Royal Dornoch’s new clubhouse is proving to be a major hit both on and off the course, with record food and drink sales prompting further investment in kitchen equipment, storage and local hospitality jobs.
Since opening in December, the clubhouse has welcomed an increasing number of members, guests and golfing visitors from the UK and overseas, with demand for its food and beverage offering surpassing expectations.
Food and beverage manager Graeme Twaddle said the scale of business has already eclipsed the club’s traditionally busiest periods.
“Our top performing month historically is always August, which includes Shield week, but we were busier in May than we were last August,” he said.
“We doubled the number of plates coming out of the kitchen compared with the same period last year. On the bar front, last year we poured 2,000 pints in May. This year it was up to 8,000. That translates to 74 kegs, as opposed to 25. It has been unprecedented.”
The growth has required significant operational changes, including the addition of five new freezers to meet the increased need for food storage. Royal Dornoch has also expanded its food and beverage team by six local recruits and is continuing to seek chefs and front of house staff.
“It has been a huge learning curve, and I’d like to thank our members for their understanding as we all settle in,” said Graeme.
The new clubhouse opened its doors to around 600 visitors on its first day, including guests attending a BID Dornoch function. Since then, the venue has developed into a busy social and dining destination, hosting private dinners, member birthday celebrations, pre-wedding receptions and community gatherings.
The Donald Ross Room has also been used for private dining, while the clubhouse has held a July 4 US-style barbecue and screenings of Scotland’s World Cup matches, demonstrating the flexibility of the new food and drink spaces.
“Naturally members are our priority and it’s great to see them using the clubhouse more regularly, bringing friends along for the experience,” Graeme said. “Our playing visitors are also keen to enjoy food and drink before and after their rounds.”
The increased capacity has transformed Royal Dornoch’s ability to cater for larger events. During the Captain’s Invitational guest weekend, the club welcomed 186 diners, including the top table, compared with a maximum capacity of 86 in the old clubhouse.
“The Captain’s Invitational guest weekend always has a full tee sheet of 180 and the old clubhouse could only cope with 86,” Graeme explained. “That meant we required a ballot for places at the dinner. Not any longer.”
To support the higher volumes, the club has invested in new professional kitchen technology, including top-of-the-range ovens and deep-fat fryers capable of handling 180 plates in 18 minutes. A high-tech dishwasher which recycles the steam it produces has also been installed, supporting the club’s wider sustainability commitments.
“On the golf side, we report to The R&A for our GEO certification and all this technology improves our carbon footprint,” said Graeme. “It’s not just out on the golf courses that sustainability matters at Royal Dornoch.”
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With Carnegie Shield week now underway, Royal Dornoch is preparing for another busy spell. While August has historically been the club’s strongest trading month, the early figures suggest the new clubhouse is setting a new benchmark for its hospitality operation.
“We were confident the new clubhouse would prove popular but even in our wildest dreams none of us were anticipating being quite so busy,” Graeme added. “That has created its own challenges, but the team has responded magnificently.
“Right now, we are well ahead of our targets in every shape or form.”
