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:

Green Fees after 4pm:

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.

Seniors' Christmas Lunch: ticket booking 7th December

Seniors' Christmas Lunch (held after the Seniors' AGM at 1pm)

Enjoy a delicious three course meal in the Clubhouse prepared by Mark's Kitchen at £33 per person.

Tickets are available to purchase by clicking the 'ticket' button on this page and the payment will be taken directly out of your Clubhouse Account (so please ensure you have topped up before proceeding).

Don't forget to add your menu choices in the 'notes' section when booking. Simply select your Starter, Main and Dessert by stating 'A, E, J' for example.

Starters:

A. Cured Salmon, celeriac remoulade, dill sauce

B. Spiced butternut soup (v, vegan)

C. Goats cheese salad, beetroot, walnuts, apple

Main course:

D. Breast of turkey: white wine, tarragon & cranberry gravy; apricot, onion & cranberry stuffing

E. Roast sirloin of beef: red wine & redcurrant gravy

Accompanied with roasted potatoes, roasted root vegetables, port braised red cabbage, cauliflower puree, tenderstem broccoli

F. Fillet of sea bass: grilled in butter & lemon; prawn bisque, king prawns; potato rosti, tenderstem broccoli

Dessert

G. Christmas pudding, custard, brandy butter

H. Mixed berry chocolate roulade, fruit coulis, cream

J. Fruit crumble, custard, ice cream

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