Popular St Andrews weekend brunch announces extended run

The international Sunday brunch is back by popular demand at the Fairmont St Andrews

Published 29th Jun 2018
Updated 9 th Aug 2023

Available every Sunday, diners will be able to enjoy a huge range of globally inspired brunch dishes using locally sourced ingredients created by the Fairmont St Andrews’ team of international chefs.

The team is led by Executive Chef Steve Wilson whose love of Asian cuisine, created with local produce, is evident in the dishes available at the brunch.

The international Sunday brunch showcases a variety of entrées from land and sea  - from oysters at the seafood bar to salads, and specially prepared soup.

Picture: Fairmont St Andrews

Main courses include a carving station, a noodle bar where ramen noodles can be prepared to order by a team of chefs, and a huge range of slow-cooked dishes from beef bourguignon to sweet potato curry.

A separate area is given over to accompaniments from freshly prepared vegetables and potatoes - cooked in a multitude of styles - to saffron rice.

To finish, executive pastry chef, Alexander Haebe, has created an array of home baked desserts from French-style patisseries, chocolates and macarons to traditional puddings, a range of local ice creams and a chocolate fountain - guaranteed to be loved by kids both big and small.

Picture: Fairmont St Andrews

The hotel’s bakery team has been hard at work with a special area offering a host of different kinds of bread.

Originally set to end on 26th August, the brunch has been so popular that it has been extended until the end of the year.

Priced at £32.50 per adult and £16.00 per child (under 5s eat free) the International Sunday Brunch will be served from 1pm to 4pm every Sunday from now until December.

Picture: Fairmont St Andrews

The brunch is held in the Atrium space under the unique Zephyr art and lighting installation by renowned artist, George Singer. The sculpture emulates shoals of fish in St Andrews Bay below the hotel and the blowing reeds on the cliff tops.

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The return of the International Sunday Brunch coincides with the new seasonal menus at the hotel’s other eateries, La Cucina and St Andrews Bar & Grill.

John Keating, general manager of Fairmont St Andrews comments:“We were delighted at our guests’ response to International Sunday Brunch last year, and, by popular demand, we’ve had to bring it back this summer.

"St Andrews continues to grow as a culinary destination; the International Sunday Brunch is a celebration of local provenance but also testifies to the influence of our global team of chefs throughout the hotel’s restaurants.

"The brunch is a true Summer of Gastronomy for friends and family to tantalise any taste bud.”

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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