Barnet director of football Paul Fairclough believes the Bees will need at least 80 points to reach the Skrill Premier play-offs

Picture: J Macdonald-Fulton

Picture: J Macdonald-Fulton

First published in Barnet FC by

Barnet will need at least 80 points to secure a place in the Skrill Premier play-offs according to the Bees director of football.

"The challenge we are setting the players is to play the back end of this season like a championship winning side," admits Paul Fairclough.

Barnet currently sit eighth in the table and have taken 42 points from their 27 matches this season.

With 19 games remaining the Bees will have to improve if they are to challenge for promotion but ten of those matches are at The Hive and Fairclough feels it’s vital to take maximum points at home.

"We need to get another 38 points at least and even then we could miss out," Fairclough explained.

"We’ve got ten home games remaining and we’ve got to win those, get the 30 points and then pick up bits and pieces away from home.

"But every time we don’t pick up maximum points from here on then it gets that little bit harder for us."

Fairclough insists the Bees have the quality to outplay any side in the Skrill Premier but says the side must now learn "how to win games".

He said: "Good coaching is all about starting points. At this stage every player knows what they are doing on the pitch wherever the ball is.

"That is what we have developed and we are very good in the first two thirds of the pitch. It is just the age old problem of what you do when you get into that final third.

"So it is about being that little bit more incisive. I am confident that we will be able to develop that but it needs to happen now."

Comments

Comments are closed on this article.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree