Meet the member:
Fairmont St Andrews

Born in 2001 as St Andrews Bay, this hotel is a premier destination in St Andrews renowned for its spectacular coastal location overlooking St Andrews and the bay which inspired its name. The design of the hotel blends modern elegance with Scottish charm and caters to romantic getaways, family vacations and bucket-list golfing holidays.

With two world-class golf courses, a variety of dining options and Fairmont Spa and wellness centre, one rarely finds a dull moment on the resort. However, what truly distinguishes the business is an unwavering commitment to exceptional service and nurturing the most talented hoteliers in the region to deliver a service that meets guests needs with warmth and attention to detail.

The Torrance course, famed by its large greens and links-style, was designed by former Ryder Cup and golfing legend Sam Torrance. Today it has hosted events on the European Tour, the DP World Tour and the Asian Tour as well as in the qualifying stages of The Open. The Kittocks course, hugging the coastline, was designed by Bruce Devlin with assistance from Gene ‘The Squire’ Sarazen, one of the world’s top players in the 1920s and 30s.

The 520-acre estate lies on an area of historical significance, and a Site of Specific Scientific Interest. Those that have played the Kittocks course will note its loop around the deep gorge of the ‘Kittocks Den’ and may even have been lucky to spot the wildlife that roams the thickets inside. We are committed to maintaining this area’s natural beauty on the coastline and our grounds team work closely with the local council to ensure that any planning and grounds work only helps the wildlife in the area to thrive.

Our experience in 2023 has taught us that nothing is more important than the people in our team, and how we nurture them. Fostering a positive culture in the workplace and creating opportunities for progression and engagement with our colleagues has helped us to improve staff retention and morale across the F&B division. Our focus has been on the quality of training and recognition for our team’s successes. By driving our colleagues to innovate and contribute to our broader division goals, involving them and empowering them to bring creativity, they are more invested in our joint success.

James Keith became the resort’s Food & Beverage Operations Manager in December 2023. James has over 10 years’ experience in the hospitality industry and specifically in the St Andrews area. With strong connections to local food, drink and tourism, James has a wealth of knowledge and understanding of how to drive our outlets forward supporting the local area. Ian Syme is the resort’s Executive Chef and also passionate ambassador for the East Neuk of Fife and its produce. Ian has transformed the offering at the hotel, reducing the amount of food miles our dishes travel to your plate and pioneering quality and freshness in all areas.

We are proud to be showcasing Fife’s produce in all of our eateries. Most prominent in La Cucina is the traditional ice cream from Janetta’s Gelateria in St Andrews & Scottish Buffalo mozzarella from The Buffalo Farm. Kittocks Den also offers products from St Andrews Farmhouse Dairy, Kingsbarns Distillery, Eden Mill and Daftmill. At breakfast, guests can enjoy Fisher & Donaldson’s artisan breads and Blacketyside Farm berries, soon also introducing specialties from East Neuk Orchards following an introduction by Food from Fife.

Each outlet has its own bespoke concept. In the Atrium Lounge, Executive Pastry chef Jonathan has crafted a seasonally changing menu for a unique afternoon tea service where quality and quantity are in abundance. Each menu change keeps one thing constant: Fairmont St Andrews honey in one of the dessert plates. La Cucina is an authentic Italian Ristorante that combines local Scottish produce with Italian ingredients to produce hearty and delicious classic Italian dishes with Scottish touches. St Andrews Bay Clubhouse & Grill, with one of the most stunning sea views in the area, features an all-day dining concept that caters to any visitor. Guests can enjoy a golfer’s breakfast, Sunday Lunch (Roast on the Coast) and a fine St Andrews Bay lobster dinner all in one day whilst enjoying fabulous sunshine through its panoramic windows.

Sustainability has been a core pillar of Fairmont St Andrews operational standards since its inception in 2001. Through abolishing single use plastics, and working with fully compostable and biodegradable coffee capsules we reduce our microplastic output significantly. Furnishing guest rooms with refillable glass bottles of water and using recycled rainwater to fill irrigation ponds, we estimate to save upwards of 55,000 plastic bottles per year as well as restricting usage of our borehole by 75%.

John, Head Gardener on the property, runs an open greenhouse and summer garden that supplies La Cucina with 80% of its tomato and herb requirements whilst supporting the rest of the resort with its produce. In the summer of 2018, the resort welcomed two bee nucs with Dark Native Scottish Honeybees, and a third hive was welcomed in 2019. Honey produced, whilst not enough to sell sustainably, is used in our kitchens and features in seasonal dishes across our menus and the bees flourish on the resort with ample flowering gardens.

It’s that time of year that the sun has begun to shine and we are excited to launch the Neuk Summer Terrace once more in April. Located at the front of the hotel, and overlooking the old town skyline, Neuk will offer Al Fresco dining and newly inspired cocktails in the St Andrews sunshine. Another exciting development is happening in Sunday Brunch: now bottomless, our monthly brunches will be bigger and more indulgent than ever with champagne, cocktails and a live jazz band to accompany your afternoon.