Head chef David Kinnes of Rufflets Country House Hotel has created an amazing falafel for the “Savour St Andrews” Chefs Taster Lunch on November 5.
Building on the success of last year’s event, the lunch is a finger buffet style journey involving a number of top chefs and acclaimed local establishments – and part of the proceeds will go towards bursaries for hospitality students at SRUC Elmwood Campus and Fife College.
The lunch will take place in the Hall of Champions at the Old Course Hotel, Golf Resort and Spa, and visitors will be able to see the chefs at work, ask questions, and hear about their dishes, ingredients, and techniques.
David’s dish is Chickpea Falafel with wilted spinach, pickled enoki mushrooms and Parmesan crisp.
Other businesses taking part will be the Old Course Hotel itself, The Peat Inn, The Adamson, The Seafood Ristorante, Playfair’s Restaurant, The Tayberry, Zest, Forgan’s, the Scottish Fruit Company, Jannettas Gelateria, Fisher and Donaldson, The Tailend, The Newport, Hotel du Vin St Andrews, The Doll’s House and Bon Accord.
The innovative event on November 5 offers tickets for just £5 which can be used to try three dishes, samples of artisan soft drinks, or speciality coffee.
Multiple tickets can be purchased on the day, and booking is not necessary. Children under 12 will be given free tickets for three dishes. The event will run from 12 noon-3pm.
There will also be music from the popular University of St Andrews student-based A Cappella group The Accidentals.
David Kinnes – 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 has welcomed David back for a third time as he began his career there 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!