Professional cookery students from two Fife colleges are to be offered a career enhancing opportunity through newly created “Savour St Andrews” bursaries.
The awards, open to professional cookery students at Fife College and the SRUC Elmwood campus, will be presented at the St Andrew’s Day dinner at the Old Course Hotel, Golf Resort and Spa.
Plans are well underway for events around St Andrew’s Day 2016, with several local businesses taking part under the theme Savour St Andrews theme.
The dinner 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 both colleges.
The hotel’s executive chef Martin Hollis will be joined by Geoffrey Smeddle from the Michelin-starred Peat Inn, executive chef Frank Trepesch from five star Fairmont St Andrews, St Andrews Links executive chef Ian MacDonald, head chef David Kinnes 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).
Chef Ian MacDonald, who is also president of the Federation of Chefs Scotland, that part of the dinner proceeds would go towards the bursaries.
“There will be an £500 award for each college, and we will also be giving ‘in kind’ support to help them to find placements known in the trade as ‘stages’, or learning journeys. They could use the bursaries to cover expenses such as travel and accommodation.
“This is a great chance for the winners to work with top kitchen brigades or specialist producers, and really enhance their CV’s.”
Another feature of the events programme is the Chefs Taster Lunch in the Hall of Champions at the Old Course Hotel on Sunday 6th November (12noon-4pm). Chefs and food businesses from across the town will be offering a buffet style lunch allowing visitors to create their own food journey around various stands.
There will also be a “Demo and Dine” weekend at the town’s Byre Theatre on November 19th and 20th (12 noon-4pm), with chef demonstrations, and tastings.
Savour St Andrews is being run as a follow-up to the St Andrews Food and Drink Festival which ran between 2012 and 2015.
Pic caption – Ian MacDonald at work in the kitchen (pic Paul Watt)