Lucy Spendlow of Forgan’s in St Andrews is bringing goat’s cheese and seafood to 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.
Head chef Lucy is preparing Cullen Skink finished with chives, alongside canapés featuring goat’s cheese filo with red onion chutney, and hot smoked salmon with dill and crème fraiche served on a charcoal cracker.
Other businesses taking part will be the Old Course Hotel itself, The Peat Inn, The Adamson, The Hotel du Vin St Andrews, The Tayberry St Andrews, The Seafood Ristorante, Zest, Playfair’s Restaurant and Steakhouse, the Scottish Fruit Company, Jannettas Gelateria, Fisher and Donaldson, The Tailend, The Newport, Rufflets Country House Hotel, 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.
Lucy Spendlow – Forgan’s recently welcomed new head chef Lucy Spendlow to its kitchen. Originally from York, Lucy moved to St Andrews thirteen years ago. She joined the G1 team five years ago as the head chef of Victoria Café. Later moving to the Grill House, she was heavily involved in the transformation to Mammacita and her passion for food is noticeable through the traditional style Mexican dishes served tapas style. Her ideas are now flowing at Forgan’s, and she has brought some delicious and innovative dishes to the menu.