COURSE
At only 127 yards tee-to-green, it is not particularly difficult – but you can always spot a dozen or so balls beneath the water!
Water hazards also affect the last two holes. Even from the ‘tiger’ tees, the 17th is less than 150 yards; but two lakes and a connecting stream lie on the left, like a stretch of canal. The finishing hole is a tough uphill par 5 of around 500 yards that starts with a drive across two ponds and continues with a fairway flanked on the left by another pair of lakes. Keep right is a good motto!

CLUBHOUSE
Built on the highest point is the distinctive clubhouse, uncompromisingly modern in its design and décor. A Hollywood-style canopy and a row of dwarf trees lead you into the foyer; the 100-seater restaurant is to the left, its big windows bringing the course almost onto the table, and upstairs is the View Bar, complete with roof-top terrace, giving a ‘grand-circle’ view of the 18th green – and the countryside far beyond.
The Scandinavian style of the soft furnishings and the abundance of white surfaces gives a clean, cool ambience. Even in the changing-room area, there is a surprise – a small lounge area, with newspapers and magazines to read whilst you wait for your partner to join you.


But it is the quality of Blakes’ service and food that impresses the visitor. Executive Chef James Edward Scorer has won the title of Roux Brothers Young Chef of the Year and his restaurant is gaining a wide reputation for its superb fare. Forget the post round bacon buttie, how about “pepper marinated Suffolk venison fillet”? Open to the public, the restaurant has rapidly built up a clientele of local business-people and those seeking an elegant Saturday evening out. On the other hand, if, like many golfers, a light snack is all you want, you can be served in the bar just as easily and comfortably – and from the same kitchen. Howard Swan designed the golf holes in differing styles, many with the feel of a natural links course. This means that the character of the Blakes course became clear from the day it opened; you don’t have to wait until the trees grow up to appreciate the hallenge. Fairways are, mostly, defined by long grass (although there are plans to introduce gorse to add visual interest – and to make it more difficult). Every now and then, an American influence shows through – particularly at the par-3 8th with its island green.

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