spectating a game

Bristol Croquet Club: Catering

Tea and Coffee

In the normal course of play at the club, tea/coffee and biscuits (and all other refreshments) are charged at the published prices, to all members and guests without distinction.

For CA and SWF inter-club matches, tea/coffee and biscuits are offered free to all players and any facilitators (caterers, manager, etc.); before, during and after the match. If we provide cake at teatime, it is offered free to the same groups (and is chargeable at cost to the Club, please use an expense claim form). Guests and supporters are expected to pay in the normal way.

For our CA Tournaments, all refreshments taken during the day are included in the entry fee. This covers not just tea/coffee and biscuits, but canned drinks, choc ices and cake, though we would look askance at excessive consumption. This deal is available to anyone on the day for a single charge of £3. Facilitators (caterers, manager, etc.) qualify for free tea/coffee and biscuits while on shift.

Winter activities (such as Scrabble) levy a charge of £2 a session on all players, which covers coffee, tea, biscuits, and heating.

Separate arrangements apply to Group Hire, as per our Events Policy.


When Provided (usually at CA Tournaments) those wishing to eat lunch are charged £10 per lunch, collected when served if not before. Anyone wanting lunch must tell the Hospitality Coordinator at least three clear days beforehand (the CA's online entry system supports players' lunch requests).

Chefs should try to stay within budget and aim for a modest profit. Nevertheless, any purchases to provide the lunch are chargeable to the club (please use an expense claim form)

There is a first-class fish and chip shop down the hill from the club (order on 0117 968 2465) - a flat £9 per diner covers haddock or cod and a half-share of a large chips.

For catered tournaments, the Hospitality Coordinator has well-defined duties

The manager of any event has a complimentary all-in deal.

For more information, please email Chris Frew, who will be happy to help.