Andrew Clarke

Andrew was a reluctant Chef in the early days of his career. He stepped in his first kitchen just to earn enough money to support his music, but his dreams of touring the world as a rock guitarist eventually made way to a new career direction in food.

Andrew is always keen to challenge perceptions and although he has the look and reputation for focusing on meat and BBQ he has become known for creating incredible daintier plates of vegetable heavy food at Brunswick House where he is Chef Director. Andrew’s latest restaurant St Leonards, opening in June 2018 in Shoreditch will have a fire and ice focus with an ice bar for raw fish and shellfish and open-hearth cooking for meat and vegetables.

Andrew has also recently launched a campaign called Pilot Light, Pilot Light is working in association with the mental health charity MIND to encourage the restaurant industry to improve it’s mental health support. Andrew hopes by telling his own story it will encourage young chefs to speak about their experiences and for restaurant businesses to pledge to create better structures and support networks in the industry and workplace.

Following his initial learning experiences at a few local restaurants, his real culinary journey started at The Swan in West Malling, Kent where his eyes were opened to local produce, farming and foraging, hunting and butchery. There he rose through the ranks to become Head Chef before moving on to London.
Playing catch up on the few wasted years before the Swan, he staged with Marco Pierre White, St John, Wild Honey, Arbutus and The Square, until he settled at the Anchor & Hope, all the while heading up bespoke catering events on the side.

His next post was Head Chef of Salt Yard, the Italian-Spanish tapas restaurant in Goodge Street. Whilst working there, he set a Louisiana style food pop-up called Fleur de Lys. Although short lived, it’s reputation stood out to the team behind Rita’s Bar & Dining who approached him about helping them set up their first restaurant. Rita’s opened in Hackney in 2013 and received much praise from Giles Coren (The Times) Faye Maschler (Evening Standard) and John Walsh (Independent).

His arrival at the beginning of 2016 brought the attention once again of Fay Maschler as well as A.A Gill and Jay Rayner – who loved the place so much, he asked to celebrate his 50th birthday there.
Andrew is a prominent face at Meatopia and curates Glandstonbury – London’s annual offal festival. He is also currently writing his first book but continues to play guitar in a metal band whenever the opportunity arises.