In the build up to The Staff Canteen Live 2017 - supported by Westlands, at Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – next up is Andre Garrett from Cliveden House, holder of 3 rosettes in the AA Restaurant Guide, and formerly of Galvin at Windows which holds one star in the Michelin Guide UK.
Bath-born Andre, launched his career into the chef profession as a commis at Hunstrete House Hotel. He then went on to become chef de partie at Nico Central, Chez Nico and Bistrot Bruno, before returning to Nico Central in 1995 as head chef. He has worked at the prestigious Landmark hotel in London as well as Moxon restaurant in Clapham, Orrery in Marylebone and the Michelin-starred Galvin at Windows at the London Hilton. He is now the chef de Cuisine at Cliveden House where he has been since 2013.
Salt because you have to season everything you cook, Espelette pepper and fresh water. If I caught something at least I could cook it and it would taste good.
If you weren’t a chef what would you be?
I would have either gone into the army or I would have become a fireman.
What radio station do you listen to in the kitchen?
We don’t really listen to anything in the kitchen but if I’m at home I will listen to Talksport or one of my old Paul Weller playlists.
What other kitchen would you most like to work in?
At the moment it would be Saison in San Francisco.
Traditional cooking methods or modern techniques?
I’m a traditionalist.
Why did you choose to get involved with TSCLive?
I respect The Staff Canteen very much and I know Mark Morris (MD at The Staff Canteen) really well. I just think it’s a good thing to keep talking in the trade. It’s a great platform to showcase great chefs and what we’re doing. We’re all individual but we’re all friends as well which is great.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
