Published Wednesday, 4th December 2019 in Study at SRUC news
Hospitality students from Elmwood gave an impressive display of their culinary talents at an annual St Andrew’s Day Dinner at the five-star Old Course Hotel.
The event, organised by Savour St Andrews, brought together local businesses, representatives from the hospitality industry, producers from across Scotland and students from SRUC and Fife College.
Former Elmwood student Duncan McLachlan prepared canapés and starters with hospitality students
Ahead of the event, Duncan McLachlan, head chef of Playfair’s Restaurant and Steak House, and Davey Aspin, head chef of the Seafood Ristorante, worked with Elmwood students to create canapés, starters and the fish course for the meal, which also included game provided by SRUC’s gamekeeping students.
In addition, students received a master class on cocktail making from specialists at the Adamson restaurant.
On the night, a student team, led by lecturer Wullie Balfour, assisted the chefs and hotel staff in the kitchen and front of house.
At the end of the dinner, a bursary presentation was made to Elmwood’s HND Professional Cookery students which will go towards their end-of-year culinary trip to France, where they will visit Koppert Cress – a company specialising in micro-shoots, and take part in a culinary food tour visiting various different restaurants.
Professional Cookery Programme Leader Vicki Munro said: “Helping Savour St Andrews in the organisation of the dinner has given our hospitality students an amazing opportunity to work with different local chefs and sommeliers.
“Overall the opportunities given to the students, and experience and knowledge gained from being part of Savour St Andrews, has been amazing and very worthwhile.
“We are all looking forward to the planning for next year’s event.”
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