Ross Marshall on Fife's fresh, local produce

The Fife Larder - Chef's Choice


Working in St Andrews means I have some of the very best suppliers on my doorstep, and I never take that for granted.

In my mind, the area surrounding the Old Course Hotel has some of the best seafood, much of it coming from East Neuk. Whether I am looking for hand-caught scallops or a freshly caught crab, the East Neuk is my number one port of call.

I particularly love fresh partridge when in season, with which we can create a mouth-watering partridge, celeriac and chestnut main course, a favourite in the Road Hole Restaurant.

Ross Marshall was chosen as the Young Scottish Chef of the Year at the Scotland Food & Drink Awards in 2011. He is head chef of the Road Hole Restaurant at the Old Course Hotel, St Andrews.

Road Hole Restaurant - Oyster Preperation

Ross Marshall on oyster preparation

Road Hole Restaurant

Old Course Hotel, Golf Resort & Spa, St Andrews, Fife, KY16 9SP

Commitment to local, seasonal ingredients is evident in this restaurant where the open kitchen adds culinary theatre, and the floor to ceiling windows offer sensational views of the St Andrews coastline.


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