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Old Course Hotel in St Andrews is to launch a chef series at its Road Hole Restaurant, beginning in November with a guest appearance from Alex Dilling from Hotel Café Royal.
The series aims to showcase local produce alongside international culinary expertise.
Dilling, who holds two Michelin stars, will cook at the restaurant on 1 November 2025, presenting a menu that will remain available throughout the month.
Dishes include roasted organic chicken stuffed with smoked bacon and haggis, prepared using French techniques.
The series will continue on 7 March 2026 with Irish chef Rachel Allen, known for her work at Ballymaloe in County Cork. Allen will introduce Irish-inspired dishes, including a version of Ballymaloe’s hot buttered lobster made with Scottish shellfish.
She will also launch a special afternoon tea for International Women’s Day on 8 March, featuring local produce.
Both visiting chefs have toured the region with Old Course Hotel’s executive head chef, Craig Winsborough, who introduced them to local suppliers.
Winsborough said: “We are incredibly lucky to have outstanding suppliers right here on our doorstep in Fife. It was a real pleasure to introduce Alex and Rachel to our local producers. The quality of the ingredients here really sets the tone for what we do, and both chefs were inspired by what they discovered.”
Old Course Hotel in St Andrews is to launch a chef series at its Road Hole Restaurant, beginning in November with a guest appearance from Alex Dilling from Hotel Café Royal.
The series aims to showcase local produce alongside international culinary expertise.
Dilling, who holds two Michelin stars, will cook at the restaurant on 1 November 2025, presenting a menu that will remain available throughout the month.
Dishes include roasted organic chicken stuffed with smoked bacon and haggis, prepared using French techniques.
The series will continue on 7 March 2026 with Irish chef Rachel Allen, known for her work at Ballymaloe in County Cork. Allen will introduce Irish-inspired dishes, including a version of Ballymaloe’s hot buttered lobster made with Scottish shellfish.
She will also launch a special afternoon tea for International Women’s Day on 8 March, featuring local produce.
Both visiting chefs have toured the region with Old Course Hotel’s executive head chef, Craig Winsborough, who introduced them to local suppliers.
Winsborough said: “We are incredibly lucky to have outstanding suppliers right here on our doorstep in Fife. It was a real pleasure to introduce Alex and Rachel to our local producers. The quality of the ingredients here really sets the tone for what we do, and both chefs were inspired by what they discovered.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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