In the News
The Courier
Ahead of reopening day, Andrew Spence admits to "a mix of nerves and excitement" as The Postbox on George Street opens its doors once more. Honoured in memory of his late mentor Wes Watts, the refreshed space pairs a dark grey and gold palette with an à la carte menu celebrating Shetland seafood and Scottish produce — from Cumbria oysters and Exmoor caviar to Loch Fyne seatrout, Orkney scallops and steak tartare.
The Courier
Andrew Spence is reopening The Post Box on George Street in tribute to his former head chef Wes Watts, who trained him there 13 years ago. Andrew describes his vision for relaxed, fine dining with Scottish and Shetland-inspired menus, saying: "He'll always be cooking with me in that kitchen, in spirit."
Lindores
Andrew Spence was the acclaimed chef behind the bespoke menu for Scotland's Greatest Escape on BBC Scotland, filming at Lindores' off-grid Hide cabin. His menu was a showcase of seasonal, fresh Scottish ingredients — curated for the show's foodie judges and described as "a delightful read" by the production team.
Scottish Game Fair
Andrew Spence — MasterChef of Great Britain and award-winning chef — joins an exceptional line-up at Scone Palace this July for live venison demonstrations and masterclasses. Known for his passion for Scottish produce, Andrew earned The Boar's Head its first AA Rosette and the title of Restaurant of the Year 2024 before going on to open The Postbox by Andrew Spence in Perth.
Scottish Field
Andrew Spence discusses his culinary philosophy, his love of white truffle, a scorpion he once ate in Thailand, and why listening is the most important lesson a young chef can learn. He also reveals he can play more than ten musical instruments.
The Caterer
Andrew Spence was named a finalist for Scottish Chef of the Year at ScotHot 2023, one of the hospitality industry's most prestigious competitions.
The Chefs' Forum
"Name three ingredients you couldn't cook without?" Andrew answers: love, passion and heart — salt helps as well. In this profile, Andrew talks about his passion for inspiring younger chefs, his travels through France, Spain and Austria, and why spring is his favourite time of year for food.
Shetland.org
Growing up in Lerwick, Andrew's Shetland roots have never left him. From cutting up a whole sheep on the kitchen table as a child to always trying to "hae something fae Shetland on the menu", this feature explores how the islands shaped one of Scotland's most exciting culinary talents.
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