Rusacks St Andrews appoints Billy Boyter as executive head chef
Scottish chef Billy Boyter has been appointed executive head chef of Rusacks St Andrews hotel.
Boyter will oversee all F&B venues at the Fife hotel, which is part of Marine & Lawn Hotels & Resorts, including 18, The Bridge, and One Under Bar.
In 2016, the chef won a Michelin star for his restaurant the Cellar in Anstruther, which it retained until its closure earlier this year, following his decision to sell the restaurant after 10 years of trading. He had previously worked at venues including Restaurant Martin Wishart and Number One at the Balmoral Hotel.
Boyter said: "I'm really excited to join the Rusacks team and share my experience and knowledge with the teams at 18, The Bridge and One Under Bar.
"I look forward to bringing my ethos into the kitchens, particularly when it comes to produce. I want our menus to showcase and celebrate all of the amazing ingredients and suppliers that we have at our fingertips in Scotland. From locally-caught seafood to beef and game, there will be plenty of seasonal treats on the menus year-round."
At rooftop restaurant 18, Boyter will focus menus on beef, game and seafood cooked over coals on the robata grill, with new spring dishes including smoked haddock kedgeree cake, Cacklebean egg, vadouvan masala and leek; robata monkfish, hen of the woods, sea greens, lovage and Arbroath smokie sauce as well as BBQ duck breast, smoked miso glaze, homemade black pudding, carrot and dandelion.
Dishes at The Bridge will marry Scottish ingredients with Mediterranean flavours and techniques, with Boyter's new menu including steamed Scottish shellfish with whisky-oak smoked ‘nduja sauce.
At One Under Bar, Boyter's menu will present his takes on traditional pub classics, including haggis Scotch egg, smoked tomato relish and watercress.
All venues at Rusacks St Andrews are operated by hospitality incubator White Rabbit Projects, which was founded in 2016 by former Soho House commercial director Chris Miller, and were previously overseen by chef Derek Johnstone.
Image Credit: Rebecca Hope
