Andrew is a Patisserie consultant who specialises in New Product Development, Innovation, desserts and all things chocolate.
Andrew has been a Senior Innovation Chef for manufacturers were he solely worked on projects for Marks and Spencer, where he developed flagship products for Christmas and leading innovative manufacturing methods.
Reaching the highest level of catering by training at the Le Manoir aux Quat’Saisons and becoming a Head Pastry Chef of a one star Michelin restaurant. Also, an Executive Chef for a chain of hotels in the North West of England.
Whilst working practically Andrew has also worked in education where he lead the development and writing of the practical elements of a Degree in Bakery and Patisserie, one of only four in the country at its time.