THE WORLD OF HOSPITALITY 77
CUCINA
and red endive. For dessert, a brioche bread
pudding with beer ice cream and oat tuile is
a chef favourite, whilst sticky toffee pudding
will tempt those even too full to contemplate
dessert.
Andy comments: “To be Head Chef at one of
the top hotels in Edinburgh and part of the new
Radisson Collection is an honour, I am really
excited about this new challenge. I look forward
to cementing Cucina’s reputation as one of the
best restaurants in Edinburgh and to working
with the fantastic team here.”
Andy’s former experience includes Head Chef
roles at Malmaison, Carnoustie Golf Course
Hotel & Resort and Macdonald Hotels &
Resorts amongst others.
With entrances on the Royal Mile and George
IV Bridge, Cucina is a vibrant restaurant in
the heart of Edinburgh, designed by Scottish
design duo Timorous Beasties. Under Andy’s
guidance Cucina will cater to all forms of
dietary requirements, including serving a vegan
afternoon tea – one of the first in Edinburgh.
Andy McQueen’s new menu is currently
available at Cucina restaurant, Radisson
Collection Hotel, Royal Mile Edinburgh. To
make a reservation or for further information
please contact +44 (0)131 2206666; https://
www.radissoncollection.com/en/royalmile-
hotel-edinburgh/dining
WEBSITE: www.radissoncollection.com/en/royalmile-hotel-edinburgh/dining