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Chef Andrew Baird
Chef
- Discipline
- Other
i. Biography
Jersey comes first: cold local waters, scallops lifted by a diver, spider crab worked into a summer plate, produce treated with restraint rather than noise. At The Restaurant at Longueville Manor in St Saviour, Jersey, United Kingdom, Executive Head Chef Andrew Baird cooks from that material base, letting freshness, season and classical fine-cuisine discipline set the pace.
The Estate
The address is The Restaurant at Longueville Manor, in St Saviour, Jersey, United Kingdom, where Baird serves as Executive Head Chef. The setting is central, as his cooking is built around Jersey local produce, with a particular attention to seafood taken from nearby waters. At Longueville Manor, he has also held the title of head chef. Across that work, the kitchen’s language is direct: simplicity and flavour, local and seasonal produce, and plates presented in an uncluttered yet appetizing way. The foundations are classical fine-cuisine traditions, but the cooking is not static. Innovation appears in the handling of familiar island ingredients: scallops treated raw, seared or gratinated; spider crab set against sharp, fresh and savoury elements.
In the Cellar
Since 1995, Baird has worked with Jersey scallop diver Bob Titterington, sourcing scallops directly from local waters for Longueville Manor. That relationship gives one of his key ingredients a clear origin: diver, water, shellfish, kitchen. Scallops are central to the repertoire. Baird serves them very fresh from Jersey waters, and his own view of that freshness is plain: “When they’re that fresh, it’s a lovely thing to be eating them raw.” That raw expression appears as ceviche with carrot and cumin puree and cilantro. The same ingredient can also move into a warmer register, seared in a bacon and asparagus salad, or finished as a gratin with lobster sauce. Spider crab is another defining Jersey ingredient in his cooking. A salad of spider crab with Bloody Mary jelly, crab bonbons and marinated watermelon shows the uncluttered but appetizing style at work, and Baird demonstrated that dish for The Caterer.
The Bottlings
If the estate is Jersey and the cellar is the local supply line, the bottlings are the plates: precise releases of seafood and produce rather than elaborate declarations. Local Jersey seafood and produce, including scallops and spider crab, form the specialty that most clearly marks Baird’s cooking at the restaurant. The scallop preparations show range without abandoning the ingredient. Raw ceviche keeps the shellfish close to the water; the bacon and asparagus salad adds smoke and green seasonality; the gratin with lobster sauce turns the same seafood toward richness. The spider crab salad works differently, placing sweet crab with Bloody Mary jelly, crab bonbons and marinated watermelon. It is a dish of contrast, but still tied to the kitchen’s stated emphasis on simplicity, flavour, season and locality. Taken together, the work is grounded in Jersey produce and classical technique, with enough movement to keep the plates current. Baird’s cooking does not need heavy ornament when the scallop is that fresh, the crab that specific, and the source close enough to name.
Profile updated July 2026
FAQ
Asked of Chef
What are Chef Andrew Baird's signature releases or dishes?
His signature dishes include very fresh Jersey scallops served raw as ceviche with carrot and cumin puree and cilantro, seared in a bacon and asparagus salad, or as a gratin with lobster sauce, along with salad of spider crab with Bloody Mary jelly, and crab bonbons and marinated watermelon.
What is Chef Andrew Baird known for making?
He is known for cooking local Jersey seafood and produce, especially scallops and spider crab, with simplicity, flavour, seasonality and classical fine-cuisine traditions.
Where does Chef Andrew Baird work?
Chef Andrew Baird works as Executive Head Chef at The Restaurant at Longueville Manor in St Saviour, Jersey, United Kingdom.
