Seven great chefs for St Andrew’s Day Dinner

Seven great chefs are joining forces in the kitchen for the St Andrew’s Day Dinner at the Old Course Hotel, Golf Resort and Spa on November 30th.

The chefs are part of a collaborative “Savour St Andrews” event, run in conjunction with the famous hotel, with part of the proceeds aimed at raising bursary funds for hospitality students at SRUC Elmwood Campus and Fife College.

To book tickets email – events@oldcoursehotel.co.uk or call +44(0)1334 468181

The chefs, in alphabetical order, are:

Martin Hollis – Executive Chef Old Course Hotel, Golf Resort and Spa  

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.

 

David Kinnes – Head Chef, Rufflets Country House Hotel

With a wealth of top level experience in the hospitality industry, David’s previous roles include head chef at the 2AA Rosettes, Rufflets Hotel St Andrews from 2011 to 2014, The Grill (Fine Dining) at the Old Course Hotel St Andrews and Gleneagles Hotel Perthshire.He has also been executive chef at Archerfield Private Members Golf Club in East Lothian, Carnoustie Golf Resort and Spa and Rhinefield House.

Rufflets St Andrews is, in fact, welcoming David back for a third time as he began his career here over 20 years ago when he was sous chef at Rufflets. Davids’ catering achievements include – Worlds Masters Chefs Society- Gold Medal, Grand Prix- Gold Medal, Northern Chef of the Year Award, Semi-Finalist Wedgwood Competition, Silver & Bronze Medal Scot Hot- 1997 and Icon of Scotland Award 2003. Rufflets is delighted to see him return to where it all began!

 

Duncan McLachlan – Head Chef, Playfair’s Restaurant and Steakhouse

Duncan McLachlan is the head chef of the award-winning Playfair’s Restaurant and Steakhouse in St Andrews. Duncan started life in the kitchens as a pot washer at 15 which gave him passion for his trade. He continued to work as a chef whilst studying hotel management at the University of Strathclyde and then later professional cookery at Elmwood College. After working at the Gleneagles Hotel, he returned to the family business. Duncan was quick to take on the role as head chef. He is now a director continuing to promote local produce focussing on seasonality, origin and flavour.

 

Stewart Macaulay – Head Chef, The Adamson

Stewart ‘Macca’ Macaulay is the head chef at the award-winning Adamson Restaurant in South Street, St Andrews. Macca started cooking in 2006 at the age of 20 when working at Carnoustie Golf Hotel. He worked his way up over three years to become chef de rang. He joined the team at the Seafood Restaurant in St Andrews working as sous chef and later went to Cameron House where he spent his next three years. During that time, he won Cameron House chef of the year and De Vere chef of the year. Further career moves within St Andrews saw him working at the 3 AA Rosette Road Hole Restaurant and then as sous chef at Rocca. He then became head chef at Esperante before joining The Adamson in 2014. Stewart now heads up the team overseeing the two AA Rosette restaurant and bar’s seven days a¬ week operation. Stewart was recently a contestant in national TV cooking challenge BBC MasterChef:The Professionals, reaching the quarter-final stage.

 

Jamie Scott – Chef/Proprietor, The Newport

Originally from Arbroath, former BBC MasterChef:The Professionals winner Jamie was inspired by his mother – Britain’s first female sous chef – and his grandmother, a keen baker. Jamie helped in the kitchen of his parents’ Arbroath pub before attending culinary college to pursue his dream of becoming a chef. After six years learning his craft, Jamie had a four year spell as head chef at Rocca, St Andrews. In March 2016, Jamie and his wife Kelly opened The Newport, just across the River Tay from Dundee. The restaurant has wowed diners both local and from afar with its wonderfully unique experience and stunning river views. The Newport was awarded 2 AA Rosettes only weeks after opening and entered in the Michelin Guide

 

Geoffrey Smeddle – Chef Proprietor, The Peat Inn Restaurant with Rooms

The Peat Inn, consistently one of the best restaurants in the UK, is owned by award winning chef patron and food columnist Geoffrey Smeddle and his wife Katherine.  Since 2006 they have been successful in building on the very fine reputation of one of Scotland’s most cherished destinations, continuing a 250 year tradition of offering hospitality in a building which began life as a coaching inn and now has eight adjoining luxury suites.  The AA 5-star Restaurant with Rooms has been Scottish Restaurant of the Year, and Geoffrey was named Chef of the Year 2010. Geoffrey and his team focus on delivering a seasonal menu of outstanding Scottish ingredients, sympathetically handled, to ensure dishes of terrific flavours and striking presentation.  This modern cuisine, based on classical techniques, has earned numerous awards, including a coveted Michelin star, a grade of 8 out of 10 in The Good Food Guide as well as a position of 22 in the guide’s top 50 UK restaurants.

Also closely involved in the dinner preparations and implementation are former president of the Federation of Chefs Scotland and St Andrews Links executive chef Ian MacDonald and his colleague Sharon Munro. Ian has been involved with the St Andrew’s Day Dinner since it was started in 2012.

The main image shows host chef Martin Hollis with others below

 

 

 

 

 

 

 

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