What a squad!
The end of a fabulous St Andrew’s Day Dinner at the Old Course Hotel, Golf Resort and Spa. Seen in the photograph are the participating chefs and their back-up teams including – the Old Course Hotel’s Martin Hollis, Geoffrey Smeddle from the Michelin-starred Peat Inn, executive chef Frank Trepesch from five star Fairmont St Andrews, sous chef Nick Kock 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). Also featured are the chef/lecturer/student teams from SRUC Elmwood (chef lecturer Wullie Balfour in Scotch Lamb apron) and Fife College, main course speaker and sheep farmer Joyce Campbell, who spoke about her industry and Scotch Lamb PGI, and Savour St Andrews co-ordinator Viv Collie. Huge thanks go to the Old Course Hotel, Golf Resort and Spa for their fantastic support and co-operation in running the dinner, and the real hands-on opportunity provided for the students both in the kitchen and front of house.