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Fairmont St Andrews launches travel themed dining series - starting with ‘a taste of India’

The Fairmont St Andrews is set to take guests on a culinary journey across the world with its latest dining series.

Published: November 9, 2020
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In a time were international travel is limited, the Fairmont St Andrews has launched The Travel Series – a five-part dining experience where guests will be transported across the globe through a range of culinary takeovers.

The resort hotel will be taking guests on an experiential journey through destinations with a showcase of dining options and a range of sensory elements from the Fairmont Spa.

What to expect

Debuting in November and running until early 2021, The Travel Series will celebrate a different culture each month.

Within each month, the Fairmont kitchens will showcase a new chef; a master of each country’s cuisine, to prepare an immersive food and drink experience.

Beginning The Travel Series will be the Fairmont St Andrews, St Andrews Bar & Grill, head chef Allwyn Dias with a taste of India and in particular bringing to life the tropical cusine of his homeland Goa.

To start the weekend, guests will begin their journey in the Fairmont’s Kittocks Den with an evening Dosa Menu.

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The following afternoon brings a live cookery demonstration with Chef Allwyn, offering an insight into some fantastic Goan curries and dishes.

He will share his tips and tricks on how to master Goan cuisine so diners can recreate the magic at home.

Guests will enjoy an InRoom make your own themed cocktail pre dinner, then alongside his team, Chef Allwyn will cook a specially curated six-course Goan Tasting Menu in the Fairmont’s The Squire Restaurant that evening.

To complete the journey, the Fairmont Spa is offering a special Indian Elements treatment, featuring a complete sensory journey with the scent of Oud.

Beginning with a Himalayan salt scrub concentrating on feet and lower legs, followed by a back of body and Indian head massage, the treatment is designed to soothe aches and pains using Gotu Kola oil, transporting guests to India.

Formerly of Kaspers at The Savoy, chef Allwyn Dias joins Fairmont St Andrews as head chef, St Andrews Bar & Grill, adding another luxury property to his portfolio.

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A previous Ace Rising Star Awarded Chef, Chef Dias has expertise and culinary training in European, North and South American, Caribbean, Arabic and Asian cuisines.

Chef Allwyn said: “I’m thrilled to join Fairmont St Andrews as Head Chef of St Andrews Bar & Grill and become part of the team that will launch the exciting ‘Travel Series’.

"During this time when all of our international travel has been paused, I relish the opportunity to bring guests flavours from around the world and showcase Fairmont’s culinary talent.

"We’re starting the Travel Series with Goa, India, which is a cuisine that I’m passionate about and is close to my heart having started my career there as part of a Management Training program as a Commis Chef back in June 2006.

"Guests will take away some of my knowledge and advice for recreating these dishes at home during my cooking demonstration and also have the opportunity to enjoy my own tasting menu.

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"I very much look forward to providing our guests with a memorable menu and culinary experience showcasing some of my favourite dishes from this region.”

How to book

The Travel Series is available to hotel residents only and is subject to availability. Fairmont advises advanced booking. Each element of The Travel Series is sold separately.

Guests are not required to book all elements of ‘A Taste of Goa’ but are invited to pick and choose their own experiences whilst staying at the hotel.

Diners can enjoy paired alcoholic drinks with their dining experiences until 8pm.

Following the alcohol curfew a selection of themed mocktails are available or guests can retreat to Fairmont St Andrews outdoor lawn bar to enjoy some post-dinner drinks.

Further information on The Travel Series can be found on the Fairmont St Andrews’ website.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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