Andrew was a reluctant Chef in the early
days of his career. He stepped in his first kitchen just to earn enough money
to support his music, but his dreams of touring the world as a rock guitarist
eventually made way to a new direction in food.
It took a few restaurants to engage him,
but The Swan in West Malling, Kent was to be the start of his journey. It
opened his eyes to local produce, farming and foraging – hunting and butchery. There
he rose through the ranks to become Head Chef before moving on to London.
Playing catch up on a few wasted years
before the Swan, he staged with Marco Pierre White, St John, Wild Honey,
Arbutus and The Square, until he settled at the Anchor & Hope, all the
while heading up bespoke catering events on the side.
His next post was Head Chef of Salt Yard,
the Italian-Spanish tapas restaurant in Goodge Street. Whilst working there, he
set a Louisiana style food pop-up called Fleur de Lys. Although short lived,
it’s reputation stood out to the team behind Rita’s Bar & Dining who
approached him about helping them set up their first restaurant. Rita’s opened
in Hackney in 2013 and received much praise from Giles Coren (The Times) Faye
Maschler (Evening Standard) and John Walsh (Independent)
With a look and reputation for meat and
BBQ, Andrew is a prominent face at Meatopia and curates Glandstonbury –
London’s annual Offal Festival.
But he is always keen to challenge public
perception serving daintier plates of vegetable heavy food at Brunswick House
where he is Chef Director.
His arrival at the beginning of 2016 brought
the attention once again of Faye Maschler plus A.A Gill and Jay Rayner – who
loved the place so much, he asked to celebrate his 50th birthday
He is currently writing his first book.
Andrew continues to play guitar in a metal
band and still uses the @fleurdelysldn handle on social media!