Our Chef director Ben’s passion for cooking came to him at an early age, and he has loved being in the kitchen ever since. This led him to study catering at Leith’s school of Food and Wine in London, before getting started in some of West London’s best restaurants.
Looking to broaden his horizons, Ben would later move abroad, where he would study fine wine and food in the kitchens of France. After years of hard work across the continent, Ben decided to come back home to Devon. Once he returned, he became the Head Chef of multiple high-standing kitchens. These included the Oyster Shack in Bigbury, the Salcombe Harbour Hotel, Kitley House Hotel and St Mellion International Golf Resort & Hotel.
Andy’s catering career started in Sheffield at the age 15, whilst at college. His experience includes working in several Michelin Star kitchens in Yorkshire and Barcelona.
He also gained experience at sporting events across the UK, which included running the kitchens of Leeds United Football Club. At 18, he travelled to London to start his career in 5-star hotels. This led to Andy’s cooking being experienced all over Europe as he worked alongside the Starwood Hotel Group.
Whilst on his culinary adventures he met his wife, Katie, and they settled down in Devon. From here, Andy adopted new principles over 5 years spent working with Hugh Fernley-Whittingstall at River Cottage, before taking over as Head Chef at the Oyster Shack at Bigbury.
