Tony Borthwick, former chef-proprietor of the Michelin-starred Plumed Horse restaurant in Edinburgh, is joining the four-AA-star Macdonald Rusacks hotel in St Andrews as executive head chef.
Borthwick will head up the luxury 70-bedroom hotel's three AA Rosette restaurant Rocca, One Under restaurant and Champagne bar. He will work with the established team to develop new menus.
The news follows the announcement that planning permission has been given for a £7m extension to the19th century hotel building, which will include 44 new suites, a 145-cover rooftop restaurant, bar and terrace, as well as glass-fronted suites overlooking the 18th green at St Andrews' Old Course.
Borthwick gained a Michelin star in 2001 at the Plumed Horse, the restaurant he ran for 17 years, first in Crossmichael from 1998, and then in Edinburgh from 2007 until December 2015 when it closed due to insolvency. He was named the 2005 Scottish Chef of the Year and Good Food Guide's 2002 Scottish Newcomer of the Year.
Borthwick said it was a "true honour" to be appointed as executive chef at the hotel. "My style of food can be a lot simpler than other chefs', yet flavours and textures remain multi-layered," he explained. "My first job is to get the whole brigade to produce the food I want and allow it to show on the plate. I've got a few old favourites in my personal repertoire so they'll be getting an uplift and will be seen on the menus."
He added: "I am all about local ingredients and am a big supporter of our suppliers and producers from our fishermen, farmers and gamekeepers to the lady down the road who produces flowers for our tables."
Kristian Campbell, general manager at Macdonald Rusacks hotel, said: "Tony Borthwick is an outstanding chef and we are very excited to have him join our team. Tony will be working closely with the teams here and our suppliers to develop new menus and fresh ideas for our restaurants and bar."