Savour St Andrews, following on from the St Andrews Food and Drink Festival, involves a number of St Andrews businesses working togetherin the run-up to St Andrew’s Day to highlight the excellent food and drink on offer locally.
Martin Hollis oversees all menu planning for the five red-star resort, covering the 3 AA rosette-awarded Road Hole Restaurant, the AA rosette-awarded SANDS Grill, the Road Hole Bar, Jigger Inn, Duke's Golf Club and their Hams Hame Pub & Grill - the closest 19th to the Old Course’s 18th green. Martin manages a brigade of almost 30 chefs – including their training and career development. He has worked at other leading hotels in Scotland, including Gleneagles and Turnberry. A member of the Academy of Culinary Arts and Master Chefs of Great Britain and a board member of the Federation of Chefs Scotland, Martin holds various medals at Scot Hot & Hotel Olympia, including best in class Hotel Olympia. He is a three time finalist in Scottish Chef of the Year, was twice a semi–finalist in National Chef of the Year, and is a regular participant and judge at cookery and food shows. Martin was first reserve for the Bocuse d'Or 2013/14 – the culinary world's equivalent of the Oscars. Martin is one of the founding chefs who have helped to deliver the St Andrew’s Day dinner each year since its inception.
Ian MacDonald is responsible for the culinary experience in all three clubhouses that service the seven links courses in St Andrews. Former president of the Federation of Chefs Scotland, a former team member and manager of the Scottish culinary team. He has also judged, and competed in, numerous culinary competitions at home and abroad. Ian started his formal training with British Transport Hotels (BTH) at the Station Hotel in Inverness. BTH provided one of the world’s best formal training schemes at that time. After his four year apprenticeship Ian joined the five star Atlantic Hotel in Hamburg as part of a team of 12 pastry cooks. He returned to Scotland as sous chef in the Pompadour at the Caledonian Hotel, Edinburgh. He has also been Sous chef at Gleddoch House on the banks of the Clyde, and head chef at its sister hotel Houstoun House near Edinburgh. More recently Ian spent 7 years as executive chef at the Hilton Dunkeld Resort in Perthshire, and worked at Balbirnie House Hotel before joining the St Andrews Links Trust.
Ian has been working as part of the team involved in the St Andrew’s Day dinner since it started 4 years ago.
The Peat Inn, consistently one of the best restaurants in the UK, is owned by award winning chef patron and food columnist Geoffrey Smeddle and his wife Katherine. Since 2006 they have been successful in building on the very fine reputation of one of Scotland’s most cherished destinations, continuing a 250 year tradition of offering hospitality in a building which began life as a coaching inn and now has eight adjoining luxury suites. The AA 5-star Restaurant with Rooms has been Scottish Restaurant of the Year, and Geoffrey was named Chef of the Year 2010. Geoffrey and his team focus on delivering a seasonal menu of outstanding Scottish ingredients, sympathetically handled, to ensure dishes of terrific flavours and striking presentation. This modern cuisine, based on classical techniques, has earned numerous awards, including a coveted Michelin star, a grade of 8 out of 10 in The Good Food Guide as well as a position of 22 in the guide’s top 50 UK restaurants.
Stewart 'Macca' Macaulay is the head chef at the award-winning Adamson Restaurant in South Street, St Andrews. Macca started cooking in 2006 at the age of 20 when working at Carnoustie Golf Hotel. He worked his way up over three years to become chef de rang. He joined the team at the Seafood Restaurant in St Andrews working as sous chef and later went to Cameron House where he spent his next three years. During that time, he won Cameron House chef of the year and De Vere chef of the year. Further career moves within St Andrews saw him working at the 3 AA Rosette Road Hole Restaurant and then as sous chef at Rocca. He then became head chef at Esperante before joining The Adamson in 2014. Stewart now heads up the team overseeing the two AA Rosette restaurant and bar's seven days a¬ week operation.
With a wealth of top level experience in the hospitality industry, David’s previous roles include head chef at the 2AA Rosettes, Rufflets Hotel St Andrews from 2011 to 2014, The Grill (Fine Dining) at the Old Course Hotel St Andrews and Gleneagles Hotel Perthshire.He has also been executive chef at Archerfield Private Members Golf Club in East Lothian, Carnoustie Golf Resort and Spa and Rhinefield House.
Rufflets St Andrews is, in fact, welcoming David back for a third time as he began his career here over 20 years ago when he was sous chef at Rufflets. Davids’ catering achievements include – Worlds Masters Chefs Society- Gold Medal, Grand Prix- Gold Medal, Northern Chef of the Year Award, Semi-Finalist Wedgwood Competition, Silver & Bronze Medal Scot Hot- 1997 and Icon of Scotland Award 2003. Rufflets is delighted to see him return to where it all began!
Originally from Arbroath, former BBC MasterChef:The Professionals winner Jamie was inspired by his mother – Britain’s first female sous chef – and his grandmother, a keen baker. Jamie helped in the kitchen of his parents’ Arbroath pub before attending culinary college to pursue his dream of becoming a chef. After six years learning his craft, Jamie had a four year spell as head chef at Rocca, St Andrews. In March 2016, Jamie and his wife Kelly opened The Newport, just across the River Tay from Dundee. The restaurant has wowed diners both local and from afar with its wonderfully unique experience and stunning river views. The Newport was awarded 2 AA Rosettes only weeks after opening and entered in the Michelin Guide
Duncan McLachlan is the head chef of the award-winning Playfair’s Restaurant and Steakhouse in St Andrews. Duncan started life in the kitchens as a pot washer at 15 which gave him passion for his trade. He continued to work as a chef whilst studying hotel management at the University of Strathclyde and then later professional cookery at Elmwood College. After working at the Gleneagles Hotel, he returned to the family business. Duncan was quick to take on the role as head chef. He is now a director continuing to promote local produce focussing on seasonality, origin and flavour.
Inspired by his love of food and his desire to raise Tayside’s profile on the culinary map, chef proprietor Adam Newth opened The Tayberry Restaurant in November 2015. The Tayberry Restaurant offers a contemporary dining experience, using a combination of modern and classic techniques to showcase the best of Scotland’s natural larder. Adam recently opened his second restaurant, in St Andrews, located in the stunning 5 Star Kinnettles Hotel, and he also works collaboratively with Kinnettles Castle near Forfar. Adam has won accolades such as Scottish Young Chef of the Year, Scottish Seafood Chef of the Year and was Scottish Young Chef of the Year 2016 at the CIS Excellence Awards.
Jamie’s career started when he attended college at Perth UHI, and he won ‘Chamber of Commerce Apprentice of the Year 2012’. His growing reputation was noticed by Michelin Star chef, Tom Kitchin who invited Jamie to work at Tom’s Michelin Star restaurant, in Edinburgh. Jamie worked with David Aspin, at Linthwaite House Hotel, Windermere, in the Lake District. Jamie and David both moved back to St Andrews, leading the kitchen at the new Seafood Ristorante. 2017 has been a great year to date for Jamie, having scooped the 2 biggest awards on the culinary calendar. The ‘Young Scottish Chef of the Year’ awards at ScotHot and the CIS Excellence Awards.
Forgan’s recently welcomed new head chef Lucy Spendlow to its kitchen. Originally from York, Lucy moved to St Andrews thirteen years ago. She joined the G1 team five years ago as the head chef of Victoria Café. Later moving to the Grill House, she was heavily involved in the transformation to Mammacita and her passion for food is noticeable through the traditional style Mexican dishes served tapas style. Her ideas are now flowing at Forgan’s, and she has brought some delicious and innovative dishes to the menu.
Jade is a fifth generation member of the Milne family company Fisher and Donaldson, which was established in 1919 and is one of Scotland’s biggest and oldest independent bakeries. The company employs well over 100 people in its seven shops and four cafes in Cupar, St Andrews and Dundee, and supplies a huge range of business customers in the east of Scotland. The bakery holds a Royal Warrant, and is famous for over 400 hand-made products including croissants, soft morning rolls, Belgian chocolates, savouries, custom made celebration cakes and famous oatcakes made with Fife-grown oats. Production is based in the firm’s eco-friendly headquarters in Cupar, where is also a shop, cafe and chocolaterie.
OWEN & NICOLA HAZEL
For four generations and almost 110 years, since Nicola’s great grandfather Bennett Jannetta left the small village of Atina near Cassino in Italy in 1908, award-winning Jannettas has been producing and serving up its much-loved premium artisan gelato in St Andrews, a delicious taste of Scotland. Owen and Nicola have been running the business for almost 25 years, using only the finest ingredients, many of which are sourced locally. The gelato is made in the famous South Street premises by skilled gelato makers using traditional Italian artisan machinery. Made with creativity and expertise, the huge range of 54 classic and modern flavours ranges from traditional Vanilla and Chocolate to more unusual flavours such as Elderflower, Peppered Mango and Pistachio and Rose. There is also a wide range of sorbets and frozen yogurts, and a hugely popular cafe. As the fourth generation of one of the oldest retail businesses in St Andrews, they are continuing the Jannetta passion for making and sharing award-winning ice cream with locals as well as national and international visitors
Scottish born and bred, Scott’s passion for cooking has gained him internal promotion within the Frasers Hospitality company. He started with the Malmaison brand before making the switch to Hotel Du Vin, and the team in St Andrews. Scott is back from a recent trip to Hotel Du Vin Harrogate for the launch of the new autumn menus. Scott is excited to be welcoming back some classic dishes and dinner favourites. In his spare time Scott enjoys spending time with his young son Scott Jnr, football and driving.
James began his career at Rosemount Golf Course in Blairgowrie, before heading north to Aberdeen where he took the position of chef de partie at The Marcliffe Hotel. Before long James was promoted to sous chef and very quickly to senior sous chef. James continued his development by moving to Dundee where he took up the position of sous chef at Castlehill Restaurant. After 18 months, James was off again to the award winning The Tayberry Restaurant in Broughty Ferry as sous chef under chef Adam Newth. James has been at the new Kinnettles Hotel since it opened, and is enjoying putting his own mark on the exciting new menus. The Restaurant at Kinnettles is already receiving rave reviews and James is revelling in his new role.
David started his career in the industry at the age of 14 in his native Aberdeenshire, having been inspired to become a chef from learning some of the basics of cooking in his grandmother’s kitchen. He quickly discovered the wide range of fabulous ingredients that were available from the local larder, and enjoyed the challenge of finding out how best to use it all. His first job in a professional kitchen was as a dishwasher, and he has steadily progressed through the kitchen ranks, learning the fundamental and basic skills that are required to be a chef. He began to fine-tune his skills with a number of high quality restaurants – including Abstract (Inverness), The Chester Hotel (Aberdeen) and Raemoir House Hotel (Banchory).He moved to Fife in 2016 to take up a role with the Peat Inn as pastry chef, and then joined the team at Rufflets as sous chef in September 2017. His role at Rufflets is a crucial part of the aim to drive forward the menus within the hotel’s restaurant, which will be under-going a major refurbishment in January 2018. Now living in the beautiful village of Crail with his wife, David continues to work with the many diverse food producers in the county, and to seek to discover new ones as well!
Programme leader and lecturer in Professional Cookery at SRUC, joint chair for the Scottish Hospitality Tourism Association and a board member of the Federation of Chefs Scotland. Vicki works closely with SRUC research and consultancy. The education provision within her section at SRUC utilises the synergy of these functions and encourages the professional cookery students to consider the concept of ‘plough to plate’ - with an emphasis on seasonal Scottish products. Vicki’s commitment to students is a focus on the whole learning experience and ultimate employability. The ambition of the Hospitality Section at the SRUC Elmwood Campus is to continue growing and working closely with food producers, caterers and entrepreneurs at local, national and international levels. Vicki provides the students with a unique learning and training experience. She is focussed on innovation, sustainable product development, and education within the hospitality, agriculture, and rural sectors.
*Our photograph (Alan Richardson) shows some of those taking part during November: front Martin Hollis, (Old Course Hotel, Golf Resort and Spa); second row Jade Milne (Fisher and Donaldson), Scott Stewart (Hotel du Vin), Lucy Spendlow (Forgan’s), Vicki Munro (SRUC Elmwood), Owen Hazel (Jannettas); third row Julija Danilova (Seafood Ristorante), Stewart Macaulay (The Adamson), Jamie Scott (The Newport); back row Nick Kock (formerly of Rufflets Country House Hotel, and now at The Tayberry), Duncan McLachlan (Playfair’s Restaurant and Steak House), Sharon Munro and Ian MacDonald of St Andrews Links, and Geoffrey Smeddle of The Peat Inn.