Beaverstown

Set out across 120 acres on the southern bank of the Rogerstown Estuary, the course at Beaverstown Golf Club lies next to the small coastal town of Donabate, with holes occupying the former Lamb Brothers fruit farm, which was once used in the production of Fruitfield jams.

When the business closed in the early 1980s the land was purchased for the purpose of establishing a golf course then Eddie Hackett was called in to design the layout. Towards the end of the 1990s, Peter McEvoy was engaged to remodel the original course and these revamped holes are the ones in play today.

In the book Hooked: an amateur’s guide to the golf courses of Ireland author Kevin Markham remarks: “hundreds of apple trees stretch across the course and add an appealing element you won’t find anywhere else. The back nine are a bit flat, but the stream and the ponds give it some character.”

Today, the course measures 5,972 metres from the back tees, configured as two returning nines, with par set at 72. Water comes into play on a dozen holes, with orchards bordering almost half the holes on the card. The 374-metre 14th (“Well”) is regarded as the signature hole, doglegging left past a tall ash tree in the middle of the fairway.