Rusacks St Andrews, part of Marine & Lawn Hotels & Resorts, has appointed Scottish chef Billy Boyter as executive chef of the hotel’s F&B venues.
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.
As executive chef, Boyter will oversee Rusacks’ three distinct dining outlets: rooftop restaurant 18, The Bridge and traditional pub One Under Bar.
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.”