Chef’s special: Andrew Costley

Andrew Costley, Head Chef, Lochgreen House Hotel, Troon


Costley & Costley group’s flagship venue, Lochgreen House Hotel in Troon is set in a 30-acre estate with views of Royal Troon golf course. The hotel restaurant specialises in Scottish produce delivered in a modern style.

How long have you been in the catering business and how and when did you start?
I left school at 16 and went straight to work with my father. That was 20 years ago.

What’s your career highlight so far?
I was the youngest chef to be awarded three red AA rosettes for dining at the age of 21 years old.

How would you describe your food?
Honest and simple, using excellent commodities.

What’s the price of a typical three course meal (without wine)?

Why should someone visit your restaurant?
Uniqueness, good value for money, great cuisine.

What’s your favourite dish to cook at home?
A simple fresh pasta.

What’s your favourite wine?
A Burgundy red wine.

What makes you laugh in the kitchen?
Every day kitchen banter, the young commis chefs.

Not counting your own, which is your favourite Scottish restaurant?
The Three Chimneys on the Isle of Skye.

What’s your favourite Scottish ingredient?
A good Scottish Caledonian crown of beef.

What makes a good chef?
Artistry, dedication and a good work ethic. Never think you’ve made it, there’s always more to learn and discover.

What’s a tip every chef should know?
Not to over egg the pudding! In other words, when a dish is complete, knowing where to stop!

Who do you admire in the industry and why?
My father, chef Bill Costley, who inspired me and taught me so much.

How do you relax outside of work?
Spending time with my family, my wife Dawn and four children.

Anything else we should know about your restaurant?
It’s very much a family business, founded on my father’s cooking skills, where three generations of Costleys work.