Old Course Hotel Chef Series: Exclusive Autumn Lineup Revealed

The Old Course Hotel Chef Series is bringing two very different culinary voices to St Andrews this autumn. Copper pans catch the low afternoon light above the pass at Road Hole Restaurant. Beyond the tall windows, the Old Course stretches toward West Sands Beach. In a kitchen shaped by decades of quiet routine, a new energy has arrived. It comes wrapped in a name familiar to television audiences across Britain.

Tom Kerridge will headline the autumn programme on 14 November. He will host a dinner sitting at the hotel's flagship Road Hole Restaurant. Guests will enjoy a five course tasting menu. It draws on his visits to local suppliers and producers across Fife.

Old Course Hotel St Andrews: A Series Built on Storytelling

The Chef Series was designed to bring leading chefs and distinctive food personalities to the hotel. It forms part of a growing food and drink proposition at the property. The events combine exceptional menus, storytelling and luxury hospitality within one of Scotland's most recognised settings.

Kerridge's dinner will feature exceptional produce and bold flavours. The five course menu overlooks views of the Old Course and West Sands Beach. It is a rare pairing of landscape and plate that few dining rooms in Scotland can offer.

Tom Kerridge Scotland Dinner: In His Own Words

Kerridge described the setting as central to how he approached the menu. "The history, heritage and global reputation of Old Course Hotel are extraordinary, and the setting is absolutely stunning," he said. "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."

He added that the tasting menu draws on techniques developed at The Hand & Flowers, his own pub restaurant. "The five-course tasting menu will be a real celebration of British seasonal cooking at its best," he said. "We want to showcase phenomenal produce through great cooking, all against what is arguably one of the best views anywhere." That last line matters. It captures why chefs are drawn to St Andrews beyond the paycheque. The view itself becomes part of the menu.

Coinneach MacLeod Afternoon Tea: Island Stories on the Fourth Floor

Also featuring in the 2026 programme is Coinneach MacLeod, known worldwide as The Hebridean Baker. He will host a special Afternoon Tea experience on 17 October. The ticketed event brings his distinctive blend of Scottish baking to St Andrews.

MacLeod's menu is inspired by family recipes, island storytelling and the landscapes of the Outer Hebrides. The tea will be followed by an intimate reception. Guests will share stories and songs from the islands over drams from Isle of Harris Distillery. Early copies of his upcoming festive cookbook, Hebridean Baker: A Scottish Christmas, will be available to purchase at the event.

"I'm delighted to be part of the Old Course Hotel Chef Series this October," MacLeod said. "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." His words point to something the series seems built around, the idea that a meal can carry a place's history at the table, not only on the plate.

Michelin Chef Events Scotland: Part of a Larger Vision

The newest additions follow previous Chef Series events with Rachel Allen of Ballymaloe and Alex Dilling of Hotel Café Royal. That lineage reflects a deliberate strategy rather than a one-off booking. Phyllis Wilkie, General Manager at Old Course Hotel, framed the series as central to the hotel's identity going forward.

"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," Wilkie said. "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." She added that the pairing shows the range the hotel hopes to build, from Kerridge's bold approach to British cooking to MacLeod's celebration of Scottish produce and island culture.

Road Hole Restaurant and a Hotel in Transition

The events follow a transformative period for Old Course Hotel. The fourth floor, home to Road Hole Restaurant, Road Hole Bar and Swilcan Loft, has recently been refreshed. The lobby has also seen extensive improvements. The hotel launched a new boutique, The Emporium, alongside Herb's cafe.

Together, these changes mark a renewed focus on luxury hospitality and destination dining. The wider offering now spans drinks with a view at Road Hole Bar, relaxed all day moments at Herbs, and alfresco drinks on The Deck. Each space plays a different role in how guests experience the hotel across a single stay.

St Andrews Food Events 2026: Why It Resonates Beyond the Table

Chef residencies like this one reveal something about where luxury hospitality is heading. Guests increasingly want narrative alongside craftsmanship, a sense of place rather than simply a tasting menu. Pairing a Michelin starred chef with a broadcaster known for warmth and heritage suggests the hotel understands that dining experiences now compete on memory as much as on flavour.

Tickets for the Chef Series events are available through the hotel directly at the official Old Course Hotel website. Further events are expected to be announced throughout autumn and winter. Readers following the broader hospitality calendar may also be interested in Waldorf Astoria's new London property at Admiralty Arch.

A Table With a View That Outlasts the Season

By the time November arrives, the copper hood above the Road Hole pass will have seen another season turn. The Old Course will sit quiet in the dark beyond the windows, waiting for spring golfers who have no idea what unfolded at the tables inside. What Kerridge and MacLeod bring to St Andrews this autumn is not simply a menu or a ticketed evening. It is a reminder that even in one of Scotland's most recognised settings, the most lasting moments are still built around a table, a story, and the people willing to share both.