On the Sunday we enjoyed nourishing local seasonal & partly foraged food by East Neuk chef Jason Bayles - from mushroom & pigeon delicacies to venison & seaweed spaghetti, the tastes & textures were diverse and delicious, even the desert had extract of seaweed though you would not have guessed it.
This was the welcoming start to the art courses held in Kinkell Studio from Monday through to Wednesday, each day beginning with yoga with Ailsa onsite. We completed the course on Wednesday & followed it with the sauna nearby on Kingsbarns Beach, a swim in the North Sea, after which we had hot drinks & delicious food by Harbour Burger. Harbour Burger, we learnt, does an excellent range of vegetarian & vegan food as well as locally sourced steak mince from Penman’s, the fantastic butcher at Crail. My daughter is coeliac so it was good to discover that they can also cater for gluten free diets.
Art… the offering of Day 1 was Still Life in the morning to get warmed up with drawing, working in charcoal & inks, exploring quality of line, texture, composition. We headed down to the coastal path in the afternoon where individuals enjoyed finding their own place & viewpoint from the top of the cliff, walking further down to look across at volcanic rock forms or along the beach looking up.
Day 2 involved an Introduction to Figure Drawing in the studio in the morning, working with charcoal, graphite sticks & on variations of tonal paper. In the afternoon the group headed into St Andrews for a hot drink, a wander around St Mary’s Quad with its Holm Oak tree and then into the Bell Pettigrew Museum to absorb and draw a myriad of natural forms.
On Day 3 we played with collage, inks & papers in the morning, exploring composition & texture, working in neutral tones & seasonal colours. Each participant achieved one or more resolved piece and a series of experiments including working with cyanotype using dried flowers, grasses & leaves from the rewilded farmland. We then completed the course in the afternoon and then headed off to sauna & swim further up the coast.
Lunch each day was made by Five Acres St Andrews, who offered seasonal, locally sourced stew and a variety of salads & grains as well as sourdough bread - nourishing Autumn produce. Enjoy the pictures below!