City and Port Of Bristol Bowls Club

CITY AND PORT OF BRISTOL BOWLING CLUB

Bowling is in many ways a unique sport ---- there is no age limit --- too young or two old when you can start playing it and once you have started playing ---- no limit to how far you can develop and play the game. The basics of bowling are simple and they can be learned very quickly but to perfect and improve them takes time and can only be done by practice and taking part in games. This season at the City and Port club new players have arrived, learned the basics, started playing games very quickly and as a result they have developed into very able bowlers. There is nothing like playing games to develop and improve your skills. The club is pleased to see Sandra Rees returning after being unable to bowl for some time due to ill health. She came back in August and straight away played for the Ladies League Team.

Bowling is a sport that is played to suit individual player’s needs and ambitions. For some it is played purely for pleasure and to meet other bowlers. For others it can be competitive and that can extend beyond club level. A number of bowlers at the City and Port Club have played in County Competitions this season. Sadly there was no repeat of Ken Davis’s great achievement last season when he reached the

The clubs latest arrival is David Lockyer who first came to the green to learn the basics with Ken Davies ahead of going on the Eastbourne Tour. David played his first ever game on tour and since returning has played his first Men’s League game. Having played sport all of his life he has now taken to bowling and enjoys playing it. Earlier in the season Phill Chard became a bowler after going to the Big Bowls Open Day with Father in Law Adrian Mace --- who had bowled previously at Avonmouth. They are both playing regularly on Monday evenings, in the Men’s League Team and in mixed friendly games. final of the Bristol Section Champion of Champions but the club has been better represented this year than for many years previous.

Interest in this year’s competitions came to an end at Olveston on Monday July 25th when David Hinksman and Howard Surman played Joe Hardwick and John Smallwood in the City and County Pairs Competition. Playing away against two very good players was a big challenge but David and Howard gave a good account of themselves --- over the 21 ends played they lead briefly at one stage, never let their opponents build a big lead and at the end lost by just eight shots --- it was a very good and competitive game of bowls.

The season has reached its closing stages but there is still plenty of bowling to come including the Club Competition Finals over the week-end 17th/18th September and the final of the Club Knockout Cup on September 5th.

The Ladies League season ended at Begbrook on Friday August 5th with a win on one rink of the two played but an overall loss. Captained by Flo Grimes on the night the ladies came away with a well earned two points. Next season will see them playing in Division Three and looking for a quick return to Division Two where they have played for many years. The Men’s League Team remains in Division Four after a season of mixed results, new players and relying on the support of the three permitted ladies in order to field a team. Bristol After Stroke Club will be on the green once more on Thursday September 8th following a successful and highly enjoyable visit earlier in the season.

It’s not too late to try bowling ---- call David Hinksman on 07932 387217 to arrange a free trial session at a time to suit you.

Ingredients

• 4 tbsp extra virgin olive oil • 1 tsp dried oregano • 1/2 garlic clove, crushed • Zest and juice of 1 lemon • 1/4 tsp chilli flakes • 1 tsp red wine vinegar • 1/2 tsp caster sugar • 1 tsp freshly ground black pepper • 2 tsp capers, drained • 200g pack Greek Feta cheese • 225g pack piccolo tomatoes, halved • 1/2 cucumber, cut into 2cm chunks • 1 small red onion, finely sliced • 10 pitted black hojiblanca olives • 7 mint leaves, roughly torn

Method

1. First, make the marinade by combining the olive oil, oregano, garlic, lemon juice and zest, chilli flakes, vinegar, sugar, pepper and capers. 2. Put the Feta in a small dish and pour over the marinade.

3. Chill for at least 1 hour, or longer if you have time, turning it occasionally.

4. To serve, arrange the tomatoes, cucumber, onion and olives on a plate.

5. Position the Feta in the middle, drizzle over the marinade and scatter over the mint leaves.

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DARK & STORMY COCKTAIL ICED PEPPERMINT What you need WITH CUCUMBER • 1 lime AND MINT • 5ml dark rum What you need • 1 dash of bitters • 125ml alcoholic ginger beer • 1 peppermint infusion bag • 2 tsp caster sugar • 1 sprig fresh mint • 3 thin cucumber slices • 20g raspberries

How to make

• Cut 2 or 3 thin slices from 1 lime and set aside • Squeeze the juice from the rest of the lime into a small bowl • Half-fill a cocktail glass with ice, then pour over the lime juice, 15ml dark rum and a dash of bitters • Stir to combine, then top up the glass with 125ml alcoholic ginger beer • Add the slices of lime before serving How to make

• Put the infusion bag in a tall, heat-safe glass and pour over 200ml boiling water • Leave to steep for 3 mins, then remove the infusion bag • Stir in the sugar until dissolved, then add the mint, cucumber and raspberries • Top up with ice to serve juice. Timing excludes freezing