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Canterbury Golf Club

Meet The Team

GENERAL MANAGER: Roger Hyder

Roger Hyder has been involved in golf all his working life, initially as a playing professional before being appointed head club professional at East Sussex National Golf Club.
After three years, he took up a similar position at Chart Hills and within a year was promoted to director of golf and then to general manager.
While at Chart Hills, the club was selected to host both European Tour and Ladies' European Tour events and won numerous awards, the most notable being Golf Venue of the Year for 1998.
In August 2002, Roger moved to Old Thorns Golf, Hotel and Spa resort as director of golf and, two years later, was appointed head of golf operations at the prestigious Foxhills Golf and Spa Resort.
After eight years at Foxhills, Roger decided to move into golf consultancy, working with a number of companies before becoming consultant to Canterbury Golf Club in November 2013. He immediately helped to improve profit margins and create the financial stability that was needed to meet the mortgage requirements after the club purchased the land on which the course stands. In April 2016, Roger was appointed the club's general manager.
A fellow of the Professional Golfers’ Association, he is also a qualified tournament referee and officiated at the 2000 Solheim Cup at Loch Lomond.
Roger is married with two grown-up sons and lives in Hastings.


ADMINISTRATOR: Fran Fearn

Fran has been working in the club office since 2015, having been a playing member at the club since April 2012.

She first took up golf 25 years ago, has a very respectable handicap, has represented the club in national and county competitions and in 2019 became Ladies' Captain at Canterbury.

A qualified bookkeeper, Fran was educated in East Kent, is married with a grown-up daughter and son and lives in Birchington.

Her areas of expertise are general administration and finances.




OFFICE ASSISTANT: Jo Hulme

London-born Jo decided on a complete career change midway through 2018 when she ended more than 30 years in retail to join the club’s admin staff.

Born and raised in Camberwell, Jo went straight from school into retail work, eventually embarking on a 20-year career with Sainsbury’s.

In 2006, she and husband Paul moved away from the capital to be by the sea and they, along with their children, Daniel and Keeley, moved to Whitstable.

Jo continued to work for Sainsbury’s as departmental manager until June 2018 when she opted for something completely different and applied to become the golf club’s full-time office assistant.




CLUBHOUSE MANAGER: Eleanor Walton

Eleanor arrived at Canterbury in September this year with a wealth of experience in the catering and hospitality trade.

Born and brought up in Kirkcudbright, she launched her career as a trainee manager at a local hotel.

After raising two children, daughter Lori and son Ross, the family moved to Kent and Eleanor ran a restaurant for a couple of years before spending the next 11 years at Nizels Golf Club as hospitality, events and operations manager.

She then moved on to occupy a similar position at David Lloyd Leisure, Kings Hill, for three years, after which she and second husband Tony, who was head chef at Wimbledon for nine years, went travelling for a few months.

Returning to Kent in 2009, Eleanor worked for a Tonbridge-based electrical company for three years before becoming general manager of High Elms Golf Club, Bromley golf centre and Cobtree Manor Park, as well as overseeing operations at the Walnuts Leisure Centre

Eleanor took up golf as a youngster but time restraints in more recent years have prevented her playing as much as she would have liked.


ASSISTANT CLUBHOUSE MANAGER: Didier Wascheul

Frenchman Didier, from Boulogne, has great experience in many aspects of the catering industry, having been a restaurant owner, hotel manager, catering manager and head waiter on the Orient Express in a career that is approaching 40 years.

Most recently, he and his wife, Clotilde, who have two grown-up daughters, Fideline and Mathilde, ran their own restaurant in Boulogne for 13 years.

Before then, Didier started his working life as waiter at Le Manoir Hotel, Le Touquet, before being appointed head waiter on the Orient Express that ran from Boulogne to Venice. He then spent nine years with the Accor Group as hotel manager and became restaurant manager at the Burlington Hotel, Folkestone.

After several years as catering manager at Hardelot Golf Club, he and Clotilde set up their own restaurant business in Boulogne.

In May 2019, Didier moved to England to take up his current post at the golf club and is now waiting for Clotilde, a chef, to join him.

Didier is a golfer and regularly joins members in Saturday morning roll-ups.


HEAD CHEF: Tony Walton

Tony, husband of the club’s catering manager Eleanor, was born and raised in Richmond, North Yorkshire, and set out on his career path as soon as he left school.

His first post was with a top-end fish restaurant where he found himself working in one of the carriages of the former Brighton Belle which had been converted into a first-class dining facility.

After six years in his home county, Tony took his culinary skills to London’s West End and it was there that he went on to reach the finals of the Commis Chef of the Year.

He joined Langan’s Brasserie and spent seven years as a sous chef in the City while also undertaking corporate catering at Arsenal, Chelsea and Tottenham football clubs.

Eventually, after cheffing as a freelance in various posts around Twickenham, Wimbledon and Chelsea, and at the K Club in Ireland for the 2006 Ryder Cup, Tony became head chef at the All England Club, Wimbledon, where he remained from 2009 until he retired in 2017.

With wife Eleanor managing at Cobtree Manor Park, Tony decided to keep his hand in by working alongside her there and when the opportunity arose to join her at Canterbury, he welcomed the move. He is enthusiastic about the future:

“There is a good team here,” he says, “and we share a vision to make the golf club one of the best venues for fine dining in the area.”





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