In the heart of St Andrews at 127 South Street, The Adamson is the perfect place to eat, drink and socialise. Throughout 2020, The Adamson creates a set of seasonal menus as part of the restaurant’s dedication to using the freshest ingredients and commitment to sustainability and provenance with our suppliers. We continue to support & train new talent entering the industry and participate each November in the St Andrews Food & Drink Festival.
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 complemented by a well-balanced selection of wines, spirits, and cocktails.
The Adamson Story
1860
dr john adamson m.d.
Dr John Adamson, a Physician and pioneer Photographer, took the first calotype portrait in 1841.
1939
st andrews post office
The building became the main St Andrews Post Office in 1907. The picture shows preparations for war in 1939.
2012
the adamson restaurant
The proud opening of The Adamson Restaurant & Bar. Named after John Adamson a famed St Andrean.
2015
the adamson bar
The Adamson Bar extends into the original Sorting Office offering a contemporary, chic space.
awards
As an award-winning restaurant, we are always looking for ways to ensure continuous improvement.
suppliers
We develop and maintain strong relationships with local suppliers who provide provenance and consistent, sustainable, high quality produce for our exciting seasonal menus.
People
Our team is dedicated to create an enjoyable and memorable dining experience for all our guests, achieving excellence using locally sourced produce and the highest standards of service.
Julie Lewis
Managing Director
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 Dalton
Director
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
Chris Niven
Executive Head Chef
Chris is an experienced Head Chef & Executive Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Kitchen Management, Banquet Operations, and Hospitality Management. Chris originally trained in Dundee and in 2017 was a finalist in Masterchef: The Professionals.
Callum Phillip
Head Chef
Callum has a wide range of experience within the hospitality industry, working in venues at rosette standard. Working in kitchens since 2011 Callum has a great understanding of how to manage and lead our kitchen with success.
Liam Carson
General Manager
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.
Lacey Boyd
Assistant General Manager
Lacey graduated with an Honours degree in Events Management and has worked in high standard Hotels & restaurants throughout the UK. Lacey’s experience will be extremely important in restaurant management and our growing events capability.
Yasmine Petrie
Business Development Manager
Yasmine has been in hospitality for over 7 years with a background in front of house, conference and banqueting and events management Yasmine’s passion is to ensure that our guests have a memorable experience with us.
