Premier Hospitality

Rogue St. Andrews

Rogue

Rogue St. Andrews

A new premium bar and restaurant has opened its doors in St. Andrews – as Kained Holdings and Greene King join forces for the launch of Rogue. The high-end outlet, based on South Street, underwent a six-figure refurbishment before opening in the former Drouthy Neebors site at the beginning of April.

Following the overhaul, the 60-cover restaurant showcases a new bar and private dining room.

Graham Suttle, Director of Kained Holdings said: “We’re making the most of a unique space with low slung ceilings and plenty of opportunity for intelligent use of space. This is a dream project for us and we’re delighted with how the venue is looking – definitely our best looking venue to date.”

Work on the refurbishment was undertaken by main contractors R.Davidson Joiners and Davidson Baxter Partnership Chartered Architects. Commenting on the work, Davidson Baxter partnership Director Alan Baxter said: “We were delighted to have been commissioned to undertake the architectural and interior design of the recently completed joint venture project with Greene King and Kained Holdings. Both myself and Gillian Morris from the practice were involved with the project from the inception to completion. Luckily, from our first meeting with Graham Suttle, it was apparent that Gillian, our senior interior designer, had sourced many similar reference images as presented so from the outset we had a pretty clear idea of what we wanted to achieve with the interior.

“The key element was to open up the former cellar area and transform this into an eye catching Gin distillery with its very own polished copper still. This was achieved by some clever internal planning due to the restricted footprint of the property by moving the cellar to the rear dining zone of the premises. The introduction of feature bespoke metal glazed screens framed by the living wall planted screens naturally draws your eye to this focal point as soon as you walk into the building.

“The introduction of the metal screens with the planting has been cleverly designed to divide the areas and create more intimate seating areas. The long narrow shape of the premises was challenging to work with but the use of screens and narrower bench seating has allowed us to maximise covers.

“Another feature is the botanical room to the rear which has been laid out in such a way, with feature sliding screens, that it can also be utilised as a private dining room.

Rogue

“With the introduction of varying textures and finishes throughout ie: rough plaster, exposed stonework, timber cladding and feature tiled walls, the overall transformation was achieved to create a contemporary venue with its very own in house distillery in the heart of St. Andrews.”

Rogue vows to break the mould, offering a cutting edge outlet that has tongues wagging. The venue appeals to a wide range of diners, with offerings ranging from steak sandwich and a pint all the way to premium imported champagnes paired with locally caught oysters.

Similar to Glasgow venue Porter & Rye, Rogue displays dry-aged beef and a ‘Book Your Beef’ option where guests can select specific cuts and ageing statements in advance, sourced from St. Andrew’s butcher Minick’s. It will also serve up local seafood from David Lowrie in St. Monans with St. Andrews Seafoods supplying locally-landed lobster and crab – straight from creel to Kitchen. The menu places focus on oysters, langoustines and lobster, taking elements from Glasgow restaurant The Finnieston. David Lilley joins Rogue as head chef bringing a wealth of experience to the role. The 28-year-old has learned from the country’s leading chefs including Geoffrey Smeddle and David Littlewood.

The new bar specialises in Scottish Gin and Scotch whisky, with Felons as the house pour gin. With an impressive selection of cocktails on offer, customers can enjoy high-ball and gin and tonic services – not to mention an innovative wine list. Gin tastings and distillery tours will be rolled out in the St. Andrews venue where customers can experience Felons first hand. The new product will be available in all Kained venues and distributed throughout 50 Greene King units.

John Forrest, Managing Director of Greene King Pub Partners, said: “We’re delighted to help bring a fantastic new venue to the heart of St. Andrews. Working with Kained Holdings over the years has been an excellent experience and it’s exciting to be at a stage now where we can embark on this impressive project together.

“Kained has a great portfolio of bars and restaurants in Scotland with Rogue promising to be a special addition for St. Andrews and I hope people come from far and wide to see what the team has to offer. I’m delighted Greene King has been able to make a six-figure investment to support our second joint venture initiative.”

Rogue is now open at 209 South St, St. Andrews, KY16 9EF.

For more information, visit: http://www.rogue-standrews.com/

Rogue

Benholm Group

In operation for 25 years, the Benholm Group specialise in a range of plant related services. The Benholm Group deliver a complete service from design, creation and installation right through to ongoing care and maintenance.

The company provides a full range of live and artificial plant displays, trees and flowers, as well as supplying green walls including Nordik Moss preserved moss walls. The Benholm Group also specialise in creating planted outdoor eating areas, from furniture and parasols to planters and hanging baskets.

The company has worked on a number projects for prestigious clients such as Hilton Hotels, Fairmont Hotels, Marriott Hotels and Tony Macaroni Restaurants. At Rogue, St. Andrews, Benholm worked with DBP Architects to provide artificial planting that complemented the restaurant design.

Adrian Byne, Benholm Group Marketing Manager, said:

“This project is an exciting new venture by a partnership between the high class Scottish restaurant group Kained Holdings and the brewing and pub giant Greene King and could see more venues being rolled out across the UK. This restaurant also boasts an in-house distillery. We feel privileged to have been involved in creating this first-of-a-kind venue.

“We are creative. We have a can-do attitude. We are caring. These are the 3 c’s of our company culture and this is what we believe our customers value when working with us.”

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