Ian Syme has returned to Fairmont St Andrews as Executive Chef to oversee the leading Fife resort’s five restaurant venues.

Fifer Ian, who hails from Anstruther, spent nearly three years at Fairmont St Andrews as Executive Sous Chef and also had a stint as Head Chef at the Seafood Ristorante in St Andrews.

Rejoining the Fairmont team after three years as Executive Sous Chef at Gleneagles Hotel in Perthshire, Ian arrives ahead of The 150th Open at St Andrews in July.

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 fishermen who work in St Andrews Bay, which is right on our doorstep. My fondness for my home in Fife finds a way into all my cooking and the seafood we have here on the East Neuk, like lobster and turbot, is always a prominent feature.”

Fairmont St Andrews has two championship golf courses as well as an extensive spa and wellness offering, family activities, and dining options for all tastes.