One of Sydney’s oldest golf clubs prepares to celebrate its centenary in style and to commence a course redesign

Pennant Hills Golf Club, just off the M2 and less than 30 minutes from the Sydney CBD, has appointed world-renowned designer Phil Jacobs of The Player Group as course architect. Phil is one of the world’s leading designers and has South Africa’s Leopard Creek, Fancourt, Marina Bay in Singapore and several other outstanding golf courses in his resume.

Course Superintendent Liam Ash says, “We’ve always had a fantastic layout and the redesign will further enhance what many have described as one of Australia’s finest parkland golf courses. Phil Jacobs has been an inspiration to work with during the concept design phase and has created some wonderful greens that will test golfers of all abilities.” While the project will be staged over three years, Ash is adamant 18 holes of golf will be able to be played at all times, and six renewed holes bought into play in each year.

Pennant Hills has produced a number of leading golfers. Peter Fowler who turned pro in 1977 won the Australian Open in 1983, the first of more than 20 wins on the PGA Tour. Another was Tony Gresham who also in 1977 won the Australian Amateur Title and holds the Australian record of competing seven times in the Eisenhower Cup, claiming individual honours in 1972 by holding off a young Ben Crenshaw, a future two-time Masters champion, to win the unofficial world title. More recently, Andrew Richards won the 2021 NSW Amateur title and the 2023 event will be hosted by Pennant Hills.

The official opening day is scheduled for Feb 26 when the Governor of NSW, and Patron of NSW Golf, The Hon Margaret Beazley AC KC will unveil a plaque to mark the occasion. The Premier of NSW, The Hon Dominic Perrottet, will accompany her and also unveil a plaque recording a donation by members of a Centenary Clock.

General Manager Barnaby Sumner says the celebrations include a Launch Day, Heritage Long Lunch, Centenary Ball, Gala Dinner and several golf events. Head Chef Peter Barter says his team has enjoyed planning to provide for the celebrations and whilst the regular dining nights will continue, it is a special challenge to cater for over 300 members in March at the Black Tie Ball being held in the recent $7.3 million refurbished Clubhouse.