Flavour, Vision, and Yorkshire Pride: A Q&A with Chef Patron Andrew Pern
At the heart of The Star Inn The City lies the culinary brilliance of our Chef Patron, Andrew Pern. A celebrated figure in British gastronomy, Andrew first earned his Michelin star at The Star Inn At Harome, where his unique flair for showcasing local, seasonal produce gained widespread acclaim. In 2013, he brought his passion for refined yet approachable dining to York, opening The Star Inn The City, a restaurant that has since become a cornerstone of the city’s vibrant food scene.
Andrew’s approach to cooking is a celebration of Yorkshire’s rich culinary heritage, enhanced by his own creative touch. His dishes tell a story, one rooted in the landscapes, traditions, and produce of the region, but with a modern and innovative twist. His influence extends far beyond the kitchen, inspiring chefs and diners alike to appreciate the value of local, sustainable ingredients. Despite overseeing multiple establishments, Andrew remains deeply involved, ensuring each restaurant reflects his meticulous standards and vision.
In this latest instalment of our Q&A series, we sit down with Andrew to explore his inspirations, challenges, and the secrets behind his enduring success. From his favourite local produce to the highlights of a decade at The Star Inn The City, Andrew provides a fascinating insight into his world. He also shares advice for aspiring chefs, his thoughts on the ever-evolving food industry, and the joy he finds in bringing people together through food.
This conversation reveals the heart and soul of a chef who has played a pivotal role in defining Yorkshire’s modern culinary landscape.
What originally sparked your passion for cooking, and how has your approach evolved over the years?
I began cooking as a child when my mum was ill, and Dad’s culinary efforts left something to be desired. Living on a farm, I was surrounded by fresh, natural ingredients, which gave me a real sense of how important quality produce is. One of my earliest attempts was inspired by Mum’s old French cookery book – I made Faisan à la Normande with pheasant from the farm and a can of cider from the local shop. It wasn’t perfect, but it gave me a taste for experimenting with flavours and textures. Over the years, my approach has certainly become more polished and refined, but that same love of working with the best seasonal ingredients hasn’t changed. Cooking is still about respect for the produce and letting it tell its own story on the plate.
Who has been your biggest culinary influence and why?
There have been so many incredible influences over the years that it’s hard to single anyone out. As a young chef, Marco Pierre White stood out to me. He was a trailblazer with the confidence to break the mould and rewrite the rules of fine dining. His passion and precision were magnetic, and he proved that British chefs could hold their own on the world stage. Beyond him, it’s been a mix of mentors, peers, and even my team members who continue to inspire me every day.
2023 witnessed the opening of York Minster Refectory. What’s the biggest challenge you face being responsible for multiple restaurants?
Not surprisingly, the biggest challenge is being in multiple places at once! It’s impossible to physically oversee everything all the time, which is why having a brilliant team in each location is so important. Luckily, my York restaurants are close to each other, and The Star Inn At Harome is just across the road from home. Even so, it’s about finding a balance between being hands-on where it’s needed and trusting my team to deliver the standards and experience I expect. Communication is key, as is ensuring that every location stays true to its own identity while reflecting the ethos that ties them all together.
Last year The Star Inn The City proudly celebrated its 10th birthday. Do you have a highlight or any standout moment from the last decade?
There have been so many memorable moments, but hosting high-profile events with notable chefs has always been a highlight. These occasions are not just fun but also a great opportunity to learn and share ideas. Thanks to the restaurant’s prime location, we’ve also been lucky to work with television production companies, which has brought some exciting opportunities. On a personal level, meeting people I’ve admired for years, like the late Terry Wogan, has been a privilege. It’s those moments of connection – whether with chefs, celebrities, or guests – that really stand out to me.
What do you believe sets The Star Inn The City apart from other restaurants in York, making it a must-visit for patrons?
Obviously, I’m biased, but I think it really does have everything. The location is hard to beat – we’re right by the river, with fantastic views and a beautiful historic building. Add to that great food, a carefully curated drinks menu, and a team of amazing staff who genuinely care about making every visit special. It’s the combination of all these elements that makes it more than just a meal out – it’s an experience that people remember and want to come back for.
What lessons from the Michelin-starred The Star Inn at Harome have you brought into The Star Inn The City?
The main lesson has been the importance of setting high standards and sticking to them. Consistency is key – it’s about delivering the same quality every time, for every guest, no matter what. That doesn’t happen overnight; it takes time to develop systems, train the team, and build a culture where excellence is second nature. Thankfully, I’ve been working with a core team for years, which makes maintaining those standards a lot easier. At the end of the day, it’s about treating every plate as if it’s the first one a guest has ever seen from you.
You’ve always had a passion for local, seasonal ingredients, and it’s clear they play a big role in your culinary approach. What local ingredients or produce from Yorkshire are you most excited about right now?
We’re in the middle of feathered game season, which is one of my favourite times of the year. There’s something so satisfying about working with partridge, pheasant, wild duck, and other game – it’s rustic, rich, and deeply connected to the land. My second book, Loose Birds and Game, is all about celebrating these ingredients. These days, I even get out and do a bit of shooting myself, so it’s a full-circle experience. Yorkshire has such incredible produce year-round, but game season is definitely a highlight for me.
How has the restaurant industry changed since you first started, and what shifts have surprised you the most?
The industry has transformed completely in the thirty-odd years since I left catering college. The rise of social media and technology is probably the most dramatic change. It’s incredible how quickly ideas spread now – a dish or a concept can go viral in a matter of hours. On the flip side, it’s always surprising to me how many people seem more interested in photographing their food than eating it! It’s made chefs and restaurants more visible, which is great, but it also means there’s more pressure to innovate constantly. You have to be sharp and adaptable to keep up.
What advice would you give to aspiring young chefs who hope to one day reach your level?
Be prepared to work incredibly hard – there’s no shortcut, no magic trick. You need commitment, resilience, and a real passion for what you do. It’s not an easy road, but if you genuinely love cooking and are willing to put in the hours, it’s incredibly rewarding. Surround yourself with people who push you to be better, learn from everyone you can, and never stop trying to improve.
Who would be your dream dinner guest, past or present, and what would you cook for them?
I’m not sure I could pick just one person – that’s the chef in me! Right now, though, I’d say my dream dinner would be with my family. My kids are all spread out, and we don’t get together as much as I’d like. Over Christmas, I’m hoping we can all sit down for a proper catch-up. I’d cook them the works – roast goose, all the trimmings, Christmas pudding. Those flavours are about more than just food; they’re about togetherness and tradition, and that’s what makes a meal truly special.
What’s a comfort food or guilty pleasure dish that you enjoy cooking or eating in your downtime?
When you’ve spent decades in professional kitchens, you really learn to savour the simple things. For me, it’s breakfast – a full Yorkshire breakfast, especially at this time of year when it’s cold outside. It’s hearty, comforting, and just a bit indulgent. Sitting down to eat it, with a good cup of tea, feels like a small moment of luxury in an otherwise busy day.
