Savour St Andrews, following on from the St Andrews Food and Drink Festival, involves a number of St Andrews businesses working togetherin the run-up to St Andrew’s Day to highlight the excellent food and drink on offer locally.

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St Andrews Day Dinner Chefs. Martin Hollis, executive chef Old Course Hotel


Executive Chef, Old Course Hotel, Golf Resort & Spa

Martin Hollis oversees all menu planning for the five red-star resort, covering the 3 AA rosette-awarded Road Hole Restaurant, the AA rosette-awarded SANDS Grill, the Road Hole Bar, Jigger Inn, Duke's Golf Club and their Hams Hame Pub & Grill - the closest 19th to the Old Course’s 18th green. Martin manages a brigade of almost 30 chefs – including their training and career development. He has worked at other leading hotels in Scotland, including Gleneagles and Turnberry. A member of the Academy of Culinary Arts and Master Chefs of Great Britain and a board member of the Federation of Chefs Scotland, Martin holds various medals at Scot Hot & Hotel Olympia, including best in class Hotel Olympia. He is a three time finalist in Scottish Chef of the Year, was twice a semi–finalist in National Chef of the Year, and is a regular participant and judge at cookery and food shows. Martin was first reserve for the Bocuse d'Or 2013/14 – the culinary world's equivalent of the Oscars. Martin is one of the founding chefs who have helped to deliver the St Andrew’s Day dinner  each year since its inception.

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St Andrews Day Dinner Chefs. Ian MacDonald, executive chef, St Andrews Links


Executive Chef for the St Andrews Links

Ian MacDonald is responsible for the culinary experience in all three clubhouses that service the seven links courses in St Andrews. He is president of the Federation of Chefs Scotland, a former team member and manager of the Scottish culinary team. He has also judged, and competed in, numerous culinary competitions at home and abroad. Ian started his formal training with British Transport Hotels (BTH) at the Station Hotel in Inverness. BTH provided one of the world’s best formal training schemes at that time. After his four year apprenticeship Ian joined the five star Atlantic Hotel in Hamburg as part of a team of 12 pastry cooks. He returned to Scotland as sous chef in the Pompadour at the Caledonian Hotel, Edinburgh. He has also been Sous chef at Gleddoch House on the banks of the Clyde, and head chef at its sister hotel Houstoun House near Edinburgh. More recently Ian spent 7 years as executive chef at the Hilton Dunkeld Resort in Perthshire, and worked at Balbirnie House Hotel before joining the St Andrews Links Trust.

Ian has been working as part of the team involved in the St Andrew’s Day dinner since it started 4 years ago.

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St Andrews Day Dinner Chefs. Geoffrey Smeddle, chef/proprietor Peat Inn


Chef Proprietor, The Peat Inn - Restaurant with Rooms

The Peat Inn, consistently one of the best restaurants in the UK, is owned by award winning chef patron and food columnist Geoffrey Smeddle and his wife Katherine.  Since 2006 they have been successful in building on the very fine reputation of one of Scotland’s most cherished destinations, continuing a 250 year tradition of offering hospitality in a building which began life as a coaching inn and now has eight adjoining luxury suites.  The AA 5-star Restaurant with Rooms has been Scottish Restaurant of the Year, and Geoffrey was named Chef of the Year 2010. Geoffrey and his team focus on delivering a seasonal menu of outstanding Scottish ingredients, sympathetically handled, to ensure dishes of terrific flavours and striking presentation.  This modern cuisine, based on classical techniques, has earned numerous awards, including a coveted Michelin star, a grade of 8 out of 10 in The Good Food Guide as well as a position of 20 in the guide’s top 50 UK restaurants.

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St Andrews Day Dinner Chefs. Stewart MacAulay, head chef The Adamson, St Andrews


Head Chef, The Adamson, St Andrews

Stewart 'Macca' Macaulay is the head chef at the award-winning Adamson Restaurant of St Andrews South Street. Macca started cooking in 2006 at the age of 20 when working at Carnoustie Golf Hotel. He worked his way up over three years to become chef de rang. He joined the team at the Seafood Restaurant in St Andrews working as sous chef and later went to Cameron House where he spent his next three years. During that time, he won Cameron House chef of the year and De Vere chef of the year. Further career moves within St Andrews saw him working at the 3 AA rosette Road Hole Restaurant and then as sous chef at Rocca. During his time at Rocca, the restaurant won 3 AA rosettes and a highly recommended from Michelin. He then became head chef at Esperante before joining The Adamson in 2014. Stewart now heads up the team overseeing the two AA Rosette restaurant and bar's seven days-a­ week operation.

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St Andrews Day Dinner Chefs. David Kinnes, head chef Rufflets Country House Hotel


Head Chef, Rufflets Country House Hotel

With a wealth of top level experience in the hospitality industry, David’s previous roles include head chef at the 2AA Rosettes, Rufflets Hotel St Andrews from 2011 to 2014, The Grill (Fine Dining) at the Old Course Hotel St Andrews and Gleneagles Hotel Perthshire.He has also been executive chef at Archerfield Private Members Golf Club in East Lothian, Carnoustie Golf Resort and Spa and Rhinefield House.

Rufflets St Andrews is, in fact, welcoming David back for a third time as he began his career here over 20 years ago when he was sous chef at Rufflets. Davids’ catering achievements include – Worlds Masters Chefs Society- Gold Medal, Grand Prix- Gold Medal, Northern Chef of the Year Award, Semi-Finalist Wedgwood Competition, Silver & Bronze Medal Scot Hot- 1997 and Icon of Scotland Award 2003. Rufflets is delighted to see him return to where it all began!

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St Andrews Day Dinner Chefs. Frank Trepesch, executive chef Fairmont St Andrews


Executive chef Fairmont St Andrews

Frank joined Fairmont earlier this year to continue a career at the top of his profession. Known as an excellent trainer with a passion for inspiring the younger generation, he has had twelve years of Michelin star experiences. Between 2002 and 2010 Frank worked as a sous chef with the international NH Hotel Group’s Restaurant Imperial then as chef de cuisine with the group’s Schlosshotel Buehlerhoehe. He worked as executive chef de cuisine, then executive sous chef, at the Fairmont managed Savoy in London leaving there in May 2015. Immediately before coming to Fairmont St Andrews he was executive chef working at the Hotel Soma Bay on the Red Sea in Egypt with Europe’s oldest luxury hotel group, Kempinski Hotels.