The Adamson and chef Stewart Macaulay at the taster lunch
The Adamson’s Stewart Macaulay is bringing fabulous food and a tantalising cocktail 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 Stewart’s dish is salmon with new potatoes, fennel, grapefruit and coriander, and the multi-award winning The Adamson will also be offering a special cocktail with Eden Mill Golf Gin, Holy Grass Vodka and Cochin Americano.
Other businesses taking part will be the Old Course Hotel itself, St Andrews Links, The Peat Inn, The Seafood Ristorante, Playfair’s Restaurant, The Tayberry, Zest, Jannettas Gelateria, Forgan’s, the Scottish Fruit Company, Fisher and Donaldson, Rufflets Country House Hotel, The Tailend, The Newport, Hotel du Vin St Andrews, The Doll’s House and Bon Accord.
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.
Stewart ‘Macca’ Macaulay is the head chef at the award-winning Adamson Restaurant in South Street, St Andrews. Macca started cooking in 2006 at the age of 20 when working at Carnoustie Golf Hotel. He worked his way up over three years to become chef de rang. He joined the team at the Seafood Restaurant in St Andrews working as sous chef and later went to Cameron House where he spent his next three years. During that time, he won Cameron House chef of the year and De Vere chef of the year. Further career moves within St Andrews saw him working at the 3 AA Rosette Road Hole Restaurant and then as sous chef at Rocca. He then became head chef at Esperante before joining The Adamson in 2014. Stewart now heads up the team overseeing the two AA Rosette restaurant and bar’s seven days a week operation.