Clarets Opens Its Doors Following Preview Event

On the evening of 24 March, The Saint was invited to Clarets for a preview night ahead of its official opening at the R&A World Golf Museum.

During the evening, the team sampled a selection of dishes from the restaurant’s afternoon and breakfast menus. Highlights included the tomato focaccia with burrata, pesto, and rocket, Clarets’ signature haggis toastie, and a pastrami focaccia with red pepper, rocket, and parmesan. From the breakfast offering, attendees also tried the Scottish smoked salmon served with crème fraîche and buttered crumpets.

The dining setting was particularly distinctive, with guests surrounded by a collection of golfing memorabilia, including historic trophies and Claret Jugs — awarded to the Champion Golfer of the Year at The Open Championship. This created an immersive environment that closely connects the restaurant to the heritage of the sport. Combined with panoramic views across the Old Course, West Sands and the Royal & Ancient Clubhouse, the restaurant offers a dining experience that is distinctly St Andrews.

The Saint also spoke to Phil MacHaugh, founder of SKAPA — Brand Building Communications, about the vision behind the new restaurant, which centres on creating a space that blends high-quality food, thoughtful design and a strong sense of place within one of Scotland’s most historic settings.

Clarets officially opened last month as the latest venture from The Rocca Group. The restaurant occupies a prime single-level space within the museum, seating up to 60 guests and offering what the establishment describes as an “all-day dining experience unlike any other in town” in a statement to The Saint. 

Managing Director Stefano Pieraccini told The Saint: “Opening Clarets here is incredibly meaningful for us. St Andrews is a place with such history and character, and we wanted to create a restaurant that reflects that — not just in the setting, but in the atmosphere, the food and the experience.”

He continued, “To be able to welcome guests into a space overlooking the Old Course, surrounded by that history, is something very special.”

The restaurant launches with curated breakfast and lunch menus featuring elevated classics such as avocado on sourdough, a full Scottish breakfast and eggs Benedict, alongside more indulgent options including its signature haggis toastie. Dinner service, introduced Friday 10 April, brings a relaxed brasserie-style offering designed to complement the venue’s setting, with weekly Sunday roasts expected to become a highlight for both locals and visitors, according to the Rocca Group. 

Clarets is also available for private hire, accommodating up to 100 standing guests, making it ideal for celebrations, corporate gatherings, and guest speaker dinners — featuring figures from the golfing world.

The restaurant is open seven days a week, serving breakfast from 8:30am to 12pm, lunch from midday to 4pm and dinner available from 5pm to 9pm.

With its combination of striking views, considered design, and a menu rooted in both comfort and quality, Clarets marks a notable new addition to St Andrews’ dining scene.

Photo by Eleonora Nucci