Meet EightyEight's Head Chef, Andy Lynam
Ilkley-born, Andy Lynam started his career at a local hotel as a young chef, where he explored his childhood passion for food and bold flavours. Since then, he has gained a wealth of experience in some of the UK’s most acclaimed kitchens, including The Devonshire Arms, The Box Tree and The Wild Rabbit.
What inspired you to be a chef?
My love for food started at home. My dad has been a huge influence for me, he’s a fantastic cook and has always had a passion for great food.
Some of my favourite childhood memories are from family holidays in France. We would visit the markets, surrounded by beautiful produce and incredible smells. Those experiences sparked something in me and made food feel exciting, full of possibility.
Where did you first receive your training?
I got my first real training as a young chef at Rudding Park in Yorkshire. That’s where I started to understand the discipline and energy of a professional kitchen. From there, I moved away from Yorkshire for over 10 years.
Who has been the most influential chef to work with so far in your career?
One of the biggest influences in my career has been Will Holland, Executive Chef at the Atlantic Hotel in Jersey. I worked with him for five and a half years and in that time, he taught me more than just how to cook. He showed me the importance of looking after yourself outside the kitchen, how to stay grounded and balanced in what can be an intense industry. Those lessons have stuck with me ever since.
What’s your cooking style?
I’d say my cooking style is quite diverse. I like to work with fresh, seasonal ingredients and really focus on flavours. For me, it's about making the most of what is available and creating something that tastes bold, satisfying and memorable.
That’s why being Head Chef at EightyEight is so exciting – our Asian-inspired cuisine is driven by a vibrant variety of flavours and the finest ingredients. We take pride in combining exceptional Yorkshire produce with bold Far Eastern flavours. It’s a constant journey of creativity and innovation, and I’m excited to bring that to life in every dish.
What’s the best advice you have been given in your career?
The best piece of advice I’ve received is that adaptability is the sign of a good chef. That’s become more and more relevant over time, especially with how much the hospitality world has changed in recent years. Being flexible, open to change and ready to face new challenges is key in this job.
What is your favourite dish in EightyEight?
My favourite dish on the current EightyEight menu has to be the Thai Spiced Halibut. It’s light, fresh and packed with flavour. It’s popular with guests and I like how it reflects our commitment to using top-quality ingredients in exciting ways.
What would you choose to eat for your last meal?
That’s an easy one – I’d go for foie gras, sweetbread, langoustine and bone marrow. Rich, indulgent and full of flavour.
What’s next for EightyEight?
Right now, I am focusing on building a strong team in the kitchen. We have welcomed some new chefs this month and I am excited to train and support them as we grow together. I’m also working on a new seasonal menu, which we can’t wait to share with you. The change in seasons always brings fresh inspiration and we’ve got some exciting new flavours coming your way very soon.