Murrayshall Country House Hotel and Golf Club in Scotland has announced the appointment of Willie Jones as its new Head of Food and Beverage.
Jones boasts a wealth of experience in top-level golf club catering operations, having previously worked at Gleneagles Hotel and The Belfry during a 16-year career in the hospitality industry that also includes a spell at Paul Heathcote’s Michelin-starred Longridge Restaurant.
“I am extremely excited about my new role at Murrayshall,” said Jones. “My aim is to bring food and beverage back, not only to the forefront of the hotel’s offering, but also to the minds of guests, both those who are local and those from further afield. I am keen to work hard to develop the team in order to achieve a wonderful dining experience, whether it be in a more informal setting like Stutts or taking in the wonderful views across the estate from the Lynedoch Brasserie.”
During his time at Gleneagles Jones held a number of senior roles within the food and beverage team and comes to Murrayshall having been in charge of one of the biggest food and beverage operations in the country. Most notably, he was involved with a £3 million investment which saw the launch of the 250-cover Spanish/Italian restaurant, Deseo, which is now The Birnam Brasserie, as well as a luxurious food emporium, busy café and spa restaurant. In addition to this he was also in charge of private dining, events and the in-room dining department which was responsible for servicing all 230 of the hotel’s bedrooms.
Jones was also heavily involved with the food and beverage provision for all three of Gleneagles’s Championship courses, as well as the Dormy Clubhouse, culminating in the role of being directly responsible for the American and European Ryder Cup teams’ food and beverage provision in 2014.
“I am delighted that Willie will be joining us at Murrayshall,” said Gary Silcock, General Manager, “And I am excited about the passion and energy he will bring to the team.”