The new outlet, which will be found on the town's South Street, is named Rogue and will open in the former Drouthy Neebors site in April when the six-figure refurbishment finishes.
Representing Kained’s first project in the town, after the bar and restaurant group teamed up with pub retailer Greene King for the joint venture, the new venue will create around 18 jobs for the area.
The new project will also see a special room created where distiller Fraser Barrett, who is joining from the Glasgow Distillery, will produce Felons gin in full view of customers. The new gin will also hit the market when Rogue opens its doors next month.
The new Felon Gin. Picture: Kained
Following the overhaul, the 60 cover restaurant will showcase a new bar and private dining room.
Graham Suttle, director of Kained Holdings, said: “We’re making the most of a unique space, not dissimilar to The Finnieston, with low slung ceilings and plenty of opportunity for intelligent use of space.
"This is a dream project for us and we’re delighted with how the venue is looking – definitely our best looking venue to date.
“There’s a plethora of incredible local suppliers with whom we’re delighted to be working with for our outstanding produce, which we will be innovating as much as possible to get the best out of everything. We can’t wait to get going and to show St Andrews what an amazing bar and restaurant Rogue is.”
Kained Holdings head up the project after launching venues including The Finnieston, Porter & Rye and Lebowskis.
Similar to Glasgow venue Porter & Rye, Rogue will display dry-aged beef and a ‘Book Your Beef’ option where guests can select specific cuts and ageing statements in advance, sourced from St Andrews butcher Minick's.
It will also serve up local seafood from David Lowrie in St Monans with St Andrews Seafoods supplying the locally-landed lobster and crab - straight from "creel to kitchen".
Locally sourced seafood will play a big part in the offering.
The menu will place a focus on oysters, langoustines and lobster, taking elements from their Glasgow restaurant The Finnieston. David Lilley will come on board as head chef after working under leading chefs including Geoffrey Smeddle and David Littlewood.
The new bar will specialise in Scottish gin and Scotch whisky, with the in-house brand Felons becoming the house pour gin.
Gin tastings and distillery tours will be rolled out in the St Andrews venue where customers can experience Felons first hand.
John Forrest, managing director of Greene King Pub Partners, said: “We’re delighted to help bring a fantastic new venue to the heart of St Andrews. Working with Kained Holdings over the years has been an excellent experience and it’s exciting to be at a stage now where we can embark on this impressive project together.
“Kained has a great portfolio of pubs in Scotland with Rogue promising to be a special addition for St Andrews and I hope people come from far and wide to see what the team has to offer. I’m delighted Greene King has been able to make a six-figure investment to support our second Joint Venture initiative.”
Founded in 2007 when directors Graham Suttle, Mo Clark and Scott Arnot launched their first unit Lebowskis in Glasgow’s west end, Kained Holdings are now a decade on collaborating with Greene King to form The Nomad Group.
Following the St Andrews flagship, the company hopes to open additional Rogue venues throughout the UK.
