The Old Course Hotel, Golf Resort and Spa has opened The West Deck on the fourth floor, overlooking the world-famous Old Course and West Sands Beach.
The latest addition to the hotel’s restaurant bar has outdoor seating and dining pods designed to accommodate up to 10. With a tapas style menu of light bites and sharing platters and a focus on Scottish produce it will include Great Glen venison charcuterie and crab salad with sorrel sauce.
Earlier this month, it was announced that Coalin Finn has taken over the role of executive head chef at the Old Course, heading up kitchen functions across its eight restaurants and bars, including 3 AA Rosette Awarded Road Hole Restaurant and golf’s most famous pub – the Jigger Inn.
Coalin joins the hotel from previous experiences in Michelin starred kitchens and 5-star hotels. While he most recently worked as Exec Chef role at Claridge’s hotel in London, he has trained under chefs like Daniel Humm and Claude Bosi.
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.
Coalin Finn, Executive Chef at Old Course Hotel, Golf Resort & Spa says 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.”
“We are thrilled to welcome Coalin Finn as our new Executive Chef at Old Course Hotel,” says Phyllis Wilkie, General Manager at Old Course Hotel, Golf Resort & Spa, “his impressive background, innovative approach to cuisine, and commitment to sustainability align perfectly with our vision of offering extraordinary dining experiences”.