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Royal Mid-Surrey’s two 18 hole courses cover approximately 296 acres located adjacent to Old Deer Park and Kew Botanical Gardens. The habitat, partially bordered by the Thames, includes trees, grassland, scrub, wetlands and ponds.

Among our special trees, are the tulip (Liriodendron Tulipfera) beside the 12th tee on the JH Taylor course, the foxglove (paulownia tomentosa) between both 1st tees (JH Taylor and Pam Barton) a cedar of Lebanon (Cedrus Libani) between the practice range the JH Taylor 13th tee, several eucalyptus trees and of course our iconic “American” oak (Quercus Alba) located by our terrace and putting green. The list of birds spotted at RMS is long, including owls, red kites, redwings, sparrowhawks and moorhens.

We share the land with a number of mammal species. Badgers and foxes make regular appearances and the small, stocky muntjac deer can be spotted occasionally.

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We are committed to sustainable practices and are currently applying for our Golf Environment Organisation certification, an industry leading award in sustainability which we hope to achieve in 2022.

GEO accreditation.

We have a committee to drive sustainability in all the club’s activities and keep the club in line with government policy and legislation as well as changes in industry practice.

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Green Energy

We already use a green energy supplier for our gas and electricity and in September 2021 we completed installation of solar panels on our clubhouse roof equating to a cost saving of 196 tonnes of C02 over 20 years. Six electric charging points are now in the car park.

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Water and Waste Management

As well as our storage tanks, RMS has a targeted irrigation system which uses real time data and sensors to water remotely only areas of the courses where it is needed. We gather water from the clubhouse roof for the flower and vegetable gardens.

Grass clippings and other organic waste from the course go into compost and liquid fertilizer for the gardens. Soil cores and branches are recovered from course maintenance work for use on the gardens and we use green waste from the kitchens to make compost to feed the vegetables and herbs in many dishes on our menu.

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