Head Chef, Macdonald Rusacks Hotel, St Andrews
Glenn leads the kitchen brigade at Macdonald Rusacks, overseeing the menus in the One Under Gastro Pub and R Bar, and fine dining in the 3AA Rosette Rocca Restaurant in its stunning position alongside the eighteenth hole of the Old Course.
Originally from Wigan, Glenn has worked as a chef with Carnival Cruise Line UK, and a number of top restaurants including Michelin-starred Pied a Terre in London, Hipping Hall restaurant with rooms in the Yorkshire Dales, sous chef with Michael Caines at ABode, and senior sous chef with Malmaison and Renaissance Hotels.
Now happily living in Monifieth, Glenn is relishing his role at the Macdonald Rusacks, where he is passionate about sourcing and cooking with local produce – his shellfish supplier is within walking distance at St Andrews Harbour – building, encouraging and training his team, and developing strong community relationships.
Here are some of the dishes from Glenn’s great new tasting menu in Rocca, which includes Arbroath Smokies, guinea fowl, Pittormie heritage tomatoes, halibut, octopus, venison and berries..