This November, the Old Course Hotel St Andrews is launching its first-ever Chef’s Series, bringing internationally acclaimed culinary talent to the legendary Road Hole Restaurant. The series celebrates the hotel’s pursuit of indulgent good times and culinary excellence, showcasing world-class dining experiences in St Andrews and the heart of Fife.
The Chef’s Series launches later this year, when two-Michelin-starred chef Alex Dilling brings his acclaimed artistry to the hotel’s newly refurbished Road Hole Restaurant. On Saturday 1 November, guests will enjoy an original menu cooked personally by Dilling during his special guest appearance, with signature dishes available throughout the remainder of the month.
Dilling’s menu will highlight his refined yet indulgent style, with dishes such as a whole roasted organic chicken stuffed with smoked bacon and haggis – a playful nod to Scottish tradition, elevated through his signature French techniques and created using the region’s finest ingredients.
The series continues on Saturday 7 March 2026, when celebrated Irish chef Rachel Allen, matriarch of award-winning hotel Ballymaloe, will showcase her Irish-inspired signature dishes which diners will subsequently be able to sample throughout March. Allen’s menu celebrates her distinctive cuisine while incorporating the best of Scottish shellfish and local produce, where guests can look forward to sampling dishes including Ballymaloe’s iconic Hot Buttered Lobster.
Allen will also debut a special afternoon tea on International Women’s Day, Sunday 8 March, celebrating the best of the region’s local produce. Guests can indulge in a selection of her favourite sweet and savoury treats, paired with a glass of Veuve Clicquot Champagne.
Both chefs have visited Scotland to gain inspiration for their tailored menus, working closely with Old Course Hotel’s executive head chef, Craig Winsborough and the hotel’s trusted local suppliers. Earlier this year, Winsborough led the visiting chefs on a tour of the Fife region, introducing them to the producers who help define the hotel’s menus – from Leven based Blacketyside Farm’s exceptional berries, to the fresh catch that arrives straight off the boat from St Monans fish merchants in Anstruther.
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“We’re incredibly lucky to have outstanding suppliers right here on our doorstep in Fife,” says Craig Winsborough, Executive Head Chef at Old Course Hotel. “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.
“The Chef’s Series is all about celebrating Scotland’s rich natural larder and combining it with internationally renowned culinary expertise, creating one-of-a-kind dining experiences that put St Andrews firmly on the map as a world-class food destination. We’re thrilled to launch with Alex Dilling this November, followed by Rachel Allen in March, each bringing their unique flair to our menus while shining a light on the incredible produce we have here in Scotland.”
For more information about the Old Course Hotel’s upcoming retreats, chef series and more, visit: https://www.oldcoursehotel.co.uk/
