News and Announcements
Four of Seacourts 14 and under Juniors, Dylan Price, Luke Hooper, Huw Thomas and William Flynn, played in a round robin Lawn tennis tournament at Seacourt on Saturday to determine who would represent the club in the County finals in July. If successful there, then they would progress to the National finals which are held at Wimbledon in August.
After a very hotly contested group stage Huw, Luke and William were tied on 2 wins and 15 games each.
So the group was decided on games against, with William having 10, Huw 9 and Luke 8.
Luke was determined to turn around his the result from the group game against Huw, but Huw held his ground to secure his place in the county finals. In the 3rd and 4th place play offs Dylan gave a spirited performance, reversing his loss against William in the group games to take 3rd place.
Congratulations to the four boys who took part and thanks to Tracey Thomas for organising the event
The Seacourt squash team has completed its season in a very respectable 6th place in the league having won 8 out of 18 matches. It was a fitting end that in order to guarantee our continued inclusion in the division we needed to win one of the last 2 singles games in the last match. Mark McMurrugh looked to have sealed it but could not quite convert any of his 5 match points. This left all hopes resting on Aaron who duly despatched a very good player with consummate ease.
Many thanks to all who represented Seacourt during the season and played with great skill, enthusiasm, humour and at times a little humility. It was a pleasure to be part of such an esteemed group which included Luke Danby, Nick Atkins, Aaron Flippence, Greg Wells, Adam Jones, Mark McMurrugh, Karl Ward, Lara Jameson and Nick Jones.
From a poll of the players, Aaron was unanimously awarded the coveted “Dropshot Cup” as players’ player of the season for finishing with a very creditable 13 wins from 18 matches playing a number 1 and more importantly for the gracious manner in which he played which included generously forfeiting his own playing record to allow both a teenager and lady to beat him.
No doubt we will all follow a stringent summer training campaign and start the 2016/17 season fresh and pushing for promotion. A decision will be taken over the summer on whether to enter a 2nd team (or possibly Vets team) next season so if you are interested in playing some competitive (but fun) squash please get in touch.
Within the club, hopefully you will have seen Rhys Glide is back offering squash training for all standards with a group session on Saturday mornings 10-12am. The squash ladder is up and well supported and we are just awaiting a date in May for the club championships which will include Open singles, Ladies Singles and Open Vets (over 45 for the men and over 40 for the ladies) competitions.
Seacourt Squash Captain (self-elected)
Seacourt boys under 14 team travelled to Hartley Witney on Sunday 24th April to play in the Aegon lawn tennis tournament.
The first of four matches to be played, saw the Seacourt boys win 4-3 in a nail biting match which went to a deciding 10 point tie break after the 4 singles and 2 doubles rubbers left the match tied.
Many Thanks to Pete Wilson for loan of the tour bus and to Tracey Thomas, Team Captain and tactical coach who led the Boys to hopefully their first of 4 victories.
The restaurant specials for the week commencing 25th April are
Lasagne – Rich Bolognese Sauce layered between Lasagne Sheets, topped with Mornay Sauce and Parmesan, served with Salad and Garlic Bread
Pan Fried Fillets of Mackerel served with a Chorizo and Sunblushed Tomato Dressing, Sauteed Potatoes and Roasted Mediterranean Vegetables
Slow Roasted Belly of Pork – served with Crispy Bacon and Leek crushed Potatoes, Roasted Parsnips and a Port Wine Jus
Please book early to avoid disappointment!
Home made Salmon Fishcakes served with a Rocket and Watercress Salad dressed with Spanish Aioli
Fillet of Pork wrapped in Bacon and Garlic carved onto a Mushroom Risotto served with a Tarragon Cream Sauce
Roasted Rump of Lamb served with Rosemary and Garlic crushed Potatoes, roasted Rhubarb and Shallot Compote and Port Wine Jus