The Tailend at the Chefs Taster Lunch
Tailend restaurant manager Paul Martin (pictured) will be serving up confit cod with pea and sorrel veloute at the Savour St Andrews Chefs Taster Lunch, which is being held in association with the Old Course Hotel, Golf Resort and Spa next month.
The event is taking place on Sunday November 3 in the Old Course Hotel’s Hall of Champions (12-3pm), with around 20 businesses taking part.
The Tailend – The Tailend is a family run business which has been in the fish industry for four generations. All of the fish is supplied by its own fish house in Arbroath, G&A Spink Fish Merchants. The fish is ethically caught by MSC Registered Boats from the North Sea. Tailend St Andrews won Best Restaurant in Scotland 2017 in the Business Awards, and has been named in the UK top 20 Independent Fish and Chip Restaurants in the National Fish and Chip Awards.
Visitors to the lunch will be able to taste a variety of dishes, see the chefs at work, ask questions and hear about ingredients and techniques.
The innovative event offers tickets for just £5 which can be used to try three dishes. There will also be samples of artisan soft drinks and speciality coffees. Tickets can be purchased at the door, booking isn’t necessary and entry is free. Children under 12 will be given free tickets for three dishes.
Part of the proceeds will go towards bursaries for hospitality students at SRUC Elmwood Campus and Fife College.
Among those taking part will be the Old Course Hotel itself, St Andrews Links, The Adamson, The Peat Inn, The Seafood Ristorante, Playfair’s Restaurant, Zest, Forgan’s, Mitchells St Andrews, Rocca Deli, the Golf Inn, Fisher and Donaldson, Rufflets St Andrews, Tailend, Macdonald Rusacks (St Andrews Surf and Turf), Hotel du Vin St Andrews, St Andrews Brewing Co, Hams Hame, Rogue, The Doll’s House, SRUC Elmwood and Bon Accord.
There will also be music from the popular University of St Andrews student-based A Cappella group The Accidentals.