We think Walton Heath is a bit special, and we like to think of our visitors the same way. We know that our courses will not disappoint: both the Old Course and the New Course feature in the U.K. and Ireland’s top 50 rankings. The Old Course has been present in the World’s Top 100 rankings every year since their inception in 1938.
A composite of the two courses was the crucible for the 1981 Ryder Cup, which featured golfers such as Jack Nicklaus, Johnny Miller, Tom Watson, Lee Trevino, Nick Faldo, and Sandy Lyle.
UNIQUELY, WALTON HEATH OFFERS YOU TWO COURSES THAT HAVE SEEN THE WINNERS OF MORE THAN FIFTY MAJOR TITLES DO BATTLE ON THE SAME TURF FROM WHICH YOU WILL PLAY, ALBEIT NOT NECESSARILY TO THE SAME STANDARD.
All visitors are welcome, both on and off the course: whether you are enjoying a quiet day with a few friends, managing a large group of colleagues, or playing in your favourite society, we do our absolute best to make sure it’s a day to remember at a place you will never forget.
Bespoke packages are available for Corporate and Society golf days, priced individually from £140.00 p.p. For arrangements and details, please be in touch with our Events Manager, Jemma Overing, on +44 (0)1737 817632 email@example.com
Please click here to view the Dress Code for Walton Heath and some information you may find useful when visiting us.
We make sure that you enjoy the same high quality in the clubhouse as on the courses.
There’s a choice of places to relax before or after the challenges of the heath. The Renshaw Room is a comfortable place for informal unwinding, whilst the larger Braid Room, named after our first Professional the legendary James Braid, is ideal for presentations and prize-giving.
There are two dining rooms: The Fowler Room, after the Walton Heath course designer, is a cosier space ideal for groups of up to thirty-six, and the Holderness Dining Room, which accommodates up to one hundred and twenty people.
The Terrace is a relaxing place to enjoy a drink and a story from the day; it overlooks what people say is the best practice putting green of all major golf courses in the South.
HEAD CHEF ROBERT FOSTER, FORMERLY AT HINTLESHAM HALL IN SUFFOLK AND THE BOULESTIN IN COVENT GARDEN, IS NOW OFF SCRATCH IN THE WALTON HEATH KITCHEN.
Pre-round bacon sandwiches, or post-round toasted crumpets with lashings of butter and jam, are presented with the same care as the more formal fare, if you fancy a spot of the Confit Quail with a Parsnip Purée.
In the bar, if you’re not quite up to the Moroccan lamb, spiced rice, apricot, yoghurt and coriander, you can probably deal with Surrey’s finest Club Sandwich. To wash it down, the wine list provides value and variety: sensibly priced and good quality, with the opportunity to push the boat out if you’ve triumphed in a needle match. Please click for a sample menu and wine list .