Local beef for Playfair’s taster dish

 

 

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Playfair’s Restaurant and Steakhouse head chef Duncan McLachlan has come up with a truly locally based meat dish for his contribution to a special lunch in St Andrews next week.

Duncan is working with old school friend and local farmer Matthew Waldie – who specialises in the less common Belted Galloway beef – on his creation for the “Savour St Andrews” Chefs Taster Lunch.

The event is being held at the Old Course Hotel, Golf Resort and Spa on Sunday November 6th, and a dozen businesses will be providing tasters for the innovative event.

Duncan has decided to use the Belted Galloway beef to make beef olives stuffed with Stornoway blackpudding.

He said that he is delighted to be working with local farmer and Quality Meat Scotland (QMS) member Matthew.

“For the restaurant we have a real focus on working with local businesses, and our steaks are already supplied by Minick of St Andrews.  Matthew will also be supplying Stuart Minick when his beef is ready next year.

The popular Playfair’s is run by the McLachlan family, and Duncan’s sister Rachel runs the marketing and business development side of the business.

Playfair’s has already been awarded one AA Rosette for culinary excellence (in 2015 and this year), and won Best Restaurant, North East Region at The Food Awards, Scotland in August 2015.

The innovative taster lunch offers tickets for just £5 which can be used to purchase three of the dishes on offer around the hotel’s splendid Hall of Champions. Visitors can buy multiple tickets. Under 12’s will receive three free tastings. Booking isn’t necessary, and entry is free.

The event will run from 12noon-4pm, and taking part will be the Old Course Hotel itself, St Andrews Links, The Adamson, The Peat Inn, Fisher and Donaldson, The Seafood Restaurant, Playfair’s Restaurant, Zest, B Jannettas, Forgan’s and the Scottish Fruit Company. Students from SRUC Elmwood Campus will be helping out on the day.

The photograph shows head chef Duncan McLachlan (centre) with sous chef Scott Gilchrist (right) and senior chef de partie Angus Norquay (left).

 

 

 

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