Andrew Lipp | Toravaig House
Set in beautiful Skye, the food at Toravaig is vibrantly fresh and locally sourced where possible. Enjoy classic modern Scottish cuisine - top quality scottish meat and shellfish fresh from the local loch.
Head chef Andrew Lipp talks to EatScotland about his career, from kitchen porter aged 13 to achieving his first 2 Rosette accolade.
Who past or present would you like to cook a meal for and why?
Gordon Ramsay – I respect him and his cooking and I’m sure he would tell me exactly what he thought about my food!
Have you ever been really nervous about cooking for anyone?
I always get a little nervous when I cook for previous head chefs. Although they are not critical of my food I always find myself checking and double checking dishes during service
What made you decide to become a chef?
I’ve wanted to be chef for as long as I can remember. My mother and grandmother were both good cooks and my father was a baker. I started as a Kitchen Porter when I was 13 and my love for cooking grew very quickly.
Quick and easy meal after service?
Chicken Ceasar Salad is a great after service meal. I always have a homemade Ceasar dressing in my fridge.
Where is your favourite restaurant in Scotland and why?
Inverlochy Castle, Fort William is a great place and the food never fails to impress.
Favourite place/attraction to visit in Scotland and why?
It’s got to be Royal Deeside for the fantastic fishing in the River Dee and it’s also where I started my career.
What would you say is your signature dish?
I don’t have a signature dish as such as my style of cooking and favourite dishes change regularly but at the moment my favourite dish is: Trifle of Loch Eishort Crab Layered with Avocado Custard, Tomato Gazpacho and Sweetcorn Sorbet
Which celebrity chef would you most like to cook for you?
Thomas Keller of The French Laundry in California. I have never eaten there but his Cookery Books are like bibles to many chefs.
What gadget could you not live without in your kitchen?
My liquidizer – it’s constantly on during the day turning soups and sauces into velvety smooth mixtures.
What is your favourite Scottish ingredient?
Squat Lobster – it has the most amazing flavour and is unbelievably underused.
Who is your favourite Scottish supplier?
At the moment it’s Glendale Salads – the flavour and assortment of leaves that Brigit produces are absolutely amazing.
Have you ever cooked for anyone famous?
I cooked for Rod Stewart and his wife early on in my career and I’ve also cooked for Anton Mosimann whilst aboard the P &O MV Arcadia
Pet peeve?
Non catering people who ask me “What did you cook today?” I have to stop myself from reeling off a list of 40 or 50 different things I prepare on a daily basis!
Your idea of paradise?
I’m not sure but I think Skye comes pretty close.
In your opinion, what is the most overused ingredient in catering?
Out of season Asparagus – it’s a constant addition to menus in Scotland all year round.
Give three words that sum you up as a chef.
Calm, consistant and passionaite.
What was the first restaurant you worked in?
Invery House Hotel near Banchory, Aberdeen shire – it’s since been sold privately and is now an old folks home.
What do you do in your spare time?
I enjoy fishing, searching for wild foods and eating out.
What was the first proper meal you learned to cook?
I was in the Pastry section for the first five years of my career so it was a Croquembouche which is a Choux Pastry buns dipped in Caramel and arranged in a cone shape. A lamp is then placed in the middle to shine through the gaps – pretty amazing on buffets!
Where did you train to be a chef?
Thainston House Hotel near Inverurie, Aberdeenshire. A pretty amazing team of chefs at the time headed by William Gibb.
What do you enjoy most about being a chef?
Every day is different. The job satisfaction is what keeps me going.
What has been your least/ most enjoyable experience as a chef?
Least Enjoyable - Working in a bakery in Aberdeen during Oil Week, 22 hours a day followed by a 2 hour nap on bags of flour for 6 days.
Most Enjoyable - When I was awarded my first 2 Rosette accolade as head chef. I’ve been working on my third ever since!
What EatScotland said about Toravaig House:
"Toravaig House provides excellent quality food using fresh produce whenever possible, within comfortable and relaxed surroundings. The Toravaig Team continues to go from strength to strength. The service and presentation were of a high standard, very friendly and enthusiastic."
Toravaig House Hotel
Knock Bay
Sleat
IV44 8RE
+44 (1471) 833 231
http://www.skyehotel.co.uk/