HEXHAM Golf Club has pulled off a major coup by agreeing a deal with one of Northumberland's best-known chefs, Tony Binks, to provide the club's catering. Tony, currently owner and chef of the highly regarded Barrasford Arms will provide all the catering and bar facilities for members and visiting parties.
Club chairman, Iain Crawford said: "This is great news for our members and is a critical part of achieving our goal of being the best members club in the county. Tony's experience and expertise is second to none and he has some excellent ideas for social events which will appeal to different groups within the club."
The golf club at Hexham is not utilised to its full potential and Tony has plans to introduce a number of exciting events - for example, wine evenings and gourmet nights. New highly experienced staff are due to be appointed and they will assist Tony in providing a top class service at the club.
Although not a golfer, Tony has worked at Gleneagles, Turnberry, St. Andrews and for many years at Slaley Hall, which included stints at other De Vere resorts at The Belfry and Cameron House on Loch Lomond.
One of his memorable experiences was being appointed as the personal chef to the United States Ryder Cup Team the last time the matches were played at The Belfry.
He added: "They were all smashing people and great to deal with. I think the most unusual request was from Tiger Woods. He was suffering from a cold and at 7am in the morning he asked for a big bowl of chicken noodle soup - needless to say, he got what he wanted."
His cooking style is traditionally English with French influences, a homage to his friend and mentor international chef Albert Roux - no frills, no fine dining but the very best fresh local, seasonal food served with style and panache.
This is another boost for Hexham Golf Club, coming after a very successful playing season and the HSBC Gold Standard course rating awarded by the influential "Golf Monthly" magazine.
Social memberships are available on a limited basis.