Scotch Beef PGI is set to take centre table at the annual St Andrew’s Day dinner at the five-star Old Course Hotel, Golf Resort and Spa on Thursday, November 29, 2018.
A line-up of six renowned Scottish chefs have been working with Savour St Andrews over the past six months to create a spectacular menu for a dinner celebrating the very best of Scotland’s larder.
Martin Hollis is the executive chef at the hotel, which is a member of Quality Meat Scotland’s Scotch Beef Club, and will be joined by a host of Scottish chefs to create the meal.
These will include:
- Geoffrey Smeddle, The Peat Inn Restaurant with Rooms;
- Duncan McLachlan, Playfair’s Restaurant and Steak House;
- Mat Majer, The Adamson;
- Sharon Munro, St Andrews Links;
- Jamie Scott, The Newport.
Cooked by Hollis, the main course will showcase the versatility and outstanding taste of Scotch Beef PGI with Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline and Swiss Chard.
Scottish beef farmer John Bell will attend the dinner with Quality Meat Scotland (QMS) to talk about the dedication, care and stockmanship skills behind the production of top quality Scotch Beef PGI.
The chefs will be supported by students on the night from Cupar’s SRUC Elmwood Campus and Fife College and, from the profit made, each college will receive a £500 bursary for further hospitality training.
Chef Martin Hollis of The Old Course said: “We are once again delighted to be hosting the St Andrew’s Day Dinner and look forward to welcoming guests to this unique culinary experience.”
Scotch Lamb PGI and Specially Selected Pork will also enjoy a high profile at the ‘Savour St Andrews’ Chefs Taster Lunch which will take place in the Hall of Champions at the Old Course Hotel, Golf Resort and Spa.
Carol McLaren, QMS director of marketing and communications said: “The St Andrew’s day dinner is a truly unique event which sees a host of fantastic local chefs coming together to create a first-class gastronomic experience.
“Having a Scottish beef farmer speak, and then serving Scotch Beef PGI as the main course at this event, is a great opportunity to highlight the commitment of Scottish livestock farmers in producing a brand that offers world-leading levels of traceability, assurance and welfare standards as well as superior quality and taste.”
