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Tandridge Golf Club
Godstone Road
Oxted, Surrey

01883 712274
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The Clubhouse

A Warm Welcome

A warm welcome awaits you in the clubhouse, which has all the characteristics of a traditional golf club, with prizewinners' boards and golfing memorabilia on the walls. The staff  are dedicated to make your day both enjoyable and memorable. The clubhouse includes:

The Harry Colt Spike Bar

The 'Harry Colt' Spike Bar where you can slake your thirst immediately after your round. Rob Powell-Thomas, the Head Steward and his team will be delighted to serve you from the selection of cask ales and wines, including our carefully chosen house wines or anything else you require.

The Lounge

The Lounge provides a more spacious setting to enjoy a drink, coffee or afternoon tea. It has access to the bar, the dining room and the terrace. In winter, the log fire provides a warm welcome from the chill outside.

The Dining Room/Restaurant

The Dining Room/Restaurant, where "The Tandridge Lunch"  is served under the expert eye of William Virley, the House Manager and Head Chef . The four courses of traditional British fayre are increasingly acknowledged as being amongst the very best  golf club lunches across the country. The  traditional dining room can accommodate up to 80 people.

The Gallery Bar and Balcony 

The Gallery Bar and Balcony provides an extensive variety of foods from snacks to full meals to cater for the needs of any golfer at lunch time every day. Located on the first floor, there are views across the back nine holes and also internally down into the Lounge.

The Terrace

The Terrace is an outdoor stone-flagged seating area between the clubhouse and the putting green.  In fine weather, it is always a delight to relax here, with a drink amongst friends and  to enjoy the views.


The clubhouse is open midweek at 7.30 a.m. and coffee and bacon rolls are available. Lunch is served from 12.30p.m. Tea is served in the lounge or on the terrace.  A selection of full breakfasts are available by advance request.

The House Manager and Head Chef is William Virley and the Head Steward is Rob Powell-Thomas. Both are available on 01883 712273.