13 BONNINGTON SQUARE
SW8 1TE LONDON
Sample menu (subject to change)
Unfortunately we cannot cater for allergies at supper clubs
We do not offer BYOB, drinks will be sold on the night
Cep Tart. Walnut. Truffle
Heritage Courgettes. Stracciatella. Summer Purslane. Coco de Paimpol
Fried Chicken Livers. Fig. Tuscan Olive Oil Bread
Porchetta of Suckling Pig.
Blood Pudding, Tomato, Trotter & Borlotti Beans
White Peach. Peach Leaf Ice Cream. Fennel Pollen Pizelle
Andrew was a reluctant Chef in the early days of his career. He stepped in his first kitchen just to earn enough money to support his music, but his dreams of touring the world as a rock guitarist eventually made way to a new career direction in food.
Andrew is always keen to challenge perceptions and although he has the look and reputation for cooking with meat and BBQ he became known for creating daintier dishes championing vegetables at Brunswick House where he is Chef Director. Andrew’s latest restaurant St Leonards opened in the summer of 2018 with great anticipation and support from the London restaurant critics. His menu has a fire and ice theme with an ice bar for raw fish, and open-hearth fire and spit for cooking meat and vegetables.
Andrew is also the founder of Pilot Light, an incredible campaign he created to support people in the catering industry struggling with mental health issues. Having personally suffered and recovered from mental health issues over the years - he decided to post about his experiences on social media last year, he was stunned when, overnight, he became inundated with stories from young commis chefs to major heavy weight Michelin-starred chefs sharing their mental health stories. This opened a public discussion about the lack of support for young creative people in an industry that has dominated the press with its bad reputation for bullying, high pressured environments, late nights and staff abuse. Andrew vowed to do something about it.
Andrew may not seem like the obvious spokesperson to talk about mental health but his honesty and encouragement to find solutions to combat the stigma surrounding mental health problems, is having such a profound effect on the industry it has inspired Andrew to continue to spread his message outside of the catering world into other workplace environments. He particularly wants to encourage young men to feel comfortable to communicate their mental health concerns in a safe and supportive way.
Andrew began his career as a chef working in a few local restaurants, but his real culinary journey started at The Swan in West Malling, Kent, where his eyes were opened to local produce, farming and foraging, hunting and butchery. There he rose through the ranks to become Head Chef before moving on to London.
Playing catch-up on the few wasted years before the Swan, he staged with Marco Pierre White, St John, Wild Honey, Arbutus and The Square, until he settled at the Anchor & Hope, all the while heading up bespoke catering events on the side.
His next post was Head Chef of Salt Yard, the Italian-Spanish tapas restaurant in Goodge Street. Whilst working there, he set a Louisiana style food pop-up called Fleur de Lys. Although short lived, it’s reputation stood out to the team behind Rita’s Bar & Dining who approached him about helping them set up their first restaurant. Rita’s opened in Hackney in 2013 and received much praise from Giles Coren (The Times) Faye Maschler (Evening Standard) and John Walsh (Independent).
His arrival at Brunswick House at the beginning of 2016 brought the attention once again of Fay Maschler as well as A.A Gill and Jay Rayner – who loved the place so much, he asked to celebrate his 50th birthday there.
Andrew is a prominent face at Meatopia and curates Glandstonbury – London’s annual offal festival. He is also currently writing his first book but continues to play guitar in a metal band whenever the opportunity arises.