Andi Tuck

We’ve recently welcomed renowned chef Andi Tuck to our kitchen! He’s been busy cooking up a delicious new menu for all of you to come down and try.

We’ve asked Andi some questions about both himself and his career to help you get to know the man behind the menu.

Tell us a bit about yourself, where are you from?

I’m Andi Tuck, originally from Somerset but I’ve spent most of my life in North Cornwall, especially Polzeath which I’ve called home for the last 24 years.

You spent some time away from Polzeath before returning to Surfside, what did you do during your time away and what made you come back?

I last worked at Surfside 10 years ago, and a lot has happened! In a nutshell, I had a passion for cooking so I worked with the likes of Simon Stallard and Ben Quinn (who are the best in the country for on fire cooking), and then I headed up to St Kew Inn for 5 years. In that time we got some great accolades, got the top 50 gastro pub in all of the main foodie guides, and I was lucky enough to go on the Great British Menu twice, plus I still hold one of the records for the highest scoring dish on the South West regionals. Being on there really helped cement myself in the Cornish food scene.

Most recently, I headed up the kitchen in Adam Handling’s pub, The Tartan Fox. It was amazing to work with a Michelin Star chef, I learnt so much!

What’s your favourite dish to cook and why?

It’s gotta be steak cooked over fire, reverse seared and cooked rare with loads of beef fat greens.

Outside of chefing, what are your other hobbies?

If I said I loved surfing that would be an understatement! Anything to do with the ocean, fishing, spear fishing, kayaking, I’ve also recently gotten into climbing which is a great sport.

What inspired you to become a chef?

I’ve always wanted to be a chef after seeing the chefs on TV, which was a dream of mine.

What helped inspire the new Surfside menu? Have you got any favourite dishes you’ve included?

I really wanted to put the fun back into food. I think everything’s gotten very serious regarding food, and I just want people to eat amazing food cooked with passion. We’re on the beach so everything needs to be fun and carefree!

My smoked short ribs are on the menu, they’re insane. The Rum Bar ribs are amazing too, and they’ve had a revamp. I’m using my smoking knowledge to just enhance the food.

Have you got any funny stories from all your time spent working behind the grill?

Definitely from the Food Festival, but I cannot divulge any of that debauchery.

What are you most looking forward to now that you’re back chefing at Surfside?

This Summer. The BBQ boat really pushing this authentic Jamaican style barbecue.

Making the move to Surfside was really about coming home and spending time with friends and family on the beach, seeing those 365 sunsets which are the best sunsets in the world. I let cheffing consume my life and didn’t really have time for other people, so that’s really what Surfside is about for me, finally being there for my family.

What’s your proudest moment as a chef?

Proudest moments are representing the South West on BBC’s Great British Menu twice. Getting 38/40 for my dishes was insane, and getting through to the South final.

But really, my proudest moment in being a chef is having a full restaurant with happy guests, that means more to me than any other accolade.

And finally, do you have a signature dish?

My hot smoked short rib is insane if I do say so myself. Drench it in chimichurri, crispy onions, and stick half a lobster with it and it’s to die for.