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