A number of chefs based in and around St Andrews have again joined forces to showcase the famous golf, tourist and university town’s ever growing reputation for high quality food and drink.
Plans are well underway for events around St Andrew’s Day 2016, with several local businesses taking part under the theme “Savour St Andrews”.
In pride of place will be the annual St Andrew’s Day dinner, which is returning to the five red star Old Course Hotel, Golf Resort and Spa on November 30th with a stellar line-up of cooking talent, and support from Quality Meat Scotland (QMS).
The hotel’s executive chef Martin Hollis will be joined by Geoffrey Smeddle from the Michelin-starred Peat Inn, executive chef Frank Trepesch from five star Fairmont St Andrews, St Andrews Links executive chef Ian MacDonald (who is also president of the Federation of Chefs Scotland), head chef David Kinnes from Rufflets Country House Hotel (AA Scottish Hotel of the Year), and Stewart MacAulay from the multi-award winning Adamson Restaurant (2015 Scottish Restaurant of the Year).
All six will be joining forces in the kitchen, with backing from hospitality students and staff from both Fife College and the SRUC Elmwood campus.
Once again the students will gain unique top level experience both in the kitchen and front of house, and film from the kitchen will be beamed into the dining room by Fife College as the dinner progresses.
At the beginning of the event there will be a welcome reception with cocktails featuring local gin, local craft beers, and a range of canapes, and during the dinner speakers from suppliers and producers will highlight the main ingredient in each course.
Another feature of the events programme is the Chefs Taster Lunch in the Hall of Champions at the Old Course Hotel on Sunday 6th November (12noon-4pm).
Chefs and food businesses from across the town will be offering a buffet style lunch allowing visitors to create their own food journey around various stands.
There will also be a “Demo and Dine” weekend at the town’s Byre Theatre on November 19th and 20th (12 noon-4pm), with chef demonstrations, and tastings.
Savour St Andrews is being co-ordinated by Viv Collie – who is well known on the food scene on both sides of the Tay – as a follow-up to the St Andrews Food and Drink Festival which ran between 2012 and 2015.
Chefs – from left
Michael Henderson, chef/lecturer Fife College; Frank Trepesch, executive chef Fairmont St Andrews; Geoffrey Smeddle, chef/proprietor The Peat Inn; Ian MacDonald, executive chef, St Andrews Links; David Kinnes, head chef Rufflets Country House Hotel ; Martin Hollis, executive chef Old Course Hotel, Golf Resort and Spa; Stewart MacAulay, head chef The Adamson, St Andrews; Wullie Balfour, chef/lecturer SRUC Elmwood.