Cheffing was not Andy’s planned career. While studying accounting and in need of a part time job, Andy’s introduction to hospitality came through a waiting job at The Buttery Restaurant in Glasgow. The initial appeal of the job was that it allowed him Sundays off to compete in pipe band competitions throughout Scotland over the spring and summer. He quickly came to love the restaurant and all the quirks surrounding it. The Buttery was highly regarded for its attention to detail and focus on fantastic Scottish produce, long before provenance became an overused buzzword.

Having worked his way through most of the front of house roles, Andy asked the head chef if he could spend a summer in the kitchen while on holiday from university. Feeling more at home in an apron than a waistcoat he didn’t look back and embarked full time on a career as a chef the day after his final exam.

Over the next 20 years he worked in a variety of roles from a neighbourhood deli to a Michelin starred restaurant. In 2014 he took over as head chef at the Cookschool Scotland which is based at Braehead Foods, Scotland’s premier fine ingredient and game supplier. In 2017 Andy moved into a New Product Development role within the production kitchen at Braehead.

While at the Cookschool and Braehead Andy was regularly seen demonstrating at food fairs and events across Scotland. He has also acted as a regional Judge and mentor for the Springboard Future Chef competition.

Most recently Andy has taken over as Head of Production at Home X. Home X provides restaurant quality food and drink experiences to home across the UK.