Off the Block: Andrew du Bourg, The Elderflower, beef dish

AHDB

AHDB

Standard Supplier 23rd October 2018

Off the Block: Andrew du Bourg, The Elderflower, beef dish

Born in Yorkshire, educated in South Africa and Buckinghamshire, England. Food has always been a big part of Andrew’s life, from cultivating his own vegetable patch to baking with his Mother and Grandmother.
Andrew trained at Bournemouth & Poole College and the renowned cooking school of the Academy of Culinary Arts. He worked for Derick Quelch of the Goring hotel, London during and after his training. During this period, Andrew also did voluntary work at Clarence House, assisting with State Banquets and Charity Fund Raising dinners.
Andrew then honed his skills at top London restaurants working for Chris Galvin of The Wolseley, Phil Howard of The Square and Pascal Aussignac of Club Gascon where he progressed to Head Chef. With a desire to re-locate to the South Coast, Andrew became Head Chef at 5* Chewton Glen hotel.

Here Andrew share his passion for using quality beef to create a spectacular dish using lesser known cuts to create “The Grazing Cow”. Find out more about QSM Beef and Lamb at www.qsmbeefandlamb.co.uk

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