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Chef Dean Banks to bring Haar back to St Andrews after successful Crowdfunding

Chef Dean Banks has announced that his restaurant Haar will reopen.

Published: November 1, 2021
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The award-winning chef, whose Edinburgh restaurant Dean Banks at the Pompadour has been awarded three AA Rosettes - will reopen Haar in St Andrews, where it was located until earlier this year.

Haar will reopen at 1 Golf Place in the Fife town, a decision which he announced in August when he launched a Crowdfunding campaign.

Speaking at the time Dean said: “I have always wanted to have Haar in St Andrews – it’s where it was born and where it will always belong.

“St Andrews is in my heart, it inspired Haar and it is where I want to create the restaurant I always envisioned.

"This new venue can be what I always wanted Haar to be. I didn’t have full control of the last venue so having to close and find a new home was ultimately a good thing.

“Now we will be able to create Haar as I always envisioned it, bringing the look and feel of the sea inside, and we can even have bedrooms so guests can come to Haar for dinner and stay the night.

“It will be a destination restaurant which is just what I have always wanted, to showcase St Andrews, the stunning produce we use and of course the food I turn it into with my crack team. It’s very exciting.”

The new restaurant will have 38 covers and be situated over two floors and have a chef's table.

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The news of the reopening of Haar comes at a time when Dean is celebrating his AA Rosette awards as well as winning Distilled Gin of the Year at this year's Scottish Gin Awards.

A delighted Dean said: “What a day! The most incredible thing to find out about three prestigious honours in 24 hours.

“On top of that, I picked up the keys for Haar St Andrews’ new home at long last, so it really was been a superb day.

“Everyone knows how difficult things have been for every industry, not just the hospitality trade, so to be honoured at this time means even more.

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“We know our customers love what we are doing but to have this kind of accolade confirming that is truly special. We want to be the absolute best.

“Lunun really comes from my heart, it is about home and memories of that wonderful beach.

“I wanted to bring flavours of my past together in a quality, genuinely premium gin and it is amazing to see people appreciate the hard work we put in. This award is huge for us – thank you.”

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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