The St Andrew’s Day Dinner 2019
The annual St Andrew’s Day dinner is returning to the town’s Old Course Hotel, Golf Resort and Spa on November 28th with a fabulous showcase of culinary talent and local and Scottish food.
“Savour St Andrews”, in association with the world famous five star hotel, is bringing together businesses from in and around the town for the event.
Over the last eight years the event has provided 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), part of the dinner proceeds will again be used to provide bursaries for hospitality and professional cookery students from Fife College and SRUC Elmwood Hospitality.
The hotel’s executive head chef Martin Hollis and chef Daniel Carpen will be joined by Geoffrey Smeddle from the Michelin-starred Peat Inn; head chef Duncan McLachlan of Playfair’s Restaurant and Steak House; executive chef Sharon Munro, head chef Robbie Penman and award winning sous chef Joe Reddie from St Andrews Links and head chef Davey Aspin from the Seafood Ristorante.
They will be assisted in the kitchen and front of house by the student teams from both colleges. During the dinner live footage will be beamed from the kitchen into the stunning ballroom. Industry speakers will introduce each course at the dinner, highlighting the main ingredients.
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.
It is now a stand-alone project co-ordinated by Viv Collie and driven by a small and dedicated team, including Ian MacDonald, formerly executive chef, and now the body’s food and beverage manager , and Martin Hollis, executive chef at the Old Course Hotel, Golf Resort and Spa.
Ian is well known across the Scottish culinary scene in his role of former president of the Federation of Chefs, and he and the other chefs are passionate about encouraging hospitality students through their studies and subsequent careers.
He said that Savour St Andrews is very fortunate in having a group of outstanding chefs and businesses who enjoy working together in a very special and rare collaboration, particularly around the St Andrew’s Day Dinner.
Tickets are priced at £75.00, and they include a reception with canapés, local gin cocktails, craft beers and soft drinks, the six course dinner accompanied by wines specifically matched with the menu, and a whisky toast. The event will begin at 7pm.
There will also be music from the popular University of St Andrews student A Cappella group The Accidentals.
To book email – firstname.lastname@example.org or call +44(0)1334 468181
Seen in the photograph are some of the chefs participating in our 2019 St Andrew’s Day Dinner, from left Wullie Balfour (SRUC Elmwood Hospitality); Davey Aspin (Seafood Ristorante); Robbie Penman (St Andrews Links); Martin Hollis (Old Course Hotel, Golf Resort and Spa); Duncan McLachlan (Playfair’s Restaurant and Steakhouse); Geoffrey Smeddle (Peat Inn Restaurant with Rooms); Daniel Carpen (Old Course Hotel, Golf Resort and Spa) The photograph, taken by Alan Richardson, shows the view from the roof terrace at the Old Course Hotel.