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Golf Passes at Duck’s at Kilspindie House

March 27, 2013
Posted by admin
in Golf
Great lesson to day from Gary Nicol of  TPEGS golf made simple even for a Duck!  Thanks Gary.  www.tpegs.com
Choose a 2, 3 or 5 round pass you would like to buy from the list below.
Send us an email on kilspindie@ducks.co.uk or call us 01875 870 682 to buy your golf pass and stay at Duck’s at Kilspindie house.

2 ROUND PASSES
Pass 1 £39.00 Musselburgh Links Winterfield
Pass 2 £66.00 Kilspindie Whitekirk
Pass 3 £73.00 Longniddry Royal Musselburgh
Pass 4 £88.00 Craigielaw Musselburgh

 

3 ROUND PASSES
Pass 5 £81.00 Royal Musselburgh Whitekirk Winterfield
Pass 6 £90.00 Musselburgh Musselburgh Links Royal Musselburgh
Pass 7 £115.00 Kilspindie Longniddry Musselburgh
Pass 8 £130.00 Dunbar Glen Longniddry
Pass 9 £142.00 Craigielaw Dunbar Longniddry

 

5 ROUND PASSES
Pass 10 £139.00 Musselburgh Musselburgh Links Royal Musselburgh Whitekirk Winterfield
Pass 11 £197.00 Craigielaw Kilspindie Longniddry Musselburgh Royal Musselburgh
Pass 12 £216.00 Craigielaw Dunbar Kilspindie Longniddry Musselburgh
Pass 13 £218.00 Craigielaw Dunbar Glen Longniddry Musselburgh

 

We organise your tailor-made package to suit your requirements and take the stress away from organising your perfect golf break. At Duck’s you focus on your swing while we focus on looking after you. Send us an email on kilspindie@ducks.co.uk or call us 01875 870 682 to find out more.

  • Special Offers

    Looking for special offers and short breaks near Edinburgh? Then perhaps Ducks at Kilspindie have something to suit you.

    Ducks in Aberlady in East Lothian is the perfect getaway destination for golfers, walkers, bird watching or just for chilling out and getting away from it all. Less than half an hour from Edinburgh and only ten minutes from the dual carriageway you can find all you’re looking for with a stay at Ducks.

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  • Testimonials

    Sitting in the bistro at Duck’s relishing the new menu. Started with a lovely creamy Jerusalem artichoke soup, toasted artichoke on a spot of chestnut purée served in a light white soup. Followed by perfect venison, red and tender served on salsify purée with wild chanterelle and a light sauce. The potato mash was the creamiest I have had in a while with a hint of nutmeg. We had space for dessert so I went for a creme caramel – excellent. The new chef Paulo has previously worked in a Michelin …Testimonial 1
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