Inveraray born Andrew Maclugash has spent 14 years in the industry, developing his skills with some of the country’s top chefs including Michelin Star awarded Marcello Tully, Paul Sim and Roy Brett in restaurants from Scotland to London and aboard luxury cruise liners as far afield as the Caribbean. Andrew has been lucky to work in some of the country’s top restaurants where he honed his skill and was rewarded by being the very proud winner of “Young Scottish Hotel and Restaurant Chef of the Year” in 2010.
Andrew’s ambition was always to open his own restaurant in the town he grew up in. He wanted it to be something new to the area and a venue to showcase the diverse and top class produce Argyll has to offer while benefitting other local suppliers and businesses. This dream along with 14 years of planning led to the opening of Samphire.
When it comes to cooking, Andrew believes that the ingredients on the plate should speak for themselves and when using such amazing, local seafood the freshness and natural flavour should shine through, without the need for being over complicated. The contents of the sea are precious and the emphasis is on serving food as nature intended it to be enjoyed.