Born on a small farm in Whitby, North Yorkshire, Andrew Pern started out in a small hotel kitchen. He attended Scarborough Tech (which is now Yorkshire Coast College) to become an officer in the army, however after being sent to France on a catering course, he decided to change career paths.
The Star Inn at Harome
nr Helmsley, North Yorkshire Y062 5JE
General Manager: Stelian Cristea
Head Chef: Steve Smith
Opening Hours: Monday -Lunch: Closed (expt bank holidays 12-30pm lunch) -Supper: Restaurant 6:15pm – 9:30pm Bar 6pm – 11pm
Tuesdays to Saturdays -Lunch: Restaurant 11:30am – 2pm Bar 11:30am - 3pm -Supper: Restaurant 6:15pm – 9:30pm Bar 6pm – 11pm
Saturdays Spring/Summer - Bar open all afternoon
Sundays -Lunch & Early Supper: Restaurant 12pm – 6pm Bar 12pm – 11pm
His first kitchen job was at Rosedale Abbey. The hotel was awarded 2 AA Rosettes during Andrew's time there, and he then went onto become their head chef at the age of 21. His interest in cooking stems from his family, who always hosted dinner parties at their home. After being diagnosed with Multiple Sclerosis, Andrew’s mother was unable to cook the family meals. This resulted in him helping around in kitchen and eventually cooking his meals on his own.
The Star Inn at Harome
At just 25 years old, Andrew purchased The Star Inn in 1996. It wasn't easy in the beginning - in an interview with The Staff Canteen back in 2016, Andrew said: “I was in the kitchen, my wife was out front and her mum was behind the bar. Now we employ over 100 people – it’s a big old business."
It was the only place I ever really wanted, people used to ask me ‘why don’t you go to London?’ but I just wanted a pub. I was 25 at the time - I was in the kitchen, my wife was out front and her mum was behind the bar. Now we employ over 100 people – it’s a big old business.
Andrew Pern
Andrew says they were jam packed from day one and for the first two years they were working seven days a week, 18 hour days, they were doing everything.
The Star Inn the City in York
The Star Inn the City was a derelict building in a grotty corner of York – it took off and had 200,000 through the door in the first year!
The team there do between 3500 and 4000 people a week - located in the Old Engine House on the edge of York's Museum Gardens in a riverside setting close to the historic Lendal Bridge, The Star Inn The City has an enviable position, which Director of Operations Matthew Hunter, aims to match with the best produce God's Own Country has to offer and genuine Yorkshire hospitality for the 'whole package'.
Andrew also has another restaurant in York called Mr P's Curious tavern. The quirky 80-cover venture offers something for everyone: small plates from around the world to taste along with a glass of something different and ambience by the barrel load, to sate your curiosity and appetite.
He opened his his fourth restaurant calledThe Star Inn The Harbour in Whitby last year, it's Andrew's home town and he's hoping his latest venture will thrive.
Food Style
With 6 kids, he has a large audience of food critics when he needs. Andrew's ‘Modern Yorkshire’ style of cooking places emphasis on regional and seasonal ingredients. Over the last 20 years, the food at The Star Inn has had to be slightly modernised, however the roots of his traditional food style have remained. “Got to keep the food within the realms of a village pub and what the locals and regulars like”.
Michelin star
In 2002, The Star Inn was the second pub in the world to get a Michelin star, as pubs do not usually receive Michelin stars. Kept consistently up until 2013 where The Star Inn lost their Michelin star. Andrew claims this happened whilst trying to move with the times, the transformation from pub to restaurant and the change in food resulted in the loss of the significant award. Telling The Staff Canteen in an interview: “I had to go and stand in front of TV Cameras (filming for Great British Menu) thinking I don’t want to be a chef anymore – I felt like crying”.
In 2015 they regained their Michelin star.
Advice/Plans
Having been in the catering industry for 30 years, Andrew says the secret to success in this career field is enjoying the job, claiming hospitability is not difficult, a smile and a “half decent job” will suffice. His signature dish remains ‘The Foie Gras and Black Pudding’ which is also the name of his first book. He doesn’t see any major changes to ‘The Star Inn’ in the near future, as he now knows what works best for the pub.
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