Meldrum House, the historic Aberdeenshire hotel and part of Monogram Collective, is set to launch signature restaurant Seton’s.

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 link to the estate’s past, while the restaurant introduces a new culinary offering to the property.

Designed as the culinary heart of the estate, the restaurant will be overseen by Monogram Collective’s Group Executive Head Chef Tom Scade, alongside newly appointed Head Chef Ross Bott.

Inspired by the seasons and producers of Aberdeenshire, Seton’s menu will focus on ingredients from the region’s farmland and surrounding waters. It will be shaped by local farmers, fishermen, growers and artisans, with key suppliers including Presly’s & Co. in Oldmeldrum.

Signature dishes include theatrical sharing pies, including Rumbledethumps, a Scottish classic baked in pastry, and Aberdeen Angus and Wasp’s Stout pie. Seafood will feature prominently, with highlights including Scottish lobster, Scottish dressed crab and Oban oysters baked with crisp bacon and Meldrum whisky. Elsewhere, the menu celebrates produce from Scotland, including Callum Chalmers Purebred Aberdeen Angus and mushrooms from Keltic Seafare. Presly’s Oldmeldrum sausage, made exclusively for Meldrum House, will be served with mash and onion gravy, while fresh fruit will be supplied by Barra Farm in Oldmeldrum, known for its ‘Barra Berries’.

Bott’s career spans some of the UK’s hotels and restaurants, as well as international private dining. He 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.

“Growing up in the countryside and around farms is where my love of food first began,” says Bott. “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 quality and provenance that the region has to offer.”

Bott will work alongside 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.