The Bridge restaurant at Rusacks St Andrew’s will launch its new Mediterranean menu in March, created by chef Francesco Boto and overseen by Executive Chef and Masterchef: The Professionals winner, Derek Johnstone.
Derek Johnstone was the inaugural winner of MasterChef: The Professionals in 2008 at just 24 years old and has been at the helm of Rusacks St Andrews since it opened in 2022. Joining him in a team of forty chefs, Francesco has supported since 18 and One Under Bar launched, with The Bridge now operating as an all day Mediterranean restaurant for hotel guests and visitors.
Drawing culinary inspiration from the coast and hillsides of France and Italy, to the villages and mountains of Spain, Greece, the Adriatic and the Levant, the new all-day dining offer celebrates the flavours of Mediterranean cookery.
The Bridge’s wood fired oven bakes sourdough pizzas and home-made focaccia, while locally sourced Scottish lamb, beef, fish and Italian sausage cook on the charcoal grill. Hand rolled pastas are combined with fish, seafood, almonds, pine nuts, raisins, spices, and citrus while Mediterranean cheeses complement the dishes. The bar team has created a Mediterranean inspired wine and cocktail menu that features a House Negroni with Eden Mill red wine cask aged gin.
Derek Johnstone, Executive Chef, Rusacks St Andrew said, “I can’t wait for everyone to try this new menu at The Bridge. I am passionate about the simplicity of ingredients on our menu; allowing our produce to speak for itself. I’ve been working alongside Francesco for two years now and his respect for the heritage of Italian cookery is admirable.
“In my twenties I spent time at Restaurant D’O in Milan. Here we used the finest local ingredients from neighbouring harbours and farms, simply prepared to offer a seasonal menu to be enjoyed by the whole family round the table.”
Francesco Boto, Head Chef, Rusacks St Andrews said, ‘Being from Italy, I am most familiar with Mediterranean ingredients and moving away from home has also allowed me to cook alongside many chefs from other Mediterranean countries.
“My passion for cooking developed in culinary school in Italy (Istituto Alberghiero Assisi) where we toured regional Italy meeting the best producers and fellow chefs. Similarly, here at Rusacks St Andrews, we forge strong relationships with our supplier partners to understand how to get the best out of the wonderful ingredients all around us.”
The Bridge, 18 and One Under Bar at Rusacks St Andrews have been developed and operated by White Rabbit Projects, whose hospitality portfolio includes Lina Stores, Kricket and Island Poké.
