Seaton House Hotel
Vision Commercial Kitchens
The Seaton House Hotel kitchen renovation was a complex project that demanded strategic innovation and precise execution. From the outset, the project envisioned the integration of a dining experience inspired by Roy Brett’s renowned Ondine restaurant in Edinburgh, alongside an oyster bar and the unique “Board Room” dining experience. However, the project’s initial design phase was significantly altered due to budgetary constraints and a change in project management. This resulted in a critical decision to retain the kitchen’s existing location, a departure from the original design plans.
The project faced several challenges, including logistical hurdles due to the building’s layout and accessibility, intricate bar design requirements, and the need to balance operational excellence with budgetary constraints. The existing building’s structural peculiarities, such as non-90-degree corners and sloping floors, required meticulous adjustments during installation.
Despite these challenges, the project was completed on time and within budget. The installation was phased and carefully coordinated with the building contractor and the operator’s project management team. Specialist teams were employed for the installation of complex equipment and bespoke fabrications, ensuring a high-quality finish that met the client’s exacting standards.
The successful handover was facilitated by Roy Brett and his team, with comprehensive training provided by manufacturers. A thorough snagging process ensured a seamless transition, and to date, no additional maintenance has been required. The renovated kitchen and dining areas have transformed this part of Seaton House Hotel into a stunningly beautiful and highly functional culinary heart, significantly enhancing the guest experience and contributing to its reputation as a premier destination in St Andrews. This project demonstrates the ability to overcome complex design and installation challenges to create an exceptional and visually striking result.
Testimonial from Seaton House Hotel:
“Bringing the Ondine experience to St Andrews within the Seaton House Hotel has been a rewarding experience. The team demonstrated a clear understanding of the Ondine brand and ethos, and their expertise was invaluable in translating that into a new setting. The result is a kitchen and dining space that not only meets the high standards of Ondine but also complements the unique character of Seaton House. Their collaborative approach and attention to detail ensured a smooth process, and I’m confident that this new culinary destination will be a great success.”
Roy Brett chef-owner at Ondine Oyster & Grill
