Savour St Andrews student bursaries



Professional cookery students from two Fife colleges are being 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 on November 30th.

A number of local businesses are taking part in events being run under the Savour St Andrews theme in the run-up to St Andrew’s Day 2016.

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.”

Last weekend there was a successful Chefs Taster Lunch in the Hall of Champions at the Old Course Hotel. Chefs and food businesses from across the town offered 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 drinks 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.

Dinner details – At the beginning of the event there will be a welcome reception with cocktails featuring local gin, local craft beer, and a range of canapes, and during the dinner speakers from suppliers and producers will highlight the main ingredient in each course. The Dinner will be accompanied by wines specifically matched with the menu, and a whisky toast.
Tickets are £75/person, with a discount available for tables of 10 people. 7pm-11pm

Places at the St Andrew’s Day dinner can be booked here – BOOK YOUR SPACE

The photograph shows Ian working in the kitchen

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