Scottish Golf Courses

Kitchin caters for the 'greenies'

Top chef Tom chips in for the Old Course custodiansTop chef Tom chips in for the Old Course custodians

One of Scotland’s top chefs was on hand to make sure the greenkeeping team tending to the Old Course were well fuelled during the Open Championship.

Tom Kitchin, the youngest-ever recipient of a prestigious Michelin star, got mixed in with the caterers who were delivering meals for the greenkeeping team all week, helping to prepare breakfast rolls for the team.

The owner and head chef at the award-winning The Kitchin, on the Leith Waterfront in Edinburgh, surprised Old Course Manager Gordon McKie and the 60-plus strong greenkeeping team as they returned for a breakfast break after another morning session of preparation on the Old Course.


He also spoke to the greenkeepers at the world’s oldest and most famous links as it prepared for the 29th staging of the Open at St Andrews, outlining some of his experiences in the world’s greatest kitchens and the importance of team work, planning, preparation and most importantly enjoying the moment.

“I’ve worked in kitchens around the world and been part of some big teams but it’s incredible to see the guys all together and
when you look around you can start to appreciate the vast amount of work undertaken, not just every day this week but years prior
with planning and preparation to get to this point,” said Tom. “It’s a phenomenal effort from the guys.”


He added: “I thought I worked long hours in the kitchen but what the team at the Old Course do is just unbelievable.”
The Old Course crew started work at 3.30am for morning preparation during the championship before returning for another shift later in the day, with many staying onsite for the duration of the week.

Course manager Gordon McKie added:

“It was a great thrill for everyone to see Tom standing at the kitchen pass when we arrived for breakfast.

“There’s a huge sense of pride and honour in where we have the opportunity to work each day and Tom certainly echoed those views. He spoke about working as part of a crew in a kitchen and there are clearly some similarities with how we come together here.”

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