Chefs
Andrew Nutter
A regular guest on Great Food Live, Andrew is the chef at his family restaurant, Nutters.
At the age of thirteen, Andrew was runner-up in the National Junior Cook of the Year Award and a finalist in the Daily Mail Cook of the Year.
On leaving school, Andrew worked under Anton Edelmann at the Savoy Hotel in London. He went on to train in Michelin starred restaurants in France, before moving back to London to work under Gary Rhodes at The Greenhouse.
When he was only 21 years old, Nutters was launched and received much accolade. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and soon he was making appearances on Ready Steady Cook, Afternoon Live, and his own Channel 5 series Utter Nutter.
Book
Utter Nutter
, Bantam Press, 1997
On leaving school, Andrew worked under Anton Edelmann at the Savoy Hotel in London. He went on to train in Michelin starred restaurants in France, before moving back to London to work under Gary Rhodes at The Greenhouse.
When he was only 21 years old, Nutters was launched and received much accolade. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and soon he was making appearances on Ready Steady Cook, Afternoon Live, and his own Channel 5 series Utter Nutter.
Book
Utter Nutter
, Bantam Press, 1997
- A medley of sea bass, oysters and asparagus (sharing platter for lovers)
- Apple crumble tart with a walnut topping
- Banana and white chocolate tortes
- Battered potato slices
- Bee keepers' delight
- Beef fillet with warm winter salad
- Berry and lime shortbread with black cherry mascarpone
- Black and blue beef fillet with plum relish
- Black cherry jam
- Black Forest pavlova
- Black sticks blue fondue
- Brill with a chive and truffle crumble served with a creamy cep sauce
- Brill with gnocchi Romana and roast mediterranean vegetables
- Cappuccino soufflé pudding with red wine cola cubes
- Caramelised goose breast with plum and ginger sauce
- Champagne oysters
- Chargrilled duck legs with hot potato and spicy chorizo salad
- Chargrilled fillet of beef with sunshine salad and cracked pepper hollandaise
- Chicken and goat's cheese burger
- Chicken and potato gratin
Displaying 1-20 of 137 recipes
