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.
Please click below to view Bristol & Clifton's Code of Conduct which all Members and Visitors are expected to adhere to:
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 2025:
|
|
Weekday | Weekend |
|---|---|---|
| Visitors | £85.00 | £95.00 |
| Members' Guests | £30.00 | £30.00 |
| County Card | £50.00 | N/A |
| Junior Visitor (under 18) | £25.00 | £25.00 |
| Junior Guests (under 18) | £20.00 | £20.00 |
Green Fees after 4pm:
|
|
Weekday | Weekend |
|---|---|---|
| Visitors Unaccompanied (Twilight) | £50.00 | £55.00 |
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. (Users must be in possession of a Driving Licence)
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.
Women's Captain's Christmas Lunch 9th December
Join Women's Captain, Ali Brooks, for the Women's Section Christmas Lunch on Tues, 9 December, 12.30pm for 1pm.
Enjoy a two course festive meal in the Clubhouse @ £30. Please click on the button above to book your ticket - payment will be taken from your Clubhouse Account.
Don't forget to add your menu choices into the 'notes' section (for example A & E), including any dietary requirements:
Main Course: (A) Breast of turkey (B) Nut roast (V, VG, GF) All accompanied with: roasted potatoes, apricot, cranberry & sage stuffing, honey roasted root vegetables, pigs in blankets, port braised red cabbage, sauteed sprouts, seasonal green vegetables, wine gravy. (C) Pan-Fried cod, sauteed potatoes, sautee of vegetables, white wine sauce Dessert: (D) Christmas pudding, custard, brandy butter (E) Winter berries meringue roulade (F) Prune & Armagnac tart, cream
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