MODERATOR: Ladies and gentlemen,
Roger Chapman. 68 today and is 4 under
par for the Championship.
ROGER CHAPMAN: Hi there.
When do you move to Michigan full‑time?
ROGER CHAPMAN: It's good here, isn't it? I love it.
No, it's just, as I said yesterday, feel comfortable here, and everybody
makes you feel comfortable.
How comfortable are you on a golf course that looks very linksy and very
ROGER CHAPMAN: I'm quite happy with it. My first impression, apart from the trees,
was a type of linksy place. So having
grown up on sort of Royal St. Georges, Royal St. Paul, Little Stan, those
courses down there on the South Coast, yes, it's nice.
Pretty much pick this place up and take it over there and drop it
someplace, couldn't you? It really
wouldn't be that much out of place?
ROGER CHAPMAN: No. It
also reminded me of a golf course that Nick Faldo designed in Berlin. Very similar, sort of humps and hillocks and
wispy grass, has that look.
Guys are bunching up, a lot of guys within two or three shots. What's your theory on why the field is
bunching up so much?
ROGER CHAPMAN: I think it's the difficulty of the golf
course. Nobody can get away from
anybody. People are not making mistakes. They're not making many birdies. So they're sort of hanging around, 2, 1,
level par, 1 over. And anybody that's
still to shoot maybe 66, 66 at the weekend is ‑‑ from the back of the
field, has got a chance.
Were the conditions changing much at the latter part of your round?
ROGER CHAPMAN: The wind ‑‑ yeah, the wind just got up a
little bit as we finished. But early on,
it was very humid with a sprinkling this morning. The water sprinkler system. Then the humidity coming out of the
ground. It was like playing in
Compare your play for these two rounds to Benton Harbor, where your game
is in relation to the two.
ROGER CHAPMAN: It's pretty close now. I went off the boil a bit after Benton
Harbor, which is maybe understandable.
Sort of getting used to the status of I'm a Senior Major winner, but
it's slowly and surely coming back. I
feel very comfortable driving the ball this week, and that's what I did at
Benton Harbor really well.
Everybody said at the start of the
week if anybody drives the ball really well, then they'll score well.
Even though you've won a Senior Major now, just a very short time ago,
you're still kind of flying under the radar when you come here. Is that good or bad?
ROGER CHAPMAN: I'm quite happy with it. I've never really been a person that wants
adulation or anything. I'll just go off
into the corner somewhere and do my own thing.
So publicity is not what I really like.
Do you expect the scores to stay pretty much where they are for the
weekend, or would you like to go a lot lower or closer back to par?
ROGER CHAPMAN: I guess I'd probably take a couple of 67s
myself and see what happens. Because
again, I don't think anybody ‑‑ with the severity of the course and the
driving, I don't anybody's really going to get away from us. So I think Sunday afternoon could be quite
Are you saying 10 under might be a really good score come 6:00 Sunday?
ROGER CHAPMAN: Yeah, 10, 11, somewhere around there. Maybe double digits, yeah.
How were the greens today? Did
they continue to be soft as they were yesterday?
ROGER CHAPMAN: Yeah, a little bit firmer. Early on, it was ‑‑ the ball was pretty
receptive. But with a little bit of
breeze getting up and the sun baking on them, I saw the water sprinklers out
there whilst we were playing. So they
must be reasonably worried that they don't want to burn them and get them too
fast. Otherwise, it would be crazy, I
Why is it such a difficult driving course? The fairways look kind of generous. Is it the lines?
ROGER CHAPMAN: I think it's the angles, yeah. It's the angles off the tees and
everything. At the landing area, just
goes off at a tangent, and so you've got to be very ‑‑ on the 4th hole,
all three of us, Olin, myself, and Russ, hit great drives down there. None of us hit the fairway.
We were right down the middle, and
just on the left‑hand side they come off of the slope. So that's the danger.
ROGER CHAPMAN: Thanks.