Savour St Andrews and Quality Meat Scotland (QMS) have teamed up to create a free learning journey for local chefs to celebrate the natural production and processing of Scotch Beef PGI.
The event will be held on Monday, November 26th, starting and finishing at the Old Course Hotel, Golf Resort and Spa in St Andrews, and providing the perfect opportunity to appreciate how Scotch Beef makes its journey from “farm to fork”.
The chefs will visit farmer John Bell at Balneil Farm, Colinsburgh, for a talk and tour, and they will then go to the Fife College Levenmouth Campus training kitchen.
After a light lunch there will be an introduction to a master butcher, a butchery demonstration in the college training kitchens, then a hands-on workshop featuring practical chef skills.
Later in the afternoon the group will travel back to the Old Course Hotel for a Scotch Beef PGI learning journey meal cooked by the hotel’s executive chef Martin Hollis and his team.
The day starts at 9.30am with coffee and welcome in the Road Hole Bar at the hotel. Transport will be provided throughout the day. Chefs just need to arrange transport to and from the Old Course Hotel.
Anyone interested in taking part in the free event should contact QMS on – 0131 510 7920 or email: email@example.com
Mr Bell will also be speaking at the St Andrew’s Day Dinner organised by Savour St Andrews in association with the Old Course Hotel, when the hotel’s executive chef Martin Hollis will be cooking the main course of Scotch Beef PGI.
The dinner will take place on November 29th, starting at 7pm.
Pics Alan Richardson – shows a skills work at a similar event involving a learning journey for QMS Scotch Lamb PGI and (below) Martin Hollis ready for Scotch Beef action