Six renowned chefs have been working together in east Fife to create a spectacular menu for a dinner taking place in the run-up to St Andrew’s Day.

The event is being held in as part of the fourth St Andrews Food and Drink Festival, and at its heart will be a main course of Scotch Lamb PGI.

The November 20th dinner at Fairmont St Andrews will celebrate the very best of Scotland’s larder as the nation’s Year of Food and Drink draws to a close.

The six chefs involved are: Martin Hollis of the Old Course Hotel, Golf Resort & Spa; Alan Matthew of Fairmont St Andrews; Ian MacDonald of the St Andrews Links Trust; Geoffrey Smeddle of the Michelin-starred Peat Inn; Stewart Macaulay of the Adamson – winners of the 2015 CIS Restaurant of the Year; and Davey Aspin of the 3 AA rosette awarded Rocca.

The menu will also feature local produce including Anster cheese, pheasants, and fruit, and the pre-dinner reception will have canapes and drinks from local producers.

Alan said that Fairmont St Andrews is very proud to host the fourth festival dinner in association with Food from Fife.

“It is our way of saying thank you to our local suppliers, and treating our festival guests to a fabulous dining experience with a delicious Scotch Lamb main course.”

Cooked by Chef Geoffrey Smeddle from the Peat Inn, the main course will be braised shoulder and roast cutlets of Scotch Lamb, smoked potato puree, creamed sprouts, bacon and crisp shallots.

A Scottish sheep farmer will also attend the dinner with Quality Meat Scotland (QMS) to talk about the dedication, care and stockmanship skills behind the production of top quality Scotch Lamb PGI.

The menu will also feature local produce including Anster cheese, pheasants, and fruit, and the reception will have canapes and drinks from local producers.

The chefs will be supported by students on the night from Cupar’s SRUC Elmwood Campus and Fife College. 

“It is all about the food and drink – but all of us believe passionately that we need to nurture, train and encourage the next generation of chefs. To that end, we work very closely with students from the two colleges, who will be involved in the proceedings, helping us at various stages of the night”, said Alan.

Scotch Lamb PGI, along with Scotch Beef PGI, will also be high profile at a brand new Indoor Street Food Market which will take place at the five red-star Old Course Hotel, Golf Resort & Spa, St Andrews on Sunday November 1st.

This innovative culinary concept will see visitors offered the opportunity to sample tasters featuring a wide range of seasonal ingredients from Scotch Beef and Scotch Lamb to seafood, local game and poultry as well as Fife fruits, vegetables, salads and cheese.

Laurent Vernet, QMS Head of Marketing said that Scotch Lamb PGI is a jewel in the crown of Scotland’s natural larder.

“We are delighted that during Scotland’s Year of Food and Drink it will be one of the highlights on these special St Andrew’s Day menus.

“Scotch Lamb is delicious, surprisingly 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.”

As part of wider St Andrew’s Day activity, in conjunction with the Scottish Government, consumers will also be able to pick up Scotch Lamb recipe cards, packed with tempting menu ideas, from members of QMS’s Scotch Butchers Club.

Over 15,500 recipe cards are been distributed to remind consumers of the simplicity and versatility of cooking with one of Scotland’s most natural foods.

Caption: The six leading St Andrews chefs who have created the menu for the St Andrews Food and Drink Festival dinner (L-R): Alan Matthew of the Fairmont St Andrews, Geoffrey Smeddle of the Peat Inn, Ian MacDonald of The St Andrews Links, Susan Pieraccini of Rocca, Stewart Macaulay of The Adamson, and Martin Hollis of the Old Course Hotel, Golf Resort & Spa.

Please call the Fairmont St Andrews on 01334 837000 or email viv@foodfromfife.co.uk to book your ticket – £75pp including a welcome drink, wine with your meal, and a whisky toast.

 

 

 

 

 

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