Appointed Head Chef
At Radisson Collection Hotel, Royal Mile Edinburgh, United Kingdom
Andy McQueen brings over 20 years of Head Chef experience to the team and is best known for his homemade, locally sourced recipes. Andy's new recipes are based around fresh Scottish herbs grown in-house in the hotel's EvoGrow hydroponic, equipment normally only seen in Michelin starred kitchens. Each dish will be meticulously garnished and flavoured by these homegrown herbs.
Highlights of the menu include a venison tartar with wild mushroom sorbet, traditional Scottish Cullen Skink, and a delicious pork fillet with pork belly, mini Stornoway black pudding, apple and red endive. For dessert, a brioche bread pudding with beer ice cream and oat tuile is a chef favourite, whilst sticky toffee pudding will tempt those even too full to contemplate dessert.
Andy's former experience includes Head Chef roles at Malmaison, Carnoustie Golf Course Hotel & Resort and Macdonald Hotels & Resorts amongst others.
With entrances on the Royal Mile and George IV Bridge, Cucina is a vibrant restaurant in the heart of Edinburgh, designed by Scottish design duo Timorous Beasties. Under Andy's guidance, Cucina will cater to all forms of dietary requirements, including serving a vegan afternoon tea - one of the first in Edinburgh.