Sue Stockdale talks to an award-winning British chef, Andrew Scott about what it takes to achieve and retain a Michelin star. Andrew was inspired to develop his career as a chef by his parents, who both worked in the hospitality industry. After winning a cooking competition at the age of 13, Andrew started working part time as a pot washer in the kitchens of his local hotel. Then following training at college, he was taken on by Simon Haigh at Mallory Court in Warwickshire, England as an apprentice chef.
After four years, he then worked under Simon Rogan at his acclaimed Michelin-starred restaurant - L’Enclume in the Lake District, before returning to Mallory Court where Andrew became head chef in 2010 retaining the restaurant’s Michelin star for three years running. In 2012, he became Head Chef at the Curlew, in Kent, and in just under a year Andrew gained his first solo Michelin Star in the 2014 guide. Following this Andrew joined Sudbury House in Oxfordshire overseeing Restaurant 56 which won a number of accolades, and during this time he appeared in the BBC TV series Great British Menu, representing the Central region. Andrew's most recent role was as Head Development Chef for Miele. To find out more about Andrew check out his LInkedin Profile
https://www.linkedin.com/in/andrew-scott-35304763/
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