£500,000 plan to extend golf club

Crow Nest Park Golf Club: Dean Wilson (Club Captain) on the left, Mick Stansfield( middle) new owner, and Les Holmes, General Manager & Managing Director of Crow Nest Park G C Ltd
Crow Nest Park Golf Club: Dean Wilson (Club Captain) on the left, Mick Stansfield( middle) new owner, and Les Holmes, General Manager & Managing Director of Crow Nest Park G C Ltd

CROW NEST PARK Golf Club Ltd has submitted a planning application for a £500,000 extension to the clubhouse for its packed membership.

The 17-year-old nine-hole course club now has 13 weeks to wait while the planning process proceeds.

New owner Michael Stansfield unveiled the plans with Crow Nest Park Golf Club Ltd`s managing director Les Holmes and club captain Dean Wilson last Friday night.

Over 60 members viewed the plans and a further 70 plus members looked at the display over the weekend.

The overwhelming view from the members was that the proposed changes would enhance the existing now outgrown facilities at Crow Nest.

The view of the management is, that the proposed extension is vital to ensure that golf continues to be played at Hove Edge for the foreseeable future.

A meeting has already been held with neighbours and changes to the plans have been made prior to submission to Calderdale Council, which takes into consideration some of their comments and views.

As catering at the club increases for members and non-members it was felt necessary that the kitchen should be relocated and increased in size from the present one at the rear of the only bar in the clubhouse.

The plans also include a larger dining area, a lounge extension with a second bar so the members can enjoy more privacy.

At present the Rookery restaurant can hold 40 and with a members’ dinner in the existing lounge a further 60.

With a full seven-day membership and only two five-day memberships vacant, the management felt they needed to act and add the new extension to the east wing of the club.

“The new extension with its facilities will also create more jobs with at present a suggestion we could need between 15 and 20 more employees,” said Holmes.

“With the ever growing reputation of the Design House, our caterers, we are now busy for meals seven days a week.

“In this day and age it also imperative that nine-hole courses have a buoyant off-course clubhouse, with catering and social functions, as they cannot draw the same number of party groups that 18-hole courses enjoy.”

He said the club facilities and course are also used by the Bradford Golf Union Elite Squad to practise on a regular basis.

Other users include Brighouse High School, Hipperholme and Lightcliffe High School, Halifax Society for the Blind, St Chads’ for coffee mornings, Brighouse 3rd age singers and the NSPCC

The Great Wall Chinese Restaurant also runs a charity golf day and there is the annual Echo Junior event in the summer holidays.

The club also hosted Brighouse Town last year after the clubhouse was damaged in an arson attack.

He said organisations also wanting to use the club included Hipperholme Grammar School, Shibden WI, Brighouse Walkers, Halifax Fly Fishing Club, Handelsbanken, Brighouse Health Society, Brighouse Theatre Group and Halifax Police.

“The new state-of-the-art sound-proofed buildings will all have windows facing up the course, something that has been done with our near neighbours in mind,” said Holmes

“Following Mr Stansfield officially taking over the club on September 1 from our previous owner and great supporter Richard Harrison, we commissioned work on the plans and have since put out tenders for the work.

“You could sum all this up by stating this is the second stage of the club’s development to continue the success it has enjoyed in the past 17 years.

“It truly is an asset for the sporting public of Brighouse and Calderdale and a growing social focal point for the community and backed by the local neighbourhood, from whom we draw a lot of our membership,” he said.

Depending on the outcome of the planning application, the club hopes to make a start in March and, weather permitting, to have completed for the summer.