Ian’s Substack
Ian McAndrewAwarded a coveted Michelin Star for many years Ian also wrote three best-selling cookery books and has achieved many other accolades. Ian now writes reviews, recipes and is also in the process of writing his autobiography see: www.chefyeschef.co.uk
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 30 | Founded | 3 years ago | Last Issue | 2 months ago |
| Active | |||||
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ianmcandrew.substack.comLatest Issues
How to Combine Flavours with Confidence
I once watched a young chef spend forty minutes constructing a plate of food that looked like something from a design school portfolio. Smears, dots, micro herbs arranged with tweezers, the lot. Then I tasted it. The flavours had nothing to...
Gaining a Michelin Star, and how I found out!
Back when there were no mobiles, no emails, and certainly no one “DM’ing you the good news”… I found out I’d earned my first Michelin Star in the most chef way possible: by walking through a front door and getting ambushed with champagne....
Just Call Me Chef
A last, it’s here, it’s finally in print.
After years of people saying “Chef, you should put it in a proper book”, Just Call Me Chef has now been released as a printed edition today. Not an ebook. Not a screen. An actual real book you can...
British Hospitality in Crisis: The Cost Crunch
Walk past enough shuttered restaurants and darkened pub windows, and a pattern begins to emerge. British hospitality; an industry that employs over three million people and sits at the cultural heart of communities across the country, is fi...
Where we would be if it were not for the humble EGG?
The Foundation of Countless Dishes
Have you ever considered where we would be without eggs? What would breakfast be without them? What would bacon be without them? Pigs would become redundant!
I used to keep chickens myself, something...
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