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Links House at Royal Dornoch – the UK’s most northerly luxury destination, and recent recipient of Michelin’s inaugural Key distinction has announced the return of Theo Creton, who will be leading the team as Executive Chef at the hotel’s 2 AA Rosette-holding MARA restaurant.

Previously Head Chef within MARA’s opening kitchen team in 2021, Theo has distinguished himself thanks to his passion for cooking with the freshest produce and support for local suppliers; creating dishes filled with flavours inspired by his travels whilst celebrating the very best of Scotland’s larder.

Travelling extensively between 2022-23, Theo spent time in both Southeast Asia and Australia, working on the private island Hayman in the Whitsundays in addition to working within in the Brisbane area. Upon his return to the UK, he worked at the 3 AA Rosette L’Ortolan.

Talking about his return to Dornoch, Theo has said, ‘I couldn’t be more excited to be back at MARA and leading such an engaged and knowledgeable team. After spending a year cooking around the globe, it feels like I’m back home, and I can’t wait to reflect on my time away in the new menus we have planned. One of my first challenges being back in the kitchen is getting to grips with half a wild boar! I’ve started off making bacon from its belly and experimenting with curing the meat.’

To celebrate Theo’s return to Dornoch, MARA has refreshed its menu offerings, introducing seasonally inspired dishes including Portmahomack Scottish Lobster Lasagne and Ardgay Venison Tartare.

Welcoming Theo back, Links House Managing Director Phil Scott has said, ‘it’s fantastic to have Theo back to lead the kitchen at MARA. This year has seen our teams work harder than ever to provide guests with the ultimate in authentic Highlands hospitality, and it’s wonderful to have Theo here to spearhead our culinary offerings.’

Within his new role, Theo is relishing the chance to develop the private dining opportunities currently on offer a part of Links House’s spectacular Anteroom. Situated in their signature Glenshiel House, up to 12 diners can enjoy a bespoke dining experiences and October sees the commencement of the first Anteroom Supper Clubs. Held in collaboration with Dornoch BID, 14 diners will be treated to an indulgent four course menu featuring locally sourced meat and produce, whilst Theo and his team will be supported by students from the UHI Culinary Program for the evening.