It’s the timeless setting that makes Royal Dornoch such a pleasing place to play golf. It’s wild, isolated and, at the same time, absolutely beautiful; there’s the blaze of colour in early summer when the gorse is in flower. The pure white sandy beach divides the links from the Dornoch Firth and it all feels very humbling.
Ostensibly the course itself is pretty straightforward: it’s an out-and-back layout. Many of the greens, though, are built on natural raised plateau making approach play especially challenging. It’s the raised domed greens that became the trademark of Dornoch’s most famous son, Donald Ross. Born in 1872, Ross became the club’s head green-keeper and professional. He later emigrated to the States and became one of the greatest golf course architects of all time. Many of his designs, most notably Pinehurst No.2, bear the hallmark of Royal Dornoch’s greens.
The Struie course shares with the Championship Course the incredible natural landscape that defines golf in Dornoch and the tranquillity of this unspoilt northerly location. The Struie course may always be the Championship course’s little sister, but she has now blossomed into mature womanhood as a course worthy of considerable respect in her own right. In 2011 Golf Digest ranked the Struie as 50th best links course in the Great Britain and Ireland. The Struie is a relatively flat course played over links land that allows considerable roll when you keep your ball in the fairway. The rough can be fairly forgiving of errant shots but several holes are also lined with deep gorse. The bunkers are appropriately, even strategically, placed and the greens all putt fast and true. The five greens of new holes constructed at the turn of the century are exceptionally large, moderately undulating and are an adventure to putt.
Visiting golfers are welcome to 7 days a week with first tee time at 7am. Pre-booking advised particularly for Championship Course. Corporate Society packages for golf and catering may be arranged to suit specific requirements.
In addition to the Championship and Struie Courses we have a large putting green adjacent to the first tee, practice chipping/pitching & bunker area, large practice ground and 3 academy holes.
Catering Hours April - October are: Bacon rolls etc. from 10am or earlier by prior arrangement. Bistro style meals all day Restaurant style meals from 7.00pm - 9.00pm (and beyond during high season)
Additionally meals may be provided earlier or later with pre-booking. The Club's Executive Chef Mr Michael Carr will be pleased to take orders for special meals/parties Tel 01862 810219 ext 4.