Michelin-starred chef Ian McAndrew has died, the Master Chefs of Great Britain confirmed on October 12, 2026.
McAndrew was known for leading Eastwell Manor in Kent to a Michelin star in 1982 and for influencing generations of hospitality professionals.
His career spanned more than five decades, beginning with Anton Mosimann at The Dorchester in London before he held senior roles at major hotels and restaurants.
In 1985, McAndrew opened Restaurant Seventy Four in Canterbury with his wife Jane, earning another Michelin star.
He also ran Restaurant One Sixteen in Knightsbridge and owned Blackaddie House Hotel in Dumfries and Galloway for 14 years.
A Lasting Influence on Chefs
The Master Chefs of Great Britain announced the death and highlighted McAndrew's influence on young chefs.
George McIvor, chairman of the organization, described his contribution to the industry as significant.
"It is with great sadness that we have learned that Michelin Star Chef Ian McAndrew has passed away," the Master Chefs of Great Britain said.
"Ian was a dear friend and an inspiration to many young chefs. His knowledge, passion and commitment to the industry was exemplary.
Our thoughts and condolences are with Jane and the family."
Chef Simon Young, founder of Simon Young Culinary Solutions, recalled McAndrew's impact after seeing his early Michelin achievement at Eastwell Manor.
"When I was a young chef in the 1980s just starting out in my career, I clearly remember Ian being awarded his first Michelin star at Eastwell Manor," Young said.
"At the time, when Michelin stars were incredibly rare in the UK, Ian's historic achievement was a revelation.
He didn't just make culinary history, he inspired a young generation who saw what was possible and went out to find our own success in the hospitality industry."
Young was among several chefs who credited McAndrew with shaping their careers. His influence also reached Kenneth Culhane of The Dysart Petersham and Phil Howard of Elystan Street.
"Although I didn't know him personally, his books have been a great inspiration to me," Culhane said.
"His cookery truly embodied honest, classical cooking, grounded in a deep understanding of ingredients and a profound respect for our craft.
His work reminds us of the enduring value of patience, discernment and care, and of how much can be expressed through classical cookery particularly through the art of a beautifully judged sauce."
"Through his cooking, his books and the knowledge he passed to others, Ian leaves a precious inheritance for future generations of chefs.
My heartfelt condolences go to his family, friends and all who had the privilege of working alongside him."
Phil Howard, chef-patron and co-owner of Elystan Street, said McAndrew's Restaurant Seventy Four changed the direction of his own career after he visited it as a student.
"Farewell Ian. The first Michelin-starred restaurant I ever ate in was Restaurant 74 in Canterbury.
Saved up when I was a student there in the late 1980s," Howard said.
"From cooking nut loaf for mates I knew, from that moment, I wanted to be a chef. Changed the course of my life.
What a gift."
Howard also remembered following McAndrew's later work and cooking.
"I followed Ian's journey after that, ate everywhere he cooked – and always left inspired.
I asked Ian to come and cook for a night at the Square, before collabs were a thing, but his commitment to his then business, the Blackaddie, meant he couldn't step away.
Such a gifted cook, such an inspiration, such a gent."
McAndrew published three cookbooks, including A Feast of Fish, Poultry & Game, and released his memoir Just Call Me Chef in 2026.
"People love the shiny bits: the plates, the tweezers, the applause.
But the real story of a chef's life lives in the less glamorous places: the larder at five in the morning, the burns you don't mention, the daft mistakes that nearly end you, the moments of pride you'd never admit to at the pass.
This book is those bits," McAndrew said.
"It starts where mine started: not with a grand culinary vision, but with a teenage lad trying to dodge metalwork and ending up in cookery by accident.
From there it's proper graft through big brigades, proper standards, and the sort of kitchen pressure that makes you either better or broken.
Sometimes both."
"There are stories in there that still make me wince. A few that still make me laugh.
And plenty that will make any working chef nod slowly and mutter, 'Yep. Been there.'"
Paul Rowntree of Texture at the Green Room also paid tribute, describing McAndrew as a respected figure whose work continued to influence British cooking.
"We are absolutely heartbroken to hear the sad news of Ian's passing this morning.
A proud north east-chef who went on to become one of the UK's most highly acclaimed culinary talents, Ian enjoyed an extraordinary career, earning Michelin stars and becoming a respected author.
His passion, talent and contribution to British cooking inspired generations of chefs," Rowntree said.
"But beyond his remarkable achievements, Ian was a genuinely lovely man who meant so much to so many people.
His incredible legacy in the culinary world will live on, but today, above all, we remember the wonderful man behind the chef.
Our love and thoughts are especially with Jane and all of Ian's family at this incredibly sad time.
Rest peacefully, Ian. You will be so very missed."
Tom Kerridge also described McAndrew as an "outstanding chef and wonderful man" after news of his death emerged.
