Fife Tourism Partnership

Billy Boyter appointed Executive Chef at Rusacks St Andrews

12 March 2024

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

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

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

Share the news