Mark Drummond appointed executive chef at Seaton House

Mark Drummond has been named executive chef at Seaton House in St Andrews, which is set to open in February 2025.

 

The Berwickshire native has been in the industry for 15 years, having previously worked as head chef at Holborn Dining Room in London and head chef at Crossbasket Castle in East Kilbride.

 

He was most recently culinary director at Hyatt’s Schloss Roxburghe in Kelso.

 

Drummond will work across Seaton House’s F&B outlets, which include Roy Brett’s Ondine Oyster and Grill and the Board Room.

 

He said: “Getting the chance to work with the exceptional Roy Brett at Seaton House is a dream come true, especially as Ondine is a restaurant I have always been impressed with any time I have been in Edinburgh.

 

“What we are going to bring to the area is something very different and unique and is something that will, I’m sure, intrigue guests and locals alike. After all, where else could you walk into a hotel lounge and find cured meats and cheeses in a display ready to be sliced to order?”

 

Roy Brett, chef founder at Seaton House, said: “Mark is one of Scotland’s best young chefs and his passion for local produce makes him a great addition to the team.”

 

Michael Davern, general manager at Seaton House, added: “When it opens its doors in February, Seaton House will provide a culinary experience like no other.

 

“Mark Drummond’s appointment is yet another step in this exciting new era for the historic building which is steeped in a legacy of luxury.”

 

Seaton House occupies the former Scores hotel, which dates back to 1864. The property will be operated by Valor Hospitality Partners in partnership with US-based Links Collection.