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On Wednesday 9th November, Executive Chef and MasterChef: The Professionals winner Derek Johnstone, will team up with Steven Doherty, former head chef of three Michelin-starred Le Gavroche, to host a one-of-a-kind dinner at 18 at Rusacks St Andrews.

Derek and Steven, who met while working at the iconic Le Gavroche with the late Albert Roux, will serve a four-course menu inspired by the master of French cooking using seasonal Scottish ingredients. The evening will begin with a Selection of chef’s canapes served with a glass of Palmer & Co Champagne, followed by Souffle Suissesse with leeks, truffle, Parmesan and cheddar. To start, guests will enjoy Baked scallop in its shell with shellfish essence, followed by  Coal fired Highland venison, celeriac and potato puree, wild mushrooms, kale and sauce poivrade. To finish, guests will enjoy Poached Williams pear, shortbread, Champagne sabayon and damson coulis – a nod to both seasonality and classic French technique.

Derek Johnstone, Executive Chef, Rusacks St Andrew said:

‘I’m really looking forward to reuniting with Steven in the kitchen and honouring our mentor, the late Albert Roux. Working for chef Roux for more than four years was incredibly rewarding, I learnt so much in his kitchen and it helped me develop my own cooking style. It’s sure to be a very special evening showcasing some outstanding Scottish produce and fantastic dishes.’

Derek Johnstone was the inaugural winner of MasterChef: The Professionals in 2008 at just 24 years old. After winning the title he was offered a position by Michel Roux Jnr at Le Gavroche and worked there for a year and a half before working for Albert Roux at a number of his London restaurants. In addition to his work at Rusacks St Andrews, Derek has collaborated with another hotel in the Marine & Lawn portfolio, Marine Troon, to develop its menus for The Rabbit Restaurant and The Seal Bar which opened earlier this year.

Steven joined Albert Roux’s Le Gavroche brigade as commis chef in 1978, before rising through the ranks and being promoted to sous chef in 1982. He became the first Briton in history to run a three Michelin-starred restaurant as head chef under the tutelage of Albert Roux and his brother Michel, who are credited with bringing French cooking to the UK. He became only the fifth chef in the country to win the Master of Culinary Arts award in 1991, with only 20 chefs receiving this title to date.

A destination restaurant within Rusacks St Andrews, the 18 restaurant sits on the fourth floor with unparalleled views over West Sands beach and the Old Course Golf Links. 18 has developed a reputation for serving the finest Scottish seafood and meat that is cooked over open flames on the restaurant’s Robata Grill.  Leading a team of more than 40 chefs, Derek directs the three food and beverage outlets at Rusacks St Andrews. Celebrating the best Scottish produce, local suppliers include fruits from Blacketyside Farm in Leven, Chateaubriand and prime steak cuts from Hardiesmill farm in the Borders, cured Scottish salmon smoked in 19th century brick kilns, and lobster freshly caught less than a mile from the restaurant by St Andrews Lobsters.

The Chef’s Dinner with Derek Johnstone and Steven Doherty is priced at £110 per person and includes a glass of Champagne with a top up and canapes on arrival, with an optional wine flight for £45.

Tickets can be purchased via the links below:

Chef’s Dinner – £110

Chefs Dinner & Wine Flight – £155

To find out more  about 18, visit, follow @18StAndrews on Instagram, @18StAndrews on Twitter and 18 St Andrews on Facebook.

18, The Bridge and One Under Bar at Rusacks St Andrews have been developed and will be operated by White Rabbit Projects, whose hospitality portfolio includes Lina Stores, Kricket and Island Poké.

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