Savour St Andrews launches 2018 events

Top chefs and food and drink businesses from in and around St Andrews are once again joining forces to offer a real flavour of the famous golf, university and tourist town.

The activities will culminate in the seventh annual St Andrew’s Day Dinner, providing a wonderful showcase for producers, the hospitality industry and the further education sector.
Under the banner “Savour St Andrews”, the dinner, with the main course again sponsored by Quality Meat Scotland (QMS), will be taking place in the Old Course Hotel, Golf Resort and Spa on November 29.

There will be a stunning line-up of chefs and businesses all helping to raise money for student bursaries at Fife College and SRUC Elmwood Campus.

Earlier in the month, on Sunday November 4, there will be a repeat of the highly popular Chefs Taster Lunch, where businesses highlight a wide variety of dishes while demonstrating some of their specialities and ingredients. The event will take place 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, formerly executive chef at St Andrews Links and now food and beverage manager with the organisation, and Martin Hollis, executive chef at the Old Course Hotel, Golf Resort and Spa.

Ian is well known across the Scottish culinary scene as former president of the Federation of Chefs Scotland. He said that Savour St Andrews is very fortunate to have 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.

 “The whole project depends on the goodwill, energy and co-operation of many people.”

The events will continue to highlight products including meat, seafood, cheese, bakery products, fruit, beers, spirits, and speciality teas and coffees.

St Andrews Day Dinner participantsPictured on the iconic Swilcan Bridge with the Old course Hotel, Restaurant and Spa in the background – from left,  Geoffrey Smeddle of The Peat Inn Restaurant with Rooms; Duncan McLachlan (Playfair’s Restaurant and Steak House); Julie Lewis (The Adamson);  Wullie Balfour (SRUC Elmwood Campus); Sharon Munro( St Andrews Links);  Jamie Scott (The Newport); seated in front  is Martin Hollis (Old Course Hotel, Golf Resort and Spa)

Below are Ian MacDonald, food and beverage manager at St Andrews Links and former president of the Federation of Chefs Scotland, and Martin Hollis with a splendid platter of Scotch Beef, his main course at the St Andrew’s Day Dinner

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