Old Course Hotel executive chef Martin Hollis at St Andrew’s Day Dinner

Executive chef Martin Hollis will be cooking the main course at our St Andrew’s Day Dinner held in association with the five red star Old Course Hotel, Golf Resort and Spa on the evening of November 29th.

The main course is being sponsored by Quality Meat Scotland, and Martin’s dish will be will showcase the versatility and outstanding taste of Scotch Beef PGI with Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline and Swiss Chard.

Martin is joining an amazing line-up including Geoffrey Smeddle of The Peat Inn Restaurant with Rooms; Mat Majer from The Adamson; Sharon Munro of St Andrews Links; Duncan McLachlan of Playfair’s Restaurant and Steakhouse and Jamie Scott of the Newport.

The chefs will be supported by students from Cupar’s SRUC Elmwood Campus and Fife College and, from profit made at the dinner, each college will receive a bursary to be used for further hospitality training.

To book places at the dinner (£75pp 7pm), including cocktail/drinks reception and wine with the meal, the email address is events@oldcoursehotel.co.uk  or call 01334 468181

Martin Hollis – Martin oversees all menu planning for the five red-star resort, covering the 3 AA rosette-awarded Road Hole Restaurant, the AA rosette-awarded SANDS Grill, the Road Hole Bar, Jigger Inn, Duke’s Golf Club and their Hams Hame Pub & Grill – the closest 19th to the Old Course’s 18th green. Martin manages a brigade of almost 30 chefs – including their training and career development. He has worked at other leading hotels in Scotland, including Gleneagles and Turnberry. A member of the Academy of Culinary Arts and Master Chefs of Great Britain and a board member of the Federation of Chefs Scotland, Martin holds various medals at Scot Hot & Hotel Olympia, including best in class Hotel Olympia. He is a three time finalist in Scottish Chef of the Year, was twice a semi–finalist in National Chef of the Year, and is a regular participant and judge at cookery and food shows. Martin was first reserve for the Bocuse d’Or 2013/14 – the culinary world’s equivalent of the Oscars. Martin is one of the founding chefs who have helped to deliver the St Andrew’s Day dinner  each year since its inception.

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