Glasgow restaurant and bar group are one of the main players in Finnieston with Porter & Rye, The Finnieston and Lebowskis. Elsewhere in the West End, there’s the Kelbourne Saint and The Crafty Pig. Now they have expanded beyond the city limits, teaming up with Greene King to open a new premium bar and restaurant in St Andrews.
The high-end outlet, based on South Street, is currently undergoing a six-figure refurbishment and will open in the former Drouthy Neebors site at the beginning of April, 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 next month.
Following the overhaul, the 60 cover restaurant will include 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, 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.”
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, taking elements from Glasgow restaurant The Finnieston. 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.
“Kained has a great portfolio of pubs in Scotland with Rogue promising to be a special addition for St Andrews and I hope people come from far and wide to see what the team has to offer. I’m delighted Greene King has been able to make a six-figure investment to support our second Joint Venture initiative.”
Kained Holdings was founded in 2007 when directors Graham Suttle, Mo Clark and Scott Arnot launched their first unit Lebowskis in Glasgow’s West End. Ten years on, the trio have collaborated with the country’s leading pub retailer and brewer to form The Nomad Group. The partnership with Kained is Greene King’s second joint venture after teaming up with chef Tom Kerridge to launch the Butcher’s Tap in Buckinghamshire last year. Following the St Andrews flagship, the company hopes to open additional Rogue venues throughout the UK.
Rogue opens to the public on 6th April at 209 South Street, St Andrews, KY16 9EF. Contact email@example.com to book a table.