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Bristol & Clifton Golf Club

Visitor Information

Visitors are very welcome at Bristol & Clifton. Our championship course is available to visitors on weekdays and weekends, subject to reservations for competitions, matches and other bookings. Bookings can be made up to five days in advance of play.

Charges:

Online booking available on Tuesdays, Thursdays and Saturdays up to five days in advance.

BOOK A TEE TIME

Green Fee rates from 1 April 2024:


Weekday Weekend
Visitors £70.00 £80.00
Members' Guests £30.00 £30.00
County Card £50.00 N/A
Junior £10.00 £10.00
Junior Guests £10.00 £10.00

Green Fees after 4pm:


Weekday Weekend
Visitors Unaccompanied (Twilight) £45.00 £50.00

Buggies:

The club has a number of buggies for hire. Buggies can be reserved and paid for when making a tee booking. They are available at £20.00/round for members and £30.00/round for non-members.

Diary

The diary below indicates when the course has commitments to help you determine course availability. If you wish to play on a Tuesday, Thursday or Saturday then you can book and reserve your place directly on our tee booking system by clicking "Book a Tee Time" below.

BOOK A TEE TIME

To play on other days, please call our Professional Shop on 01275 393474 and they will advise accordingly.

Should you wish to practice, for just £10.00 you can make use of our large practice area, chipping area and putting green.

Lady Captain's Charity Day: Ticket Booking for Lunch 4th October


Sue Beswick invites you to attend a two course lunch after the shotgun on Tues, 4 October.

EVERYONE is welcome to attend the lunch from Social to Academy Affiliate members.

Payment of £19 will be taken from your Clubhouse Account once you've booked your ticket.

Don't forget to add your menu choices into the 'notes' section when booking:

Medallions of pork tenderloin, marsala wine & cream sauce, sauteed potatoes, tenderstem broccoli, buttered carrots

Salmon en-croute with dill; white wine, parsley & cream sauce, herb crushed new potatoes, tenderstem broccoli, buttered carrots

Roasted squash risotto

Raspberry cheesecake, fruit coulis

Olive oil & orange cake, chantilly cream

Blueberry tart, cream

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