Sixteen professional cookery students from SRUC’s Elmwood Campus played a starring role in a spectacular St Andrew’s Day dinners.
Now in its fourth year, the St Andrew’s Festival Dinner has become a leading event in Scotland’s hospitality calendar.
Held appropriately in St Andrews, students from SRUC Elmwood and Fife College supported six of Scotland’s top chefs tasked with cooking up a mouth-watering menu for 140 guests.
The chefs were Alan Matthew of the Fairmont St Andrews, Geoffrey Smeddle of the Michelin-starred Peat Inn, Martin Hollis of the Old Course Hotel, Golf Resort & Spa, Ian MacDonald of St Andrews Links Trust, Davey Aspin of Rocca, and Stewart Macaulay of the Adamson.
The menu featured the best of local produce including Eden Mill Gin cocktails and Anster cheese from St Andrews Farmhouse
There was an intermediate course of game consommé, pheasant tortellini and cepes, followed by the main course of braised shoulder and roast cutlets of Scotch Lamb prepared by the Peat Inn, was a milk chocolate mousse, blackberry parfait and a Williams pear sorbet apple beignet.
All guests took home a goodie bag of Scottish tablet made by SRUC’s students.
The students were split into groups prior to the dinner and spent from one to three days with their celebrity chefs – three went to St Andrews Links Trust to support Ian MacDonald, one student spent three days at the Fairmont St Andrews and the remaining students welcomed Geoffrey Smeddle from the Peat Inn to prepare the main course.
Ian MacDonald commented afterwards: “I would like to the thank the students for the help we received last week. All three worked really hard to prepare the dinner. They worked very professionally and are a credit to SRUC Elmwood and the teaching staff.”
Vicki Munro, programme leader hospitality, said: “This was an amazing opportunity for our students. They embraced the whole experience and were able to put into practice the skills they have been learning, in addition to learning from these chefs who are at the top of their game.”