‘Home of golf’ chef brings taste of Scotland to Belgium

Ian MacDonald, executive chef at St Andrews Links, home to the Royal and Ancient Golf Club, served up a taste of Scotland in Belgium, the Evening Telegraph reports. He dished out more than 3,000 portions of Cullen skink at the European Seafood Exposition held at Brussels Expo. He was part of a Scottish team showcasing the delights of Scotland’s fishing waters at the annual event, which is the biggest of its kind, attracting more than 25,000 seafood lovers and produce from more than 70 countries. MacDonald, who is vice-president of the Federation of Chefs Scotland, prepared more than 300 litres of Cullen skink before he left for the Belgian capital. Using the recipe he serves up on a daily basis at the Swilcan restaurant, his dish was vacuum-packed, frozen and shipped out. “It’s a fabulous event to be a part of,” he said. “It’s a lot of hard work but it’s great to be playing a part in promoting Scotland’s waters and the fantastic produce we have. We have had some fantastic Scottish hospitality on show, promoting Scottish provenance, quality and sustainability.”