As part of his remit Andrews will use his creative flair to produce new menus for Middle Temple’s daily onsite lunch service, corporate events ranging from conferences to receptions and commercial events including gala dinners and product launches. As head chef Andrews will oversee the culinary team and work with local producers to deliver exciting seasonal menus.
Andrews commented: “This year will see some fairly major changes to the food on offer. I will put my experience and enthusiasm into upgrading the daily lunch and event menus; delivering quality dishes using the wonderful local produce available. My culinary philosophy and passion is simple; the best locally produced ingredients sourced and prepared to bring out the best flavours and textures on each and every plate. I want my food to speak for itself and provide our guests with a truly great dining experience.”
Andrews previously worked at the Waltham Abbey Marriott Hotel before joining Middle Temple and prior to this the five-star Royal Horseguards Hotel.
An Australian native, Andrews started his career working at private members clubs where his passion for food was ignited. After completing an apprenticeship he continued working at a string of exclusive restaurants and hotels under some of the most influential chefs in Australia including Cheong Liew and Neil Perry. With a solid background in fine dining and pan Asian cuisine Andrews left Australia to work for a major cruise liner sailing the Caribbean. He then returned to Australia and took the post of chef de cuisine with InterContinental Hotels Group were his passion of Southeast Asian cuisine blossomed and his clientele included royalty, international sports personalities, music and film stars and the Dalai Lama. In 2012 Andrews made the move to UK and started work in London.