Smoked haddock & cornchowder with a gooey cheese toastie to dunk.
THE HEART OF ENGLISH COUNTRYSIDE
FRESHLY SOURCED MEAT & FISH.
Starting his career at age 16 Andrew quickly rose to head chef by the age of 20, making him one of the UK's youngest head chef's in 2003. Since then Andrew's passion for freshly sourced produce has led him from Lincolnshire, Republic of Ireland to Isles of Scilly.
"We only work with fresh food so the cooking process starts from the evening before. We put our orders for fish & meats at 10pm for delivery at 10am the next day...I'm back in at 7am to then prep food for the day."