Old Course Hotel 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 the heart of St Andrews.
The Chef’s Series launches in November 2025 when Hotel Café Royal’s two-Michelin-starred chef Alex Dilling brings his acclaimed artistry to the hotel’s newly refurbished Road Hole Restaurant. On Saturday 1st 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.
An Evening with Alex Dilling overnight package starts from £470 per night based on two people sharing an Eden room.
The series continues on Saturday 7th March 2026, when celebrated Irish chef Rachel Allen, matriarch of Ballymaloe, Ireland’s award-winning hotel, will cook at the Road Hole Restaurant to launch her Irish inspired signature dishes, which diners will subsequently be able to sample throughout March. Allen’s menu will celebrate her distinctive Irish-inspired cuisine, with highlights such as Ballymaloe’s iconic Hot Buttered Lobster, reimagined with the best of Scottish shellfish.
Allen will also debut a special afternoon tea on International Women’s Day (8th March), celebrating local produce with her distinctive, wholesome yet indulgent style. Allen’s Irish-inspired cuisine brings comfort and joy while celebrating fresh, local ingredients, acting as a reminder that luxury can be wholesome, nourishing, and utterly indulgent.
An Evening with Rachel Allen overnight package starts from £470 per night based on two people sharing an Eden room.
Afternoon Tea with Rachel Allen is priced at £50 per person and includes a glass of Veuve Clicquot Champagne.
Both chefs have visited Scotland to work closely with local suppliers, guided by Old Course Hotel’s executive head chef, Craig Winsborough. Earlier this year, he led the visiting chefs on a tour of the region, introducing them to the producers who help define the hotel’s menus – from Blacketyside Farm’s exceptional berries to the fresh catch that arrives straight off the boat from St Monans fish merchants.
“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.”
Together, the guest chefs celebrate Scotland’s rich natural larder while bringing internationally renowned culinary expertise to St Andrews for a series of one-of a-kind dining experiences.
