Join us for the superb St Andrews Food and Drink Festival Dinner
Fairmont St Andrews
November 29, 2013
Following the huge success of last year’s inaugural dinner the St Andrews Food and Drink Festival organisers are preparing for a repeat of the culinary delight.
The dinner will again bring together the fantastic, award winning team of chefs from Fairmont St Andrews, the Old Course Hotel, Golf Resort and Spa, Rufflets Country House Hotel, St Andrews Links, who are all members of the Fife Food Network’s “Food from Fife” initiative. They will be supported by the team of chef lecturers and students from Fife College, which also works closely with Food from Fife.
The evening, created by a formidable partnership of talents, will be a unique celebration of culinary and hospitality talent and the best of local and Scottish food and drink.
Guests will have a chance to meet some of our iconic producers, celebrate the resurgence in Scottish beers and gins, and eat a fantastic meal designed and produced by some of the country’s best chefs.
The meal will also include short talks by some of the producers who have supported the event – and guests will be able to see live filming of the dishes being prepared on the evening!
This is a truly unique chance to be part of showcase event and support food and drink champions from production to glass and plate.
A table for ten is offered at the discounted price of £480, individual tickets are priced at £50 (see booking link below)
Outline programme and menu
Supported by head chef David Kinnes, Rufflets Country House Hotel
Enjoy a fantastic range of canapés from a number local and Scottish producers accompanied by samples of local beers or gin cocktails in our ‘meet the producer’ reception
Prepared by Executive Chef Martin Hollis, the Old Course Hotel, Golf Resort and Spa
Twice baked mature St Andrews Farmhouse Cheese Anster Cheddar soufflé with roasted beetroot salad and the Little Herb Farm Pittenweem blackcurrant and thyme vinaigrette
Prepared by executive chef Ian Macdonald, St Andrews Links
Red Deer loin with Pheasant and Mushroom mousseline, Roe Deer cutlet, Venison stew, with Carrot puree, Broad Bean cassoulet and Elderberry jus
Prepared by executive chef Alan Matthew, Fairmont, St Andrews:
Risotto cake of chanterelles, fricassee of cepes, tarragon cream
Prepared by executive chef Alan Matthew, Fairmont, St Andrews
Caramelised Apple tart, sorbet and jelly, blackberry delice,
A delightful selection of petits fours created by the award winning team of chef lecturers and students from Fife College
Accompanied by coffees/teas
We look forward to welcoming you to this very special event!