Billy Boyter named executive chef at Rusacks St Andrews

By Joe Lutrario

- Last updated on GMT

Scottish chef Billy Boyter named executive chef at Rusacks St Andrews

Related tags Billy Boyter Rusacks St Andrews Scotland White Rabbit Fund

Scottish luxury hotel Rusacks St Andrews has appointed Billy Boyter as its new executive chef.

Boyter has a top-flight cooking CV that includes high-profile Edinburgh restaurants 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 earlier this year.​ 

Boyter will oversee Rusacks’ three 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 takes over from MasterChef: The Professionals winner Derek Johnstone​, who took responsibility for the hotel’s F&B in 2021 following a transformation of its food and beverage offer, which are now developed and operated by Lina Stores and Kricket operator White Rabbit Projects. 

Under his direction 18 will 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 while at One Under Bar Boyter’s will present his take on traditional pub classics. 

“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," Boyter says.  

"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 year-round.”

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