was very positive. Almost every single player commented on the presentation, the attention to detail and the putting surfaces on the club.”

- Vicki Hunt, Ladies' Captain during English Women's Open Amateur Competition 2019 -

The staff have been amazing throughout the entire tournament. I heard nothing but praise for everything, from the warm welcome of our members and our staff to the catering to the course.