Born in Scotland, Andrew’s appetite for cooking was evident from a young age. The first, and still the youngest, recipient of the prestigious Roux Scholarship, he went on to train in the kitchen of Michael Guerard, one of the great masters of French culinary tradition. Andrew’s culinary skills have graced prestigious restaurants around the world, none more so than his eponymous restaurant in the famous Gleneagles Resort, situated in his home town of Perth. It is the first and only Scottish restaurant to hold two Michelin Stars. The pinnacle of Andrew’s career came in 2011 when he was awarded the title Grand Chef du Monde by Relais & Chateaux – an honor shared by only 160 of the world’s best chefs.
Instructions: Put the bacon lardons into a saucepan and cover with cold water, bring to the boil and drain […]
In Other Words, the Trifecta of Yum.
Potatoes so nice, you bake them twice.
The Side Dish becomes a Star
Say Yes to Gnocchi.