Meet Andrew Dudley, Head Chef of The Plume of Feathers
Andrew knew he wanted to be a chef from a young age, inspired by the memories of his grandmother’s cooking as a child in Wales. Today, he heads up the kitchen at The Plume of Feathers, where he blends his love of home-cooking with restaurant-quality cuisine to create a menu that delivers, every time.
So, where did it all begin? For Andrew, his love of cooking started back in his family’s farm kitchen, where Saturdays were spent by his grandmother’s side, learning the true art of wholesome home cooking. Born in 1974 in Llandeilo, it was here that he found his feet, realising a deep love for experimenting with food and fresh flavours. Today, he still regards his grandmother as the finest cook he’s ever met.
It was this personal connection to food that sparked a lifelong passion for cooking for Andrew, leading him from that cosy kitchen to the world of artisan cuisine – and an overseas adventure. To kick off his career in style, he first headed across the English Channel to train with the best of the best at Les Sorbets Culinary School on the island of Noirmoitier in the Vendee, France. With opportunities at his feet, it was here (and his time spent working at the Hotel de France in Mortagne-sur-Sèvre) that he was able to hone his skills before heading to London to work at Wheeler’s of St James, a coveted restaurant credited with being the ‘world’s oldest and finest fish brand’.
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.
So, what is it that inspires The Plume of Feathers menu today? For Andrew, his favourite Cornish ingredients include fresh fish and wild garlic, working with suppliers who offer the best of Cornwall’s seasonal ingredients to develop an ever-changing menu throughout the year to reflect what’s happening in nature around us. But it’s those classic dishes that take centre stage here; what Andrew calls restaurant-quality home-cooking. From the beloved ploughman’s to a dish of ham, egg and chips, it’s all interwoven with Andrew’s signature flair, giving every dish an imaginative twist.
Today, when you visit The Plume, discover Andrew’s true talent in bringing new ideas and old favourites to life through flavour, creating memorable experiences for all who sit at his table.