PHIL SCOTT is the well-travelled Managing Director of Links House. SUSAN YOUNG caught up with him to find out more about about the man who started life in Aberdeen, and came to Dornoch via Guangzhou and Mongolia.
Set on the edge of Royal Dornoch, with views across the links and a reputation that now extends far beyond the Highlands, Links House has evolved confidently over the past decade. What began in 2013 as an eight-bedroom guest house is today a refined 15-room hotel with a growing food and beverage identity, a private dining space, tailored experiences, and back-to-back Michelin Key recognition.
At the centre of that evolution is Managing Director Phil Scott, who runs the hotel for American owner Todd Warnock. “For us, luxury begins with comfort,” he says. “Not in formality, but in the warmth of a welcome, a seat, a glass in your hand, the simple gestures we extend at home. That’s hospitality at its heart.”
Built in 1843 for a Free Church minister, later requisitioned during the Second World War as officers’ quarters, it remained a private home for generations. When it reopened as a hospitality business in 2013, the aim was to make it feel more like a home than a hotel: intimate, relaxed and in keeping with its surroundings.
Additional rooms were added with the development of Glenshiel, a new building on land adjacent to Links House. Its restaurant space expanded with the opening of Mara in 2021 and the development of The Anteroom, a private dining space located within MARA, which offers an exclusive dining experience for groups of 6 to 12 guests.
Today the hotel blends golf-driven demand with destination dining and experiential stays. “Last year was our best year ever,” Scott says. “And with things like the Michelin Key in ’24 and getting it again in ’25, that’s a massive pat on the back – not just for me, but for the team.”
Yet Phil’s route to Royal Dornoch was anything but straightforward. “My first day in hospitality, if you want, was cutting chips in a fish and chip shop in Aberdeen,” he laughs. “The chip machine had broken, and a friend of my brother asked if I wanted to make a few quid. So I peeled tatties and cut chips.”
He progressed into glass collecting and bar backing for bar operators Big Beat before moving into wine, beginning with Oddbins in 2000 and moving to Wine Importers in Livingston. He explains, “I was in wine for quite a long time, but I always flirted back and forth with hospitality and restaurants.”
Phil progressed into importing and distribution, working from the commercial side of the industry, but admits something was missing. “It’s lovely to sit and have dinner with clients and talk about wine. But there was that longing to get back on the other side and face the guest.”
As a result, he decided to move back into hospitality with a restaurant group in Aberdeen and then went to work for 6° North Brewery just before they opened their bar, and Phil helped them with the opening.
Then a friend of his who was working in Hong Kong as General Manager of Montrose Wines suggested he come out to work in China. Says Phil, “I was 35 by that time, and it was too good an opportunity to turn down. I was a boy from the centre of Aberdeen, and I got dropped into Guangzhou – a city with 25 or 30 million people – it was huge. That hadn’t been the original idea, which was to go to Hong Kong, then Shanghai, so it was a complete culture shock to end up in Guangzhou (Canton). It was interesting, wild, crazy, and exciting at the same time.
“Operating in a very different cultural environment demanded adaptability. It’s a different accompaniment to hospitality because it’s almost in some ways all about status. And wine was not a regularly imbibed product – tea is the drink of choice. My role was really to educate with the help of a translator.
“But it was also navigating the cultural differences. For instance, if you’ve got a business card, you hold it by each corner and hand it over. And when you’re toasting someone, if I hold my glass lower than yours, that’s a show of respect. There’s always this battle of getting lower.”
More than etiquette, it was his perspective that shifted. “You’re not just dealing with a different language. You’re dealing with different processes and expectations. It taught me how to articulate my Aberdeen accent properly, and how to make sure you’re getting your point across.”
He continues, “My remit was to focus on five-star hotels, which there were plenty of, and that led to my next role.”
From China, he went to Mongolia – what was meant to be a short assignment that became 14 months. He explains, “I had become friends with the team that was opening the Kempinski Hotel in Guangzhou. And they suggested that I come on board to help them open it. But the opening was delayed, and instead they asked if I would go and help open the Kempinski Hotel in Mongolia.”
He says, “It was the hardest but most rewarding and career-progressing year of my life.”
It was also where he met his wife. He smiles, “If I hadn’t stayed, I wouldn’t have met her.”
Phil cites a couple of stand-out moments in Mongolia. “I was responsible for Food and Beverage, and during that time we had the Coldest Burns Supper in the World. The British Embassy, which was just around the corner, had been hosting it at another venue, but with me being a Scot, we persuaded them to come to us. The night we held it, the temperature was -45°.
“On another occasion, I had to cater for more than 200 guests in the middle of nowhere with no running water and no electricity. We did dinner and breakfast for 200-plus people, but at the luxury Kempinski standard. If I can do that, I can do anything. Nothing scares me anymore professionally.”
He then moved to Singapore to help with the opening of the Kempinski Hotel there. He recalls, “That was another eyeopener. International luxury at a different level,” he says.
He built a 2,000-bin wine list for the opening property and still speaks of it with pride. “I still feel I’ve got a fingerprint there.” Despite opportunities to remain in Asia, Scotland kept resurfacing in his thoughts.
“I’d be telling people about the beauty of Scotland, the golf, the people. And they’d say, ‘Well, what are you doing here then?’ That question kept ringing in my ears.” When the opportunity at Links House emerged, the timing felt right.
“I’d applied for another role while I was in Singapore – just something to come back into. But I got offered that the same day as I had my first interview with Todd, the owner here. And I said, thank you so much but no to the other job because I’d fallen in love with Links House. This was the right place. There was more to do. More to develop.”
Since his arrival, development has been steady and deliberate. The Mara concept was created at the end of 2019, eventually launching in 2021. Catering expanded beyond the property with the opening of The Anteroom – a private dining space, and a barbecue space is now in the pipeline.
“Every year there’s been something new,” he says. “We’re always looking to deliver that little extra experience.” “Many of our offerings now include partner products.“
The hotel’s coffee comes from local company North Coast Coffee. They said, “We’ve thoroughly enjoyed working alongside Phil and the team at Links House to create something that truly reflects who they are. From the very first conversations, it was clear this needed to be more than just a house coffee – it had to capture the character, care and standards that define the Links House experience.
“Together, we crafted a bespoke blend exclusive to them, designed to sit perfectly alongside their cuisine and leave a lasting impression with every cup.
“This collaboration is something we’re incredibly proud of, and we look forward to continuing to develop our partnership in the years ahead – refining, evolving and ensuring their coffee offering remains as exceptional as the rest of the guest journey.“
Phil continues, “Last year, we also began working with TravisMathew, the golf apparel brand. We’ve also introduced bedding products from Ava Innes. In addition, we feature items from our local candle maker, Alasdair Dickson.
“On the spa and amenities side, we’ve partnered with Ishga, which is another step forward for us and aligns well with our overall offering.
“If I think about what we’re really focusing on this year, it’s all about networking, connections, and meaningful collaborations.
“In fact, we’ve just launched something that stems from a long-standing relationship with Stephen Rankin of Gordon & Macphail.
“For the past seven years, Stephen has hosted a private dinner here during the Dornoch Whisky Festival, held in our Links House. The following day, guests take part in the David Urquhart Memorial Trophy at Royal Dornoch – a wonderful tradition that has become a real highlight of the weekend.
“Each year, Stephen and I challenge ourselves to develop the experience further. What began as a simple whisky dinner evolved into something much more collaborative. A few years ago, we introduced a ‘Two Hands’ dinner concept – bringing together two chefs for a joint tasting experience.
“We welcomed Sarah Rankin of MasterChef fame, and across two evenings, we created a special tasting menu: four courses from our kitchen and four from Sarah’s. It was a fantastic success and really set the tone for what we could achieve together.
“From there, we continued to push the concept forward. Last year, we decided to expand it into a full weekend experience – something immersive and destination-led.
“This ties into what we call The Anteroom Experience – a two-night escape designed around exceptional food and drink. The first evening features dinner in our restaurant. The second day is centred around curated experiences: for instance, a Glassblowing Experience at Glasstorm in Tain, and for wine weekends, we host masterclasses; for whisky-focused stays, we offer guided tastings. The weekend culminates in a bespoke tasting menu served in our private dining space.
“We keep the gathering intimate – limited to just six rooms, ensuring it remains exclusive, personal, and truly memorable. “It’s been a natural evolution for us: building on relationships, celebrating collaboration, and creating distinctive experiences that guests simply can’t find elsewhere.”
That philosophy underpins this year’s launch of a Five Senses series of “Antidote Experiences” – curated, small-scale weekends focused on whisky, textiles and sleep, scent, sound, and design.
“It got me thinking,” he explains. “What else is sensory? Five senses.”
The concept has been expanded to blend intimate tastings, collaborations with Scottish makers, and immersive programming designed to slow guests down and deepen their connection to place.
“If you don’t try, you don’t know,” Phil says. “Don’t be scared of failure. Life is too short not to try.”
“We’ve set dates for our upcoming events: one in March, one in April, two in October, and one in November – summer just doesn’t work for us.
“Stephen will be joining us again, and we’ll be following the same format as before, which is exactly what he wanted. The only twist this time is a little surprise wine tasting I’ll be hosting. On Friday night after dinner, guests will take part in a Wine & Art experience, where they can design their own wine label.
“The winning label will receive a special prize – it’s a fun, interactive moment because, after all, hospitality should be fun!
“In April, we’ll be hosting a weekend with Ava Innes, now titled ‘Texture and Tranquility.’ This experience celebrates rest, wellness, and subtle luxuries. Guests will enjoy enhanced turn-down service with lavender pillows and bed socks, alongside guided breathing exercises, and a unique cherry cocktail designed to support sleep.
“Saturday morning features a golden hour beach walk, connecting guests with the sand, sea, and fresh air, followed by breakfast and a textile workshop with Ava Innes, highlighting the benefits of rest and wellness products. The weekend concludes with a relaxed tasting menu dinner, offering the perfect blend of indulgence and rejuvenation.
“Looking ahead to October, we’ll explore fragrance and fashion with Kingdom Scotland perfumers and designer Siobhan Mackenzie, in a tartan-inspired masquerade weekend.
“Finally, in November, The Highland Sound opens the entire house for Saint Andrew’s Day, featuring a live concert at Dornoch Cathedral in partnership with Dornoch Gatherings, providing a spectacular finale to the season.
“This year, my main focus is really on making experiences like these happen and enjoying them to the fullest – though we’ve got so much going on, sometimes I wonder why we take it all on!
“We’ll also be collaborating with Dalmore this year, as they’re reopening, which is very exciting. And we have just put in our own Dalmore Bar.”
You would think that he would have enough on his plate with the aforementioned. However, Phil is also lending his hand to HIT. He explains, “I’ve been asked to take on the role of vice chair of the HIT Highland Committee. It’s a great opportunity to connect with key figures in the region and get to know them.
“I feel there’s so much more we could do here in the Highlands, so I’ve been exploring ideas like organising a golf experience – a three-day event at Royal Dornoch Golf Club. I spoke with Ken Miller, chair of the Golf Committee at the W Hotel in Edinburgh, about hosting a Highland edition of the Ryder Cup-style event – a three-day golf experience.
“I’ve floated the idea with David Cochrane, who seems enthusiastic, and I’ll be following up with the team shortly. He concludes, “For me, hospitality is all about creating memorable events, pushing boundaries a little, and making connections that matter – all while having fun along the way.”
For all the global experience – from Guangzhou to Mongolia to Singapore and now Dornoch – Phil is clear about where he belongs. “We love it up here. It’s open and free. It would be hard to imagine doing anything else.
