May 12, 2017

Validation Announcement: Andrew Spence

Congratulations to chef Andrew Spence on his successful validation by the La Belle Assiette Jury

Andrew Spence

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.


Andrew SpenceOver 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!

Strawberry, pesto, homemade mozzarella and black pepper en croute
 Andrew Spence
 Steak tartare Andrew Spence
 King Prawn Bloody Mary
Andrew SpenceAmuse Bouche
Ceviche of scallop, with fennel and orange salad, balsamic gel
Andrew Spence


White wine and butternut squash soup, smoked paprika foam

Andrew SpenceIntermediate 

Rabbit terrine, textures of beetroot and beetroot gel and fresh fig

Braised rolled leg of lamb, apricot chutney, potato fondant, carrot puree, cafe au
lait jus
Andrew Spence
Palate Cleanser
Pimms foam with finger lime caviar
Andrew Spence
Coconut panna cotta, with textures of peach and pistachio crumb
Andrew Spence


“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.”

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