Celebrity chef Tony Singh has given his backing to a new restaurant at Carnoustie’s multi-million-pound golf development.
The new £4.75 million building will provide a state-of-the-art golf practice and training facility along with a new bar and restaurant overlooking the world-famous links – this summer’s venue for the 147th Open Championship.
Bosses say Mr Singh has been providing ideas for menu development and identifying suppliers, although he will not be taking what has been described as any “formal interest” in the restaurant.
It comes after he announced in November that he was seeking applications for a general manager, head chef, sous chef and pastry chef.
At the time he said the roles were for an “amazing new challenge in the heart of Angus” at a 100-cover restaurant using the finest local produce to produce the best of traditional and contemporary Scottish cuisine.
Carnoustie Links chief executive Michael Wells said Mr Singh had played a key role in the venue’s planning.
“We are pursuing some exciting options to ensure that the golf centre will be a top quality destination for both local people and visitors,” he said.
“Tony has been assisting myself, providing some ideas for menu development and identifying suppliers, but will not be taking any formal interest in the restaurant.
“In terms of the operation, this is being undertaken in-house and we are advertising for around 20 jobs, which I hope will be of interest to local people.”
Mr Wells said the restaurant was likely to open in late March or early April and more information would be made public nearer the time.
The golf centre extension plan split the town when it was first put forward in 2016.
Approval was eventually given to CGLMC by Angus Council to borrow a near £3m from the Royal Bank of Scotland to fund the ambitious development.
The R&A and PGA were among those who submitted letters of support for the proposal.
CGLMC planning agent Marie Francke said the aim was to ensure Carnoustie remains “one of the premier golf venues in the world”.
Mr Singh has previously worked at the Balmoral Hotel, Skibo Castle, Gravetye Manor and on board The Royal Scotsman and the Royal Yacht Britannia.
A fourth-generation Scottish Sikh, he was born and raised in Leith and is known for his fusion of Scottish and Asian flavours.
A previous winner of Scottish Chef of the Year, he was made an MBE in 2017 for services to the food and drink industry, as well as for his charity work.
He currently acts as consultant chef of Tony Singh at the Apex, in Edinburgh’s Grassmarket.
Mr Singh did not respond to a request for comment.