Scotch Lamb set to top menu for St Andrew’s Day
Scotch Lamb will be the centrepiece at the St Andrews Food and Drink Festival Dinner to be held at the Fairmont St Andrews on November 20th.
Six renowned Scottish chefs have been working together to create a St Andrews menu for the dinner, which will celebrate the very best of Scotland’s larder as Scotland’s Year of Food and Drink draws to a close.
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, Geoff 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.
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.
Scotch Lamb PGI, along with Scotch Beef PGI, will also be high profile at a new Indoor Street Market at the Old Course Hotel, Golf Resort & Spa, St Andrews on 1st November which will give visitors the opportunity to sample tasters.
Laurent Vernet, QMS head of marketing said: “Scotch Lamb PGI is a jewel in the crown of Scotland’s natural larder and 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.”
As part of wider St Andrews day activity, in conjunction with the Scottish Government, consumers will also be able to pick up Scotch Lamb recipe cards, packed with menu ideas from members of QMS’s Scotch Butchers Club.
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