Award winning chef and hotelier, Ian McAndrew has worked and consulted for some of the biggest names in the industry, The Dorchester, the Belfry, Master Chefs of Great Britain and many more. He is now available to help your hospitality business.
"Ian is the most naturally gifted chef I have ever worked with"
Andrew Fairley, Andrew Fairley's Restaurant Gleneagles
Available on CKBK
Ian McAndrew’s classic published recipe books, available digitally via CKBK’s professional cooking library.
Available on ChefYesChef
Independent eBooks, technical guides, and Ian’s autobiography, published directly and without compromise.
Reviews
This secondhand edition of A Feast of Fish by Ian McAndrew offers a rare chance to own a beautifully preserved copy of his renowned seafood cookbook. Each book includes a personalised message and Ian McAndrew's signature, making it a unique keepsake for collectors, food lovers, and fans of classic culinary craftsmanship.
Ian McAndrew’s memoir, Just Call Me Chef, traces over five decades in professional kitchens, from a working-class childhood in County Durham to Michelin-starred success in London. With humour and honesty, he reveals the pressure, sacrifice, and joy behind a life spent cooking at the very top. PRINTED EDITION
Ian McAndrew’s memoir, Just Call Me Chef, traces over five decades in professional kitchens, from a working class childhood in County Durham to Michelin starred success in London. With wit and honesty, he reveals the pressure, sacrifice and joy behind a life spent cooking at the very top. EBOOK EDITION
Most kitchens don't have an opening procedure. They have a habit. Usually one person's habit, never written down, never properly handed on. This document changes that. A complete, sequenced opening procedure for professional kitchens, built for the days you're not there. Five phases, defined standards, full templates. Your standards, running without you.
Safe Plates is a practical guide to allergen management for chefs, managers, educators, and food-service operators. Covering EU, UK, and US frameworks, it combines legal clarity, real-world case studies, and ready-to-use tools to help kitchens build safer, more inclusive, and more reliable service.
Service Pass Control is a professional Standard Operating Procedure for kitchens under pressure. It defines how authority, order flow, and pace are controlled at the pass during live service. Written for experienced chefs and operators, it formalises what good kitchens do instinctively, reducing negotiations, unnecessary remakes, and service breakdowns when volume and pressure rise.
The Mechanics of Oil is a professional guide to understanding how fats behave in real kitchens. Written for chefs, it explains structure, stability, heat, and failure through cause and effect, not rules. This is not a buying guide or nutrition manual, but a book about judgement under pressure.
The Salt Spectrum is a professional guide to understanding salt as a tool of control rather than taste. Written for chefs and serious cooks, it examines how salt affects flavour, structure, and safety, replacing folklore with clear frameworks for judgement, restraint, and deliberate decision-making in real kitchens.
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