After five years, though, it was time to return home to Wales. There, he spent time building his experience with some of the region’s most celebrated foodie destinations, including as a junior sous chef at four-star Michelin restaurant Llangoed Hall, owned by Sir Bernard Ashley. Not long after, he took on his first head chef role for Artisan Leisure, where he landed a number of accolades (including Welsh Dining Pub of the Year and Welsh Pub of the Year with the AA guide), before his career eventually led him to running his own fine-dining restaurant.
However, a desire for change was imminent and, soon, Andrew and his family were heading for the shores of Cornwall. With deep family connections in the area, and a dream of tasting that saltwater lifestyle, it was the perfect opportunity for a new adventure.
And it was this big lifestyle change that saw him spend the next seven years running Food for Thought and The Boathouse, Fowey, mastering his creative flair with Cornish ingredients. In 2019, he took his next leap when The Plume of Feathers needed a new captain. Andrew realised he loved the way the team did business; now, he’s a vital part of the leadership team, bringing the crew’s vision to life through food.