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Rusacks St Andrews, part of Marine & Lawn Hotels & Resorts, has appointed celebrated Scottish chef Billy Boyter as executive chef of the hotel’s F&B venues, including 18, The Bridge, and One Under Bar. Nestled in the heart of St. Andrews and overlooking the 18th hole of the Old Course, the hotel has established itself as a culinary destination within the town since it joined Marine & Lawn in 2021.

To the role, Boyter brings more than 20 years of experience working in the kitchens at some of Scotland’s most prestigious restaurants, including Restaurant Martin Wishart and Number One at The Balmoral Hotel. In 2014, he opened his own restaurant, The Cellar in Anstruther, which was awarded a Michelin star in 2016; an accolade that the restaurant retained until its closure in early 2024.

As Executive Chef, Boyter will oversee Rusacks’ three distinct dining outlets: rooftop restaurant 18, overlooking West Sands Beach; The Bridge, the hotel’s Mediterranean restaurant with views of Swilcan Bridge; and traditional pub One Under Bar, located a stone’s throw from the world’s oldest golf course, Old Course.

Boyter is committed to showcasing the best of Scottish produce, working closely with local suppliers to source the freshest, quality ingredients for his seasonally-changing menus, including fish from David Lowrie and cheese from I.J. Mellis.

At 18, there will be a particular focus on beef, game and seafood cooked over coals on the robata grill, with new spring dishes from Boyter including Smoked haddock kedgeree cake, Cacklebean egg, vadouvan masala, leek; Robata monkfish, Hen of the Woods, sea greens, lovage, Arbroath Smokie sauce; and BBQ duck breast, smoked miso glaze, homemade black pudding, carrot, 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; Grilled Scottish beef rump cap with bagna-cauda sauce, parmesan and rocket salad; and Local pork shoulder and Hen of the Woods arancini with wild garlic aioli. 

At One Under Bar, Boyter’s menu will present his takes on traditional pub classics, including Haggis Scotch egg, smoked tomato relish, watercress and Prawn corn dog, sriracha mayo, toasted sesame, spring onion.

Of his appointment, 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.”

18, One Under Bar and The Bridge at Rusacks St Andrews are operated by hospitality incubator White Rabbit Projects.