The expanding St Andrews Brewing Company is taking part in our Chefs Taster Lunch by featuring some of its bar/restaurant menu food in an event aimed at showcasing local business and helping to provide bursaries for hospitality students at SRUC Elmwood Campus and Fife College.
Copmpany chefs Callum Phillip and James Sheriff will be cooking up brown ale and onion soup, chicken liver parfait doughnuts, and a spiced chickpea salad.
The lunch, offering great food and exceptional value, will take place at the Old Course Hotel, Golf Resort and Spa between 12-3pm on Sunday November 4th. Visitors will be able to see the chefs at work, and ask questions about their dishes, ingredients, and techniques.
The innovative event offers tickets for just £5 which can be used to try three dishes. Multiple tickets can be purchased, booking isn’t necessary, and entry is free. Children under 12 will be given free tickets for three dishes. There will also be free samples of artisan soft drinks and speciality coffee.
Taking part will be the Old Course Hotel itself, St Andrews Links, The Adamson, The Peat Inn, The Seafood Ristorante, Playfair’s Restaurant, Kinnettles, Zest, Forgan’s, Mitchell’s Deli, Rogue, the Scottish Fruit Company, Fisher and Donaldson, The Tailend, The Newport, St Andrews Brewing Company, Macdonald Rusacks, Hotel du Vin St Andrews, and Bon Accord Soft Drinks. Support is being provided by SRUC Elmwood Hospitality.
St Andrews Brewing Co – Founded in 2012, St Andrews Brewing Co brews its beer from the heart of St Andrews beside the Kinness Burn and Botanic Gardens.The brewery sells to most local bars, restaurants and shops, as well as being found across Scotland and the rest of the UK. It is currently production capacity to be able to supply its growing bar/restaurant estate, increase sales and begin exporting in earnest.St Andrews Brewing Co operates two bar restaurants in St Andrews, two in Edinburgh and will be opening its fifth in Dundee in November 2018. Awards for the beers have come in from Scottish Beer Awards, World Beer Awards, Great Taste Awards, Society of Independent Brewers, Great British Beer Hunt and CAMRA.
Callum Phillip (in top photograph) – St Andrews Brewing Company executive chef team’s Callum has returned to St Andrews after gaining wide ranging experience across the UK. His career started at the Invercauld Hotel in Braemar, and then the Derwentwater Hotel in Keswick. He then studied professional cookery, patisserie and confectionery at York College and soon made his way back to Scotland, where he worked at Fairmont St Andrews, the Old Course Hotel, Golf Resort and Spa, and with Tim Butler who owned the Seafood Restaurant in St Andrews. After a further year and a half working in venues south of the border, Callum has recently rejoined Tim Butler at the ever-growing St Andrews Brewing Company.
James Sherriff (below) – executive chef team’s James began his career at Rosemount Golf Course in Blairgowrie, before heading north to Aberdeen where he took the position of chef de partie at The Marcliffe Hotel. Before long James was promoted to sous chef and very quickly to senior sous chef. He also had a spell at the Seafood Restaurant in St Andrews when it was under the ownership of Tim Butler. James continued his development by moving to Dundee where he took up the position of sous chef at Castlehill Restaurant, later joining the Restaurant at Kinnettles in St Andrews. James is now part of the executive chef team at Tim Butler’s expanding St Andrews Brewing Company.