Originally set to end in August, Fairmont St Andrews’ increasingly famous International Sunday Brunch has now been extended until December due to high demand.
Diners at the five-star resort are able to select as many dishes as they like from a hugely diverse and globally inspired menu, created using the finest locally sourced ingredients The team of international chefs behind the unique brunch is led by Executive Chef Steve Wilson, whose love of Asian cuisine created with local produce is evident in the extravagant range of dishes on offer.
This International Sunday Brunch showcases a variety of entrées from land and sea – from oysters at the seafood bar to salads including orange and radicchio, and specially prepared soup. Main courses include a carving station, a noodle bar where ramen noodles can be prepared to order by a team of chefs, and a huge range of slow-cooked dishes from beef bourguignon to sweet potato curry. A separate area is given over to accompaniments from freshly prepared vegetables and potatoes cooked in a multitude of styles to saffron rice.
To finish, Executive Pastry Chef, Alexander Haebe has gone to town with an impressive array of home baked desserts from French-style patisseries, chocolates and macarons to traditional puddings, a range of local ice creams and a striking chocolate fountain.
The hotel’s bakery team has been hard at work with a special bread area offering many different kinds of bread.
The attentive team at the resort are on hand to create a memorable experience and guests can be sure that there is no other brunch like this anywhere in Scotland.
Originally available every Sunday until 26 August, the unique brunch will now also run monthly on
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2nd September
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7th October
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4th November
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2nd December.
Priced at £32.50 per adult and £16.00 per child (under 5s eat free) the International Sunday Brunch will be served from 1pm to 4pm in the dramatic Atrium space under the unique Zephyr art and lighting installation. The sculpture, which was created by renowned artist, George Singer, emulates shoals of fish in St Andrews Bay below the hotel and the blowing reeds on the cliff tops.
John Keating, general manager of Fairmont St Andrews comments:
“We’ve been overwhelmed by our guests’ response to International Sunday Brunch this summer, and, by popular demand, we’ve had to extend it beyond the summer season. Using local produce to create global dishes, the Internaional Sunday Brunch is our international team of chefs’ extravagant celebration of all that this means to them and is totally unique in Scotland.”
