Originally from Cambridge, Andy went on to read Physics at Swansea before starting his first career in engineering with Philips in London.
After moving north for a spell in manufacturing in South Shields (where it turns-out his 19th-century ancestors lived), he opened his first restaurant, Sidney’s in Tynemouth in 1999. This was soon followed by Blackfriars in addition to various other ventures.
As well as a love for family, hospitality, staff development and medieval food history, Andy retains a passion for green issues and everything Newcastle. When he’s not overseeing Blackfriars, Dobson & Parnell and Hinnies, he loves cooking, wine-tasting, bread-making, watching bands, playing the guitar/drums/piano and cycling.
His favourite meal is the next one his brilliant team of talented chefs serves him! Favourite saying: “Whilst a guest is under our roof, we are responsible for their happiness”.