Food & beverage
St Andrews serves up star power
With its newly refurbished dining venues as the backdrop, St Andrews’ Old Course Hotel is launching its inaugural Chef’s Series, which opened this November with Alex Dilling of London’s Hotel Café
Royal, followed by Ireland’s Rachel Allen in spring 2026. To explore the inspiration behind the series and its long-term impact, we speak with Old Course Hotel GM Phyllis Wilkie; the hotel’s executive head chef, Craig Winsborough; and guest chef Rachel Allen.
S
t Andrews has always been about world-class greens. Now, the Old Course Hotel wants it to be known for world-class cuisine. The hotel is repositioning its food and beverage offering with the launch of its first Chef’s Series at the Road Hole Restaurant. Designed to showcase the venue’s extensive refurbishments and celebrate Scotland’s natural larder, the series will welcome world-class guest chefs to St Andrews, which started with two- Michelin-starred Alex Dilling in November and will be followed by Ballymaloe matriarch Rachel Allen in March 2026. Both chefs have worked closely with local producers – from berry farms to Fife’s fishing boats – to craft menus that blend their own culinary identities with Scotland’s rich food heritage. It’s an initiative that aims not only to elevate the hotel’s
dining credentials but also to broaden St Andrews’ reputation as a destination for more than just golf.
How does the Chef’s Series fit into the broader repositioning of the hotel’s F&B offering following refurbishments? Phyllis Wilkie: The Chef’s Series showcases our newly refurbished Road Hole Restaurant in its full glory. Following our extensive renovations across Road Hole Restaurant, Road Hole Bar and The Deck, we wanted to create programming that would truly spotlight these transformed spaces. By bringing in chefs of Alex Dilling and Rachel Allen’s calibre, we’re connecting culinary excellence with Fife’s local produce, giving guests experiences they simply can’t find elsewhere.
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