Andy spent his childhood in the countryside of Devon which nurtured his love for the nature, countryside and the seaside from an early age.

His interest in cooking was initially influenced by his Uncle who was Head Chef in a large Hotel in Sheffield. It was during his visits to these kitchens, as a 10 years old, that he become certain of his career path. 

Andy’s first experience was at a local restaurant in his hometown when he was 16. He attended the College of Food in Birmingham for 2 years before training under Allan Hill at Gleneagles where his passion and knowledge developed. Moving to London, he spent the next two years working at the well respected Mosimann’s Belfry in Belgrave Square and the famous Chez Nico in Park Lane where his passion for cooking evolved further.

A year travelling around the world and working in Australia influenced Andy greatly and is where he gained new inspiration with different styles of cooking and ingredients. 

Returning to the UK in 2001, Andy married and settled in Brighton. He continued his career working at Sevendials Restaurant and progressed to Head Chef of the highly acclaimed Gingerman Restaurant at Drakes where he achieved the highest score in Sussex in The Good Food Guide 2008 and was nominated for “The Best New Restaurant” in the Harpers and Queens Awards.

The restaurant was recently re-branded as  “The Restaurant at Drakes” and Andy was promoted to Executive Head Chef of this highly respected Fine Dining Restaurant in one of Brighton’s best Boutique Hotels.

  • The Best New Restaurant, Harpers and Queens Awards
  • 10/10 The Good Food Guide, 2008 

The Restaurant at Drakes