Andy Press

Andy began his career at East well Manor in Ashford, moving on to New Hall in Birmingham with a focus on fine dining. In London he has worked with Gary Rhodes where he perfected his style for modern British cooking with a twist. As well as top event caterers Alison Price, Andy has worked with Rocket, Rhubarb, Urban Caprice and The Admiral Crichton. Andy is a much sought after chef and tends to spend his time cooking for many high profile and celebrity clients.

Tell us a little about your experience as a chef

My preferred style of cooking is classic British with a twist! Although my experience as a chef has allowed me to learn many other styles of cooking. I have a fondness for making pasta and Italian food in general.

What attracted you to teaching?

I really enjoy the interaction with students and being able to pass on my knowledge. As a chef you do not always have the opportunity to spend time with the people who are enjoying your food. With teaching this is the opposite!

What is your signature dish?

A lamb wellington with fondant potato, and lightly crushed minted peas...

What is your favourite class to teach and why?

I prefer savoury dishes to pastry and especially enjoy teachng classical French cooking. Look out for my Grande Cuisine masterclasses at L'atelier des Chefs!

What advice do you have for budding chefs?

Always taste your food whilst cooking. Check the seasoning at all times. And don’t be afraid to experiment with different flavours!