Food & beverage
Do you see the Chef’s Series becoming an annual fixture, and what would success look like for you after the first year? PW: Absolutely. We’ve already started planning for late 2026 through 2027, building on what we learn from these inaugural events. Success for us means several things: creating memorable experiences that guests talk about long after they leave, establishing Road Hole Restaurant as a must-visit culinary destination, and contributing to St Andrews’ reputation as more than just a golfing destination. We hope to see guests visiting to enjoy the activities and indulgent experiences too.
Above and below: Rachel Allen worked with local producers – from berry farms to fishing boats – for her menu.
the head chef, prepared all that incredible produce for us, which was fantastic. The langoustines were second to none; they were delicious, so I’m going to make a very classic Ballymaloe fish mousse with a langoustine butter sauce.
How do you balance bringing your own culinary identity while incorporating local traditions and produce? RA: Well, it was really easy – we didn’t even have to think about it because the dishes that I cook here lend themselves so well to being cooked in Scotland. Our climates, countryside and terrains are not that dissimilar and so it’s a very natural fit.
How do you see this initiative strengthening the Road Hole Restaurant’s identity within the Scottish and wider UK dining scene? CW: Road Hole Restaurant has always had the advantage of its iconic views overlooking the Old Course. The guest chefs are bringing impeccable food to complement that. We’re saying, “we’re a serious dining destination that happens to be in a luxury hotel”, and it raises the bar for luxury resorts.
What impact do you expect the Chef’s Series to have on the hotel’s long-term F&B strategy? CW: It sets a new benchmark for everything we do. The techniques, presentations and service standards we develop during these events will influence our year-round operations. We’re learning from each chef’s approach, with the opportunity to incorporate elements that work into our regular offering. It’s also building our team’s confidence and capabilities; collaborating with chefs of this calibre elevates everyone involved. Long term, it positions us to be more ambitious with our own menu development and more attractive to top culinary talent in the future.
How do you expect this programme to influence the reputation of St Andrews not just as a golfing hub but also as a culinary destination? PW: This speaks to a broader evolution we’re seeing in St Andrews – and one we’re actively shaping. Through strengthening our food and beverage offerings and also expanding our lifestyle experiences through our refurbished Kohler Waters Spa and new seasonal retreats, we’re positioning St Andrews as a destination for a new kind of luxury enjoyment. The Chef’s Series is a layer of our ‘Active Wellbeing and Indulgent Good Times’ philosophy and puts St Andrews on the culinary stage alongside Edinburgh and Glasgow. It’s all about broadening the narrative of what St Andrews offers.
For guests who know you from your home restaurants, Rachel, what will surprise them most about your St Andrews menus? RA: Although I discovered a lot of different cuisines, I’m going back to the restaurant at Ballymaloe where I first trained, and to those kinds of classics that, of course, have a little bit of French influence and reflect so much of the classic cuisine cooked in Ireland and the UK. I’m especially excited to serve the Ballymaloe sweet trolley, which has been part of Ballymaloe House tradition since it opened in 1963. ●
20
www.hmi-online.com
IHG Kimpton
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23
