Over the years, I have eaten many meals in many clubhouses. Most of them were good, a few were less so, and on occasion, there was the truly exceptional. I could list some of the best, but if I did, I would inevitably fail to mention others that deserve inclusion. So, instead, I will focus your attention on just one: the best of the best.
The Restaurant at Dingle Golf Club offers food on another level. Over the past four years, I have eaten there six times. Each visit was excellent, with consistently high quality. This is food you would travel for – people do and will continue to do so. Reservations may be required, because it is not just golfers who head upstairs at the golf club. You will regret it if you are turned away because the place is full.
An example of a dish on the menu is the Oven Baked Seafood Gratin (hake, salmon, prawns and spinach in a white wine cream sauce, with a brioche crumb, served with mash and seasonal vegetables). However, it is the Specials Board where the menu really excels – both in main courses and desserts. Run by Dave O’Connor, the restaurant combines efficiency and friendliness that belies the hard work and expertise in the kitchen.
The links at Ceann Sibéal is the most westerly golf course in Europe. It lies 4 km outside Ballyferriter, which is 14 km from the town of Dingle. It is a journey, but also a destination – and it is well worth the trip.
Honestly, play the golf course and enjoy the meal afterwards. You will thank me.
So, why am I telling you all this?
Is it my overwhelming desire to promote a restaurant? Perhaps, but of far greater relevance is the success this restaurant has achieved when so many clubhouse restaurants struggle to keep their heads above water. Providing food for members is a tough gig. Consider the challenges of sending 160 golfers out onto the course with no idea how many will eat in the clubhouse afterwards. How much fresh produce do you buy in advance? How many staff will you need, and for how long?
Corporate days and society outings are a boon to clubhouse restaurants, but what about the other days of the week when the course is quieter? What about the winter months, with increasing overheads and rising food prices?
Despite having a captive audience of – at least in theory – loyal members, the restaurant chef, manager, and staff are rarely in a position to know what is going to happen on any given day. This affects profitability. It can also affect food quality and staff motivation.
A significant number of members never set foot in the clubhouse, let alone the restaurant. Then there are the members who become angsty if their food is not served quickly enough, behaving this way because they are members and expect a different level of service. (I saw this recently, so I know it happens.)
I am not seeking a ‘boo-hoo’ moment here. I am simply trying to explain how difficult it is to get the level of service and choice of food right, while still making a profit. Restaurants do not have time to fuss about quinoa salads when 90 per cent of golfers want a burger, fish and chips, curry, or a BLT. Keep it simple, keep it quick, and add some fries. As much as Dingle bucks the trend, the requirement and expectation for ‘fine dining’ is generally low. Fast turnover is what matters.
Now for the statistics. A 2025 Club Benchmarking report from the US suggests that as many as 90 per cent of golf clubs have a restaurant that runs at a loss. I imagine some of you are not too surprised by that, although 90 per cent is eye-watering. (It is worth bearing in mind that roughly 60 per cent of newly opened restaurants close within the first year.)
Indeed, in some cases, clubs recognise and accept that the restaurant is a loss leader – an extension of the golf day experience that enriches the round and the bonds of friendship.
I would urge you to eat at your own clubhouse restaurant and support the club and/or the franchise operating it. And I would strongly recommend a trip to Dingle, because that is a different experience altogether.
Leave a comment