Chef students from two Fife colleges received bursary awards when the sixth annual St Andrew’s Day Dinner was held at the town’s Old Course Hotel, Golf Resort and Spa.
The professional cookery students from Fife College and the SRUC Hospitality based at Elmwood Campus in Cupar students received their certificates after taking part in a fabulous collaboration between the hospitality industry, producers from across the country, and the further education sector in Fife.
With a superb, award-winning array of cooking skills, and support from Quality Meat Scotland (QMS), and the Old Course Hotel, the dinner featured top chefs from in around the town combined with some of the best of local and Scottish food and drink.
In the kitchen the hotel’s executive chef Martin Hollis was joined by Geoffrey Smeddle from the Michelin-starred Peat Inn; sous chef David Lilley from Rufflets; head chef Stewart Macaulay from The Adamson restaurant; Jamie Scott, of The Newport; head chef Duncan McLachlan of Playfair’s Restaurant and Steak House and head chef James Sheriff of Kinnettles Hotel and Spa.
Savour St Andrews is the successor to the St Andrews Food and Drink Festival, which started in 2012 aimed at organising events around St Andrew’s Day and helping to attract visitors beyond the main tourism season.
It is now a stand-alone project co-ordinated by Viv Collie and driven by a small and dedicated team including Ian MacDonald, executive chef at St Andrews Links, and Martin Hollis, executive chef at the Old Course Hotel, Golf Resort and Spa.
After a drinks reception and canapés – with music from University of St Andrews A Capapella group The Accidentals – diners were welcomed to the ballroom by Ian, who explained the ethos and aims of the initiative. He emphasised the importance for the hospitality industry of the link between Savour St Andrews and the chef/lecturer teams and students at both colleges.
He also spoke about two Savour St Andrews learning journeys provided in November for local chefs, one featuring Scotch Lamb PGI in association with Quality Meat Scotland(QMS) and Fife College, and the other, featuring game, with the British Association for Shooting and Conservation Scotland (BSAC) and SRUC Elmwood.
The bursary winners, receiving £500 each, received their awards from Ian MacDonald, who paid tribute to their work at the dinner, both in the kitchen and front of house.
One of the awards went to SRUC Elmwood HNC Professional Cookery student Liga Sprukte, and the other to the Fife College students in NQ Bakery and General Cookery Level 6, and NQ Patisserie & Bakery Level 6.
Our main photograph shows from left, Old Course Hotel executive chef Martin Hollis, Tracey Peakes and Marios Kyriacou from Fife College, Liga Sprukte (SRUC Elmwood), and Geoffrey Smeddle, chef/patron of the Michelin-starred Peat Inn
Seen below are the kitchen and front of house teams with QMS Scotch Lamb PGI speaker Graham Lofthouse (centre, in kilt), Sheep Farmer of the Year 2016/17; St Andrews Links executive chef Ian MacDonald, who made the trip from the kitchen to front of house to compere and present the awards; and Savour St Andrews co-ordinator Viv Collie