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Fantastic Festival Dinner

Top chefs collaborate for St Andrew’s Day celebrations

Four of Scotland’s finest chefs are combining their talents to create a celebratory dinner as part of this year’s St Andrews Food & Drink Festival.

In what is being called “a celebration of the best local, regional and Scottish produce”, the third St Andrews Food & Drink Festival Dinner will be held at the five red star Old Course Hotel, Golf Resort & Spa on Friday 28th November.

The festival dinner and a week of other food related events are being held as part of the St Andrew’s Day celebrations being organised through the St Andrews Partnership.

The quartet of chefs – all working in St Andrews – is Martin Hollis (Old Course Hotel, Golf Resort and Spa), Scott Davies (the Adamson), Alan Matthew (Fairmont St Andrews) and Ian Macdonald (St Andrews Links Trust) . They are all members of the Federation of Chefs Scotland.

Martin said that chefs are all passionate about provenance, and 2014 marks the third year they have come together to celebrate Scotland’s national day.

“We’re very much looking forward to creating a fabulous menu using the very best ingredients from Scotland’s larder”

He said that the chefs will be joined by a team of students from Fife College and from SRUC Elmwood Campus, live filming of the kitchen brigade will be beamed into the hotel’s ballroom, and expert speakers will introduce each of the menu courses.

There will be a specially created local Eden Mill gin cocktail welcome at the local producers’ canape station. The meal itself will feature locally caught seafood, beef from highland cattle, a Scottish apple and chocolate dessert, and a Wemyss Malts Lord Elcho Scotch whisky toast. A free glass of wine will be offered with the starter and main course.

The dinner, priced at £65 per person, is on Friday 28 November. 5% discount for tables of ten or over. Spaces are limited. To book, please call 01334 474371 or email reservations@oldcoursehotel.co.uk

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The photograph shows, from left, Martin, Alan, Scott and Ian

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