St Andrews Bar & Grill at Fairmont St. Andrew’s – the 5-star luxury golf resort in Scotland – has been awarded a second AA Rosette for its culinary excellence.
The restaurant, set upon a cliff top with panoramic views over St Andrews Bay, is known for its steak and seafood with all dishes using locally sourced ingredients and seasonal produce from farms and suppliers in Scotland.
Headed up by executive chef Chris Niven, the restaurant offers a seafood boat which includes crab, lobster, langoustines, prawns and salmon that are sourced directly from St Andrews Bay. For meat lovers, a Butchers Block offers prime cuts of the best Scottish beef that are cooked on the Josper Grill. All dishes are complimented with a wine list including sommeliers choice.
John Keating, general manager says: “We are extremely proud of the team at St Andrews Bar & Grill. Achieving a second AA Rosette is a fantastic accomplishment. This recognition highlights the commitment to excellence that executive chef Chris Niven and his team put into their work every day. Their deliberate choices of utilising the freshest local sustainably sourced ingredients to create simple, yet refined cuisine with an impressive depth of flavour is a testament to their talent and skill.”
Niven says: “I am truly proud of the whole team who has worked tirelessly to make this happen. It is a great achievement and hopefully only the start of great things to come. It is an honour to receive this accolade and will only make us work harder to keep the standards that are set and to improve on what we are doing so we can achieve more in the future.”