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Catch-Up With: Andy Collop

At the end of March, we were delighted to welcome our new Head Chef, Andy Collop. Andy will be heading up our 2 AA Rosette restaurant, Macleod’s, where he will be responsible for driving the restaurant forward while creating new and inspiring dishes that will feature on our seasonal menu for both residents and non-residents to enjoy.

For our first ever “Catch-Up With” interview, we sat down with Andy to find out a bit more about him…

 

How did you get into cooking?

When I was at school, I spent the weekends working as a KP. From my first shift I realised that I felt really at home in a kitchen and this is where I discovered a real passion for food. The style of on-the-job learning that you get when working in a kitchen really appealed to me.

 

How would you describe your style?

My style has definitely changed over the years. I have learnt that you don’t have to have loads of ingredients on the plate – I now much prefer to have 3 or 4 ingredients on the plate and use different techniques to bring out the best of the produce.

 

What are your inspirations when creating new dishes?

I spend a lot of time reading books or scrolling through social media for new ideas – I find this one of the best ways to get inspiration and from there I think about how I could change a dish or use a specific technique in another dish I’m working on.

 

What are your favourite local ingredients to work with and why?

For me, it has to be rhubarb and Yorkshire rhubarb from Tomlinson’s is the very best! Weeks before it’s available I’m planning things to do with it so that we make the most of it before the season ends. Two of my favourite creations using rhubarb have to be the following sweet and savoury dishes – the first is Foie Gras Terrine, Cured Duck Breast, Poached Rhubarb & Gingerbread and the sweet option is a Vanilla & Tonka Bean Panna Cotta, Yorkshire Rhubarb, Apple Gel, Ginger Ice Cream.

 

What is your favourite restaurant?

That’s a really hard one to answer as I’ve had so many amazing meals, but if I had to pick one it would be L’Enclume.

 

What does your typical day off look like?

Days off are for spending quality time with my family, whether it’s going on walks or going out for lunch I just enjoy the time to relax and be together. Although I must admit food and work are always at the back of my mind.

 

What food item is always in your cupboard at home? 

It has to be Marmite! As a child I didn’t get why people loved it so much but as I’ve grown older it’s something I really enjoy. Around 10 years ago I saw Sat Bains use marmite butter and it’s now something that I have on toast every morning without fail.

 

What would be on the menu if you were hosting a dinner party for friends or family?

I would say a roast dinner, because nobody can resist a good roast and it’s definitely a family favourite.

 

To sample some of Andy’s delicious dishes, click here to book a table in Macleod’s: https://www.theconistonhotel.com/savour/macleods/