The awards were handed over at the end of the annual St Andrew’s Day Dinner, which was held on Thursday 30 November, at the Old Course Hotel Golf Resort and Spa.
Students, Marios Kyriakou, Tracy Peake and Adam Richards receive their award from Geoffrey Smeddle of the Peat Inn.
The bursary certificates were presented by Geoffrey Smeddle, Chef at the Michelin-starred Peat Inn restaurant near St Andrews, to the winning students: Marios Kyriakou, 17 and Adam Richards, 19, both from Kirkcaldy, and Tracy Peake, 38 from Dunfermline.
The bursaries, of £500 to share, will be used by the students to cover expenses such as travel and accommodation while they find placements and will also go towards a trip to London in April next year to attend Cake International.
The students were delighted to receive the awards and also enjoyed taking part in preparing the annual celebration St Andrew’s Day Dinner, accompanied by their chef/lecturers. SRUC Elmwood students also attended the event and worked alongside the chefs in the kitchen – Fife College students joined the Old Course Hotel front of house team for the evening. As well as this, four NQ Patisserie students enjoyed working with MasterChef 2014 winner Jamie Scott to produce the Petit Fours for the event.
An amazing collaboration of chefs, including Geoffrey Smeddle, were involved in creating the delicious dinner, the others included: Old Course Hotel Executive Chef Martin Hollis; Head Chef Nick Kock from The Tayberry at Kinettles Hotel; Head Chef David Kinnes from Rufflets Country House Hotel; and Head Chef Stewart Macaulay from the Adam Restaurant. Jamie Scott of the Newport restaurant took on the role of producing the Petit Fours for the dinner along with Fife College students.
Bryan McCabe, Director of Business, Enterprise and Tourism at Fife College said: “This bursary is part of a range of scholarships administered through the Adam Smith Foundation, the College’s scholarship awards programme. We are delighted that Savour St Andrews has supported our students for a second year, giving them a helping hand towards a fantastic future career in the hospitality industry.
“Assisting at this prestigious annual dinner was also a great opportunity for our team of students and we are very proud of their achievements.”
