Andrew hails from the village of Tottington just outside the Market Town of Bury in the Northwest of England, where his grandfather and father ran the Family’s butcher shop. Working alongside his father as a young boy amongst the local farmers, cheese makers, fishmongers and bakers, Andrew developed a love of the culture of food. This love along with a natural aptitude in the kitchen fueled his desire to be a chef.
After graduating culinary college Andrew sought out apprenticeships in France and Switzerland. Upon his return he worked for many distinguished kitchens in London, England, including Nico Central, Interlude de Chavot and Frederick’s. Leaving London in 1996 for Canada to travel, Andrew went from coast to coast returning to work within the Toronto restaurant scene over the next two years.
Returning to Canada in 2004 to marry his Canadian wife Julie, Andrew started to build and today as the Proprietor & Executive Chef of The Queen & Beaver Public House and The Oxley in the heart of Toronto, he brings his years of experience and creativity home to his first love, food and culture.