Hi, I’m Andrew – new Head Chef here at The Grange Hotel. I’m thrilled about joining the Hotel and I’ve huge ambitions to build on its already fantastic reputation for serving good food. I’m originally from Swansea in South Wales and my experience has been gained in some really top kitchens. I trained at James and Chris Tanner’s Restaurant in Plymouth. This was a brilliant experience as the brothers are quite high profile having appeared on tv quite a lot.I’ve also worked with Chef Martin Burge at award winning Whatley Manor in Malmesbury. He’s got 2 Michelin stars and doesn’t stand for any nonsense. With him it really is a case of “shape up or ship out”!
 I’m passionate about using as much of Yorkshire’s huge variety of top quality produce as I possibly can. We have some of the country’s best producers right on our doorstep so why not utilise them. The Grange already supports local suppliers but I’m keen to increase this as much as possible to cut down on food miles but also to make the most of what the Yorkshire region has to offer. I am very passionate about letting the food speak for itself so don’t like to play around with it too much and just enhance the natural flavours of the best produce I can source in Yorkshire.
Please give my monthly recipe a try (Loin of Venison) and if you are having any particular cooking problems please drop me a line at info@grangehotel.co.uk.