St Andrews Links chefs Ian MacDonald and Sharon Munro have just paid an early morning visit to Pittenweem fish market to check out the newly landed catch of langoustines.
The pair met up before dawn with Fishermen’s Mutual Association manager Tom Mackenzie in preparation for the spectacular seafood starter Ian is preparing for this year’s St Andrew’s Day Dinner.
Based on market-fresh Pittenweem langoustines, executive chef Ian’s starter will also feature smoked haddock Scotch Egg, Anster Cheese, cauliflower and shellfish oil.
He and Sharon will be demonstrating the dish at the “Savour St Andrews” cookery demonstrations in the Byre Theatre on November 19&20, and Tom will be speaking about the local prawn fleet at the dinner in the Old Course Hotel on November 30.
After touring the market and watching the Pittenweem langoustines being iced before delivery at home and abroad, Ian, who is also president of the Federation of Chefs Scotland, said that he had been very impressed by the slick and effective operation at the harbour and the quality and size of the catch.
“I didn’t realise that we had boats trawling for langoustines in the Firth of Forth, we are so lucky to have such delicious seafood on our doorstep.
“The langoustines we will be using for the Byre demonstration and the St Andrew’s Day Dinner will be coming straight from the market .
Tom said that it is really good to see local chefs take an interest in the market and the work of our local fleet.
“Ian was delighted to see what we had on offer, and it follows on from this summer’s launch of fresh seafood sales to the public from the fish market.
“In addition, Viv Collie, who is coordinating the Savour St Andrews demonstrations and dinner, recently involved around 60 people from the food and college sector in a market visit organised through her work with the East of Scotland Seafood project,” said Tom.
Ian is seen on the left with Sharon and Tom