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Chef and restaurateur Dean Banks has opened Amber, a new all-day dining destination in St Andrews inspired by the relaxed beach bars of St Tropez and Ibiza. Combining Mediterranean influences with familiar favourites and sharing plates, the restaurant has been designed as an accessible and welcoming space for families, friends and the local community.

In this interview, Banks talks to HRC about the inspiration behind Amber, how local diners helped shape everything from the décor to the menu, and why he hopes to take the concept to communities across the UK.

What inspired you to open Amber, and where does it fit within the wider Dean Banks Group?

Trends and food fashion inspired me to open Amber. Restaurants are so linked with fashion and design now I wanted a site where I felt wow inside. Amber fits into our lower mid range, its definitely not cheap but its great produce done super well for a fair price. 

How would you describe Amber’s identity, and what experience do you want guests to have when they visit?

Amber is like sitting in a beach bar in St Tropez or Ibiza. I love visiting great places when traveling and I felt St Andrews has nothing like this even though its the same people living and visiting. I want guests to have a fun, relaxed experience where you can come with your family or friends. 

Your community voted on the restaurant fit’s design. Why was it important to involve people in St Andrews, and how did their feedback shape the finished space?

The St Andrews community is my community, I live there and my kids go to school there so its only fair we have somewhere nice built for us to go to. People like to feel part of something new so this is why I wanted our followers to be involved. Im a good listener of my guests group wide. Guests got to choose decor, menu items and many things along the way. 

The opening menu brings together Mediterranean influences, sharing plates, seafood, pasta and familiar dishes such as steak frites and pork schnitzel. How did you approach creating it, and are there any dishes that really represent the Amber identity?

My favourite dishes from these countries. I like to create food I want to eat. That me and my young family will all eat. If you can bring your kids and they clean there plates you have happy parents which equal happy guests. Simple.

Beef croquettes are a must, my wife's lasagne, seared tuna, crab linguine.

How important is a relaxed, communal style of dining to the Amber concept?

Very important, I only order communal dining when with friends or family. Long gone are the days of ordering a starter, main and dessert. How on earth would a chef be able to test a place out based on three dishes? 

How has your background as a chef influenced the way you approach opening and running restaurants?

I look at every angle of my business as a recipe or how I run a kitchen. For example building a site is like running a kitchen, your trades are your chefs on each section, they all do different stuff but I need it all on the pass at the same time. Or when we design something its like a recipe.

What are your ambitions for Amber following its opening, and what role do you hope it will play in the St Andrews dining scene?

My ambitions for Amber are huge. As much as its for the town I want Amber in every corner of the UK. Something for all the locals around my beautiful country. People deserve great food, at a reasonable cost and in a cool place.

Amber St Andrews opens on 5 August, find out more at amberstandrews.co.uk.