Andrew was initially a reluctant chef, who first stepped into the kitchen to earn enough money to support his music. But his rock guitarist career eventually made way for Andrew’s new passion for food. After working in a few local restaurants, Andrew’s real culinary journey started at The Swan in West Malling, Kent. There, his eyes were opened to local produce, farming and foraging, hunting and butchery. Andrew rose through the ranks to become Head Chef before moving on to London.

Andrew next 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 on Goodge Street. Whilst working there, he set up a Louisiana-style food pop-up called Fleur de Lys. Although short-lived, its 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).

At the beginning of 2016, Andrew became Chef Director at Brunswick House. This brought him to the attention once again of Fay Maschler, as well as A.A. Gill and Jay Rayner – who loved the place so much, he asked to celebrate his 50th birthday there.

Andrew next became Chef Director of the London restaurant St Leonards, which opened in 2018 with great anticipation and support from the London restaurant critics. His menu had a fire and ice theme, with an ice bar for raw fish and an open-hearth fire and spit for cooking meat and vegetables. 

Andrew is a prominent face at Meatopia and curates Glandstonbury: London’s annual offal festival.

In 2019, Andrew was honoured to receive the Innovation Award at the Craft Guild of Chefs Awards. He was particularly humbled, as it was the only award of the night voted for by the other attending professional chefs.