Hosted at the Old Course Hotel, the ‘Savour St Andrews‘ St Andrew’s Day dinner, on 30th November, was a celebration of quality food & drink in St Andrews and the local area. Following the success from previous years, the St Andrews Day Dinner was part of ‘Savour St Andrews’, coordinated by Viv Collie, well known for her activities in the area.
The dinner was a culmination of November events coordinated by Savour St Andrews as part of national celebrations held in honour of Scotland’s patron saint.
Over 140 guest from all around the country were participating in the celebration of Fife’s wonderful produce, natural larder and renowned chefs
At the beginning of the night, guests were welcomed by a reception featuring range of canapes and drinks supplied by local producers.
Arrival drinks were provided by Eden Mill Distillery, St Andrews Brewing Company and Bon Accord Soft Drinks. Guests had the opportunity to speak directly to producers as well as sample their products.
Arrival canapes ‘Spirit of Scotland’, were prepared by team headed by Chef Frank Trepesh from Fairmont St Andrews.
The St Andrews Day Dinner was accompanied by wines specifically matched with the menu kindly supplied by Inverarity Morton.
During the dinner, speakers from local suppliers and producers who supported the dinner, had the opportunity to briefly introduce the main ingredient in each course.
The first course was prepared by Ian MacDonald from St Andrews Links Trust, was Seared East Neuk Langoustine, Smoked Haddock, Scotch Egg, Anster Espuma, Caramelised Cauliflower Puree and Shellfish Oil Dressing infused with Kombu Seaweed.
Speaker for the course was Tom Makenzie from Fishermen’s Mutual Association (Pittenweem) Ltd
The intermediate course was prepared by Stewart Macaulay, head chef at The Adamson, who prepared modern version of ‘Cock a Leekie’ soup.
The speaker for this course was Roy Beekie from Highland Drovers.
Centre stage for the dinner took Quality Meat Scotland (QMS) and Scotch Lamb PGI, supplied by Campbells Prime Meats, which was used to create the main course.
The main course cooked by Martin Hollis, executive chef at the Old Course Hotel, which is a member of Quality Meat Scotland’s Scotch Beef Club, was Scotch Lamb PGI with loin of Scotch Lamb, Wild Mushroom and Herb Mousse and Braised Shoulder and Green Lentil Croquettes, finished with a Thyme & Port Jus.
Speaker for the course was Sutherland farmer Joyce Campbell, who’s speech highlighted the skills behind the production of top quality Scotch Lamb PGI. Joyce spoke with passion about the quality of Scotch lamb and Scottish farming industry.
Laurent Vernet, QMS Head of Marketing said: “Scotch Lamb is delicious, simple to cook and in very much season at this time of year making it the ideal choice for St Andrew’s Day celebrations around the country.”
The final course was prepared by Michelin Star Chef Geoffrey Smeddle from The Peat Inn. The indulgent dessert featured Newburgh Orchard Apples, Knockraich Farm Crème Fraiche and Spirit of Kingsbarns Ice Cream
St Andrews Day Whisky Toast was made by Doug Clement from Kingsbarns Distillery
The Petit Fours were prepared by Nick Kock from Rufflets Country House Hotel and Fife College Students.
Coffee served along with petit fours was Burundi Mpanga Brew Coffee by Scottish Artisan Coffee company Sacred Grounds.
Participating Chefs: Michael Henderson, chef/lecturer Fife College; Frank Trepesch, executive chef Fairmont St Andrews; Geoffrey Smeddle, chef/proprietor The Peat Inn; Ian MacDonald, executive chef, St Andrews Links; NickKock, sous chef Rufflets Country House Hotel ; Martin Hollis, executive chef Old Course Hotel, Golf Resort and Spa; Stewart MacAulay, head chef The Adamson, St Andrews; Wullie Balfour, chef/lecturer SRUC Elmwood.
The evening was truly a celebration of the best local, regional and Scottish produce. It is not often that top Scottish chefs come together for one night only, supported by aspiring young culinary talent from Fife College and SRUC Elmwood Campus to create a unique dining event.
I would like to thank all the chefs who cooked for us that night, as well as all the students and staff who got involved. Special thanks to Quality Meat Scotland for all their support and providing exceptional quality Scotch Lamb which was served as our main course. The St Andrews Day Dinner would not have happened without passion and determination of Viv Collie.