Bouncing bomb…
The Burhill Estate in Walton- on-Thames, Surrey, England is home to Burhill Golf Club which has a history that stretches back to 1726. The stunning mansion that we see today has had its share of ups and downs and has been the residence for several important and affluent individuals. Bolt onto this some incredible historical achievements that have taken place at the mansion and you’ll really get a sense of the place.
In 1907 The Burhill Golf Club opened its doors and as time burbled on WW2 approached. In Britain’s’ darkest hours The Ministry of Aircraft Production requisitioned the Club for use as the design department for Vickers Armstrong in Weybridge and so a workforce of 200, headed by Barnes Wallis moved in. It was whilst working at Burhill that Barnes Wallis created the famous ‘Bouncing Bomb’. The rest is history!
The overall look of Burhill is nothing short of imposing. Even parking the car we got a sense of the history. There’s something about approaching the clubhouse that makes you tingle slightly. Perhaps it’s the knowledge of great things done in WW2? The clubhouse itself is a pure delight. It’s quintessentially English with the Georgian influences abounding. The reception was warm and friendly and the young staff were polite (and to us) seemed very genuine in their approach. The atmosphere in the clubhouse is gentle and easy. No bustle, no hustle, just the quiet hum of satisfaction as the members and guests waft about the clubhouse enjoying both the surroundings and the prospect of a round or two. The interior at Burhill is indeed luxurious, but not intimidating. The club has six function rooms available, varying in size and character. The views over the courses from these rooms are simply stunning.
The locker rooms and toilet facilities were of the highest standard and well presented. Again no fuss, just clean and functional with plenty of room to get changed and showered. What more could you ask? There are few golf clubs in the UK that can offer the choice of two outstanding 18-hole golf courses, let alone two that are so completely different. Burhill’s Old Course, designed by Willie Park and opened in 1907 is a beautiful parkland course. The New Course which opened in 2001 is a magnificent example of modern golf course design incorporating a wealth of water hazards, bunkers and water features. It’s a beautiful course to play and won’t leave you unchallenged. The Pro shop at Burhill has a wide selection of equipment from leading manufacturers including; Ping, Mizuno, TaylorMade, Yonex, Cobra and more. The practice facilities are just a short stroll away and they’ve got several demonstration clubs available to try. There’s also their very friendly and helpful professional team on hand to give you some well thought out advice. Not pushy, just helpful.
You don’t have to me a member to enjoy Burhill. ‘The Green’ is Burhill’s main restaurant and it’s open to the public seven days a week. It’s got a contemporary feel to it with stunning views of the New Course and River Mole and a good selection of home-cooked dishes. The ambience in The Green is both relaxing and tempting. It’s a restaurant that knows it’s got it right. That’ll be down to the Chef and Manager. The menu at Burhill is both well-balanced and in fact not bad value for money. The tempura battered prawns with chilli jam were a good starting point and we then went for the 21 day aged sirloin with all the trimmings. It’s not a complicated affair when eating at Burhill. It doesn’t need to be. It’s a good British menu that’s well thought out and cooked without over fuss and any nonsense attached to it. We thought it was delivered with just the right amount of culinary design on the plates. I.e. Well presented and made you hungry just looking at it. As we said, well thought out and delivered with due care and attention. Two courses £18.95 and three courses £23.95. There are daily specials but that’s a visit in waiting. They also do a very credible Sunday Carvery in The Barnes Wallis Suite. These taste bud tingling weekly events is open to members, guests and visitors and take our word for it; this lavish culinary spread is a real treat for all the family. Burhill’s Head Chef Andrew Owen has worked for the Club since 2000 and his magnificent carvery has proved to be very popular over the years. Again, it’s a traditional approach to a great British classic and not to be messed with. There’s always a selection of three roast meats, the traditional assorted vegetables and of course Yorkshire puddings. Done well this is a standard dish that’s on most people’s radar for Sunday lunch. Service on both occasions was both very efficient and extremely gracious.
So, all in all we really enjoyed Burhill Golf Club in Walton-on-Thames, England. It’s a serene place that’s taken its place in history, but now offers a clubhouse experience that’s both luxurious, friendly and won’t have you yelping at the prices.