Ross Marshall on Fife's fresh, local produce

  • The Larder
  • 21 June 2012

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

Fourth floor fine-dining restaurant of the Old Course Hotel with views across the ancient links and the West Sands towards the sea.

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