Scotch Lamb PGI on the Menu for St Andrew’s Day

 

 

Pic Alan Richardson Dundee, Pix-AR.co.uk St Andrews Day Dinner Chefs (LtoR) Michael Henderson, chef/lecturer Fife College; Frank Trepesch, executive chef Fairmont St Andrews; Geoffrey Smeddle, chef/proprietor Peat Inn; Ian MacDonald, executive chef, St Andrews Links; David Kinnes, head chef Rufflets Country House Hotel ; Martin Hollis, executive chef Old Course Hotel, Golf Resort and Spa; Stewart MacAulay, head chef The Adamson, St Andrews; Wullie Balfour, chef/lecturer SRUC Elmwood

Scotch Lamb PGI on the Menu for St Andrew’s Day

Scotch Lamb PGI is set to be centre stage at the annual St Andrew’s Day Dinner, held at the five-star Old Course Hotel, Golf Resort and Spa on Wednesday 30 November.

The dinner will be the climax of November events coordinated by Savour St Andrews as part of national celebrations held in honour of Scotland’s Patron Saint.

Six renowned Scottish chefs have been working in a very special collaboration over the past six months to create a spectacular St Andrew’s 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 from the Michelin-starred Peat Inn, executive chef Frank Trepesch from five star Fairmont St Andrews, St Andrews Links executive chef Ian MacDonald (who is also president of the Federation of Chefs Scotland), sous chef Nick Kock, representing 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).

Cooked by Chef Hollis, the main course will showcase the versatility of Scotch Lamb PGI with loin of Scotch Lamb with wild mushroom and herb mousse and braised shoulder and green lentil croquettes, finished with a thyme and port jus.

Sutherland farmer Joyce Campbell will also attend the dinner with Quality Meat Scotland to talk about the dedication, care and stockmanship skills behind the production of top quality Scotch Lamb 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 £500 bursaries to be used for further hospitality training.

Chef Martin Hollis of The Old Course said: “There’s no better way to celebrate St Andrew’s Day than with a delicious Scottish meal featuring one of the gems in Scotland’s larder, Scotch Lamb PGI, as the main course.

“We are very proud to host the dinner at The Old Course this year and hope guests enjoy this fabulous dining experience.”

Before the dinner on 30 November, local Fife Sheep farmer George Milne will host a “learning journey” for a group of foodies at Kinaldy Farm, near St Andrews which will focus on the quality assurance, welfare, commitment, quality and traceability which underpin the Scotch Lamb PGI brand.

Scotch Beef PGI and Specially Selected Pork, have also enjoyed a high profile this month at the “Savour St Andrews” Chefs Taster Lunch which took place recently at the Old Course Hotel, Golf Resort and Spa. Scotch Beef PGI was also used during two days of Savour St Andrews cookery demonstrations in the Byre Theatre.

This innovative taster lunch allowed visitors to buy tickets which could be used to purchase three of the dishes on offer around the hotel’s Hall of Champions. These dishes included: Specially Selected Pork fillet with Stornaway black pudding, wrapped in pastry with a sage and apple sauce; a Specially Selected Pork and chorizo burger with smoked paprika mayonnaise; and Scotch Beef olives stuffed with Stornoway black pudding.

Scotch Beef PGI was also used during two days of “Savour St Andrews” cookery demonstrations in the Byre Theatre.

Laurent Vernet, QMS Head of Marketing said: “Scotch Lamb PGI, along with Scotch Beef PGI, was among the first European red meat products to be granted the coveted PGI (Protected Geographical Indication) status in recognition of its quality and European gastronomic heritage.

“Having a Scottish sheep farmer speak and then serving Scotch Lamb 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.

“Scotch Lamb is delicious, surprisingly simple to cook and in very much season at this time of year making it the ideal choice for St Andrew’s Day celebrations around the country.”

For more information, inspiration and delicious Scotch Lamb recipes visit www.theScotchKitchen.com or visit us on Facebook and Twitter @ScotchKitchen. For information on foodie events in St Andrews, see http://savourstandrews.com

Pic Alan Richardson Dundee

St Andrew’s Day Dinner Chefs (LtoR)
Michael Henderson, chef/lecturer Fife College; Frank Trepesch, executive chef Fairmont St Andrews; Geoffrey Smeddle, chef/proprietor Peat Inn; Ian MacDonald, executive chef, St Andrews Links; David Kinnes, head chef Rufflets Country House Hotel ; Martin Hollis, executive chef Old Course Hotel, Golf Resort and Spa; Stewart MacAulay, head chef The Adamson, St Andrews; Wullie Balfour, chef/lecturer SRUC Elmwood

 

no replies

Leave your comment