Old Course Hotel welcome ex Claridge’s and Inverlochy Castle chef to oversee restaurants

The new executive chef will oversee all kitchen functions across the resort’s eight restaurants and bars

Published 11th Apr 2024
Updated 11 th Apr 2024

Old Course Hotel, Golf Resort & Spa has announced the appointment of Coalin Finn as the resort’s new executive chef.

Coalin will head up all kitchen functions across the resort’s eight restaurants and bars, including 3 AA Rosette Awarded Road Hole Restaurant and golf’s most famous pub – the Jigger Inn.

Bringing a wealth of experience from some of the UK’s finest establishments, Coalin most recently headed up 5-star hotel Claridge’s, London as the Executive Chef of Claridge’s Restaurant. 

Old Course Hotel new chef

Prior to this, Coalin was head chef at the five-star Inverlochy Castle Hotel near Fort William, as well as working alongside Daniel Humm as part of the Sous Team at Davies and Brook, their first Michelin-starred restaurant outside America.

Coalin will draw inspiration from its significant plant-based offering for the Old Course Hotel’s new Kohler Waters Spa Café menu. 

Having grown up in Kilkenny, Ireland, Coalin initially trained as a pastry chef before moving to Dubai to work and train.

A relocation back to the UK followed as he took up a place in Gordon Ramsay's group at the Savoy Grill, before spending time at Pétrus. Notably, Coalin also worked for Claude Bosi at the two-Michelin-starred Hibiscus.

Committed to celebrating local Scottish cuisine, Coalin’s new menus will showcase the destination’s very finest seasonal produce.

This April, Coalin will debut a new wellbeing-focused and predominantly plant-based menu at the resort’s Spa Café, including nutritious super-food and wild rice salads to green goddess sandwiches, roasted vegetables and chia puddings. 

At the Swilcan Loft and renovated West Deck, brand-new menus will focus on informal sharing options, including Great Glen venison charcuterie platters and Lobster Rolls – the outlet's signature dish, made using locally caught St Andrews Bay lobster.

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Old Course hotel chef
Swilcan Loft bar

Coalin Finn said of his new role, "I am honoured to join the exceptional team at Old Course Hotel and to showcase my contemporary interpretation of Scottish cuisine.

"With St. Andrews' rich culinary heritage and access to incredible local produce, I look forward to creating memorable dining experiences across the resort.”

Phyllis Wilkie, general manager at the Old Course Hotel, Golf Resort & Spa added: "We are thrilled to welcome Coalin Finn as our new Executive Chef at Old Course Hotel.

“His impressive background, innovative approach to cuisine, and commitment to sustainability align perfectly with our vision of offering extraordinary dining experiences”.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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