From starting his career at The Dorchester under Anton Mosimann to cooking alongside Gary Rhodes, Andy brings decades of varied experience, spanning fine dining, private estates and contract catering to this year’s final.
Working for a Legend
Andy describes the late Gary Rhodes as legendary and says it was amazing to work for him just as he was breaking through at The Green House. He looks back fondly on the buzz felt in the kitchen every day at that time in his life.
Culinary Journey
Since then, Andy’s passion for the craft remains as sharp as ever, thanks to his experience across a wide range of kitchens and cooking environments. He has plenty of experience in contract catering, notably as executive head chef at British Airways HQ. He also spent time working overseas in Sydney, Australia, which he describes as an amazing place both to cook and to eat out.
In recent years he worked for family-owned Restaurant 23 in Leamington Spa, as well as working at a few private houses too. The last four years have seen him working in the wedding sector, with his most recent role being at Country House Weddings.
Challenges, Trends and Inspiration
Andy says he still enjoys being a chef after so many years because of how every day is different and how the industry is constantly evolving. He likes the challenge of keeping pace with the industry, new ideas, trends and techniques.
He gets his inspiration from everywhere, past and present, but has a real love of eating out around the UK, with an ever-growing list of places he hopes to visit. Travel is another passion of Andy’s alongside developing his garden.
Looking to the Final
This year’s brief, menu and ingredients really struck a chord with Andy, and he’s excited to be back in the NCOTY final. He hopes his strong industry experience, dedication and practise will serve him well in the final.