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Ian McAndrew

Chef Ian McAndrew

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Ian's Books

Ian McAndrew is a Michelin-starred chef with decades of experience in the world of fine dining. Known for his expertise and innovative approach to cooking, Ian has distilled his knowledge into a series of books that are as practical as they are inspiring.

These books are more than just collections of recipes—they're a guide to understanding and mastering the techniques that define great cooking. Ian’s approachable style makes complex ideas easier to grasp, whether you're a seasoned chef or a keen home cook looking to try something new.

Inside, you’ll find a wealth of knowledge, from tips on using seasonal ingredients to insights into crafting dishes with precision and flair. Ian’s straightforward advice and clear instructions will help you build confidence in the kitchen while encouraging you to experiment and grow your skills.

Whether you're diving into a new culinary challenge or just want to enjoy learning from a chef who truly loves his craft, Ian McAndrew's books are an invaluable resource.

They can be found on the CKBK website

A Feast Of Fish

The debut book from Ian McAndrew who, back in 1989, was young but accomplished, and who is now regarded as one of the UK’s greatest chefs. Not every vintage cookbook can be called a ‘classic’ but this one can. What makes it so is the solid grounding in technique coupled with clear instruction. Advice on choosing and prepping fish is sound, and recipes strike the right balance between detailed and concise.
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Poultry & Game

Poultry, but more especially game, is a subject close to my heart. Why? Well for the last eight years or so I have been, and indeed still am, a keen shooting man. Shooting for sport, I know, is a subject many people find disagreeable, and the an- blood sports league is a powerful lobby. Nevertheless, it is a pastime that is becoming more and more popular as years go by and one I hope to continue enjoying for many years to come.
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Feast of Fish 2

In A FEAST OF FISH, Ian McAndrew, Michelin-star chef and restaurateur with over 25 years experience in fish cookery, sets out to educate and enthuse even the most timid of cooks. He offers sound advice on how to select the best fresh fish and shellfish and then guides the reader through preparation techniques with the aid of clear step-by-step illustrations. The recipe collection features over 150 innovative recipes
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