Meet Andy Booth-McCabe, Executive Head Chef at Coterie, The Ferryhill’s brand new brasserie…
I’m originally from Swindon, but my childhood was pretty varied as my Dad was in the RAF, so we lived in lots of different countries. I think I might have followed him into the RAF if I hadn’t been a chef. I’d probably have been a PT instructor, though!
My childhood meant I got to explore many more cuisines and ingredients than most kids from Swindon and I think where my passion for food started.
It’s a passion that’s stayed with me and grown. I have worked in hospitality for over 36 years and I am now leading the kitchen team behind Coterie- a new brasserie restaurant located within The Ferryhill which has just opened.
I have also worked in all types of food establishments from small family run places to large corporate outlets which has allowed me to continually develop my skills, but it’s really exciting to be involved in a new restaurant right from the start, particularly when it comes to deciding what goes on the menu.
As Coterie is a European style venue, it has been great researching all the dishes and ingredients and I think we have managed to create a great menu that is filled with all the classic brasserie dishes and offers something for everyone.
I’d describe my approach to food as focussing on fresh, local produce with a foundation of good home cooking. We aim to use as many local and Scottish ingredients as possible with, everything freshly cooked on a daily basis.
Our new menu at Coterie is all about the European favourites from French Onion Soup, Braised Beef Bourguignon and Wiener Schnitzel and being in the North-east we have a strong focus on fresh fish dishes so our menu features Shetland scallops, mussels and halibut. Of course, we also have prime meat such as fillet teaks and Aberdeen Angus burgers and will be serving a slow cooked Sunday roast every week.
I love creating new dishes and different flavour combinations and seeing the enjoyment from customers – something I’m very much looking forward to at Coterie. The worst part about my job would probably be the lack of sunshine in the kitchen but it’s great that I can enjoy the new garden surroundings at Coterie. With a new restaurant, three children and a new puppy, I don’t have too much time for hobbies just now. It’s a handful but lots of fun!