Scotch Lamb from Fife was the centrepiece of a culinary sensation created by a team of four top St Andrews chefs.

The lamb formed the main course as the chefs worked together for the first time at the inaugural St Andrews Food and Drink Festival Dinner.

The chefs – from the Old Course Hotel, Golf Resort and Spa, St Andrews Links, Fairmont St Andrews and Rufflets Country House Hotel – worked together in the kitchen at the five star Old Course Hotel to create the menu to celebrate St Andrew’s Day.

They were supported by staff and students from Adam Smith College, which hosts the Scottish Junior Culinary team.

Martin Hollis, Executive Chef at The Old Course Hotel, described the Scotch Lamb main course dish as “Fife on a plate”.

The dish featured herb crusted lamb, braised neck fillet with sweetbread bon-bon together with red wine glazed turnip, kale, fondant potatoes and a roast garlic jus.

During the evening, attended by around 100 people, Laurent Vernet, Head of Marketing with Quality Meat Scotland, gave the gathering a “tutored tasting” of Scotch Lamb.

After setting the scene of the history of lamb in Scotland and its importance in Scottish culture,  Mr Vernet highlighted the difference between Scotch Lamb – with its quality assurance and guarantee of origin – and Scottish lamb.

Mr Vernet also highlight the value of Scotch Lamb’s important PGI (Protected Geographical Indication) status. He then talked through the different tastes of four different samples of Scotch Lamb from animals of different ages and breeds.

National Sheep Association development officer, George Milne, who farms on the edge of St Andrews, joined Laurent Vernet and the talented chefs in the kitchen of the Old Course Hotel to hear more about the collaboration.

The event was a highlight of the St Andrews Food and Drink Festival, which involved the Fife Food Network’s “Food from Fife” initiative, Visit St Andrews, and a number of local businesses which contributed to the events programme.

Pictured in the Old Course kitchen are Martin Hollis, George Milne, Fife sheep farmer and development officer for the National Sheep Association,  Alan Matthew, Fairmont St Andrews, David Kinnes, Rufflets and Laurent Vernet, Quality Meat Scotland. The other chef involved in the dinner was Ian MacDonald, of St Andrews Links, who is not in the photograph.

 

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