The Pine Valley-like 6th is a marvelous two-shotter. You drive to an island fairway surrounded by heather, then hit over sand and scrub to a slightly raised and devilishly contoured putting surface. By contrast, the 7th is a thoroughly old-fashioned, links-type hole, calling for a high tee shot over a sandy hill to find a beautiful S-shaped valley fairway; the approach—invariably from a sloping lie—is to a narrow plateau green defended by bunkers and mounds.

The view from the tee of the 475-yard 10th is almost as celebrated as the one at the 5th. According to Peter Dobereiner, “If all the other holes were undistinguished, Sunningdale would still justify a pilgrimage by enthusiasts for the glory of the 10th, one of the most magnificent holes in Britain, or indeed the world.”

From the highest point on the course, you tumble spectacularly downhill to a fairway that looks far narrower than it is. The second shot is fired slightly uphill, often with a long iron or wood, to a large sloping green. At the back of the green is the club’s storied halfway house, in which one can—some would say must—sample the legendary Sunningdale sausage sandwich.

At 239 yards, the 15th is not only the longest but also possibly the best of the short holes. The green is large and diligently patrolled by four bunkers. A necklace of cross bunkers adds to the challenge of the down-and-up 16th. A potentially hanging lie and a cleverly angled green pose the problems at the dogleg 17th, while a legion of bunkers at the 18th—one on either side of the fairway to pinch the drive, four cross bunkers and another quartet around the green—threaten a sandy conclusion to a memorable round.

Standing immediately behind the 18th green is a majestic oak tree. It is the proud emblem of Sunningdale, and so perfectly symbolic of the club’s quintessentially English ambiance.