Congratulations to chef Andrew Spence on his successful validation. His validation took place on the 9th of May in Edinburgh. The role of the jury members was to experience the private chef dining experience and evaluate the menu prepared by the chef.
Over the years, Andrew Spence has travelled and worked in some of the best chalets and villas round Europe, from training years at Gleneagles Hotel. He is now ready to cook for you in your own home, including dishes comprised of simple food that will fill you up and satisfy your taste buds to food that will blow you away! Using local butchers, and local ingredients, Chef Spence is very proud to be cooking in Scotland as the produce is some of the best in the world!
White wine and butternut squash soup, smoked paprika foam
Rabbit terrine, textures of beetroot and beetroot gel and fresh fig
“I had a lovely time at dinner. All the food was beautifully presented and the chef was charming and good at explaining what each dish was.”