Artisan at Newcastle in the Sky 2017 - find out more about the chef!

Andrew Wilkinson

Andrew Wilkinson

Head Chef 17th August 2017

Artisan at Newcastle in the Sky 2017 - find out more about the chef!

Artisan is a modern restaurant located in Newcastle’s cultural quarter that serves British inspired menus using the finest regional and seasonal ingredients.

>>> BOOK YOUR PLACE AT NEWCASTLE IN THE SKY 2017 HERE

• How long have you been in the restaurant business?

Since I was 16-years-old.

• How did you come to get involved with Newcastle in the Sky 2017?
Last year’s event generated quite a buzz within the city’s dining scene, so when organiser, Jacqui, approached us about 2017’s event, we couldn’t wait to get involved. It’s exciting to get out of the artisan kitchen and cook in such a quirky setting.

• What is at the top of your “bucket” list?
I would love to visit Alaska and explore its rugged mountainous terrain and forests, and of course, sample wild salmon, moose, oysters and other locally sourced produce.

• If you could dine with one person, dead or alive, famous or not, who would they be and why?
It would have to be my wife! Our work life balance is tricky at the best of times, so any opportunity we get to dine - just the two of us - is something extra special these days!

• What’s your speciality dish?
My game pithivier has become something of a signature dish at artisan. It’s one of my favourite recipes; a truly hearty dish packed with distinctive, seasonal flavours – it’s always a joy to cook.

• What were your first thoughts when you heard about Newcastle in the Sky?
As a chef, I was intrigued to find out more about the logistics of cooking and serving from such a great height. From the diner’s point of view, I imagine it’s one of those ‘once in a lifetime’ experiences that you’ve just got to do if you’re a foodie from the city.

• Tell us something about yourself that we might not know about you?
I’m a keen gardener which I guess goes hand in hand with being a chef. There’s nothing more satisfying than preparing dishes with produce from your very own garden – at the moment, I’m trying to cultivate an assortment of beans, peas, radishes and blueberries.

• Do you have any phobias/fears?
So, I have to confess, I am afraid of heights, which means Newcastle in the Sky is certainly going to be an interesting one for me… I’m hoping I will finally be able to overcome my fear this August; otherwise it could spell the end of my sky-high career!

• Are you a theme park fan, if yes, what’s your favourite/most feared ride?
I love going to theme parks with my family – you can’t beat a caterpillar rollercoaster!

• What do you love most about Newcastle?
I love Newcastle’s location. We have the North East coastline, the Lakes and the most beautiful Northumberland countryside all within easy reach of the city. The drive up to Lindisfarne is one of my favourites - it’s so serene; like escaping into another world.

• Where is your favourite place in the world and why?
The Caribbean is one of my highlights – lots of sunshine and picture-perfect beaches, not to mention stunning dishes and exotic drinks; the ultimate destination for chilling out and de-stressing after spending most of the year inside a kitchen!

• Anywhere you’d love to visit?
Singapore is on my list of places to visit. We’re starting to see more authentic Asian influences in the local dining scene but I would love to experience the culture and cuisine first-hand, especially the street food that it’s famed for.

• The skytable is a unique place to cook. What’s the most ‘unusual’ place you’ve cooked in the past?
Most recently, I was guest chef at The Old Dairy in Northumberland. It’s a fascinating place, dubbed a country concept store that combines a coffee shop with a champagne bar, kitchen, parlour and the most incredible collection of antiques. The views over the surrounding landscape in Ford are pretty amazing, too.

• If you could cook up your speciality dish anywhere, where would it be?
A log cabin hidden in the woods on a crisp winter’s day – to dish up my hearty pithivier in this kind of setting would be perfect, especially if I could source my ingredients right there on the cabin’s doorstep!

• Favourite chef?
Thomas Keller is someone who I greatly admire in terms of his cooking style, reputation and accomplishments. Everything he plates up, down to the minutest of details, is there for a reason.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you