Old Course Hotel, Golf Resort & Spa is has appointed 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.
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.
This April, Coalin will debut a new wellbeing-focused and predominantly plant-based menu at the resort’s Spa Café, from 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 outlets signature dish, made using locally caught St Andrews Bay lobster.
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”.
