Discover what makes our team tick in the third of our series of interviews with our staff. It’s time to meet our chef de partie Andrew. Andrew is from Edinburgh and has been with us since August 2018.
What does your job entail?
Working on the starter section, doing prep, ordering and organising, logging fridge temperatures, and most importantly, cooking the staff meals ensuring everyone gets a good plate of food twice a day.
What’s the favourite part of your job?
I love butchery. Finding different cuts from different animals. Cafe is a brilliant place to learn butchery as we buy in whole carcasses and game birds in season.
What’s special about Cafe St Honoré?
It’s a small team and working here has a real family feel. You can talk to anyone about anything. It’s a nice place to work and feel valued as an integral part of the team.
What do you like to cook at home?
I have an Italian family heritage so I love making, cooking and eating all sorts of pasta. I especially like making osso buco and home-made pizza. I have a starter for making sourdough at home and enjoy baking bread on my days off.
What’s your favourite dish at Cafe?
I’m a huge steak fan. At Cafe we have flat iron steak on a lot and it’s incredible! I like it with Béarnaise, chips and a salad. Absolutely classic.
Where do you eat out in Edinburgh?
Ting Thai Caravan is awesome at lunch time with friends - and very reasonably priced. I also like The Outsider, and El Cartel is always a favourite for that authentic Mexican taste!
What are your plans for the future?
There is so much to learn here at Cafe and I can’t wait to work more on the pastry and sauce sections, and cooking main courses. I’m still relatively new to cooking after completing a course at the Edinburgh New Town cookery school, but I just love it. Neil and Joe are brilliant at training and teaching. I’m pretty lucky to be here.