Appropriately he takes over on St Andrews Day as head chef at the Jermyn Street venue that was established in 1742, since when it has consistently enjoyed a reputation as the epitome of fine English dining in London. "The atmosphere is perfectly matched with the well prepared wild fish, shellfish, and game in season as well as meat dishes sourced from the finest farms," says Andrew who will head up the kitchen as well as playing a key role in its new outside catering venture, Wiltons 'The Events'. Known as the chef who bought the 'grazing concept menu' to London, he will also be in charge of training young apprentice chefs from various colleges and universities. Andrew started his training in France after leaving catering college at 18 before returning to England to work with well known chefs including Albert Roux and Anton Edelmann. Accolades followed including Time Out Restaurant of the Year 2001 at 1827 at Browns Hotel in London; Voyager Restaurant of the Year 2001 – 2004, as well as 4 rosette and AA rating. He then moved to The Bentley Kempinski Hotel as Executive Head Chef to the inspired 1880 restaurant. He also held a similar role at Pennyhill Park in Surrey. Andrew describes his cooking as Contemporary European "a deconstruction of classic food followed by a reconstruction of those same ingredients, but in a contemporary style. Throughout his career Andrew has consistently used his culinary skills to raise funds for charity and in 2000 instigated a dinner prepared by many top chefs which is now an annual event and raises considerable funds for the Leukaemia unit at Hammersmith Hospital. Andrew`s TV appearances have included BBC Saturday Kitchen, Ainsley's Gourmet Express, Yes Chef and Food Poker. He also has been heard on radio airing his views on food related issues. Over the years Andrew has cooked for celebrities, Prime Ministers and rock stars. In his spare time he is a keen Chelsea football supporter and also enjoys extreme sports including skydiving while having an unusual passion for sharks.