The executive chef at the Old Course Hotel, Golf Resort and Spa, Martin Hollis, is taking part in our Chefs Taster Lunch at the hotel – an event aimed at showcasing local business and helping to provide bursaries for hospitality students at SRUC Elmwood Campus and Fife College.
Martin is cooking up a homely dish of minced Scotch Beef, mashed potatoes and oatmeal dumplings.
The lunch, offering great food and exceptional value, will take place at the Old Course Hotel, Golf Resort and Spa between noon-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, 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.
Martin Hollis – Martin Hollis oversees all menu planning for the five red-star resort, covering the 3 AA rosette-awarded Road Hole Restaurant, the AA rosette-awarded SANDS Grill, the Road Hole Bar, Jigger Inn, Duke’s Golf Club and their Hams Hame Pub & Grill – the closest 19th to the Old Course’s 18th green. Martin manages a brigade of almost 30 chefs – including their training and career development. He has worked at other leading hotels in Scotland, including Gleneagles and Turnberry. A member of the Academy of Culinary Arts and Master Chefs of Great Britain and a board member of the Federation of Chefs Scotland, Martin holds various medals at Scot Hot & Hotel Olympia, including best in class Hotel Olympia. He is a three time finalist in Scottish Chef of the Year, was twice a semi–finalist in National Chef of the Year, and is a regular participant and judge at cookery and food shows. Martin was first reserve for the Bocuse d’Or 2013/14 – the culinary world’s equivalent of the Oscars. Martin is one of the founding chefs who have helped to deliver the St Andrew’s Day dinner each year since its inception, and has also been closely involved with the taster lunch event.