Award-winning St Andrews restaurant welcomes new head chef

Mat Majer, formerly of BABA Edinburgh, has been appointed head chef at The Adamson in St Andrews.

Published 26th Sep 2018
Updated 21 st Sep 2023

The chef joins the team at the multi-award winning two AA rosette restaurant from his role at BABA - a Levantine-inspired restaurant from the Ox and Finch team -where he was stationed since it opened last year at the Principal Charlotte Square Hotel.

Mat, who replaces former head chef Stewart Macaulay, will oversee the chef operations at The Adamson, including events, and the day-to-day running of the main restaurant.

Majer is expected to introduce a new Market Menu offering at the popular St Andrews restaurant from next month, and his new seasonal autumn menu is available now.

Commenting on his new role, Majer said: “The Adamson is an exciting move for me. I’m working within an independent restaurant where I have the opportunity to put my mark on the menus and create some amazing dishes, inspired by the St Andrew's setting.”

Julie Lewis, owner of The Adamson added: “Mat is a passionate chef with a brilliant track record within the Scottish restaurant scene.

"We are delighted to welcome him to our St Andrews family and are already tremendously impressed with his creativity.”

The Adamson restaurant and bar will also launch a series of new food offerings this autumn including a brunch and bar menu for their cocktail bar.

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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