Chef Ian MacDonald


Name: Ian MacDonald
Age: 50
Nationality: Scottish
Country of Residence: Scotland

1. Your Restaurant/Business: St Andrews Links Clubhouse, Castle Course Clubhouse, Eden Clubhouse.

2. About Your Kitchen: Catering for golfers, visitors and locals at the home of golf. Serving locally sourced, freshly cooked food at a fast pace.

3. Your Favorite Chef Works Item: Anything using Egyptian Cotton and/or Cool Vent.

4. First Job: Apprentice Chef at Station Hotel – Inverness, Scotland.

5. Your Cookbook: Larousse Gastronomique.

6. Your Awards: Vice President of the Federation of Chefs Scotland.

7. Your Cooking Inspiration: My mother and the French masters, Roger Vergé and Paul Bocuse.

8. Your Speciality Dish: Braised featherblade of beef, red rooster mash, tender greens and reduced braising liquor.

9. Favorite Dish To Eat: Any seafood from the west coast of Scotland – simply cooked with no fuss and a good wine.

10. Weirdest Thing You Ever Ate: Tripe and horse steak.

11. Favorite Ice Cream Flavor: White chocolate and strawberry ripple.

12. Favorite Drink: Pure Scottish water.

13. Favorite Wine: Cloudy Bay Sauvignon Blanc.

14. Who Would You Most Like To Cook For: The European Ryder Cup team.

15. Who Would You Least Like To Cook For: Anybody who says they don’t like a type of food without trying it first.

16. Favorite Things To Do When Not Cooking: Spending time with my family, eating out and of course, playing golf at the Home of Golf!

17. Your Latest Project: Full kitchen refurbishment at the Links Clubhouse incorporating our new induction cooking suite.

18. Favorite City and Why: Glasgow, Scotland – home to my beloved Celtic football club.

19. Your Greatest Indulgence: Petrus London: roasted langoustine, confit chicken leg, baby artichoke and buttered leeks, crispy pork belly with sage Lyonnaise, braised apple and Madiera jus, star anise crème brûlée, caramelized pear and liquorice.

20. Your All Time Best Culinary Tip: Use the best produce available and let the food do the talking; don’t overcomplicate it.