The Clubhouse

When Luffness Golf Club moved from the east side of Aberlady Bay to the current location of the west side, the construction of the nucleus of the current Clubhouse was completed in time for the opening on 26 November 1898 of what is now the Kilspindie links, the Club having been re-named in 1899.

The premises were relative small compared to the current building and the original “Gentlemen’ Locker Room and Bar” is still intact with the original lockers (all in use to this day but clearly intended for pencil bags and not modern equipment!) and the Honours Board above the open fire place.

Over the years, additions have created a mosaic of roof elevations and tiles! Rooms, such as the Mixed Lounge, Kitchen, Ladies Changing Rooms, and Gents Visitors Changing Rooms as well as the Office (formerly accommodation for the Steward and his wife) have been added. These, together with ancillary housing for laundry, storage, trolley and cart sheds, greenkeepers’ sheds and a car park, have all changed the original profile of 26 November 1898!

What has not changed is the warm welcome which awaits all – whether Member, guest or visitor alike!!

As Kilspindie Golf Club does not operate a 2-tier pricing policy, Visitors pay Members’ prices for catering and the bar. For those who already know the Clubhouse, the bar is a tiny area but is packed with a host of excellent beverages such as 7 varieties of gin, nearly 80 different malt whiskies, wines from various countries around the globe, and much more.

Clubhouse Menu and Events


Kilspindie Catering Open Daily From 9am

Club House Menu

Hot Rolls – Fried Egg…£2-10 –  Bacon, Lorne Sausage, Link Sausage, Black Pudding, Scrambled Egg and Haggis …£2-50   Doubler … £3-50 (fried egg double £2-60)

Scottish Breakfast – Bacon, link sausage, lorne sausage, black pudding, haggis, potato scone, fried egg, beans and toast…£7-50  Served 9am til 12pm

Cold Filled Rolls or Sandwiches served with salad garnish and potato crisps

honey rost gammon, egg mayonnaise, cheese and pickle, tuna mayo …£3-75

 beef & horseradish, coronation chicken..£3-95  ~  prawn marie rose..£4-15

Chefs homemade Soup and sandwich…£6-75

Lunch Menu

Andersons mince pie, chips and beans…£5-25

Kispindie Nicoise – tuna, egg, tomatoes, sweet corn, olives and potato…£6-95

Croque madame – a toasted malted bloomer topped with cheese, gammon and fried egg served with salad garnish and fries…£4-95

Chicken Caesar – breast of chicken, tomato, leaves, croutons and parmesan…£6-95

Kilspindie Club Sandwich – chicken, bacon, lettuce, tomato and mayonnaise served with fries…£7-95

Tuna melt – a toasted malt bloomer topped with tuna, red onion and cheese served with fries and salad garnish…£4-75

Dickson’s Fresh Breaded or Battered haddock, fries, salad garnish and homemade tartare sauce…£10-95

Home cooked gammon, two fried eggs, warm tomato and potato wedges…£8-95

 Customer Information

Most of our dishes are celiac friendly or can be adapted to suit dietary need, please ask for more information, please note that our dishes mey contain one or more of the following allergens: Cereal, Peanuts, Nuts, Fish, Shell Fish, Sesame seeds, Eggs, Milk, Soya, Celery and Celeriac. If in doubt please ask a member of staff


Festive Menu

3rd December –  23rd December






Cream of roasted butternut squash soup finished wtih smoked paprika and toasted pumpkin seeds


Chicken, tarragon and poached shallot terrine with cornichons, salad leaves and chargrilled tomato chutney


Garlic and thyme studded half camembert finished with a drizzle of heather honey (v)



all of the above served with artisan bread



Main Course



Slow roasted beef bourguignon, mushroom and bacon red wine jus, steamed vegetables, roasted potatoes


Panfried fillet of seabass served with a sauvignon blanc leek cream, crushed chive potatoes and crispy pancetta


Traditional turkey breast, roasted potatoes, kilted sausages, sage and onion stuffing, seasonal vegetables and cranberry sauce


”Wellington” of mushroom, brie and cranberry, onion gravy, crushed new potatoes medley of seasonal vegetables (v)






Traditional christmas pudding served with a warm creamy brandy sauce (v)


Creamy cheesecake laced with chocolate coated honeycomb nuggets served with fresh raspberries and raspberry mousse (v)


Festive chocolate orange ice cream finished wtih drizzle of cream and original Terry’s chocolate (v)


Selection of scottish cheeses black crowdie, morangie brie, isle of mull cheddar served with biscuits, plum and apple chunney, celery sticks and grapes (v)

For more information please contact Paul Kinnoch –





Contact Catering

3 + 11 =

Dress Code

Standard of Dress

Would all Members, guests and visitors please note the undernoted dress requirements within the Clubhouse and on the Course.

DINING ROOM (when screens are in a closed position) 

  • Gentlemen require a tailored jacket accompanied by a collared shirt 


  • Dress may be casual but smart. Shorts must be tailored. Shoes and socks must be worn. 


  • Denim Jeans
  • Golfing or other rainwear
  • Casual outdoor jackets/coats
  • Collarless T-shirts (exception appropriate golfing attire)
  • Caps, skips etc
  • Golf shoes with metal spikes
  • Trainers
  • Tracksuits 


  • Dress will be golfing wear and smart in appearance at all times. Shorts must be tailored.
  • Golf shoes must be worn at all times. 


  • Denim Jeans
  • Trousers tucked inside socks
  • Trainers
  • Tracksuits
  • Collarless T-shirts   (exception appropriate golfing attire)

If in doubt ask the Starter or Bar Staff