Scotch Beef PGI is set to be centre stage at the annual St Andrew’s Day Dinner, to be held at the five-star Old Course Hotel, Golf Resort and Spa on Thursday 29 November 2018.
A stellar line-up of six renowned Scottish chefs has been working with Savour St Andrews to create a spectacular menu for a dinner celebrating the very best of Scotland’s larder.
Martin Hollis, executive chef at the hotel which is a member of Quality Meat Scotland’s Scotch Beef Club, will be joined by a host of top ranking Scottish chefs to create the meal. These include Geoffrey Smeddle of The Peat Inn Restaurant with Rooms; Duncan McLachlan, Playfair’s Restaurant and Steak House; Mat Majer from The Adamson; Sharon Munro of St Andrews Links; and Jamie Scott from The Newport.
Cooked by executive chef Hollis, the main course will showcase the versatility and outstanding taste of Scotch Beef PGI with Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline and Swiss Chard.
Local farmer John Bell will attend the dinner with Quality Meat Scotland (QMS) to talk about the dedication, care and stockmanship skills behind the production of top quality Scotch Beef PGI.
The chefs will be supported by students on the night from Cupar’s SRUC Elmwood Campus and Fife College and, from profit made at the dinner, each college will receive a £500 bursary to be used for further hospitality training.
Chef Martin Hollis of The Old Course said: “We are once again delighted to be hosting the St Andrew’s Day Dinner at the Old Course and look forward to welcoming guests to this unique culinary experience.”
Scotch LambPGI and Specially Selected Pork will also enjoy a high profile on 4 November at the “Savour St Andrews” Chefs Taster Lunch which will take place in the Hall of Champions at the Old Course Hotel, Golf Resort and Spa.
Carol McLaren, QMS Director of Marketing and Communications said: “The St Andrew’s day dinner is a truly unique event which sees a host of fantastic local chefs coming together to create a first-class gastronomic experience.
“Having a Scottish beef farmer speak, and then serving Scotch Beef PGI as the main course at this event, is a great opportunity to highlight the commitment of Scottish livestock farmers in producing a brand that offers world-leading levels of traceability, assurance and welfare standards as well as superior quality and taste.”
For more information, inspiration and delicious Scotch Beef recipes visit www.theScotchKitchen.com or visit us on Facebook and Twitter @ScotchKitchen. For information on foodie events in St Andrews, visit www.SavourStAndrews.com
QMS is the public body responsible for helping the Scottish red meat sector improve its sustainability, efficiency and profitability and maximise its contribution to Scotland’s economy.
QMS promotes the PGI labelled Scotch Beef and Scotch Lamb brands in the UK and abroad and promote Scottish pork products under the Specially Selected Pork logo.
The quality assurance schemes run by QMS cover more than 90% of livestock farmed for red meat in Scotland. They offer consumers in the UK and overseas the legal guarantee that the meat they buy has come from animals that have spent their whole lives being raised to some of the world’s strictest welfare standards.
Scotland’s beef, lamb and pork producers make an important contribution to the country’s economic, social and environmental sustainability, contributing over £2 billion to the annual GDP of Scotland and supporting around 50,000 jobs (many in fragile rural areas) in the farming, agricultural supply and processing sectors.
For more information visit www.qmscotland.co.uk or follow QMS on Facebook or Twitter.
To book places at the dinner the email address is firstname.lastname@example.org or call 01334 474371.
Overnight accommodation £175 B&B – refer to St Andrew’s Day Dinner when booking, call 01334 474371.
The dinner chefs, resplendent in Scotch Beef aprons on the iconic Swilcan Bridge with the hotel in the background- from left, Geoffrey Smeddle of The Peat Inn Restaurant with Rooms; Duncan McLachlan (Playfair’s Restaurant and Steak House); Matt Majer (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)
Pic Alan Richardson