Scotch lamb showcased at St Andrews
Scotch lamb showcased at St Andrews
Scotch lamb was the centrepiece of a culinary sensation created by a team of four top St Andrews chefs, working in collaboration for the first time.
The four chefs – from Old Course, St Andrews Links, Fairmont St Andrews and Rufflets – worked together in the kitchen of the five star Old Course Hotel to create the menu to celebrate St Andrew’s Day. They were supported by staff and students from Adam Smith College which has just been named as the host of the Scottish Junior Culinary team.
Pictured in the Old Course kitchen, left to right, are Martin Hollis, The Old Course Hotel, George Milne, Fife sheep farmer and development officer for the National Sheep Association, Alan Matthew, Fairmont St Andrews, David Kinnes, Rufflets and Laurent Vernet, Quality Meat Scotland.
Martin Hollis, executive chef at The Old Course Hotel, described the Scotch Lamb main course dish as ‘Fife on a plate.’ The dish was comprised of herb crusted lamb, braised neck fillet with sweetbread bon-bon together with red wine glazed turnip, kale, fondant potatoes and a roast garlic jus.
During the evening, attended by around 100 people, Laurent Vernet, head of marketing with Quality Meat Scotland gave the gathering a ‘tutored tasting’ of Scotch Lamb. After setting the scene of the history of lamb in Scotland and its importance in Scottish culture, Mr Vernet also highlighted the difference between Scotch Lamb, with its quality assurance and guarantee of origin, and Scottish lamb. Mr Vernet also highlighted the value of Scotch Lamb’s important PGI (Protected Geographical Indication) status. He then talked through the different tastes of four different samples of Scotch Lamb from animals of different ages and breeds.
Pictured in the Old Course kitchen are Martin Hollis, The Old Course Hotel, George Milne, Fife sheep farmer and development officer for the National Sheep Association, Alan Matthew, Fairmont St Andrews, David Kinnes, Rufflets and Laurent Vernet, Quality Meat Scotland.
