SHOWCASING THE VERY BEST OF LOCAL PRODUCE
SAVOUR ST ANDREWS, FOLLOWING ON FROM THE ST ANDREWS FOOD AND DRINK FESTIVAL, INVOLVES A NUMBER OF ST ANDREWS BUSINESSES WORKING TOGETHER IN THE RUN-UP TO ST ANDREW’S DAY TO HIGHLIGHT THE EXCELLENT FOOD AND DRINK ON OFFER LOCALLY.
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.
Ian MacDonald is responsible for the culinary experience in all three clubhouses that service the seven links courses in St Andrews. Former president of the Federation of Chefs Scotland and a former team member and manager of the Scottish culinary team, Ian has also judged, and competed in, numerous culinary competitions at home and abroad. Ian started his formal training with British Transport Hotels (BTH) at the Station Hotel in Inverness. BTH provided one of the world’s best formal training schemes at that time. After his four year apprenticeship Ian joined the five star Atlantic Hotel in Hamburg as part of a team of 12 pastry cooks. He returned to Scotland as sous chef in the Pompadour at the Caledonian Hotel, Edinburgh. He has also been sous chef at Gleddoch House on the banks of the Clyde, and head chef at its sister hotel Houstoun House near Edinburgh. More recently Ian spent 7 years as executive chef at the Hilton Dunkeld Resort in Perthshire, and worked at Balbirnie House Hotel before joining the St Andrews Links Trust. Before taking up his current overall role as food and beverage manager Ian worked as the executive chef at St Andrews Links.
Ian has been working as part of the team involved in the St Andrew’s Day dinner since it started 7 years ago.
The Peat Inn, consistently one of the best restaurants in the UK, is owned by award winning chef patron and food columnist Geoffrey Smeddle and his wife Katherine. Since 2006 they have been successful in building on the very fine reputation of one of Scotland’s most cherished destinations, continuing a 250 year tradition of offering hospitality in a building which began life as a coaching inn and now has eight adjoining luxury suites. The AA 5-star Restaurant with Rooms has been Scottish Restaurant of the Year, and Geoffrey was named Chef of the Year 2010. Geoffrey and his team focus on delivering a seasonal menu of outstanding Scottish ingredients, sympathetically handled, to ensure dishes of terrific flavours and striking presentation. This modern cuisine, based on classical techniques, has earned numerous awards, including a coveted Michelin star, a grade of 8 out of 10 in The Good Food Guide as well as a position of 22 in the guide’s top 50 UK restaurants.
Originally from Arbroath, former BBC MasterChef:The Professionals winner Jamie was inspired by his mother – Britain’s first female sous chef – and his grandmother, a keen baker. Jamie helped in the kitchen of his parents’ Arbroath pub before attending culinary college to pursue his dream of becoming a chef. After six years learning his craft, Jamie had a four year spell as head chef at Rocca, St Andrews. In March 2016, Jamie and his wife Kelly opened The Newport, just across the River Tay from Dundee. The restaurant has wowed diners both local and from afar with its wonderfully unique experience and stunning river views. The Newport was awarded 2 AA Rosettes only weeks after opening and entered in the Michelin Guide
Duncan McLachlan is the head chef of the award-winning Playfair’s Restaurant and Steakhouse in St Andrews. Duncan started life in the kitchens as a pot washer at 15 which gave him passion for his trade. He continued to work as a chef whilst studying hotel management at the University of Strathclyde and then later professional cookery at Elmwood College. After working at the Gleneagles Hotel, he returned to the family business. Duncan was quick to take on the role as head chef. He is now a director continuing to promote local produce focussing on seasonality, origin and flavour.
Haar Restaurant, St Andrews
Dean was raised in Arbroath and trained at Rick Stein’s The Seafood Restaurant. He has worked in and visited more than 40 countries, and was a 2018 BBC MasterChef:The Professionals finalist. His simply lets food speak for itself, using the best local produce and a fusion of global cooking styles and flavour profiles.
Jamie’s career started when he attended college at Perth UHI, and he won ‘Chamber of Commerce Apprentice of the Year 2012’. His growing reputation was noticed by Michelin Star chef, Tom Kitchin who invited Jamie to work at Tom’s Michelin Star restaurant, in Edinburgh. Jamie worked with David Aspin, at Linthwaite House Hotel, Windermere, in the Lake District. Jamie and David both moved back to St Andrews, leading the kitchen at the new Seafood Ristorante. 2017 has been a great year to date for Jamie, having scooped the 2 biggest awards on the culinary calendar. The ‘Young Scottish Chef of the Year’ awards at ScotHot and the CIS Excellence Awards.
Forgan’s recently welcomed new head chef Lucy Spendlow to its kitchen. Originally from York, Lucy moved to St Andrews thirteen years ago. She joined the G1 team five years ago as the head chef of Victoria Café. Later moving to the Grill House, she was heavily involved in the transformation to Mammacita and her passion for food is noticeable through the traditional style Mexican dishes served tapas style. Her ideas are now flowing at Forgan’s, and she has brought some delicious and innovative dishes to the menu.
JADE AND BEN MILNE
Jade and Ben are fifth generation members of the Milne family company Fisher and Donaldson, which was established in 1919 and is one of Scotland’s biggest and oldest independent bakeries. The company employs well over 100 people in its seven shops and four cafes in Cupar, St Andrews and Dundee, and supplies a huge range of business customers in the east of Scotland. The bakery holds a Royal Warrant, and is famous for over 400 hand-made products including croissants, soft morning rolls, Belgian chocolates, savouries, custom made celebration cakes and famous oatcakes made with Fife-grown oats. Production is based in the firm’s eco-friendly headquarters in Cupar, where is also a shop, cafe and chocolaterie.
James began his career at Rosemount Golf Course in Blairgowrie, before heading north to Aberdeen where he took the position of chef de partie at The Marcliffe Hotel. Before long James was promoted to sous chef and very quickly to senior sous chef. He also had a spell at the Seafood Restaurant in St Andrews when it was under the ownership of Tim Butler. James continued his development by moving to Dundee where he took up the position of sous chef at Castlehill Restaurant, later joining the Restaurant at Kinnettles in St Andrews. James is now part of the executive chef team at Tim Butler’s expanding St Andrews Brewing Company.
Sharon Munro is the head of catering for the St Andrews Links Trust, prior to that she had been the head chef at the “Links” for the past 9 years. Sharon is responsible for all the food offerings across the St Andrews Links Trust properties, as well as having to manage 35 members of her team. She joined the links after working at Balbirnie House Hotel, where she rose from demi chef de partie to junior sous chef in four and a half years. Sharon trained at Carnegie College (now part of Fife College) in Dunfermline.
Callum has recently joined the Adamson as head chef after a spell leading the executive chef team at St Andrews Brewing Company. Callum has wide ranging experience across the UK. His career started at the Invercauld Hotel in Braemar, and then the Derwentwater Hotel in Keswick. He then studied professional cookery, patisserie and confectionery at York College and soon made his way back to Scotland, where he worked at Fairmont St Andrews, the Old Course Hotel, Golf Resort and Spa, and with Tim Butler who at the time owned the Seafood Restaurant in St Andrews.
Glenn leads the kitchen brigade at Macdonald Rusacks, overseeing the menus in the One Under Gastro Pub and R Bar, and fine dining in the 3AA Rosette Rocca Restaurant in its stunning position alongside the eighteenth hole of the Old Course.
Originally from Wigan, Glenn has worked as a chef with Carnival Cruise Line UK, and a number of top restaurants including Michelin-starred Pied a Terre in London, Hipping Hall restaurant with rooms in the Yorkshire Dales, sous chef with Michael Caines at ABode, and senior sous chef with Malmaison and Renaissance Hotels.
Now happily living in Monifieth, Glenn is relishing his role at the Macdonald Rusacks, where he is passionate about sourcing and cooking with local produce – his shellfish supplier is within walking distance at St Andrews Harbour – building, encouraging and training his team, and developing strong community relationships.
A chef lecturer in professional cookery SRUC Elmwood Campus for 18 years, Wullie Balfour motivates, encourages and inspires our future chefs. Wullie built a wealth of knowledge working in the UK and abroad before joining the further education sector. He works closely with SRUC Research and Consultancy, to provide a unique education and experience for the students. He facilitates the learning of new skills to produce beautifully presented dishes, and enables students to understand and appreciate the processes involved on the journey of food from field to fork. The SRUC Elmwood hospitality department works closely with food producers, chefs, caterers and businesses to ensure that the education of its students is meeting the demands of industry, now and for what is predicted in the future.
Robbie, who is one of the country’s top chefs, is currently the Federation of Scottish Chefs Culinary Team manager, competing both in the UK and internationally.
He joined the team at St Andrews Links in 2018 from the head chef position at Balbirnie House Hotel, Markinch.
During his time at Balbirnie he was crowned 2018 Scottish Executive Chef of the Year at a glittering ceremony for the Scottish Food Awards.
Earlier in his career he was at Peebles Hydro, Barcelo Hotels & Resorts, and Kirklands Hotel.
Leading the kitchen at the stunning Seafood Ristorante is Davey Aspin, who has worked for chefs including Marco-Pierre White at The Oak Rooms and Gordon Ramsay at Royal Hospital Road.
Originally from Manchester, Davey launched his career as a commis under Paul Heathcote and went on to achieve a Michelin star as his head chef.
Davey believes in a willingness to learn, experimenting with new methods, commitment to training, and use of seasonal produce and local suppliers.
His connection with Seafood Ristorante owners the Pieraccini family goes back to his time as head chef at their former award winning Rocca, also in St Andrews.
The Seafood Ristorante is the Scottish Restaurant of the Year 2019 in the prestigious CIS Awards
Fifer Ryan joined Rusacks and the Surf and Turf team after spells as head chef at both Malmaison in Dundee, where he trained a developed a team of nine chefs, and the Doll’s House in St Andrews. He previously had the role of acting head chef at different Park Inn Radisson hotels, going into kitchens without a head chef to implement brand standards. He was also head chef with the Speratus Group at Amicus Apple, and was head chef/general manager Rock and Oyster.