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.
Ticket booking: Past Captain's Dinner (VC Selection Meeting) 30th October
The nomination and voting process for the selection of a Vice-Captain is taking place on Wed, 30 October in the clubhouse (by invitation only to past Captains).
The evening commences at 6pm for 6.30pm where Mark's Kitchen will serve you a two-course meal, followed by the official voting process which takes place at approx 7.30pm.
The cost of the meal is £22.50 and this payment will be taken from your Clubhouse account. Could you please therefore book your ticket by clicking on the button at the top of this page and record your choices in the 'notes' section (including any dietary requirements):
Main course:
Fish pie with king prawns, garlic bread, peas
Beef bourguignon (or mushroom stroganoff (v)), mustard mash, cauliflower cheese, braised red cabbage, green beans
Supreme of chicken (or mushroom & butternut wellington (v)), Marsala wine sauce, sauteed potatoes, zucchini, buttered carrots
Dessert:
Prune & armagnac tart, cream
Sticky toffee pudding, ice cream
Vanilla panna cotta, oranges in cointreau
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