Seafood from chef Ian MacDonald at taster lunch


The executive chef at St Andrews Links, Ian MacDonald, is bringing East Neuk seafood to the menu for 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, Golf Resort and Spa, and visitors will be able to see the chefs at work, ask questions, and hear about their dishes, ingredients, and techniques.

Ian’s dish is Surf and Turf, with Pittenweem langoustine, crisp fried pork belly, and Asian dressing.

Other businesses taking part will be the Old Course Hotel itself, The Peat Inn, The Adamson, The Seafood Ristorante, Playfair’s Restaurant, The Tayberry, Zest, Jannettas Gelateria, Forgan’s, the Scottish Fruit Company, Fisher and Donaldson, Rufflets Country House Hotel, The Tailend, The Newport, Hotel du Vin St Andrews, The Doll’s House and Bon Accord.

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.

Ian MacDonald – Ian MacDonald is responsible for the culinary experience in all three clubhouses that service the seven links courses in St Andrews. Former president of the Federation of Chefs Scotland, a former team member and manager of the Scottish culinary team he has also judged, and competed in, numerous culinary competitions at home and abroad. Ian started his formal training with British Transport Hotels (BTH) at the Station Hotel in Inverness. BTH provided one of the world’s best formal training schemes at that time. After his four year apprenticeship Ian joined the five star Atlantic Hotel in Hamburg as part of a team of 12 pastry cooks. He returned to Scotland as sous chef in the Pompadour at the Caledonian Hotel, Edinburgh. He has also been Sous chef at Gleddoch House on the banks of the Clyde, and head chef at its sister hotel Houstoun House near Edinburgh. More recently Ian spent 7 years as executive chef at the Hilton Dunkeld Resort in Perthshire, and worked at Balbirnie House Hotel before joining the St Andrews Links Trust.

Ian is a leading member of the team driving the Savour St Andrews activities.





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