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18 At Rusacks St Andrews To Host A Chef’s Dinner, With Acclaimed Chef Steven Doherty –

This Wednesday, the ninth of November, Derek Johnstone, Government Chef and winner of MasterChef: The Professionals, will crew up with Steven Doherty, former head chef of three Michelin-starred Le Gavroche, to host a dinner at 18 at Rusacks St Andrews.

Derek and Steven, who met whereas working on the iconic Le Gavroche with the late Albert Roux, will serve a four-course menu impressed by the grasp of French cooking utilizing seasonal Scottish substances. The night will start with a Collection of chef’s canapes served with a glass of Palmer & Co Champagne, adopted by Souffle Suissesse with leeks, truffle, Parmesan and cheddar. To start out, friends will get pleasure from Baked scallop in its shell with shellfish essence, adopted by Coal fired Highland venison, celeriac and potato puree, wild mushrooms, kale and sauce poivrade. To complete, friends will get pleasure from Poached Williams pear, shortbread, Champagne sabayon and damson coulis – a nod to each seasonality and basic French method.

Derek Johnstone, Government Chef, Rusacks St Andrew stated:

‘I’m actually wanting ahead to reuniting with Steven within the kitchen and honouring our mentor, the late Albert Roux. Working for chef Roux for greater than 4 years was extremely rewarding, I learnt a lot in his kitchen and it helped me develop my very own cooking fashion. It’s certain to be a really particular night showcasing some excellent Scottish produce and incredible dishes.

Learn our information to the very best resorts in St Andrews

The 18 restaurant is situated on the fourth ground of Rusacks St Andrews with views of West Sands seaside and Previous Course Golf Hyperlinks. The restaurant is thought for its Scottish seafood and meat cooked on a Robata Grill. Derek, the top chef, leads a crew of greater than 40 cooks. The restaurant celebrates the very best Scottish produce with native suppliers corresponding to fruits from Blacketyside Farm in Leven, Chateaubriand and prime steak cuts from Hardiesmill farm within the Borders, cured Scottish salmon smoked in nineteenth century brick kilns, and lobster freshly caught lower than a mile from the restaurant by St Andrews Lobsters.

The Chef’s Dinner with Derek Johnstone and Steven Doherty is priced at £110 per individual and features a glass of Champagne with a prime up and canapes on arrival, with an elective wine flight for £45.


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