Trevose Golf & Country Club
18 hole Par 72 Championship Course & 9 hole Par 35 Headland Course & 9 hole Par 29 Short Course
Website: https://www.trevose-gc.co.uk/
Frequently Asked Questions
When is the best time to play the Championship Course at Trevose for ideal conditions?
We always recommend late spring (May-June) or early autumn (September-October) for the Championship Course. You'll find the links firm and fast, with the gorse in bloom or the heather turning, and the crowds are thinner than in peak summer. The wind can still be a factor, but it's generally more manageable than in winter.
I see Trevose has a Headland Course - how does it differ from the main Championship Course?
The Headland Course is a fantastic, shorter challenge, offering incredible sea views that are arguably even more dramatic than the Championship Course. It's perfect for a quicker round or if you want to dial in your short game with some tricky coastal winds. Don't underestimate it - it's a proper test of accuracy.
What's the general atmosphere at Trevose Golf & Country Club - is it welcoming for visiting golfers?
Absolutely, Trevose strikes a great balance; it feels like a proper club but is genuinely welcoming to visitors. You'll find a relaxed, friendly vibe in the clubhouse, perfect for a post-round pint and a chat about your round. It's never stuffy, just good, honest golf.
Which holes on the Trevose Championship Course should I really look forward to playing?
You absolutely have to experience the 4th, a stunning par-3 right on the cliffs, and the challenging par-4 11th, which demands a precise tee shot over a valley. These holes truly showcase Trevose's coastal beauty and strategic design. They'll stick with you long after your round.
Beyond the golf, what are the accommodation and dining options like at Trevose Golf & Country Club?
Trevose offers excellent on-site accommodation, from apartments to lodges, making it super convenient for a golf break. The clubhouse restaurant serves up delicious, hearty meals perfect after a day on the links, often featuring fresh local produce. We always grab a bite there; it's part of the experience.