Valor Hospitality Partners plans to open Seaton House, which overlooks the town’s West Sands beach that famously appeared in Chariots of Fire, in partnership with US-based Links Collection.
The Ondine project came about through chef founder Roy Brett’s long-standing friendship and working relationship with Euan McGlashan, a luxury hotel operator who co-founded Valor with Steve Cesinger in 2021.
Brett said: “From the moment Euan approached me about bringing the Ondine concept to St Andrews I have been excited.
“We have a desire to showcase the best of Scotland’s produce at the hotel, and we will ensure that Seaton House will provide an unmatched experience.
“Guests will be treated to à la carte and all-day dining using the finest locally sourced ingredients and expertly selected wines and whiskies.
“With an ethos focused on genuine hospitality, Ondine and Seaton House complement each other perfectly, so we are proud to be opening in St Andrews.
“We can’t wait to get started and open our doors to our future guests.”
(Read more: Edinburgh chef reveals reasons behind St Andrews move)
First-look photos have today given diners a glimpse of what they can expect from Ondine Oyster & Grill when the venue opens in February 2025.
The ‘stylish and contemporary’ dining room will include a feature Oyster Bar on one side while offering stunning views of West Sands Beach and the Fife coastline from the other.
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The award-winning Ondine Oyster & Grill experience will be available throughout Seaton House, with Brett also curating the menu served in a second restaurant, known as The Board Room.
Promising “genuine Scottish hospitality”, guests and locals alike will experience the best of Scotland’s larder, from the highlands to the lowlands, wherever they choose to dine.
A list of trusted suppliers includes Edinburgh’s Cheesemonger I.J Mellis, Fife’s David Lowrie Fish Merchants Ltd, Peelham Farm in Berwickshire and award-winning charcuterie company East Coast Cured from Leith.
Seaton House will also source the best East Coast shellfish and crustacea, as well as fantastic Argyll langoustines and scallops from Welch’s Fishmongers.
Euan McGlashan, global co-founder and chief executive officer, Valor Hospitality Partners said:
“When Seaton House opens its doors, guests will enjoy a highly personalised level of service at Ondine Oyster & Grill, The Board Room, Old Tom’s Bar and throughout the hotel.
“It will build on Scotland’s world-renowned welcoming hospitality and warm, local spirit, with a truly exceptional culinary experience.
“Seaton House is a hotel that knows what being local is all about.
“We are restoring a St Andrews landmark that will reclaim its place in the heart of the community and the incredible food and beverage offerings are for guests and locals alike.”
For more information visit, www.seatonhouse.com.
