This scenic course, originally built in 1982, is located on the Mason Neck Peninsula in Lorton. Pohick Bay’s 18 holes run 6400 yards from the back tees, and feature bent grass from tee to green with a mix of poa annua. Add to that a 132 slope rating, rolling terrain throughout and several significant water hazards, and it quickly becomes clear that course management is the name of the game. The course’s signature holes are a great example. On hole 2, a par 3 that measures 168 yards from the back (157 from the whites), golfers are challenged to lift their shots high up and over a deep ravine that stretches from the tee box to just short of the green. On hole 18, players will find a par 5 that measures over 500 yards from the tips, in which a good tee shot puts you in position to navigate the slight dog leg left, down to the green.
Keep track of your game on Pohick Bay’s USGA Handicap System. Work on your driving or putting at our practice facility, which features a driving range with sand traps, practice putting and chipping greens, and lessons from PGA pros. The course also offers a fully-stocked pro shop for all your needs, as well as a full service snack bar.
History / Architect
George W. Cobb, ASGCA (July 2, 1914 - January 15, 1986) is a notable and prolific golf course designer who created more than 100 courses and renovated many others. He worked to create attractive layouts that the average golfer would find enjoyable, not frustrating.
George was born into a family of golfers in Savannah, Georgia, learned to play as a child and became a scratch golfer. He attended the University of Georgia, where he played on the college golf team. He studied landscape architecture and graduated in 1937. He was hired by the National Park Service and worked as a landscape architect until 1941.
During World War II, Cobb was a Marine Corps engineering officer at Camp Lejeune in North Carolina. Because he was an avid golfer and landscape architect, he was assigned the task of constructing a golf course for use in physical rehabilitation of injured GIs, but he had no experience in course design. Cobb was permitted to hire experienced course architect Fred Findlay to provide design assistance. Cobb handled the construction.
Cobb was design consultant at Augusta National Golf Club beginning in the mid-1950s and became good friends with Bobby Jones and Clifford Roberts, chairman of Augusta National.
The club decided to add a par-3, nine-hole course in 1958. Cobb was asked to design it with input from Roberts, and the 1,060 yard "little course" opened in 1959. The Par-3 Contest has been held on Wednesday of Masters Week since 1960. In fifty years of Masters play, no one has ever won the Par-3 and the main tournament in the same week. Cobb added a fresh touch to the "big course" in 1967 and 1977.
Rules & Etiquette
- Only players who have registered at the clubhouse, spectators accompanying them and members of the NOVA Parks staff are permitted on the golf course.
- The hitting of practice balls on the lawn, walks, traps or tees while waiting to play is prohibited.
- Only players in groups positioned to tee off are permitted on the starting tee.
- Climbing the face of a bunker is prohibited.
- Each player must have a bag with at least six clubs. Clubs are available for rent for those who require.
- Players and spectators must wear shirts and shoes (and appropriate golf attire) at all times.
- Children ages 7-13 must pay the appropriate greens fees and cart fees and be under the close supervision of a playing adult at all times. Non-players under the age of 14 years old are not permitted on the course. Non-players 14 years old and older must pay applicable cart fees when riding with an adult.
- Driving the golf carts in a reckless manner is strictly prohibited.
- A maximum of two passengers may ride in a golf cart at one time.
- Golf carts or cars are not permitted in restricted areas.
- Keep pull and power carts thirty feet from greens and off of tee boxes.
Pohick Bay Golf Course features a charming snackbar complete with sandwiches, grill items like hot dogs and hamburgers, breakfast muffins, hot and cold beverages, candy and chips. The snack bar also has a selection of beer on tap.