The Old Course Hotel, Golf Resort & Spa has unveiled the results of a full renovation of its iconic fourth floor, home to the Road Hole Restaurant and Road Hole Bar.
Overlooking the 17th hole of the Old Course and West Sands beach, the newly refreshed space brings in natural light and nods to its coastal surroundings through warm tones and handcrafted materials. The redesign was led by Richmond International, with a strong focus on local craftsmanship and heritage detail.
Each outlet has retained its own identity while benefitting from the wider refurbishment. Road Hole Restaurant continues to offer refined dining with an open kitchen and menus rooted in local produce—including St Andrews Bay lobster and Fife-grown strawberries.
The adjacent Road Hole Bar remains a focal point for guests, now with over 300 whiskies from across Scotland and a space that moves from casual daytime to evening drinks.
The Swilcan Loft, with its modern take on a seafood bar and chophouse, remains a key part of the hotel’s offering, and summer sees the return of The Deck at Road Hole Bar—an outdoor space with views over St Andrews and the coastline, complete with heated pods.
The Boardroom has also been upgraded and features cream woven wall coverings, Scottish-themed art, and one of the most commanding views of any meeting room in the country.
Phyllis Wilkie, General Manager at Old Course Hotel, said, “This renovation embodies our ethos of always evolving while remaining true to our roots. Our guests can savour both the landscape and cuisine that makes Scotland truly special and revel in the elevated, comfortable spaces that nod to our home in St Andrews, and give a true sense of place.”
“We’re not just renovating a space,” adds Wilkie, “we’re creating living narratives that connect our guests to the soul of Scottish heritage while delivering truly indulgent good times.”
Mario Rodrigues, Director of Food and Beverage at Old Course Hotel said, “We are very fortunate that our location on the coast of Fife puts us in the best spot to source some of the finest produce not just in Scotland, but the world.”