Famous Scottish golf resort restaurant appoints executive chef

It said Theo Creton will be leading the team as executive chef at the hotel’s 2 AA Rosette-holding Mara restaurant in a return to the business.

Previously head chef within Mara’s opening kitchen team in 2021, Mr Creton “has distinguished himself thanks to his passion for cooking with the freshest produce and support for local suppliers; creating dishes filled with flavours inspired by his travels whilst celebrating the very best of Scotland’s larder”, the hotel said.

The chef is making a return to Mara (Image: Links House)

Travelling extensively between 2022-23, Mr Creton spent time in both Southeast Asia and Australia, working on the private island Hayman in the Whitsundays in addition to working within in the Brisbane area. On his return to the UK, he worked at the 3 AA Rosette L’Ortolan.

Mr Creton said: “I couldn’t be more excited to be back at Mara and leading such an engaged and knowledgeable team. After spending a year cooking around the globe, it feels like I’m back home, and I can’t wait to reflect on my time away in the new menus we have planned.

“One of my first challenges being back in the kitchen is getting to grips with half a wild boar! I’ve started off making bacon from its belly and experimenting with curing the meat.”

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Phil Scott, Links House managing director said: “It’s fantastic to have Theo back to lead the kitchen at Mara.

“This year has seen our teams work harder than ever to provide guests with the ultimate in authentic Highlands hospitality, and it’s wonderful to have Theo here to spearhead our culinary offerings.”

Private dining opportunities are currently on offer a part of Links House’s Anteroom,  the hotel said. Situated in the signature Glenshiel House, up to 12 diners can enjoy a” bespoke dining experiences” and October sees the commencement of the first Anteroom Supper Clubs.

Held in collaboration with Dornoch BID, 14 diners will be treated to an indulgent four course menu featuring locally sourced meat and produce, whilst Mr Creton and his team will be supported by students from the UHI Culinary Program for the evening.