St Andrews Day fine dining

Posted:

Dec

2018

Category
Relax

Last week, top local chefs and food suppliers gathered at the Old Course Hotel to put on a spectacular dining event in honour of Scotland’s patron saint.

The St Andrews Day dinner is a flagship event for ‘Savour St Andrews’ which aims to showcase high quality local (and Scotland wide) food and drink. Behind the menu were a team of chefs from some of the best local restaurants who turned the finest produce into four exquisite courses. Each team was responsible for a different course. We can happily report the food tasted as good as it looked…

Starter by Jamie Scott, The Newport: Ravioli of Partridge, Pittormie Chard, Chanterelles, Caramelised Swede and Roast Partridge Sauce

Intermediate by Sharon Munro, St Andrews Links: Textures of Apple (made from sugar)

… with sorbet filling

Main Course by Martin Hollis, The Old Course Hotel, Golf Resort & Spa: Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline and Swiss Chard

Dessert by Geoffrey Smeddle, The Peat Inn Restaurant with Rooms: Vanilla Mousse scented with Early Grey from the Tea Lovers Company; Ganache of Edinburgh “Bean to Bar” Milk Chocolate from The Chocolate Tree; ‘Never 25’ Tayport Eau De Vie and Prune Ice Cream

Chefs, students, teachers and organisers gather for a team photo

Responsible for the intricate and refreshing intermediary course, Sharon Munro and her team showcased their focus and skill in creating this dish but team Links weren’t all work and no play on the night…

Strike a pose!

Continuing to represent the Links in the Savour St Andrews ventures is Ian MacDonald. Once Executive Chef for the Links now Food and Beverage Manager, he has passed on cooking duties to Sharon and the team and stepped out front and centre as compère at this year’s event.

Ian MacDonald on stage

There was more to the evening than just fine dining. Ian has championed education in the industry in many different capacities. On the evening he had the honour of handing over bursary certificates to help support the culinary talent in local colleges. Students from Fife College and SRUC Elmwood were on hand assisting in the kitchen and helping with serving duties. Each institution received a financial boost from funds raised by the dinner and other events…

Fife College