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Kicking off the Festival

Rocca, Ardgowan/Playfair’s and Rose Murray Brown on the eve of St Andrews Food and Drink Festival

 The three AA Rosette Rocca Restaurant will serve up a truly Scottish/Italian delight as it helps to launch the 2014 St Andrews Food and Drink Festival.

Davey 2 bigRocca – an independent restaurant within the Macdonald Rusacks Hotel overlooking the world famous Old Course – is staging a special evening on November 21 with a four course menu created by executive chef Davey Aspin (right).

Davey achieved a Michelin star as head chef of Paul Heathcote’s  Longridge Restaurant in Lancashire. He has also worked for some of the most iconic chefs in the country, including Marco Pierre-White at The Oak Rooms and Gordon Ramsay at Royal Hospital Road.

He will be using the best Scottish produce treated to an Italian makeover, and the night will include Italian wines, music and even a taste of the boss’s Negroni shots.

Rocca is the inspired creation of the renowned restaurateurs, passionate foodies and attentive hosts Adrian and Susan Pieraccini.

Susan said that the “Rocca family” have a real connection to Italy – at Barga in northern Tuscany.

Barga, she said, is recognised as the most Scottish town in Italy due to the mass exodus of Italian families during WW1.  Many of them set up fish and chip shops and ice cream parlours.

“Things have moved on and now we appreciate the wonderful Scottish larder which, together with our proud Italian roots, gives us the best of both.”

Rocca also operates the “One Under” gastro pub below the restaurant, and a town centre Italian deli.

SB_ARDGOWANHOTEL_130614-100 1 copyAt Playfair’s on the same evening, head chef Duncan McLachlan (right) has created a 4-course set menu highlighting the best seasonal Scottish fayre.

To complement each course, a selection of wines will be presented by Gordon Davidson from Corney & Barrow.   He will describe each wine, identifying their key characteristics and background, and why they were chosen.

At Rufflets, Master of Wine Rose Murray Brown is hosting a Champagne tasting and buffet, and participants will be able to enjoy a Champagne aperitif followed by a fun fizz tasting of nine delicious Champagnes.

Learn how to spot the difference between Non-Vintage, Blanc de Noirs, Blanc de Blancs and Vintage from big brand houses, supermarket fizz to lesser known small growers’ cuvees.

The events, and a week of other food related activity, are being held as part of the town’s St Andrew’s Day celebrations.

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