Biography
Andy Keir has worked in award-winning pubs and restaurants and creates simple, contemporary British dishes using great local produce.
He favours lesser-known cuts of meat, making rich and delicious stews alongside tasty, seasonal fish dishes.
A dab hand at creating the perfect rib-eye steak and handmade burgers, his bavette steak with chimichurri sauce is worth a taste any day of the year.
The same can be said for his Moules a la Landlord and just about everything on the menu, including the crispy skin-on chips and mayonnaise are home-made.
