The annual St Andrew’s Day dinner returns to the five red star Old Course Hotel, Golf Resort and Spa on November 30 with a stellar line-up of cooking talent, and support from Quality Meat Scotland (QMS).
The hotel’s executive chef Martin Hollis will be joined by Geoffrey Smeddle from the Michelin-starred Peat Inn, executive chef Frank Trepesch from five star Fairmont St Andrews, St Andrews Links executive chef Ian MacDonald (who is also president of the Federation of Chefs Scotland), head chef David Kinnes from Rufflets Country House Hotel (AA Scottish Hotel of the Year), and Stewart MacAulay from the multi-award winning Adamson Restaurant (2015 Scottish Restaurant of the Year).
All five will be joining forces in the kitchen, with backing from hospitality students and staff from both Fife College and the SRUC Elmwood campus.
Once again the students will gain unique top level experience both in the kitchen and front of house, and film from the kitchen will be beamed into the dining room by Fife College as the dinner progresses.
Meanwhile, the Chefs’ Taster Lunch will be held in the Old Course Hotel on November 6.