Finalist, Premier Selection Awards 2016
Andrew is from Palmerston North and has been in the Hospitality Industry for over 20 years.
In Scotland I had the pleasure of using lots of game meat. In NZ Silver Fern Farms venison has been one of my favourite cuts to use, because of its flavour and consistency. My customers have thoroughly enjoyed and commented on this dish. I am proud to offer this on my menu.
At the end of 1992, he moved to the UK and spent several years working throughout Britain in fine- dining establishments. He travelled extensively throughout Europe and Zimbabwe where he extended his repertoire whilst discovering new ingredients and techniques. On returning to the UK, Andrew moved to Perthshire, Scotland, where he settled and started working as Head Chef at The Kinloch House Hotel.
Kinloch House Hotel is classed as one of Scotland’s Top Country House Hotels and is a member of “Relais and Chateaux”. Andrew had the pleasure of having his recipes published in the UK edition of “A Taste of Relais and Chateaux 97”, which featured recipes from some of the finest Chefs in the UK and Ireland”.
In 2010 Andrew decided to bring his family, that is Jenni (his wife, Maître d’ and co-owner of Amayjen) and their three children to New Zealand. They settled in Palmerston North to pursue their dream of owning their own restaurant. This happened with the opening of Amayjen in November 2014.
Andrew enjoys the “Spirit of Competition” and has had success in many competitions he had entered in Scotland and New Zealand.