Scotch Lamb from Martin Hollis at Chefs Taster Lunch
Executive chef Martin Hollis at the Old Course Hotel, Golf Resort and Spa will be dishing up Scotch Lamb PGI specials at the “Savour St Andrews” Chefs Taster Lunch on November 5
Building on the success of last year’s event, the lunch is a finger buffet style journey involving a number of top chefs and acclaimed local establishments – and part of the proceeds will go towards bursaries for hospitality students at SRUC Elmwood Campus and Fife College.The lunch will take place in the Hall of Champions at the Old Course Hotel, and visitors will be able to see the chefs at work, ask questions, and hear about their dishes, ingredients, and techniques.
Martin is preparing traditional Scotch Broth, Lamb Kofta’s, and Naverin of Lamb with Potato Gnocchi.
Other businesses taking part will be the The Peat Inn, The Adamson, St Andrews Links, The Hotel du Vin St Andrews, Playfair’s Restaurant, The Seafood Ristorante, The Tayberry St Andrews, Forgan’s, The Scottish Fruit Company, Jannettas Gelateria, Fisher and Donaldson, The Tailend, The Newport, Rufflets Country House Hotel, The Doll’s House, Bon Accord and Zest Cafe.
The innovative event on November 5 offers tickets for just £5 which can be used to try three dishes, samples of artisan soft drinks, or speciality coffee.
Multiple tickets can be purchased on the day, and booking is not necessary. Children under 12 will be given free tickets for three dishes. The event will run from 12 noon-3pm.
There will also be music from the popular University of St Andrews student-based A Cappella group The Accidentals.
Martin Hollis – Martin Hollis oversees all menu planning for the five red-star resort, covering the 3 AA rosette-awarded Road Hole Restaurant, the AA rosette-awarded SANDS Grill, the Road Hole Bar, Jigger Inn, Duke’s Golf Club and their Hams Hame Pub & Grill – the closest 19th to the Old Course’s 18th green. Martin manages a brigade of almost 30 chefs – including their training and career development. He has worked at other leading hotels in Scotland, including Gleneagles and Turnberry. A member of the Academy of Culinary Arts and Master Chefs of Great Britain and a board member of the Federation of Chefs Scotland, Martin holds various medals at Scot Hot & Hotel Olympia, including best in class Hotel Olympia. He is a three time finalist in Scottish Chef of the Year, was twice a semi–finalist in National Chef of the Year, and is a regular participant and judge at cookery and food shows. Martin was first reserve for the Bocuse d’Or 2013/14 – the culinary world’s equivalent of the Oscars. Martin is one of the founding chefs who have helped to deliver the St Andrew’s Day dinner each year since its inception.