ScottishNews.com

Opening in September 2026, Seton’s takes its name from the Seton family, whose legacy forms an important part of Meldrum House’s more than 800-year history.

The name provides a direct link to the estate’s past, while the restaurant itself brings a fresh culinary offering to one of Aberdeenshire’s most historic properties. 

Designed as the culinary heart of the estate, Seton’s reimagines the warmth and generosity of Scottish hospitality, creating a dining experience that is refined yet relaxed. The new restaurant will be overseen by Group Executive Head Chef for Monogram Collective, Tom Scade, alongside newly appointed Head Chef Ross Bott.

Following the successful refurbishment of the manor house bedrooms and drawing room, the opening of Seton’s represents the latest phase of Meldrum House’s transformation, elevating the hotel’s food and drink offering with a contemporary restaurant deeply connected to the area’s history, landscape and culinary heritage.

Inspired by the seasons and producers of Aberdeenshire, Seton’s showcases exceptional ingredients from the region’s fertile farmland and Scotland’s surrounding waters. Menus are shaped by local farmers, fishermen, growers and artisans, with key suppliers including Presly’s & Co. in Oldmeldrum, while a particular emphasis is placed on seafood and generous sharing dishes.

Signature experiences will include theatrical sharing pies, including Rumbledethumps, a Scottish classic baked in pie, and Aberdeen Angus and Wasp’s Stout pie, designed to bring guests together around the table. Seafood will also take centre stage, with highlights including Half Scottish Lobster, Scottish Dressed Crab and Oban Oysters, baked with crisp bacon and Meldrum whisky.

Elsewhere, the menu celebrates the quality of Scotland’s land, featuring Callum Chalmers Purebred Aberdeen Angus, mushrooms from Keltic Seafare, alongside favourites such as Presley’s Oldmeldrum sausage, made exclusively for Meldrum House, and served with mash and onion gravy.

Fresh fruits to accompany the dishes will be provided by Barra Farm in Oldmeldrum, known for their famous ‘Barra Berries’. An evolving menu will continue to be guided by the very best seasonal produce available, reflecting the changing landscape and larder of Aberdeenshire throughout the year.

Leading the kitchen is newly appointed Head Chef Ross Bott, whose career spans some of the UK’s most respected hotels and restaurants, as well as international private dining. Ross joins Meldrum House following roles at Monachyle Mhor in Perthshire, Château La Chaire in Jersey and The Europe Hotel & Resort in Killarney, alongside previous appointments at The Grove Hotel and Hawkyns Restaurant under Atul Kochhar.

Throughout his career, Ross has become known for his ingredient-led approach, refined cooking techniques and commitment to showcasing exceptional seasonal produce.

Ross Bott, Head Chef at Seton’s, said: “Growing up in the countryside and around farms is where my love of food first began. From an early age, I learned the value of great local produce and the hard work that goes into producing it.

“For me, if you have the right ingredients, the food can do all the talking. Aberdeenshire is a unique place – it has the close-knit feel of a small town while being surrounded by some of Scotland’s best farming communities. I’m passionate about working with local suppliers and showcasing the incredible quality and provenance that the region has to offer.”

Ross will work alongside Tom Scade, Group Executive Head Chef for Monogram Collective, who oversees the culinary vision across the collection’s three luxury properties: Meldrum House in Aberdeenshire, Pine Trees Hotel in Pitlochry and The Vineyard in Berkshire, which is set to reopen in early 2027 following an extensive renovation.

A classically trained chef, Tom’s approach is rooted in refined French cookery elevated through modern technique and a deep respect for seasonality. At the heart of his culinary philosophy is a commitment to ingredient-led cooking, allowing the quality and integrity of each element to define the plate.

His focus on provenance is underpinned by strong relationships with local suppliers, reducing food miles while ensuring the highest standard of seasonal produce is consistently delivered. Tom trained under John Williams at The Ritz London, where he played an integral role in maintaining Michelin-level standards of excellence. His career also includes positions at Langan’s Coq D’Or, The Mariner’s Rock and alongside Martin Blunos.

The launch of Seton’s forms part of the wider evolution of Meldrum House, which is embracing a renewed identity inspired by its rich heritage, rooted in more than eight centuries of history, warm Scottish hospitality and a strong sense of place.

With its name honouring an important chapter in the estate’s history and its menus celebrating the ingredients and producers of Aberdeenshire, Seton’s represents a new chapter for Meldrum House, while remaining firmly connected to the story of the estate.