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Scotland Magazine News - Chefs Unite for St Andrews "Feast from Fife"

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Scotland Magazine Issue 95

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Thu 15 Nov 2012

Chefs Unite for St Andrews "Feast from Fife"

The 'gathering' of chefs teaming up for the St Andrews Food & Drink Festival at the end of this month have announced their menu for the celebratory dinner at the five red star Old Course Hotel, Golf Resort & Spa.

The chefs – from the resort, St Andrews Links, Fairmont St Andrews, Rufflets as well as apprentices from Adam Smith College - will combine to create a "feast from Fife" on the eve of St Andrew's Day, to be served in the sumptuous surrounding of the Old Course Hotel's Ballroom.

Executive Chef at the resort, Martin Hollis, explains: "This is a unique event and promises to be a 'must' for all of Fife's foodies. Guests will be welcomed with canapes crafted by David Kinnes, Head Chef at the wonderful family-owned Rufflets, together with Ian MacDonald and his team at St Andrews Links." Martin adds: "David & Ian will also collaborate to create a fabulous Confit Salmon, Clam, Mussel & Crab Ragout with Fennel & Cucumber Bisque. It promises to be a mouthwatering occasion."

Before the main course is served, there will be a tutored Scotch Lamb tasting, hosted by Laurent Vernet of Quality Meat Scotland. Martin and his team from the 3 AA Rosette Road Hole Restaurant will then serve what he has described as "Fife on a plate" - Herb Crusted Lamb, Braised Neck Fillet with Sweetbread Bob-Bon together with red wine glazed turnip, kale, fondant potatoes and a roast garlic jus. He adds: "The dinner's desert - created by Alan Matthews from the Fairmont St Andrews – is a delicious Chocolate Fudge Cake, Caramel Fudge with Pig Nose Whisky & Macaroon."

The meal is followed by coffee and Petit Fours, produced by trainee chefs from Fife's Adam Smith College. Martin adds: "There are two things that unite all of the chefs involved – firstly, our love of fresh, seasonal and local produce. Second is our passion for training the next generation of chefs, and so we are delighted to be working with the College to involve them in such a special event." The dinner concludes with a toast to St Andrew, courtesy of the Tullibardine distillery.

Organiser, Viv Collie, of the Fife Food Network’s 'Food from Fife' initiative is "thrilled" by the menu, saying: "This promises to be a very special highlight of the 10-day food and drink festival and provides a perfect way for us to celebrate Scotland's national day." Viv adds: "Fife is blessed with an array of talent who grow, rear, produce, prepare, cook and serve the most fabulous food – and we hope people from across the county and beyond come and enjoy what promises to be a great evening."

General Manager at the iconic Old Course Hotel, Golf Resort & Spa, Daniel Periera, is looking forward to the dinner and praises the resort's Executive Chef, Martin Hollis, saying: "Martin has real passion - a member of the Academy of Culinary Arts as well as the Federation of Chefs Scotland. He is part of TeamGB competing for the Bocuse d'Or in France next year and has been a driving force behind this collaborative event." Daniel adds: "Martin believes the ingredients we have on our doorstep are among the world's best – and it will be both a privilege and an honour for our resort and team to work with fellow chefs across St Andrews to create and serve the inaugural St Andrews Food & Drink Festival dinner."


The St Andrews Food and Drink Festival runs from Friday 23 November to Sunday 2nd December and includes cookery demonstrations, tastings, an extended Fife Farmers' Market - with a 'pop-up' restaurant – as well as events organised by local businesses involving wines, beers, cocktails and cheese tastings. Details can be found in the events section at http://www.foodfromfife.co.uk.

To book places at the dinner, please call 0131 553 0048.