Course open at Tier 1 01/12/23 Updated: 1st Dec 2023
Radyr Golf Club
James Irving - Club Manager
James manages the club on a day-to-day basis to ensure that the service to both members and guests is effective, James also manages all of the staff to ensure the club is operated effectively.
Tel: 029 2084 2408 and press the option for Club Manager
Simon Swales - Professional Shop & PGA Head Professional
Simon and his team are the first point of contact for members and visitors providing exceptional service. Simon has been at the club since 2003 and has a high level of experience that has helped the club develop it's services over a number of years.
Tel: 029 2084 2408 and press the option for Pro Shop
Matt Underwood - Golf Operations Manager
Matt heads up the golf office and is responsible for setting up and administering of all competitions, open days and golf days. Matt will look after golf bookings for societies to ensure that they have a great experience whilst at the club.
Tel: 029 2084 2408 and press the option for Golf Operations Manager
Catering at Radyr Golf Club
Providing exceptional cuisine for all, seven days a week, the restaurant is open to both members and non-members.
Tel: 029 2084 2408
Neil Scott - Hospitality Bar Manager
Neil has been with the club since 2016 as the bar manager, he is charged with ensuring the bar is run in the correct way and members and guests are presented with high quality beverages.
Tel: 029 2084 2408
Theresa Williams - Accounts and Administration Manager
Theresa's role is to ensure that accurate financial records are kept and to provide support to the club manager and heads of departments. Theresa will also
provide a professional point of contact for all of our members and guests as part of the front of house team.
Tel: 029 20 842 408 and press the option for Office
Julian Doughty - Golf Course Manager
Julian and his team are responsible for all course maintenance and to present the course in the high standard we see day in, day out.
Tel: 029 2084 2408 (Please call Club Manager).