Glenn Roach, head chef at Macdonald Rusacks in St Andrews, is taking part in our Chefs Taster Lunch at the Old Course Hotel, Golf Resort and Spa on November 4th in an event aimed at showcasing local business and helping to provide bursaries for hospitality students at SRUC Elmwood Campus and Fife College.
The lunch, offering great food and exceptional value, will take place at the Old Course Hotel, Golf Resort and Spa between 12-3pm on Sunday November 4th. Visitors will be able to see the chefs at work, and ask questions about their dishes, ingredients, and techniques.
Glenn will be preparing a ceviche of scallops with squid ink, black garlic, lemon gel and sorrel.
The innovative event offers tickets for just £5 which can be used to try three dishes. Multiple tickets can be purchased, booking isn’t necessary, and entry is free. Children under 12 will be given free tickets for three dishes. There will also be free samples of artisan soft drinks and speciality coffee.
Taking part will be the Old Course Hotel itself, St Andrews Links, The Adamson, The Peat Inn, The Seafood Ristorante, Playfair’s Restaurant, Kinnettles, Zest, Forgan’s, Mitchell’s Deli, Rogue, the Scottish Fruit Company, Fisher and Donaldson, The Tailend, The Newport, St Andrews Brewing Company, Macdonald Rusacks, Hotel du Vin St Andrews, and Bon Accord Soft Drinks. Support is being provided by SRUC Elmwood Hospitality.
Glenn Roach – Glenn leads the kitchen brigade at Macdonald Rusacks, overseeing the menus in the One Under Gastro Pub and R Bar, and fine dining in the 3AA Rosette Rocca Restaurant in its stunning position alongside the eighteenth hole of the Old Course.
Originally from Wigan, Glenn has worked as a chef with Carnival Cruise Line UK, and a number of top restaurants including Michelin-starred Pied a Terre in London, Hipping Hall restaurant with rooms in the Yorkshire Dales, sous chef with Michael Caines at ABode, and senior sous chef with Malmaison and Renaissance Hotels.
Now happily living in Monifieth, Glenn is relishing his role at the Macdonald Rusacks, where he is passionate about sourcing and cooking with local produce – his shellfish supplier is within walking distance at St Andrews Harbour – building, encouraging and training his team, and developing strong community relations.