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Andy has worked at some of the finest Hotels & Restaurants in Europe. After gaining experience at La Mere Charles, Lyon (3 Michelin Stars) under world renowned chef Alan Chapel, he moved to the Café de Paris in Biarritz (2 Michelin stars) to work for Maitre Cuisinier de France, Pierre Laporte. Following this, Andy moved to Brussels to work for Freddy Vandecasserie at the Villa Lorraine (3 Michelin Stars) before returning to the UK. He has also staged at The Dorchester and The Connaught in London, Hartwell House, Aylesbury and at The Waterside Inn, Bray for the Roux brothers. Andy was a member of a team of 8 that cooked under the direction of the Roux brothers at the World Relais et Chateaux Gala dinner in 1982. Later, he was approached to become the Duke of Westminster’s personal chef, but instead moved north to Farlam Hall in Brampton.

He lectured at Carlisle College where along with his students he took the reputation of the catering faculty to the top by winning national culinary competitions.

Recently Andy who is a member of the Master Chefs of Great Britain has been heading up the judging panel at the Nestle Toque d’Or Professional culinary competition for student chefs.

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