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Please phone 01382-811055 to discuss any catering requirements


Downfield welcomes RF Cuisine

New from April 2021

Downfield Golf Club is delighted to announce our new partnership with RF Cuisine, who will be operating as our new caterers as of 9am on Tuesday 27th April.

The company, who also operate the catering facilities at Balumbie Castle and Forfar Golf Clubs, was founded by Chefs Ryan Fowler and Kevin Anderson who have enjoyed a long professional relationship, both coming from rosette cookery backgrounds and having worked together at The Dolls House and the famous Rusacks Hotel, both in St Andrews, the latter which overlooks the 18th green of the Old Course.

Ryan takes great pride in running the company differently from the more traditional model that one might have come to expect from a catering company. “We run a chefs company, not a catering company,” he explained. “We set high standards for ourselves, as our clients quite rightly expect and so strive to bring people into the team who are passionate about what they do and committed to meeting these standards".

Kevin added, “Delivering the best possible product with exemplary customer service is at the heart of everything we do. Just because the customer pays a membership to the club doesn’t mean they should be taken for granted or deserve any less of an effort to go into their food.”

The day to day running of the operation, and face of the company at Downfield is incoming Head Chef Christopher Anderson. Chris was a late comer to commercial cooking having spent his first fifteen years in the industry in the front of house as a manger in various bars and restaurants. He served his time at Forgans in Broughty Ferry and St Andrews, eventually working with Ryan and Kevin at both The Dolls House and The Rusacks, and took his first Head Chef position when he helped open Boat Brae in Newport.

“It’s a blessing to work as a chef in a country that is home to so much of the best local produce in the world, and there’s no better feeling than seeing the joy you can bring through the food you use these ingredients to create,” said Chris. “We cant wait to get started and begin meeting the members and hope you all pay us a visit soon!”


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