Andrew enrolled at catering college at 16, before moving to London to work at the Ritz Hotel Piccadilly. He first moved to Longueville Manor Hotel, in 1987, followed by a move to Hambleton Hall, his first Michelin experience & introduction to foraging & wild foods.
In 1990, Andrew returned to Longueville Manor as Head Chef where he was partly responsible for the kitchen garden, helping him understand produce & growing techniques. The experience helped him to work with other growers on the island, encouraging them to grow produce to support the hotels needs & for the wider local market. He immersed himself in local foraging both inland & on the sea shore, a knowledge he has built on over 34 years.
He learned how to scuba dive to me see first how wildlife lives below the waves, becoming a Dive Master & regularly scallop diving with friend Bob, who supplies the hotel with scallops. Andrew is involved with local schools, educating children about healthy eating & the importance of local ingredients.