Food and Drink
In 2019, after the departure of the previous stewards, the club decided to follow the practice of an increasing number of golf clubs, and employ a House Manager to take overall responsibility of the running of the club, including all events, the catering and the bar.
The members are extremely pleased to have Ben Wetters as our Clubhouse Manager.
Ben had previously worked for the club as bar manager for a number of years before leaving for Bramhall Golf Club to further his career in golf club management in 2017. Ben joined Bramhall under a period of change for them, helping the club through an extensive redevelopment, bringing the catering in-house, and restructuring of the staff force. It is great to have his expertise back at Hale.
Ben, his wife and two daughters live on-site in the cottage adjoining the clubhouse.
The quality of Hale Golf Club cooking and service is renowned throughout the area. There is an active social programme throughout the year, with special evenings and gourmet dinners as well as Sunday lunches and meals prepared for members on request.
The club is a Registered Licensed Non-Residential Establishment and staff are on hand to ensure that refreshments are available. Societies and casual visitors (with handicaps) are welcome.
In addition, when the clubhouse is not being used for club events, it is available for functions for members. Request for functions should be made in the first instance to the Secretary or House Manager.
The members are extremely pleased to have Ben Wetters as our Clubhouse Manager.
Ben had previously worked for the club as bar manager for a number of years before leaving for Bramhall Golf Club to further his career in golf club management in 2017. Ben joined Bramhall under a period of change for them, helping the club through an extensive redevelopment, bringing the catering in-house, and restructuring of the staff force. It is great to have his expertise back at Hale.
Ben, his wife and two daughters live on-site in the cottage adjoining the clubhouse.
The quality of Hale Golf Club cooking and service is renowned throughout the area. There is an active social programme throughout the year, with special evenings and gourmet dinners as well as Sunday lunches and meals prepared for members on request.
The club is a Registered Licensed Non-Residential Establishment and staff are on hand to ensure that refreshments are available. Societies and casual visitors (with handicaps) are welcome.
In addition, when the clubhouse is not being used for club events, it is available for functions for members. Request for functions should be made in the first instance to the Secretary or House Manager.
In June 2019, Hale Golf Club welcomed Peter Rowley as our new Head Chef.
Peter joined us following a distinguished career in Manchester as head Chef at The Ox Restaurant and Hotel and various other multi award winning restaurants.
In 2012 Peter moved back to Cheshire working as Head Chef at Amba restaurant in Hale, The Bells of Peover and The Roebuck Pub in Mobberley all with fine reputations for their food.
Peter and his sous chef Danny Taylor produce both classic English dishes together with food from around the world. Whether a quick snack is required before or after your golf, or you are attending one of the many social events at the club, we can promise you a meal to remember.
Wherever possible Peter is keen to source both meats and vegetable from local producers.
Peter joined us following a distinguished career in Manchester as head Chef at The Ox Restaurant and Hotel and various other multi award winning restaurants.
In 2012 Peter moved back to Cheshire working as Head Chef at Amba restaurant in Hale, The Bells of Peover and The Roebuck Pub in Mobberley all with fine reputations for their food.
Peter and his sous chef Danny Taylor produce both classic English dishes together with food from around the world. Whether a quick snack is required before or after your golf, or you are attending one of the many social events at the club, we can promise you a meal to remember.
Wherever possible Peter is keen to source both meats and vegetable from local producers.