Fine Dining by our Michelin Trained Chef
Our dining rooms seats up to 65 people in a traditional setting overlooking the first fairway (jacket & tie please) while the Ryder Cup room offers a more informal option for those who want to dine either before or after play.
Menus range from the ‘golfers standard’ bacon bap, soup and sandwiches to Michelin trained Chef Robin Allison’s more creative dishes ranging from quail to lobster with lots of choices in between.
Robin is also delighted to offer a bespoke menu individually tailored for you and your guests.
Buffet and table service is available to suit diners requirements. A variety of menu options can be pre booked and for more information regarding the menus please contact Robin directly on 01909 485802 or firstname.lastname@example.org