Latest news with #SeatonHouse
The Herald Scotland
07-07-2025
- Business
- The Herald Scotland
Taking the helm at Scotland's newest five-star hotel
Hotel general manager Michael Davern cites chef Roy Ondine as a key driver in his move to Seaton House in St Andrews. 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 – 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. READ MORE: 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. READ MORE: 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.
The Herald Scotland
20-06-2025
- Business
- The Herald Scotland
Golf tourism in Scotland faces 'real risk' of overpricing
So how did a golf tourism company come to evolve out of an events business? It all started when Ryan took a personal golf trip to Scotland and fell in love with the links experience. He was inspired to bring that same joy to his network back in New York and along the East Coast. What began with just 20 tours per year quickly grew to over 100 annually, despite the interruption of the pandemic. It's a pure love. Because we were already organizing premier experiences to events like The Masters, Phoenix Open, Waste Management, the Players Championship, Kentucky Derby, and the Indy 500, there was a natural opportunity to cross-sell these to our golf clientele. The response was tremendous, and demand has kept growing ever since. In fact, we're constantly hiring to keep pace. Where are your clients from? Our customers are all inbound tourists from the US, particularly the East Coast, but we're seeing growing interest from Canada, the West Coast, and now further south like Texas and Alabama. And what are they after? While bucket list courses like St Andrews, Turnberry, North Berwick and Royal Dornoch are always in demand, we've built our brand around delivering more than just the classic stops. We focus on full-service, high-end experiences with attention to personal touches, whether it's custom transport, premium accommodation, or access to under-the-radar gems. The All Access team on a familiarisation trip earlier this year (Image: All Access GTE) What new trends have you noticed emerging? The big-name courses will always have their place — who doesn't want to tick off the Old Course or Muirfield? But increasingly we're seeing golfers keen to explore more authentic and less crowded destinations. Places like Brora, Elie, Nairn and Crail have become client favourites. There's a real appetite for courses that deliver that traditional links feel without the crowds or sky-high green fees. Experiences like Kingarrock Hickory Golf, where clients play with hickory-shafted clubs, have also been a hit. So how do you respond to that? We're continually refining our offerings. This season, we've added accommodations like Seaton House and No.1 Apartments in St Andrews. We're also including newer courses such as Dumbarnie, Dundonald and Old Petty near Castle Stuart in our itineraries. And beyond the classics, we're showcasing lesser-known gems that offer incredible golf and a true taste of Scotland. What led you into this line of work? I spent over a decade caddying on the LPGA and PGA Tours. In 2017, while saving for my wedding, I started driving golf tours around Ireland during my off weeks. That's when I met Ryan on one of those trips and we hit it off immediately. We stayed in touch, and as he expanded into Ireland, the timing was perfect. I had three kids under the age of four and was looking for something that kept me closer to home, yet still connected to golf. Our vision going forward is simple: continue to deliver unforgettable experiences, build strong relationships with our clients, and form meaningful partnerships in the golf industry. We have a young, dynamic team balanced by experienced leadership — it's a formula that's working and one we're excited to grow. The team in St Andrews (Image: All Access GTE) What has been the impact of the announcement that The Open will return to St Andrews in 2027? Demand is exceptionally high as always in Scotland, the Home of Golf. We see a spike in interest every time a venue is featured in The Open rota, and the upcoming return to St Andrews is no different. We're already running pre- and post-Open itineraries in the Highlands and Ayrshire to meet the surge in demand. That said, rising prices are a concern. Costs for hotels, courses, and transport have jumped more than 10% in a single year. If the trend continues, there's a real risk that Scotland might price itself out of reach for many travellers, especially with Ireland charging less which is becoming increasingly attractive alternative. But the excitement around The Open is always a huge boost. It energizes the industry and has a ripple effect for two to three years after each event. We're preparing for that wave with bespoke Open packages that make the most of Scotland's world-class golf and hospitality. Access the entire series of Around the Greens here.
Scotsman
14-06-2025
- Entertainment
- Scotsman
I stayed the weekend at this new St Andrews hotel and it's beyond fabulous
Paul Reid The newest addition to Fife's hotel scene is impressive Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... From our first floor terrace, we look out to West Sands and the Old Course. The statue of Old Tom Morris at Bow Butts is being smooched by a teenager, while this summer's swallows loop-the-loop. Advertisement Hide Ad Advertisement Hide Ad We're at the new five-star boutique hotel Seaton House. To be honest, I'd come with zero expectations, but I'm utterly smitten by this new 42-bedroom addition to the town. I've stayed at most of St Andrews' established hotels, but this place - owned by Valor Hospitality Partners - is easily the most appealing. There's that view, but also, the charming service, and the Victorian building. It was built as two townhouses, one of which was a boys' school, but they were merged, and, from the Thirties onwards, the property was The Scores Hotel. Budget or boutique? Boutique. Rooms start from £200. Room service There is a tendency for St Andrews hotels to go for a masculine US style, to suit their golfing clientele. Seaton House makes reference to the game, but softens and modernises the look, with just a touch of tasteful tartan. Our 387sq ft Junior Suite with Sea View - one of nine suites and junior suites, three of which have garden or sea views - is set across two levels, which gives it a theatrical feel, with light flooding in from the huge windows. On the upper mezzanine level is a comfortable seating area, and a telly inset into a panel, so you can rotate it and watch from the super king bed or sofa. The lower level area has tub chairs and a desk, as well as a huge marble clad shower room with Natura Bisse products. It's all very ergonomic, but beautiful, too. Maybe the nicest room I've ever stayed in. Contributed Wining and dining Advertisement Hide Ad Advertisement Hide Ad It's home to two restaurants: chef Roy Brett's seafood venue, Ondine, and The Board Room, where they serve charcuterie, cheese and seafood boards. Ondine has a gorgeous turquoise tiled bar, with honey-coloured parquet floors. From seagulls to surfers, there is always something to watch from the windows. I'm happy to sample Roy Brett's food again, since he shut his Edinburgh branch. We tried the scallops with bacon jam; lemon sole; monkfish poivre and chips, with zingy sorbet for pudding. On night two, there are old fashioneds in the wood-panelled Bow Butts bar, before we head to The Board Room to try ALL their platters. When in Rome. The seafood version features Welch Fishmongers' wares, with hot smoked salmon, wild halibut and other piscine goodies. Their IJ Mellis cheese selection includes five slabs of fromage, including St Andrews Cheddar, and Wee Comrie, along with oatcakes and other accoutrements. While the meaty version is East Coast Cured and Peelham Farm's finest. They also serve breakfast in this bright space, with its velvety russet seating. Among other things, it includes dishes like the glorious cinnamon granola with apple compote, an excellent pain au raisin, or Newhaven smoked salmon and scrambled eggs. Contributed Worth getting out of bed for The hotel can organise a selection of activities, from private shopping in Araminta Campbell's atelier, to clay pigeon shooting, or an outdoor yoga session followed by a steam in the nearby Wild Scottish Sauna. We try the alpaca experience at Bowbridge Farm, which is led by owner Alison Johnson. They have a herd of around 60, and, first, we feed the babies for a cuteness overload. We learn how to herd them into a pen, and train them to allow a harness to be slipped over their fluffy noses, before leading them on a mini assault course. Afterwards, we do a bit of felting, with their wool, and take home our dinky alpacas as souvenirs. I wish we could smuggle away a full-sized one, too. Little extras Advertisement Hide Ad Advertisement Hide Ad The mini bar is gratis if you're staying in a suite, so help yourself to juices, beers, and Tunnocks galore. Our room also features a carafe of Kingsbarns whisky, and a large sweetie jar full of mints. On the ground floor, you'll find the hotel's garden view bijoux gym, should you need to work off the cheese. In this busy part of town, the hotel helpfully has a small car park out back, and valet parking. Guestbook comments Absolutely STUNNING property.
The Herald Scotland
05-06-2025
- Business
- The Herald Scotland
St Andrews golf hotel group boss on building global business
Name: Euan McGlashan Job title: Global co-founder & CEO What is your business called? Valor Hospitality Partners Where is it based? Atlanta in the US is our global HQ, with regional offices in Manchester in the UK, Cape Town in South Africa, and Dubai in the UAE. What does it do? Operator of newly opened St Andrews hotel, Seaton House, Valor Hospitality Partners is a leading full-service hospitality underwriting, acquisition, development, management, and asset management company. Along with the Seaton House opening, Valor also oversaw the opening of its sister hotel in Northern Ireland, Dunluce Lodge, earlier this year. Overlooking the fourth fairway of Royal Portrush, home of The 153rd Open, Dunluce Lodge and Seaton House occupy some of the most prestigious golfing real estate anywhere on the planet. To whom does it sell? Our clients are masterbrands, real estate developers, REITs (real estate investment trusts), family offices, brokerage companies, hotel guests, travellers, diners . . . How many employees? Over 8,000 'Hotelitarians'. What attracted you to your current role and what were you doing before? I started as a reluctant entrepreneur and now call myself a serial entrepreneur because I never anticipated creating something like Valor. I started the company in the basement of my home after leaving a role that wasn't sustainable. I've been in the hospitality industry since I was 16, starting out by peeling vegetables and washing pots. I quickly worked my way up to a management position at a young age but have been in every role you can imagine so I am deeply embedded in all facets of the business. Throughout my journey, I discovered a genuine passion for serving others, which has remained central to my approach. What do you least enjoy? While I truly enjoy the travel and the energy it brings, it's not always glamorous. Staying deeply connected with every region we operate in can be demanding, and navigating different time zones definitely adds its own set of challenges. What do you consider to be the main successes of the business? We love to make guests and colleagues alike feel better about who they are. At Valor, we are proud of our deep-rooted expertise in the hospitality industry. As we continue to be revolutionary, we have embraced a new tagline that better reflects who we are and how we operate: 'A Whole World of Local'. This is more than just a tagline – it is the guiding principle to our success. It also includes how Valor is committed to supporting local businesses in the areas we operate in. For example, Seaton House in St Andrews has benefitted greatly from working with some amazing local suppliers. We also don't like the term 'employee' or 'staff', so our team members are 'Hotelitarian'', which we have actually defined and trademarked as a word. Hotelitarians are driven by bringing others together from all walks of life – not just to travel but to experience new places, spaces and cultures for a more compassionate world through the art of hospitality. What are your ambitions for the firm? For Seaton House our goal is to compete with the best and grow into becoming the number one hotel in the market: staying humble with low ego but striving to excel. Excellence in food and beverage, excellence in golf, obsession about guest experience, understanding we have a captive market. It will always only ever be about the details – millions of them daily. Looking ahead, one of our key goals is to double the size of our portfolio in the coming years – empowering and nurturing the next generation of hospitality leaders along the way. A legacy company that reaches new heights. What are the challenges facing the sector and market, and what could be done to overcome or address these? The sector currently faces several key challenges, including rising labour costs, the ongoing need for staff training, increasing operational expenses, maintaining high quality standards, and keeping pace with ever-evolving trends. These pressures are constant and demand resilience and adaptability. To effectively address these challenges, it starts with trust and a strong set of core values embedded in the organisation's culture. For us, that foundation is captured in our mantra: striving to 'Do the simple things, brilliantly'. By focusing on consistent execution and valuing progress over perfection, we empower our teams to grow sustainably. What single thing would most help? Unity among teams. Having a team you can always trust that always has each other's back. What is the most valuable lesson you have learned? People are not against you, they're for themselves. Understand that and you understand life. What was your best moment? On a daily basis, I'm thankful that I was blessed with tenacity and willpower – that's helped Valor become a business I'm incredibly proud of. What has been your most challenging moment in life or business? Risking everything to create Valor. I had a family I needed to provide for and, with no income, it was one of the most challenging moments in my life– staying the course for two years living off my kids' college funds. How do you relax? I find staying active and consistent with my routine really helps me relax. I make time for the gym, cycling, hiking and even cold-water swimming when in South Africa. Being outdoors and moving my body helps me unwind, clear my head and maintain a positive mindset – it's a big part of how I take care of my mental health. I do love a great glass of wine, too, or a single malt from Islay when I'm at Seaton House. Read more What phrase or quotation has inspired you the most? Nelson Mandela has been my biggest role model for as long as I can remember, having met him many times while living in South Africa. The way he lived by the spirit of Ubuntu really speaks to me – that idea that being human is about showing compassion, understanding, reconciliation, forgiveness, and respect. 'I am who I am because of who we all are.' It's something I try to carry with me every day in how I treat others and navigate the world. What is the best book (fiction or non-fiction) you have ever read? Why is it the best? I do love The Alchemist by Paolo Coehlo. It's a great fable about life's journey and how you get ahead but always knowing how you treat people on the way up is important as you will meet the same people on the way down. I also like Don't Sweat the Small Stuff by Richard Carlson. It's a brilliant and simple read, but it has had a profound impact on how I approach life and stress. The biggest takeaway for me – and something I now share often when mentoring others – is the idea of perspective: when something is bothering you, ask yourself: 'Will this matter in a week? A month? A year?'. And I do love a fictional Wilbur Smith novel. Where do you find yourself most at ease? At home and in a safe place. Being around family, friends and loved ones helps you unwind. Having a core support system is incredibly important. If you weren't in your current role, what job would you most fancy? I always fancied being either an airline pilot or a wine maker. Leaving home at 16 with terrible grades was not ideal preparation to be an airline pilot and, candidly, I prefer just drinking wine! Although, I would have loved that life. What countries have you most enjoyed travelling to, for business or leisure, and why? I've been fortunate to travel extensively throughout my career, both for business and leisure. The UK, particularly Edinburgh where I grew up, will always be home. But another chapter of my life began when I had the opportunity to move to South Africa at such a young age. That experience opened my eyes to a completely different world, and in many ways, South Africa has become home as well. Cape Town and Edinburgh are my two 'happy' places. These global experiences have not only shaped who I am but also influenced my family and the direction we continue to grow in.
The Herald Scotland
05-06-2025
- Business
- The Herald Scotland
Renowned chef unveils new restaurant in Scottish town
Seaton House, the newly opened St Andrews hotel invites guests to experience the "residential ambiance and warm Scottish hospitality" of restaurants Ondine Oyster & Grill, The Board Room, and Bow Butts Bar with an "inspiring" whisky collection. The jewel in the hotel's food and beverage crown is home to Ondine Oyster & Grill, headed up by chef Roy Brett and executive chef Mark Drummond. The restaurant, one of the dishes, and chef Roy Brett. (Image: Ondine) 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". Ondine Oyster & Grill also features original artwork and a showstopping bar. However, "seafood will be 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". READ MORE: The firm said: "Led by one of Scotland's most acclaimed chefs, owner and founder Roy Brett, the award-winning Ondine Oyster & Grill experience will be available throughout Seaton House, with Roy also curating the menu served in a second restaurant, known as 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. The circular table in the centre of The Board Room will encourage effortless conversation between guests. "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." The list of suppliers includes Edinburgh cheesemonger IJ Mellis, Fife's David Lowrie Fish Merchants Ltd, Peelham Farm in Berwickshire and award-winning charcuterie company East Coast Cured from Leith. Seaton House will also source "the best east coast shellfish and crustacea, as well as fantastic Argyll langoustines and scallops from Welch's Fishmongers".
