New bar and restaurant opens in Fife this week


A new premium bar and restaurant Rogue will open its doors in St Andrews on Friday.

Based in South Street the outlet is currently undergoing a six-figure refurbishment and will open in the former Drouthy Neebors site, creating 18 jobs.

Rogue represents Kained’s first project in the town after the bar and restaurant group teamed up with pub retailer Greene King for the joint venture.

The venue will feature its very own still room where distiller Fraser Barrett, joining from the Glasgow Distillery, will produce Felons gin in full view of customers. The product is set to hit the market when Rogue opens its doors.

Following the overhaul, the 60 cover restaurant will showcase a new bar and private dining room.


Graham Suttle, director of Kained Holdings, said: “We’re making the most of a unique space, not dissimilar to The Finnieston in Glasgow with low slung ceilings and plenty of opportunity for intelligent use of space. This is a dream project for us and we’re delighted with how the venue is looking – definitely our best looking venue to date.

“There’s a plethora of incredible local suppliers with whom we’re delighted to be working with for our outstanding produce, which we will be innovating as much as possible to get the best out of everything. We can’t wait to get going and to show St Andrews what an amazing bar and restaurant Rogue is.”

Kained Holdings brings over ten years’ experience to the project after launching some of Scotland’s award-winning venues including The Finnieston, Porter & Rye and Lebowskis. The bar and restaurant group scooped SLTN’s Independent Multiple Operator of The Year for the past two years running.

Similar to Glasgow venue Porter & Rye, Rogue will display dry-aged beef and a ‘Book Your Beef’ option where guests can select specific cuts and ageing statements in advance, sourced from St Andrews butcher Minick’s.

It will also serve up local seafood from David Lowrie in St Monans with St Andrews Seafoods supplying locally-landed lobster and crab – straight from creel to kitchen.

The menu places focus on oysters, langoustines and lobster. David Lilley joins Rogue as head chef bringing a wealth of experience to the role. The 28-year-old has learned from the country’s leading chefs including Geoffrey Smeddle and David Littlewood.

The new bar will specialise in Scottish gin and Scotch whisky, with Felons as the house pour gin. With an impressive selection of cocktails on offer, customers can enjoy high-ball and gin and tonic serves – not to mention an innovative wine list.

Gin tastings and distillery tours will be rolled out in the St Andrews venue where customers can experience Felons first hand. The new product will be available in all Kained venues and distributed throughout 50 Greene King units.

John Forrest, managing director of Greene King Pub Partners, said: “We’re delighted to help bring a fantastic new venue to the heart of St Andrews. Working with Kained Holdings over the years has been an excellent experience and it’s exciting to be at a stage now where we can embark on this impressive project together.

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