A stellar line-up of chefs and fabulous local and Scottish produce will feature in St Andrew’s Day Dinner at the five red star Old Course Hotel, Golf Resort and Spa this month.
The chefs have been working with Savour St Andrews to create a spectacular menu for the dinner celebrating some of the very best of the country’s larder for the event on November 29th.
Martin Hollis, executive chef at the hotel, will be joined by Geoffrey Smeddle of The Peat Inn Restaurant with Rooms; Duncan McLachlan, Playfair’s Restaurant and Steak House; Mat Majer from The Adamson; Sharon Munro of St Andrews Links; and Jamie Scott from The Newport.
Cooked by executive chef Hollis, the main course sponsored by Quality Meat Scotland will showcase the versatility and outstanding taste of Scotch Beef PGI with Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline and Swiss Chard.
Local farmer John Bell will attend the dinner with Quality Meat Scotland (QMS) to talk about the dedication, care and stockmanship skills behind the production of top quality Scotch Beef PGI.
Other speakers will highlight some of the businesses and ingredients involved in the menu dishes, and live filming will be beamed from the kitchen to the dining room as the meal progresses.
The chefs will be supported by students on the night from Cupar’s SRUC Elmwood Campus and Fife College and, from profit made at the dinner, each college will receive a £500 bursary to be used for further hospitality training.
Chef Martin Hollis of The Old Course said: “We are once again delighted to be hosting the St Andrew’s Day Dinner at the Old Course and look forward to welcoming guests to this unique culinary experience.”
The dinner courses are as follows:
Canapes: Playfair’s Restaurant and Steakhouse
Starter: The Newport
Intermediate: St Andrews Links
Main Course: Old Course Hotel
Dessert: The Peat Inn
Petits Fours: Fife College and The Adamson
To book places at the dinner (£75pp, 7pm start)), including drinks reception and wine with the meal, the email address is email@example.com or call 01334 468181. Overnight accommodation – room tariff £175 B&B – refer to St Andrew’s Day Dinner Festival Flyer when booking, call 01334 468181.
Main picture – Pictured on the iconic Swilcan Bridge with the hotel in the background- from left, Geoffrey Smeddle of The Peat Inn Restaurant with Rooms; Duncan McLachlan (Playfair’s Restaurant and Steak House); Julie Lewis (The Adamson); Wullie Balfour (SRUC Elmwood Campus); Sharon Munro ( St Andrews Links); Jamie Scott (The Newport); seated in front is Martin Hollis (Old Course Hotel, Golf Resort and Spa)
Below are the chefs in Scotch Beef PGI aprons to mark the main course being cooked by Martin Hollis. Standing (third from left is The Adamson’s recently appointed head chef Mat Majer)