Top chefs and food and drink businesses from in and around St Andrews are again joining forces for a series of events in November.
The activities will culminate in the sixth annual St Andrew’s Day Dinner, providing a wonderful showcase for producers, the hospitality industry and the education sector.
Under the banner “Savour St Andrews”, the events will continue to highlight products including meat, seafood, cheese, bakery products, fruit, beers, spirits, and speciality coffees.
Quality Meat Scotland (QMS) is again sponsoring the main course of Scotch Lamb PGI at the dinner in the Old Course Hotel, Golf Resort and Spa on November 30.
There will also be a repeat of the popular Chefs Taster Lunch, where businesses highlight a wide variety of small dishes while informally and inexpensively demonstrating some of their specialities and ingredients. The event will take place on the afternoon of Sunday November 5, in the Hall of Champions at the Old Course Hotel, Golf Resort and Spa.
Savour St Andrews is the successor to the St Andrews Food and Drink Festival, which started in 2012 aimed at organising events around St Andrew’s Day and helping to attract visitors beyond the main tourism season.
It is now a stand-alone project co-ordinated by Viv Collie and driven by a small and dedicated team, including Ian MacDonald, executive chef at St Andrews Links, and Martin Hollis, executive chef at the Old Course Hotel, Golf Resort and Spa.
Ian is well known across the Scottish culinary scene in his role of former president of the Federation of Chefs.
He said that Savour St Andrews is very fortunate in having a group of outstanding chefs and businesses who enjoy working together in a very special and rare collaboration, particularly around the St Andrew’s Day Dinner.
“We are all passionate about encouraging future generations of hospitality students, and we involve both SRUC Elmwood Campus and Fife College in the kitchen and front of house.
“We will again be awarding special student bursaries, funded from part of the proceeds from the events.
“The whole project depends on the goodwill and co-operation of many people.”
Our photograph (Alan Richardson) shows some of those taking part during November: front Martin Hollis, (Old Course Hotel, Golf Resort and Spa); second row Jade Milne (Fisher and Donaldson), Scott Stewart (Hotel du Vin), Lucy Spendlow (Forgan’s), Vicki Munro (SRUC Elmwood), Owen Hazel (Jannettas); third row Julija Danilova (Seafood Ristorante), Stewart Macaulay (The Adamson), Jamie Scott (The Newport); back row Nick Kock (formerly of Rufflets Country House Hotel, and now at The Tayberry), Duncan McLachlan (Playfair’s Restaurant and Steak House), Sharon Munro and Ian MacDonald of St Andrews Links, and Geoffrey Smeddle of The Peat Inn.