Finding Farm-to-Table at the Old Course Hotel in St. Andrews, Scotland Print
Written by Ann Shepphird   

Old Course Hotel in St. AndrewsThere are a number of things one expects to find in St. Andrews, Scotland: some of the most celebrated golf courses in the world (including the “Old Course” aka the Home of Golf); the beach featured in the iconic scene from “Chariots of Fire” (hum the Vangelis score and it'll come to you); and a certain university where a certain William and a certain Kate met. What is perhaps not as expected is an emphasis on farm-to-table cuisine, but that’s exactly what I found on a recent trip to the Old Course Hotel, Golf Resort & Spa in St. Andrews (pictured, left).

Chef Marshall of Old Course HotelThe emphasis on sourcing “what’s on our doorstep” comes from Ross Marshall (right), head chef for the hotel’s award-winning Road Hole Restaurant. Chef Marshall says he loves using local suppliers because “you can trace the products that you use and speak to the suppliers and farmers on a daily basis. And you know that when it is local, it’s got to be at its best.”

Some of the local suppliers used by Chef Marshall include wild berries from Brasters Far in the summer and winter cabbages and sprouts from Leaven Larder. In season – and being featured in the kitchen – now are grouse, pheasant, partridge venison, cabbage sprouts, pumpkin and the last of the kale.

Also currently in season are butternut squash and arugula (which is called rocket in the U.K.) and Chef Marshall was kind enough to share the hotel’s recipe for a salad that combines the two with pine nuts and sage and a honey dressing. Enjoy!

Roasted Butternut and Rocket Salad

Sands Grill at the Old Course Hotel, Golf Resort & Spa
Serves 2

butternut squash salad from Old Course HotelIngredients
2 butternut squash
100g rocket (aka arugula) leaves
10g pine nuts
2 tbsp clear honey
2 tsp sage
400 ml extra virgin olive oil

Method
1. Cut butternut squash head and quarter.
2. Roast quartered butternut squash with a bit of olive oil and garlic cloves at 180 degrees for roughly 30 minutes.
3. Leave to cool.
4. Mix honey and white wine vinegar and emulsify with olive oil, cut sage in chiffonade and add to the dressing.
5. In a bowl, toss the butternut squash with the dressing.
6. Arrange the rocket (arugula) leaves and parmesan shavings and add the butternut squash mix to the top of the arrangement
7. Add pine nuts and a teaspoon of dressing.

Tip: To chiffonade, stack leaves, roll tightly, then cut across producing fine ribbons.