We’re fortunate to have an exceptional team to deliver excellent customer-led services.
When you have an event at Forrester Park, you’re likely to meet the whole team. We’re a closely knit group who’ve worked together for many years to deliver the best events and memorable stays.
I'm a local, from Dunfermline, and my career in food has spanned more than 3 decades.
Working in established Edinburgh restaurants and London hotels, helped me to acquire my trade under the tuition of esteemed chefs such as Pierre Koffmann and Paul Gaylor.
I've been running the Forrester Park kitchen for over 15 years.
I started my greenkeeping apprenticeship in 1993 at Dunfermline golf club and studied at Elwood college, while gaining vital knowledge into greenkeeping working on the course.
In 2008 I was given my first head greenkeeper role at Murrayshall House Hotel and golf courses. I worked with master greenkeeper Ian Macmillan gaining management experience and understanding tournament preparation and how to set up a golf course.
I continue to use these methods here at Forrester Park. My dedicated staff and I have the philosophy to prepare the course at the same tournament condition for all levels of players to enjoy.
After serving my apprentice at Baberton Golf Club in Edinburgh, I moved to Evesham in Worcestershire in 1996. I earned the position of Head Assistant Professional at The Vale Golf and Country Club. In 2002 I was made Head Professional there.
In 2006 was appointed Head Professional at Forrester Park.
My philosophy remains the same in that "my goal is to provide advice that is easily understood, digested and leads golfers to success."
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