Chef’s special: Ian McAndrews

Ian McAndrews

Ian McAndrews, Owner and head chef
Blackaddie House Hotel, Sanquhar, Dumfries & Galloway


Blackaddie House Hotel sits alongside the River Nith on the outskirts of the village of Sanquhar. Everything the restaurant serves is made on the premises using produce which is sourced locally or grown in its own vegetable garden.

How long have you been in the catering business and how and when did you start?
I went to catering college straight from school 47 years ago.

What’s your catering and/or career highlight so far?
Having a Michelin Star for eight years and writing three books.

How would you describe your food?
Unique to me; my style is very different to others but if I had to describe it then it would be modern British.

What’s the price of a typical meal (without wine)?
Our fine dining menu of four courses plus canapés and appetiser is currently £55.

Why should someone visit your restaurant?
For a food experience probably far better than you have experienced anywhere else before.

What’s your favourite dish to cook at home?
I’m never there so it’s not something I do much of.

What’s your favourite wine?
Quality red and white Burgundy – not fussy just as long it is quality.

Is there any food you dislike? Honey; sadly I can’t stand the smell.

Not counting your own, which is your favourite Scottish restaurant?
Difficult to answer this as we don’t go out.

What’s your favourite Scottish ingredient?

What makes a good chef?
Love and understanding of food and unerring attention to detail.

What’s a tip every chef should know?
How to poach an egg – so few can do it properly – or how to chop an onion properly.

Who do you admire in the industry and why?
Andrew Fairlie, Paul Kitching, Martin Wishart, Tom Kerridge, Phil Howard, Sat Bains.

Who would you invite for your ideal meal and where would you go?
My family, plus Phil Cool to make us laugh and Nat King Cole and Joan Armatrading to sing to us afterwards. It would have to be dinner at Andrew Fairlie at Gleneagles I think.