Sliders and Stovies from Playfair’s Duncan McLachlan

Duncan McLachlan of Playfair’s Restaurant and Steakhouse in St Andrews is bringing his passion for cooking with Scotch Beef PGI to 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.

Head chef Duncan, who has a passion for cooking with local Scotch Beef PGI, is preparing two dishes – slider burgers and stovies.

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

Duncan McLachlan – Duncan 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.



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