Andy Driscoll
OWNER & HEAD CHEF
Andy worked for a Country House Hotel. He went on to study Sports Science. Working part time during his studies he progressively was given more responsibility within the kitchen before becomming a Commis Chef.
After completing studies Andy realised he had a passion for the hospitality industry and wanted to pursue a career in it. Andy gained his level 1, 2 & 3 in Food Preparation and Cooking along with other trade certificates. He left the Hotel as Senior Sous Chef after ten years with an extensive knowledge of food, skills and managerial experience.
Bex Burn
OWNER & MANAGER
Bex started working for an Italian Restaurant. while she completed her school education Not soon after, she left the restaurant and began working in an apprenticeship position within a privately owned hotel that catered for conference and banqueting with a main focus on weddings. She gained experience with front of house, kitchen, back of house and accommodation. At the end of the year she was offered a full time position within the kitchen. She quickly realised she had a passion for food. Bex also gained her Level 1, 2 and 3 in Food Preparation and Cooking and went on to complete a degree in Hospitality Management.
MEET THE TEAM
Andy and Bex were both born in the North East of England. They had their first taste of kitchens washing dishes as a part time jobs whilst studying at senior school.
Bex joined Café 21, a company owned by MBE Terry Laybourne consisting of several high standard restaurants all of different cuisine. This is where Bex first crossed paths with Andy.
Whilst working for Café 21 they helped redesign menus, implemented new recipes, produced port folios to ensure that all junior staff prepared all the dishes on the menu correctly and that the presentation and high standards of food would always be the same. They worked closely with local suppliers to ensure that the best seasonal produce was used at the best cost.
In 2008 Andrew and Bex decided they would like to travel overseas to experience different cultures and food experiences. They travelled through Singapore and Australia before ending their destination in New Zealand.
OPENING HOURS
Open Everyday from
12pm till 11:00pm
Closedf Tuesdays