During Andrew's career as a Patisserie chef, chocolatier and baker he has been fortunate to work in some of the country’s most prestigious kitchens gaining knowledge in all areas such as chocolate work, modern and classic patisseries, desserts and bread making..


Working in these sectors has meant that Andrew has always been in a highly creative environment and had to keep up to date with new techniques and trends whilst remembering the classic fundamental basics to design and create products and menus.