The annual St Andrew’s Day dinner is returning to the town’s Old Course Hotel, Golf Resort and Spa on November 30th with a showcase of culinary talent and local and Scottish food.
“Savour St Andrews” is bringing together businesses from in and around the town for an event which over the last six years 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’s Elmwood Campus.
The hotel’s executive chef Martin Hollis will be joined by Geoffrey Smeddle from the Michelin-starred Peat Inn; head chef David Kinnes from Rufflets Country House Hotel; head chef Stewart Macaulay from The Adamson restaurant; Jamie Scott, of The Newport; head chef Duncan McLachlan of Playfair’s Restaurant and Steak House; St Andrews Links executive chef Ian MacDonald and his colleague Sharon Munro and head chef James Sheriff from Kinnettles Hotel, St Andrews.
They will be assisted in the kitchen and front of house by the student teams from both colleges. During the dinner Fife College will beam live footage 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 and helping to attract visitors beyond the main tourism season.
It is now a stand-alone project co-ordinated by Viv Collie and driven by a small and dedicated team, including Ian MacDonald, executive chef at St Andrews Links, 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 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
Our photograph (Alan Richardson) shows: front Martin Hollis, (Old Course Hotel, Golf Resort and Spa); Vicki Munro (SRUC Elmwood), middle row, Sharon Munro and Ian MacDonald of St Andrews Links; Stewart Macaulay (The Adamson); Jamie Scott (The Newport); Geoffrey Smeddle of The Peat Inn; rear, Duncan McLachlan (Playfair’s Restaurant and Steak House); original team member Nick Kock (formerly of Rufflets Country House Hotel, and The Tayberry St Andrews in Kinettles Hotel), who has now been replaced by James Sheriff of Kinnettles Hotel, St Andrews