A Fife hotel resort has announced the appointment of a new executive chef to oversee the operations of its five restaurants.
Ian Syme re-joins the Fairmont St Andrews team from a three-year stint as executive sous chef at the Gleneagles Hotel.
Originally from Anstruther, he previously spent almost three years at the hotel as executive sous chef, as well as a stint as head chef at the Seafood Ristorante in St Andrews around its rebrand in 2016.
From breakfast to dinner, Syme plans to be heavily involved in all the hotel kitchens, offering support and guidance and dedicating time daily to mentoring and development of the kitchen team.
Commenting on his appointment, he said: “It is a fantastic time to be coming back to Fairmont St Andrews, ahead of what may be our busiest summer on record.
“I am so looking forward to seeing some familiar faces, and meeting some new ones, as we further develop our staff team and our fantastic food offering.
“Being back in St Andrews means I am that bit closer to our excellent local suppliers, too, such as our lobster fisherman who work in St Andrews Bay, which is right on our doorstep.”
John Keating, general manager at Fairmont St Andrews, added: “It is a very warm welcome back to Chef Syme as he joins the team here at Fairmont St Andrews.
“We are so looking forward to his fresh take on development, training and enhancing our offering as we look ahead to what we hope will be a busy and successful season.”
Fairmont St Andrews is a 520-acre hotel and estate located in the home of golf, with two championship golf courses, as well as a spa and wellness centre.
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