Nick Kock of the Tayberry St Andrews, which is based at Kinettles Hotel, is bringing a very special dish 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 Nick is preparing ricotta wrapped in beetroot gel, pickled beetroot, candied walnuts, micro rocket and beetroot puree.
Other businesses taking part will be the Old Course Hotel itself, The Peat Inn, The Adamson, St Andrews Links, The Hotel du Vin St Andrews, Playfair’s Restaurant, The Seafood Ristorante, Forgan’s, the Scottish Fruit Company, Jannettas Gelateria, Fisher and Donaldson, The Tailend, The Newport, Rufflets Country House Hotel, The Doll’s House, Bon Accord and Zest Cafe.
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.
Nick Kock – began his career in 2008 after being accepted onto an internship program through the Country Club Johannesburg South Africa. Nick also played a part in many events such as Taste of Joburg and The Good Food and Wine Show. In February 2012 Nick made the move to the UK to further his career and started at Rufflets Country House Hotel under head chef David Kinnes. Nick’s skills continued to grow and improve, and he moved on to be part of the opening team of Castlehill restaurant in Dundee under the head chef Adam Newth. Before recently joining Adam Newth at The Tayberry in St Andrews Nick was sous chef at Rufflets.