Preparations for next week’s celebratory festival dinner are gathering pace as some of the area’s top chefs perfect their dishes.
The dinner – which will have lamb from Fife at its heart – will showcase the best of Fife and Scottish produce in the stunning setting of the ballroom at the Old Course Hotel, Golf Resort and Spa.
The meal will be the work of Martin Hollis, executive chef at the Old Course Hotel, Golf Resort and Spa, David Kinnes, head chef at Rufflets Country House Hotel, Ian MacDonald, executive chef St Andrews Links, Alan Matthews, executive chef at Fairmont St Andrews, and Ian Syme, sous chef at the same resort.
The chefs will be supported by representatives of Adam Smith College, which hosts the Scottish Junior Culinary Team.
A special extra feature of the dinner will be a tutored tasting of Scotch Lamb led by Laurent Vernet, head of marketing, Quality Meat Scotland.
The photograph shows from left, Ian Syme, Alan Matthews, Martin Hollis, Ian MacDonald and David Kinnes
Details can also be found at www.foodfromfife.co.uk or www.standrews.co.uk
Click on photograph to see full image
The St Andrews Food & Drink Festival Dinner Menu
Welcome Drink – On Arrival
Canapés
– by David Kinnes, Head Chef, Rufflets Country House Hotel & Ian MacDonald, Executive Chef, St Andrews Links
Starter:
Confit Salmon with
Clam, Mussel, Crab Ragout – Fennel & Cucumber – Bisque
– by David Kinnes, Head Chef, Rufflets Country House Hotel & Ian MacDonald, Executive Chef, St Andrews Links
Scotch Lamb – Tutored Tasting Dish:
– with talk by Laurent Vernet, Head of Marketing, Quality Meat Scotland
Main Course;
Herb Crusted Scotch Lamb – Braised Neck Fillet – Sweetbread Bon – Bon
Red Wine Glazed Turnip – Kale – Fondant Potatoes – Roast Garlic Jus
– by Martin Hollis, Executive Chef, Old Course Hotel, Golf Resort and Spa
Dessert:
Pig’s Nose whisky Chocolate torte – Ginger beer poached pear – Marshmallow tea cake
– by Alan Matthews, Executive Chef, the Fairmont St Andrews
Glass of Scotch Whisky:
– to toast the Eve Of St Andrew’s Day
Coffee and Petit Fours:
– by staff and students at Adam Smith College
(Note: Please just let us know if you would require a vegetarian option – or have any special dietary requirements)