Taking the helm at Scotland's newest five-star hotel
The hotel at night. (Image: Seaton House) Coming from a five-star background, the head of the hotel has ambitions to make the new boutique one of the best.
It has also only recently unveiled details of its "intimate and unique" food and drink offering.
The jewel in the hotel's food and beverage crown is home to Ondine Oyster & Grill, headed up by Mr Brett and executive chef Mark Drummond.
With the hotel near the first tee of the Old Course, the highly "stylish and contemporary" dining room features an Oyster Bar on one side "while offering stunning views of West Sands Beach and the Fife coastline on the other".
The hotel said: 'Promising genuine Scottish hospitality, guests and locals alike will be treated to the best of Scotland's larder, from the highlands to the lowlands, wherever they choose to dine."
Find out more in our exclusive Q&A here.
Name: Michael Davern, general manager at Seaton House
Business name: Seaton House – www.seatonhouse.com
Location: St Andrews, Fife
Business Description:
Seaton House is an independent luxury boutique style Hotel in St Andrews. The newly opened 5-star hotel has stunning views over West Sands Beach, situated near the first tee of the iconic Old Course. Seaton House invites guests to experience the welcoming ambience and warm Scottish hospitality of restaurants Ondine Oyster & Grill, The Board Room, and Bow Butts Bar, featuring an inspiring whisky collection. The jewel of the hotel's food and beverage crown is home to Ondine Oyster & Grill, headed up by renowned Chef Roy Brett.
Award-winning Ondine Oyster & Grill, specialising in seafood and shellfish, features original artwork and a showstopping bar. However, seafood is the star of the show, with diners treated to the theatre of being able to watch chefs shuck and shell some of the finest oysters in the world. Led by one of Scotland's most acclaimed Chefs, Owner and Founder Roy Brett.
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The Ondine Oyster & Grill experience will be available throughout Seaton House, with Roy also curating the menu served in a second restaurant, The Board Room. Named after a play on 'charcuterie board', The Board Room, with its rich timber tones and a large chandelier adorned with copper thistles, offers a second dining experience in an intimate and relaxed space to enjoy some light bites and plates, prepared at your table and perfect for sharing.
To whom do you sell?
We sell to international and domestic UK clients with a strong focus on experiential guests and working with luxury golf tour operators, focusing on their clients visiting for golf and from predominantly the USA.
How many employees?
We currently have 60 employees at Seaton House.
What is the turnover?
Our turnover is currently over £3 million.
When did you take the plunge?
June 2024. Having worked in luxury hotels and golf resorts most of my career including The K Club, Fancourt South Africa and Sandy Lane, being involved with golf I was excited to do an opening of a luxury independent hotel at the home of golf. The market of high-end luxury mixed with golf is one that I know very well and really enjoy.
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What were you doing before?
I was general manager of Anantara, The Marker Hotel in Dublin for the previous three years. Prior to that I was general manager and chief executive of the iconic K Club in Kildare, Ireland since 1995, a year before we staged the Ryder Cup. The K Club was sold in February 2020 and following the successful sale and transition of the resort to its new owner, I ended my position as general manager in October 2020.
What do you least enjoy?
I least enjoy being stuck behind a desk. I really love to be hands on supporting and leading the team in providing intuitive and personalised service.
What are your ambitions for the firm?
My ambition for Seaton House is to be one of the best independent small luxury hotels.
What single thing would most help?
It would have to be the continued support and help we receive from Valor Hospitality and our investors.
What is the most valuable lesson you have learned?
To always prepare for the worst and hope for the best.
What was your best moment?
It would have to be Rory McIlroy winning the Irish Open at The K Club where I was previously the general manager. I was responsible for The K Club's staging of the 2006 Ryder Cup Matches. In 2016, I coordinated the resort's successful hosting of the Irish Open with the European Tour and the Rory McIlroy Foundation.
What was your worst moment?
It would have to be closing the hotel due to Covid.
How do you relax?
I relax by going to the gym, playing golf and walking.
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