The Clubhouse is the perfect venue for your next corporate event, team building session, birthday bash, or general get together.
Because The Clubhouse is set over two floors, you can set aside the part you need for your event. All we request is a minimum 3 hour hire, and we'll set an amount to spend on food and drinks - beyond those two requirements, it's about ensuring you get the event you want, and we are here to help with that in any way we can. We will suggest the best formats for your event so that all those who wish to play golf, can do - and there's usually an element of fun competition! Any number of simulators can be linked together for a competition - check out who's on top of the leaderboard come the end of the night!
There are three levels of venue hire. If you have less than 20 people coming along, you don't have to book a venue hire event - you can simply book 2, 3, or 4 simulators at the regular rate. Ask for details!
Level 1. Full venue hire - exclusive use of The Clubhouse, including access to all 6 simulators, the bar & restaurant area - perfect for pre & post match drinks, meeting & greeting, and eating! - plus the terrace. We can comfortably accommodate up to 120 people in this way. This type of hire can be booked 20 weeks in advance, or 24 weeks in advance, for our corporate partners.
Level 2. Mezzanine level venue hire - includes 4 simulators on the mezzanine floor and terrace, on an exclusive use basis. Food and drinks served to your simulators, and as always our staff are on hand to provide training on how to use the sims - easy. Ideal for numbers between 12 and 40. Book up to 8 weeks in advance, or 12 weeks in advance if you are a corporate partner.
Level 3. The 2 ground floor sims at the rear of the restaurant. Perfect for small groups of up to 12 or for larger groups who want to use the bar and just have a couple of simulators free for a relaxed hit as they enjoy the facilities! We can reserve a table in the restaurant for after your game, or of course you can eat whilst you play. Book up to 4 weeks in advance, or 6 weeks in advance if you are a corporate partner.
- Range of food options tailored to your needs - we know each event is individual
- Great selection of boutique wines, beers and spirits
- PGA pro available to attend your event if required - everyone can have a lesson!
- Enhance your event - we'll book Giles Cooke, Master of Wine, to combine golf with a private tasting
- What about a tutored whisky tasting from our own whisky master, Jamie MacKenzie?
- The ultimate - 18 holes, whisky tasting and cigar appreciation. What a night!
- Breakfast meetings with a difference. Our minimum spend requirement on food & beverage doesn't apply before 12 noon - come and enjoy a stylish breakfast and have a few holes. Believe us - we know a thing or two about the perfect bloody mary!
Our aim is to provide an event that you and your group will remember. Whether it's business development, team building or a get together bash, we're sure you will want to return.
Terms & Conditions.
Rate for venue hire, 7 days
Level 1 venue hire costs £250 per hour. Minimum spend £210 per hour on food and drink.
Level 2 venue hire costs £200 per hour. Minimum spend £140 per hour on food and drink.
Level 3 venue hire costs £100 per hour. Minimum spend £70 per hour on food and drink.
Minimum venue hire is three hours.
Venue Hire
- Venue hire can be confirmed upon receipt of 100% of the total simulator hire. Our cancellations policy is a full refund outwith 2 weeks; and no refund within 2 weeks. We may be able to move a booking, if you have to cancel within 2 weeks days.
- We request that you confirm the hire no later than 2 weeks prior to the event.
- All food and beverage is payable on the night.
- If you are a corporate member your account will be debited by the required amount.
- We respectfully request a 10% staff gratuity from parties of 8 or over.
Sample menus
Download the latest function menu.
| OPTION 1: CANAPE / FINGER FOOD |
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CLUBHOUSE SELECTION OF 7 CANAPES SERVED ON PLATTERS TO YOU AT THE SIMULATORS £13.50 PER HEAD YOUR CHOICE OF 8 CANAPES SERVED ON PLATTERS TO YOU AT THE SIMULATORS £15 PER HEAD £2 PER HEAD FOR EACH EXTRA DISH ADDED £3 PER HEAD FOR EACH PREMIUM DISH ADDED PREMIUM DISHES MARKED (P) |
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| BUFFET / CANAPE CHOICES | |
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PRAWN COCKTAIL AND OUR MARIE ROSE SAUCE (P) CHINESE DUCK PANCAKES (P) PATE WITH OATCAKES WARM ONION TART CHARGRILED COURGETTES WITH CHEESE CRUST SMOKED SALMON AND CREAM CHEESE WRAPS (P) SALT AND CHILLI CHICKEN WINGS BBQ PORK SPARE RIBS DEEP FRIED HAGGIS BALLS CRAB AND FRESH HERB OMELETTE (P) VEGETABLE AND STILTON WRAPS CHIPOLATAS WITH HONEY AND THYME CHIPOLATAS WITH MAPLE SYRUP AND TARRAGON POTATO WEDGES WITH FRESH SALSA POTATO WEDGES WITH CHEESE AND ONION SPANISH TORTILLA FISHCAKES WITH OUR TARTARE SAUCE CRUDITES WITH HUMMUS CRUDITES WITH TZATZIKI JAPANESE STYLE BEEF SKEWERS (P) SATAY CHICKEN SKEWERS INDIAN STYLE CHICKEN SKEWERS MINI BURGERS WITH SWEETCORN RELISH HAND CUT FRIES WITH AIOLI HAND CUT FRIES WITH ROUILLE |
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| MINI SOUPS | |
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PEA AND MINT CHICKEN AND SWEETCORN CULLEN SKINK CREAM OF CHICKEN ROAST RED PEPPER TATTIE AND ONION SQUASH AND ROAST SATSUMA |
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| CROSTINI | |
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MOZZARELLA AND SUNDRIED TOMATO PROSCUITTO HAM AND RATATOUILLE TOMATO, BASIL AND PESTO MATURE CHEDDAR AND CHUTNEY MINI PIZZA |
| OPTION 2: BUFFET STYLE MENU |
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YOUR SELECTION OF DISHES SERVED BUFFET STYLE FOR YOU TO ENJOY EITHER BEFORE OR AFTER YOUR GAME WE ARE MORE THAN HAPPY TO OPERATE TO YOUR BUDGET TO EXTEND YOUR OPTIONS YOUR CHOICE OF 4 MAIN AND 4 SIDE DISHES £16.50 PER HEAD |
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| ADDITIONAL DISHES | |
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£3 PER HEAD FOR THE ADDITION OF ANY SOUP £5 PER HEAD FOR THE ADDITION OF ANY MAIN £2 PER HEAD FOR THE ADDITION OF ANY SIDE £3 PER HEAD FOR THE ADDITION OF ANY DESSERT (EXCLUDES ANY DISHES MARKED PREMIUM (P) OR SEPERATELY PRICED) |
| OPTION 3: SIT DOWN |
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YOUR CHOICE OF 1 / 2 / 3 COURSE SIT DOWN MEAL. WORK WITH US TO TAILOR A MENU TO SUIT YOUR GUESTS NEEDS |
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| SOUPS | |
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CREAM OF CHICKEN SMOKED TOMATO RED LENTIL AND CARROT PEA AND MINT POTATO AND LEEK CAULIFLOWER AND PARMESAN MUSHROOM TARRAGON AND MADEIRA ROAST RED PEPPER CREAM OF ONION AND MATURE CHEDDAR SQUASH AND ROAST SATSUMA COURGETTE AND TARRAGON PUMPKIN AND CHILLI CULLEN SKINK FRENCH ONION AND GRUYERE CROUTON |
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| STARTERS | |
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SMOOTH CHICHEN LIVER PARFAIT WITH RAISEN, APPLE AND RED ONION CHUTNEY THAI STYLE FISHCAKES AVOCADO AND PRAWN SLAD WITH OUR MARIE ROSE SAUCE WARM ONION TART WITH MATURE CHEDDAR FONDUE CRAYFISH COCKTAIL WITH OUR OWN MARIE ROSE SAUCE WARM CREPE OF DUCK, HOISIN, SPRING ONION AND CUCUMBER OMELETTE OF SUN DRIED TOMATO, FRESH CRAB AND BASIL JAPANESE GRILLED SOY BEF AND NORI SEAWEED SALAD DUCK, BLACK PUDDING AND POTATO SALAD WITH BALSAMIC DRESSING RATATOUILLE AND STILTON TORTILLA SALMON MOUSSELINE WITH SMOKED SALMON TARTARE SMOKED HADDOCK MOUSSE WITH LEMON HOLLANDAISSE CHICKEN TEMPURA WITH SALSA, SOUR CREAM AND SWEET CHILLI ROB ROYS PLATTER - HAGGIS, POTATO WEDGES AND DRAMBUIE DIP ROAST QUAIL ON WALDORF SALAD WITH ORANGE MARMALADE DRESSING SMOKED SALMON RILLETTE WITH LIME BUERRE BLANC ROAST PIGEON AND PRUNE GATEAUX GAME TERRINE WITH SPICED AUBERGINE JAM MELON PLATTER WITH PROSCUITTO HAM AND APPLE AND TARRAGON SALAD ASSORTED HORS D OUEVRES CHAR GRILLED VEGETABLES WITH HUMMUS AND TZATZIKI |
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| MAIN COURSES TRADITIONAL FAYRE | |
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STEAK PIE IRISH STEW - LAMB WITH TATTIE SCONES CHICKEN STEW WITH HERB FAGGOTS BEEF STEW WITH SUET DUMPLINGS PORK GOULASH WITH HERB DUMPLINGS AND YOGHURT |
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| PASTA | |
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SPAGHETTI WITH SMOKED SALMON AND DILL AND VODKA CREAM SAUCE PENNE PICANTE WILD MUSHROOM TORTIGLIONI MACARONI QUATRO FORMAGGIO FARFALLE MARINARA |
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| RISOTTOS | |
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TOMATO, MOZZARELLA, BASIL WITH GRILLED CHERRY TOMATOES AND PESTO WILD MUSHROOM, SHERRY AND TARRAGON SEAFOOD RISOTTO WITH LEMON, OLIVE OIL AND PARMESAN COURGETTE AND TUSCAN GOATS CHEESE |
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| CURRIES | |
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LAMB DHANSAK CHICKEN KORMA BEEF BALTI MUTTON SATAY CHICKEN MADRAS KING PRAWN ROGAN JOSH THAI GREEN OR RED MONK FISH CURRY VEGETABLE MUGLAI |
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| STEAKS | |
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ABERDEEN ANGUS 12 OZ STEAK WITH BEARNAISE SAUCE - £29.50 ABERDEEN ANGUS 10 OZ STEAK WITH AU POIURE SAUCE - £22.95 ABERDEEN ANGUS 8 OZ STEAK WITH DIANE SAUCE - £19.95 |
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| SALADS | |
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BEST HAM AND CARAMALISED FRESH PINEAPPLE FRESH TUNA NICOISE ROAST QUAIL WITH BLACK PUDDING AND POTATO HAND CARVED SMOKED SALMON WITH CITRUS MAYONNAISE |
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| ROASTS | |
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ROAST LAMB WITH MINT SAUCE ROAST PORK WITH APPLE SAUCE ROAST TURKEY WITH TRADITIONAL TRIMMINGS ROAST BEEF WITH YORKSHIRE PUDDING, GRAVY AND HORSERADISH |
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| OTHER DISHES | |
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GRILLED CHICKEN WITH TARRAGON HOLLANDIASE DUCK A LA ORANGE STUFFED LOIN OF VENISON WITH JUNIPER JUS RACK OF LAMB WITH HERB CRUST AND SHERRY SAUCE CHICKEN WITH BRIE AND CUMBERLAND SAUCE LOIN OF VENISON WITH SMOKED VENISON MOUSSELINE ESCALOPE OF PORK NORMANDY STYLE |
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| SEAFOOD | |
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STEAMED SALMON FILLET WITH LEMON HOLLANDAISE LOIN OF MONKFISH WITH SPICED BUERRE BLANC BAKED COD WITH CAPERS, LEMON AND THYME FILLET OF HALIBUT WITH SMOKED HALIBUT MOUSSE AND RED PEPPER COULIS POACHED TURBOT FILLET GARLIC PRAWNS AND PARSLEY SAUCE TRAWLERMANS CRUMBLE WITH WHITE WINE SUACE SOLE FILLETS WITH CRAB STUFFING AND A LIGHT CURRY SAUCE STEAMED SEAFOOD PARCELS WITH DILL BUTTER SAUCE HADDOCK WITH SMOKED SALMON PAUPIETTES WITH CRAYFISH SAUCE 5 SEAFOODS IN 5 SAUCES (CATCH OF THE DAY) |
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| ACCOMPANIMENTS POTATOES | |
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BOILED BABY ROAST (CHATEAU) DAUPHINOISE ROSTI GRAIN MUSTARD MASH STUFFED WITH CHEESE AND BACON LYONAISSE CHAMP FONDANT |
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| VEGETABLES | |
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CAULIFLOWER CHEESE ORANGE GLAZE CARROTS RATATOUILE BROCCOLLLI AND PARMESAN CARROT PUREE GREEN VEG SELECTION SOY GLAZE MANGE TOUT MIXED SAUTE VEGETABLES CAULIFLOWER PUREE MEDITERANIAN CHARGRILLED BAKED STUFFED TOMATOES STUFFED MUSHROOMS STEAMED VEGETABLE SELECTION PUMPKIN PUREE |
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| RICE | |
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CHINESE EGG FRIED INDIAN PILAFF SWEET CHILLI BACON AND PEA BROWN WITH NUTS AND SCALLIONS |
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| DESSERTS | |
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WHITE CHOCOLATE MOUSSE BANANA AND DRAMBUIE PANCAKE APRICOT AND BUTTERSCOTCH PUDDING FRESH FRUIT AND AMERETO AU GRATIN CHEESE SELECTION WITH BREAD, BISCUITS AND GRAPES DRAMBUIE PARFAIT WITH CHOCOLATE TUILLE FRESH FRUIT SALAD AND SORBET STICKY TOFFEE PUDDING WITH ICE CREAM DARK CHOCOLATE MOUSSE TIRAMASU PARFAIT TART AU CITRON CHOCOLATE AND DRAMBUIE SOUFLE FRESH STRAWBERRY CHEESECAKE HONEY AND COCONUT TART LIME CHIFFON PIE LIGHT XMAS PUD BAVAROIS |