Meet our new executive chef

We are thrilled to introduce our new chef, Iain Conway, to the Western House Hotel family!

With an impressive background and a passion for creating memorable dishes, we couldn’t wait to sit down with him and ask a few questions.

Read on to learn more about his journey, his unique cooking style, and what inspires him in the kitchen.

Can you share a bit about your experience as a chef?
I began my culinary journey at Ayr College, and by 20, I was already Head Chef at Brig O' Doon. However, feeling too young for the role, I moved on to gain experience at a Michelin-starred restaurant in Chelsea for two years. Afterward, I returned to Loch Green Hotel, where I spent 17 years as Head Chef, eventually becoming the Executive Chef. During that time, I also had the opportunity to work at Midsummer House, a two Michelin-starred restaurant in Cambridge with Daniel Clifford, before joining Western House Hotel and Ayr Racecourse.

How would you describe your cooking style, and what influences it?
I believe in letting ingredients speak for themselves. My style is simple yet refined, using local produce with a French twist. I avoid overcomplicating dishes, focusing on quality and flavour.

What excites you most about joining the team at Western House Hotel / Ayr Racecourse ?
The professionalism of the team and the exciting journey ahead. I’m looking forward to the freedom and flexibility to explore new ideas. The challenge of large-scale banqueting also excites me, as I’ve worked with smaller events, and catering for the large numbers at the racecourse will be a new experience.

How do you approach creating a new menu or seasonal dish?
I start with core dishes and evolve them over time, making tweaks as the seasons change. I work closely with suppliers to ensure we’re using the freshest, in-season produce. That collaboration keeps the menu fresh and exciting.

What ingredients or flavours are you enjoying working with at the moment?
For autumn/ winter, I’m loving venison and pumpkin—perfect for the season. I’m also using a lot of fresh seafood straight off the boats , which is great at this time of year.

What’s your favourite unexpected or 'weird' food combination, and how did you discover it?
My whiskey smoked venison with pear white chocolate & vanilla parsnip dish. It’s not a common combination, but the flavours pair beautifully and complement each other perfectly.

What’s your vision for the future of the restaurant, and how do you hope to evolve the menu?
I want to elevate everything—from banqueting to tasting menus and even the café experience. It’s essential to maintain the same level of quality, whether we’re serving a simple scone or filleting fresh fish. My goal is to create memorable dining experiences across all areas of the restaurant and racecourse.

We are so excited to welcome Executive Chef Iain to our team. His new menu will be launching very soon so keep an eye on our social media for the latest updates.