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Old Course Hotel in St Andrews is continuing to develop its food and beverage offering with the announcement of two new Chef series events led by Michelin-starred chef Tom Kerridge and the Hebridean baker, Coinneach MacLeod.
Kerridge will head up the programme, hosting a dinner at the hotel’s flagship Road Hole Restaurant on 14 November 2026, inspired by local suppliers and producers across Fife, exhibiting Scottish ingredients through Kerridge’s approach to British seasonal cooking. Guests will have access to overlooking views of the Old Course and West Sands Beach.
The hotel will also welcome Coinneach MacLeod for a Scottish-inspired afternoon tea experience on 17 October 2026, including family recipes, island storytelling and the landscapes of the Outer Hebrides. The event will include a reception with stories and songs from the island.
The newest additions follow previous chef series events with Rachel Allen of Ballymore and Alex Dilling of Hotel Café Royal, as the hotel continues to expand its programme of food-led experiences alongside its existing dining venues, including Road Hole Restaurant, Road Hole Bar, Herbs and The Deck.
Tom Kerridge said: “The history, heritage and global reputation of Old Course Hotel are extraordinary and the setting is absolutely stunning. Visiting the hotel and meeting its suppliers has given us the opportunity to think about how our style of cooking can align with the character of this special place and showcase some of Scotland’s brilliant produce.
“The five-course tasting menu will be a real celebration of British seasonal cooking at its best, using some of the amazing Scottish ingredients we’ve discovered here while embracing the techniques we’ve developed at The Hand and Flowers. We want to showcase phenomenal produce through great cooking, all against what is arguably one of the best views anywhere.”
Coinneach MacLeod said: “I’m delighted to be part of the Old Course Hotel Chef Series this October and to host an Afternoon Tea inspired by the flavours and stories of Scotland. Afternoon Tea should feel generous, comforting and just a little bit special. It promises to be a wonderful afternoon of good food, warm conversation and plenty of Hebridean hospitality!”
Phyllis Wilkie, general manager at Old Course Hotel, said: “The Chef Series is designed to bring distinctive voices in food to St Andrews, creating experiences that combine exceptional cooking with storytelling, personality and a real sense of occasion.
“To welcome Tom Kerridge and Coinneach MacLeod as part of the autumn programme is incredibly exciting and reflects the breadth of what we want the series to offer. From Tom’s bold, generous approach to British cooking to Coinneach’s celebration of Scottish produce, recipes and island culture, each event gives guests the chance to experience something truly memorable here at Old Course Hotel – bringing indulgent hospitality and world-class talent into one of Scotland’s most iconic hotel settings.”
Old Course Hotel in St Andrews is continuing to develop its food and beverage offering with the announcement of two new Chef series events led by Michelin-starred chef Tom Kerridge and the Hebridean baker, Coinneach MacLeod.
Kerridge will head up the programme, hosting a dinner at the hotel’s flagship Road Hole Restaurant on 14 November 2026, inspired by local suppliers and producers across Fife, exhibiting Scottish ingredients through Kerridge’s approach to British seasonal cooking. Guests will have access to overlooking views of the Old Course and West Sands Beach.
The hotel will also welcome Coinneach MacLeod for a Scottish-inspired afternoon tea experience on 17 October 2026, including family recipes, island storytelling and the landscapes of the Outer Hebrides. The event will include a reception with stories and songs from the island.
The newest additions follow previous chef series events with Rachel Allen of Ballymore and Alex Dilling of Hotel Café Royal, as the hotel continues to expand its programme of food-led experiences alongside its existing dining venues, including Road Hole Restaurant, Road Hole Bar, Herbs and The Deck.
Tom Kerridge said: “The history, heritage and global reputation of Old Course Hotel are extraordinary and the setting is absolutely stunning. Visiting the hotel and meeting its suppliers has given us the opportunity to think about how our style of cooking can align with the character of this special place and showcase some of Scotland’s brilliant produce.
“The five-course tasting menu will be a real celebration of British seasonal cooking at its best, using some of the amazing Scottish ingredients we’ve discovered here while embracing the techniques we’ve developed at The Hand and Flowers. We want to showcase phenomenal produce through great cooking, all against what is arguably one of the best views anywhere.”
Coinneach MacLeod said: “I’m delighted to be part of the Old Course Hotel Chef Series this October and to host an Afternoon Tea inspired by the flavours and stories of Scotland. Afternoon Tea should feel generous, comforting and just a little bit special. It promises to be a wonderful afternoon of good food, warm conversation and plenty of Hebridean hospitality!”
Phyllis Wilkie, general manager at Old Course Hotel, said: “The Chef Series is designed to bring distinctive voices in food to St Andrews, creating experiences that combine exceptional cooking with storytelling, personality and a real sense of occasion.
“To welcome Tom Kerridge and Coinneach MacLeod as part of the autumn programme is incredibly exciting and reflects the breadth of what we want the series to offer. From Tom’s bold, generous approach to British cooking to Coinneach’s celebration of Scottish produce, recipes and island culture, each event gives guests the chance to experience something truly memorable here at Old Course Hotel – bringing indulgent hospitality and world-class talent into one of Scotland’s most iconic hotel settings.”
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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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