St Andrews Bar and Grill at Fairmont St. Andrews – the five-star luxury golf resort in Scotland – has just been awarded a second AA Rosette for its “culinary excellence”.
The restaurant, set upon a clifftop 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 the best 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 fresh prime cuts of the best Scottish beef that are cooked to perfection from the Josper Grill. All dishes are complemented with an extensive wine list including Sommeliers choice.
John Keating, general manager at the hotel said: “We are extremely proud of the team at St Andrews Bar and 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 added: “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.”