Food & beverage
What was the original inspiration behind launching the Chef’s Series? Craig Winsborough: The inspiration came from recognising the world-class local produce at our doorstep and a location steeped in history. We wanted to create something that would celebrate Scotland’s natural larder with a fresh perspective from renowned chefs. Having worked with suppliers like Blacketyside Farm and our St Monans fish merchant, we knew we wanted to highlight these partnerships.
To what extent is the series designed to appeal to international guests versus local and domestic diners? PW: While we absolutely welcome our international guests, this series is particularly designed to attract foodies from across the UK to experience Scotland’s culinary landscape through a fresh lens. We’re seeing a real appetite among domestic travellers for unique gastronomic experiences and a reason to make a special trip. These signature menus offer something genuinely exclusive.
Rachel, what drew you to take part in the Old Course Hotel’s inaugural Chef’s Series? Rachel Allen: I love Scotland. I hadn’t been to that part of the country before, but I’d always heard how wonderful the produce is, so it was a really fun adventure to go on. My husband and I went over a few months ago, which made the experience even more special because it’s not just a case of turning up on the day and cooking a menu. This has been brewing for months, and it’s been so exciting visiting the producers, getting inspired and then thoughtfully writing the menu. It’s truly been a lovely process from start to finish.
Can you talk about the process of curating which chefs to invite – why Alex Dilling and Rachel Allen to start? CW: We looked for chefs whose philosophies align with our ‘Active Wellbeing and Indulgent Good Times’ positioning – those who create food that’s also deeply satisfying and celebratory. Alex Dilling brings Michelin-starred fine dining, but with an approach that feels generous rather than austere. Rachel Allen represents the warmth and comfort of Irish hospitality combined with exceptional cooking techniques. Both chefs have genuine respect for local ingredients and the stories behind them. We knew they would be able to showcase their cooking styles while making Scottish produce shine.
How did your visits to local Scottish producers influence the menus you’ll be presenting?
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RA: Our visits very much influenced the menus, and I thought it was a wonderful idea by everyone at the Old Course Hotel to have us meet the producers. We met a really lovely Irish man who has been living in Scotland for decades and runs the incredible Blacketyside Farm, a beautiful fruit farm. We also visited Lowie’s Fishmongers, where we watched the catch of the day come in – usually mackerel, lobsters or crabs, which was fascinating to see up close.
From your perspective, howimportant is it for guest chefs to engage directly with local suppliers? CW: It’s absolutely essential. We’re incredibly proud of our local sourcing. When we took Alex and Rachel to meet our suppliers, they were genuinely excited, and we were connected by our love for food as chefs. These meetings were significant in informing their menus in ways that simply shipping ingredients never could. They understand the care that goes into producing what they’re working with, and that translates into more thoughtful, authentic dishes.
Can you share a particular ingredient or producer that inspired a dish in your upcoming menu? RA: Blacketyside Farm and the seafood producers have absolutely inspired the menu. We had the chance to dine at the Old Course Hotel, where Craig,
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Above: Guest chef Alex Dilling of London’s Hotel Café Royal.
Opposite: Executive head chef Craig Winsborough and guest chef Rachel Allen.
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