My latest review is a restaurant review of Forgan’s, St Andrews. If you’re ever planning a trip to St Andrews, I’d certainly recommend it. I’m not just biased, it really is great. If you’d like to do a bit of a tour of Scotland, take a look at my first-timer guide to Edinburgh, here.
As a result, I’ve tried some of the fantastic restaurants in St Andrews. St Andrews really is a gem for foodies. There’s such a wide selection of indepedent foodie havens, which I’ll keep adding to my blog.
Forgan’s is such a treat. I’ve been recommended to this restaurant by a number of people and its central St Andrews location makes it a simple journey from any St Andrews based Hotel.
Forgan’s started in St Andrews but has recently opened a second restaurant in Broughty Ferry, which is about a half an hour drive from St Andrews and a suburb of Dundee. Their ethos is to create produce-led dishes in a relaxing environment and they certainly deliver.
The restaurant sits just back of the rows of shops and restaurants on Market Street. From the road, it looks quite non-descript. It’s only when you walk past the gorgeous rows of apple crates, flowers and herbs (shown below) that you’re first struck with the rustic vibe.
The restuarant itself is very cool. It wouldn’t look out of place in the likes of Soho House. They offered large booths that can be booked out to create your own private space. This place is ideal for a meeting or if you’re looking to take a group out to somewhere a bit different.
After being drawn in by the aesethics, I was hoping the food lived up to the style. Substance and style really would be the ultimate combination and Forgan’s didn’t disappoint in this area, either. The menu is extensive. It offers mouthwatering options like Inverurie rump of lamb and classics from the ‘grill’ portion of the menu. I started with local artisan bread and had traditional battered haddock for my main course.
The food was beautiful. It might be a bit cliche to love fish and chips, but it’s always my go to. The fish had a light, airy batter that wasn’t too filling and the chips were delightful. The food is served on brilliant plates and the artisan breads come out on a wooden platter. It might be a small thing, but it’s not often that restaurants think to bring both olive oil and balsamic vinegar and butter out with breads. It’s always one or the others.
I’m going back next week to try something different. I may just have to have the bread to start; I haven’t stopped thinking about it since I left!