Two steps forward…
Tim Butler is livid. His sous chef, Kevin Mcelhinni, has just told him that he won't be taking up the promised promotion to head chef of the St Monans Seafood restaurant, but is going to work in the nearby Old Course hotel instead.
It's a major blow to Butler's plans and he feels betrayed. He has nurtured Mcelhinni from the start of his career, supported him when he did a stint on luxury train the Royal Scotsman and recently primed him to take over as head chef at St Monans when the St Andrews restaurant opens in April. Mcelhinni's new position is sous chef, but he'll get more money.
"We showed him a lot of respect and honour in supporting his career, letting him go away to the Royal Scotsman and even putting his name in the AA restaurant guide," Butler says. "We were talking about him taking over as head chef for the best seafood restaurant in Scotland and instead he's gone for the money. I think it's very short-sighted of him."
Nonetheless, Butler is closing the restaurant for the day when Mcelhinni gets married and is even planning to go on his stag do. "I don't want to stoop to his level," he says philosophically.
It leaves Butler with the problem of finding a good chef to maintain standards at St Monans when he's already got enough on his plate. While business partner Craig Millar was on holiday in Mexico, St Monans head chef George Scott went into hospital with an ulcer. Luckily, St Monans was closed for the first two weeks of January, but it meant Butler had to attend the numerous meetings with builders, architects, licensing magistrates and wine dealers alone.
Storm delay
The good news is that the glass walls will be installed at St Andrews next week, weather permitting. The glaziers must have a fine day for fitting and the recent storms have delayed the project by several weeks. Once installed, however, interior work can begin.
Decisions on the interior are being made by Butler and Millar, the designers, the landlord and his architects. "Some of the ideas we've come up with that we think are great have been pooh-poohed by the landlord, so there's been a bit of to-ing and fro-ing," says Butler. "They wanted bare wooden floors, which we thought was a bad idea, because we need to create a luxurious atmosphere if people are going to be surrounded by glass walls and the stormy North Sea. We finally agreed to carpet the restaurant throughout."
Butler is also about to tackle the mountains of furniture catalogues he has received lately. "Something to do with being in Caterer, I think," he says.
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 Millar.
The Seafood restaurant at St Andrews, Fife, is due to open in March next year as a fine-dining restaurant aimed at the top-spending visitors who fill the golfing Mecca each year.
The foundations are laid at the restaurant's location overlooking St Andrews Bay and building is, so far, ahead of schedule.
Meanwhile, Butler and Millar must maintain the St Monans restaurant's profits, which are relied on to support the business. Things have been going well since St Monans was voted the best seafood restaurant in Scotland by the AA. It's now down to Millar and Butler to keep up standards while getting the second restaurant off the ground.
Factfile
The Seafood restaurant, St Monans
16 West End, St Monans, Fife KY10 2BX
Tel: 01333 730327
The Seafood restaurant, St Andrews
The Pavilion, Bruce Embankment, St Andrews, Fife
Directors: Tim Butler and Craig Millar
Estimated opening: April 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
Projected turnover: £800,000
Wages: £200,000
Net profit: £100,000
