Storming along

As Tim Butler looks out at the stormy North Sea from the windows of the Seafood restaurant, St Monans, he's glad the builders added extra height to the foundations of the new restaurant currently under construction down the road at St Andrews. There's a raging storm in progress and the waves crashing up over the harbour walls are reaching heights of 40 feet.

"They decided to raise the foundations of the St Andrews restaurant by an extra three feet, especially after the recent storms," he explains. "The building was designed to be above high tide anyway, but we've had more powerful surges over the years so it can't hurt to raise it higher."

The storms are doing nothing to dampen business, however. Even on "hellish" days, customers have been coming into the 40-seat St Monans restaurant in increasing numbers recently, for the spectacular views as well as Craig Millar's food. St Monans recently won the AA Scottish Seafood Restaurant of the Year award for 2003 and has just picked up the Newcomer of the Year for Scotland award in the Good Food Guide 2003 and the Scottish Licensed Trade News Restaurant of the Year award for 2002.

The awards have contributed to the steady increase in business in the past year. Net food sales have increased by 40% from last year, with May, June, July and August being the best months since the business began. Butler believes this is, in part, a result of the change in menu style from à la carte to set meals. Prices now start at £25 for two courses, £30 for three and £35 for four. Average spend is up from £16 to £20 for lunch and £28 to £35 for dinner.

The increase in custom is also good news for the St Andrews restaurant, which will rely on profits from St Monans to put back into the business. So far, everything is going according to plan at St Andrews. The foundations are laid and the steel and armour plate glass that will be used to construct most of the building is being delivered.

Range finder

It's time for Millar to chose a cooking range for the open kitchen - and he can't decide which one he wants. It's down to two - the traditional gas Charvet suite and an electric Palux suite with induction units. Both ranges require different ventilation units - and that could be the deciding factor - but at present Millar likes them both.

"I've been told that the Palux is 30% more fuel-efficient and will do away with frying pans, so we won't have to have a porter upstairs," he says. "On the other hand I originally had my heart set on the Charvet so now I'm completely confused."

Whichever range he chooses, he's going to have to find some chefs to use them. Millar had originally thought the St Monans restaurant would close for a few months next year, leaving its brigade to transfer to St Andrews for the opening, but now that's not happening so Millar is looking to recruit.

"I think staffing could be a slight problem," he says. "I've got a couple lined up at the moment, but I think I need about five chefs for both restaurants. I'm even thinking of advertising in Caterer."

The story so far

Tim Butler, director of the Seafood restaurant at St Monans in Fife, has embarked on a new venture with fellow director and head chef Craig Miller.

The Seafood restaurant at St Andrews is due to open in March of next year as a fine-dining restaurant aimed at the influx of top-spending visitors who fill the golfing Mecca each year.

So far, the designs have been drawn up and the foundations laid at the restaurant's location overlooking St Andrews Bay. Meanwhile, Butler and Miller must maintain the St Monans restaurant's profits, which are relied on to support the business.

The Seafood restaurant, St Monans

16 West End, St Monans, Fife KY10 2BX . Tel: 01333 730 327

The Seafood restaurant, St Andrews

The Pavilion, Bruce Embankment, St Andrews, Fife
Directors: Tim Butler and Craig Millar
Estimated opening: March 2003
Opening times: seven days a week for lunch and dinner
Seats: 60
Average spend: £35 to £40 for dinner
Staff: seven chefs and five full-time front of house staff, plus part-time

PROJECTIONS FOR FIRST YEAR

Turnover: £800,000
Wages: £200,000
Net profit: £100,000