Newburgh Orchards and Michelin-starred chef Geoffrey Smeddle

Pic Alan Richardson Dundee, Pix-AR.co.uk St Andrews Day Dinner Chefs. Geoffrey Smeddle, chef/proprietor Peat Inn

The combination of a Michelin-starred chef, a community group and some of Fife’s finest fruit will bring a delicious end to a very special dinner this week.

The Peat Inn’s Geoffrey Smeddle will be using apples from Newburgh’s famous orchards for the dessert course at the St Andrew’s Day Dinner at the Old Course Hotel, Golf Resort and Spa.

Part of a series of November events organised under the banner “Savour St Andrews”, the dinner will feature top quality local and Scottish produce in a stunning menu. Part of the proceeds will be used to provide student bursaries at Fife College and SRUC Elmwood Campus.

The event is returning to the five red star hotel with a stellar line-up of cooking talent, and support from Quality Meat Scotland (QMS) and hospitality staff and students from Fife College and the SRUC Elmwood Campus. This week the SRUC Elmwood students had a masterclass with Geoffrey, learning the dessert step by step.

The hotel’s executive chef Martin Hollis will be joined by Geoffrey, executive chef Frank Trepesch from five star Fairmont St Andrews, St Andrews Links executive chef Ian MacDonald, sous chef Nick Kock from Rufflets Country House Hotel (AA Scottish Hotel of the Year), and Stewart MacAulay from the multi-award winning Adamson Restaurant (2015 Scottish Restaurant of the Year).

Newburgh’s fruit growing tradition dates back to 1191, when Lindores Abbey was founded by French monks. Fruit produced by them was supplied to the Scottish royal court at Falkland, made into alcohol, and sold in the community

The connections have been maintained by the group Newburgh Orchards, which has found more than 800 trees with varieties of pears, plums and apples in dozens of locations tucked away around the town. The group has also been closely involved in creating a productive community orchard.

Geoffrey said that he had been delighted to work with the orchard group to source the fruit for his dessert.

“Discovering the breadth and scale of the Newburgh orchards was a revelation to me, it makes for an exciting privilege to work with such beautiful Fife produce for this unique dinner.”

The orchard group’s Caroline Guthrie will be speaking at the dinner, and said that she is delighted to be involved in the Savour St Andrews events.

“It’s really exciting that one of the UK’s top chefs will be working with fruit from Newburgh, I can’t wait to taste the result”, she said.232

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