2015 Open Championship – 16 to 19 July
We’re located just 100 yards from where the winning putt will be sunk on the 18th green. For the 2015 Open Championship, TCR Events and The Seafood Restaurant are creating a superb food and wine experience for approximately 60 guests each day (Thursday to Sunday). Sofas and TVs will allow you to follow all the action, or wander over to The Old Course to follow the golf in person. Whether it’s an opportunity to treat a: client, customer, colleague, family member or friend you’ll receive a warm welcome and the finest Scottish produce at The Seafood Restaurant.
The Open is also a great opportunity for us to raise funds for our selected charity. A raffle and 50% of all proceeds taken during the Open will be donated to The Polar Academy (a registered Scottish Charity). The Polar Academy aims to create a new generation of peer group role models for young people in difficult circumstances through expedition to the Artic.
Prices for our Open Experience begin at £189 +vat including all food and drinks. Full details are below.
To enquire about your requirements or request a brochure please call Ben on 0797 392 1430 or email firstname.lastname@example.org. Brochures can also be collected from the restaurant.
Your day at The Open includes:
Upon arrival at The Seafood Restaurant in St Andrews, enjoy quality teas and coffee with bacon rolls, fresh juices, pastries and fruits.
The daily papers, complimentary Wi-Fi and Live TV coverage of the golf will be available throughout the day.
Lunch will be served between 12pm and 3pm – a three-course menu and selection of wines.
You are welcome to stay with us throughout the day and enjoy drinks from our complimentary selection whilst following the golf or wander over to The Old Course to follow the golf in person.
From 6pm onwards we move to another St Andrews venue where the first couple of rounds, and further food is also included as part of your day.
Any guests seeking accommodation should consider the options on Open Golf 2015
Sample Open lunch menu
Please note that as much of the fish at The Seafood Restaurant is wild, including the Scottish Lobster, all dishes are “subject to catch”, and will be subsituted with an alternative if unavailable.
East Neuk crab, with cucumber and dill crème fraiche
Our own smoked salmon, traditionally served, with capers and shallots
Goats cheese crottin with beetroot and raspberry
Fillet of wild Sea Bass, warm potato and hazelnut salad, shrimp, dill, capers and rocket
Butternut squash and saffron risotto with sage and parmesan crisps
Half a local lobster, grilled with butter and samphir
(Lobster at additional £10 charge)
Lemon crème brûlée with fresh mint ice cream
Chocolate pavé, pistachio tuile and cherry sorbet
Selection of Scottish cheeses, chutneys and oatcakes
Open Championship Wines:
Bordeaux Blanc, Château D’Argendes, 2012
Côtes du Roussillon Blanc, Mas Cristine, Côtes du Roussillon, 2011
Rosé Tramontane Wines, Côtes du Roussillon, 2013
Grenache, Tramontane Wines, Côtes Catalanes, 2013
Petite Sirah, Grower’s Selection, Don Sebastiani & Sons, Clarksburg, 2011
Beer and Spirits:
St Andrews Brewery – a selection of locally craft-brewed beers.
Darnley View Gin, Fife, Scotland
Tanqueray London Dry Gin, UK
Ketel One Vodka, Holland
Glenfiddich Rich Oak, Speyside, 14 year old
An extensive additional range of wines, ports, spirits and cigars available on request.
At The Seafood Restaurant the house champagne is Charles Heidsieck Brut Reserve, which will be served throughout the day.
Dates and prices
Please note included in the following prices is your Open ticket. If you already have an Open ticket simply deduct £70 from these costs.
Thursday 16th July £299 + vat
Friday 17th July £299 + vat
Saturday 18th July £249 + vat
Sunday 19th July £249 + vat
We are operating independently of The Open Championship official hospitality suppliers.
Please ask about our complimentary coach to and from Edinburgh.
We also provide a complimentary shuttle service to Leuchars train station.
How to book
To discuss your day at The Seafood Restaurant for The Open Championship please contact us.
0131 552 6272
The Seafood Restaurant,
Bruce Embankment St Andrews,
Title: Easter Sunday
Location: at The Seafood Restaurant
Description: Remember to reserve early for Easter weekend as it is a busy time for us. With lots of delicious seafood being landed on our shores as well as the early Spring produce, our chefs have got their hands full.
We allocate the tables closest to the sea to those that book the earliest.
We’ve just installed a beautiful three-sided wood-burning stove in the dining room, expertly fitted by the boys at StoveCo in the next town. Although it may seem like madness to install a fire before summer, but let’s not get carried away; this is Scotland and we have plenty of rain left in the skies until we see the warm, yellow round thing again (although today is a beautiful Spring day!)
We got StoveCo to install 2 of these wood-burners into our brewpub, the St Andrews Brewing Co, in the centre of town when it opened and they have been a roaring success (sorry!). So much so, we knew that this would be ideal for The Seafood Restaurant. It will definitely be an attraction during our winter months, and we look forward to getting it going so you can benefit from the warmth of the hearth while you tuck into our lovely seafood.
I want to thank you for your support during 2014 and wish you a very merry Christmas and a healthy and happy 2015.
This year we celebrated 11 years since we opened in our iconic St Andrews location and 2015 will see a few more additions to the restaurant, such as a beautiful Piazetta three-sided open fire place and a newly refurbished summer terrace. 2015 will be a big year for us as we will be seeing our third Open Championship we began trading. If you are looking for reservations during Graduation Week (4th week in June) or The Open (3rd week in July) please contact us as soon as possible by email or through our website. Spaces are filling up fast.
We are closed on 25th and 26th December and the 1st January, but open for coffees, drinks, lunches and dinners every other day, with an attractive roaring fire from early 2015! With The Peat Inn and the Doll’s House shut for refurbishment during January, we will be glad to welcome and look after you. Please take a look at our website, or via social channels, to keep up-to-date with events, menus and various fine wine and good food chat.
I wish you all the best and hope to see you very soon.
Now this is as controversial a subject as you can find in the wine world. You either love it or hate it, despise it or live by it. This is a topic that I am really fascinated by and I have no idea what started the fire or caused the curiosity, but i am almost obsessed with the subject of natural wine, much to the dislike of my fellow wine geeks, sorry Tim and Graeme…
So what is natural wine you may ask? Basically it is wine making with minimal-to-no intervention; taking nothing away from the wine and adding nothing to the wine. Wine in its simplest and purist form. No filtering, fining or additions to the wine which alters the way the wine looks, tastes and even matures. Only natural yeast that lives in the vineyard among the vines and on the berries, or in the cellar is allowed and it is left to take its natural course, meaning fermentation can be a lengthy process taking anything from 3 weeks to 10 months to complete. A lot of skin contact is also used for white wines similar to that in making red wine. This enables the juice to extract as much flavour, tannin and colour from the skins which in turn also helps to stabilise the wine without any additions.
Now many of us will say, But intervention is needed to produce a consistent product that will age in a predictive and controlled manner and reach the consumer exactly as planned. Wines that taste the same from one vintage to the next… I do not know about you guys, but to me that does not sound like something I am interested in. The allure of wine to me is the purity, the vintage variations, the bottle difference and the unpredictable nature of wine, opening a bottle of wine among friends or peers and waiting in anticipation to see how this one’s gonna turn out. To me that is what wine is all about; not a manufactured product that gets pumped out at a million litres a day and reaches me tasting exactly like it should. It is just not exciting.
Which brings me to a very interesting wine evening myself, Tim Butler, Graeme Broom and Christina(our fellow wine geek from Luvians) had when I celebrated my birthday a few months ago. Needless to say there was some stunning wines on the evening, with an ’85 Dom Perignon nearly stealing the show. The theme of the evening was South African wines and we had some gems on display. Among them was Eben Sadie’s Palladius, Sequillo white and red, Donavan Rall’s Wondering Beeste and then came 2 very special wines from Lammershoek winery The Cellar Foot Mourvedre and The Cellar Foot Underwater, our wines of the evening. Both are made with minimal intervention and using natural wine making techniques. This was surely something different. The palate was alive and fresh and the wines had an edge to them which none of us could explain. The Cellar Foot Mourvedre was the most discussed and at the end of the night got the award for wine of the night, not based on absolute quality, complexity, lengthy finish or purity, but based on interest and being unpredictable. Is this not what excites us as wine drinkers and geeks? It surely excites me.
Any wine writers website you go to nowadays, you are sure to find an article about natural wine and the very different opinions it stirs. I would go as far as saying heated discussions and arguments among peers and sommeliers all over the world. Why does this subject ruffle so many feathers and get even the most seasoned of wine drinkers and connoisseurs hot under the collar??? I surely do not know the answer. All I know is that it is the ‘in thing’ at the moment on the wine scene and definitely a favourite subject of sommeliers across the UK and Europe. I am awaiting a delivery of natural wines from Craig Hawkins from The Swartland in South Africa, where he produces wines under his Testalonga el Bandito label. These wines are receiving rave reviews from the likes of Tim Atkin MW and Jamie Goode and I have not been this excited about a certain wine, since I went to my first Penfolds tasting a year ago.
Watch this space for a review of these wines and I’ll try and share my experience the best I can with our readers. First I have the ominous task of convincing Tim Butler and Graeme Broom that natural wines are not as scary as they think ;-). And then maybe get some of them on our list at the restaurant!
To read and find out more about natural wine follow Isabelle Legeron on twitter or have a look at her website www.rawfair.com, or get her latest book called Natural Wine. I am currently busy reading it and can not put it down.
Till next time.
Your sommelier @pieterpinotage