In the heart of St Andrews at 127 South Street, The Adamson is the perfect place to eat, drink and socialise. Throughout 2017, The Adamson is creating a set of seasonal menus as part of the restaurant’s dedication to using the freshest ingredients and commitment to sustainability in our suppliers. We are also working in collaboration with other leading restaurants in St Andrews to better support new talent entering the industry as well as to front the Food & Drink Festival in November.
Founded in 2012 by Managing Director Julie Lewis and Director Graham Dalton, The Adamson occupies a historic site in the town. The property was originally home to the Adamson family in the early 1800s. Their eldest son, Dr. John, was a physician and pioneer photographer. He took the first calotype portrait in Scotland in 1841.
Restaurant & Bar
The restaurant’s menus are inspired by classic brasserie cooking with a contemporary twist and they display a strong seasonal influence. Delicious dishes are complimented by a well-balanced selection of wines, spirits, and cocktails.
The Adamson Story
dr john adamson m.d.
Dr John Adamson, a Physician and pioneer Photographer, took the first calotype portrait in 1841.
st andrews post office
The building became the main St Andrews Post Office in 1907. The picture shows preparations for war in 1939.
the adamson restaurant
The proud opening of The Adamson Restaurant & Bar. Named after John Adamson a famed St Andrean.
the adamson bar
The Adamson Bar extends into the original Sorting Office offering a contemporary, chic space.
As an award-winning restaurant, we are always looking for ways to ensure continuous improvement. The Adamson was named Scotland’s Restaurant of the Year 2015, and Casual Restaurant of the Year 2016.
We develop and maintain strong relationships with local suppliers who provide provenance and consistent, sustainable, high quality produce for our exciting seasonal menus.
Our team is dedicated to creating an enjoyable and memorable dining experience for all our guests, achieving excellence using locally sourced produce and the highest standards of service.
Julie graduated with a degree in Hospitality Management. She has a wealth of experience from TGI Fridays, Mitchell and Butlers, The Scottish Galleries, Coffee Republic, Living Ventures and Martin Wishart. Julie is driven by health and sustainability.
Graham graduated with a degree in Management and then completed a Postgraduate Diploma in Musical Theatre. Graham returned to the commercial sector in communications and sales and marketing in London and New York.
Stewart started his career Front of House, but decided his passion was cooking. Following success at Cameron House, Seafood Restaurant, and the Old Course Road Hole, he became Sous Chef at Rocca and joined the Adamson in 2014.
Dugald has considerable experience, recently at Monachyle Mhor and The Three Chimneys in Skye. With a Hospitality Management degree Dugald is committed to sustainability, training and excellent guest service.
Assistant General Manager
Jeremy joined the Adamson from the Seafood Restaurant and has worked in France and Germany before moving to Scotland at the Balmoral. Jeremy is responsible for operational management within the Restaurant and Cocktail Bar.
Having gained a sociology degree in France Kevin has worked in the hospitality industry in France, New Zealand and throughout the UK and brings significant management experience to the Adamson.
FOH Team Leader
Filip began his hospitality career in London with Starbucks and the National History Museum. Moving to Scotland he gained management experience with the Prezzo group. Filip is driven by perfect guest service.
Liam’s career in hospitality has progressed, as he has gained considerable experience in hotels, restaurants, and bars. He is committed to high standards of service and guest satisfaction.
Sofia graduated with a Master’s Degree in World Economy and worked as a Project Administrator in Bombardier Transportation, Moscow. Sofia is a executive assistant to the management team.