Andy Campbell

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Andy’s illustrious culinary journey began in 2010 at the very well-regarded Royal Crescent Hotel in Bath, where he swiftly rose from breakfast chef to junior sous chef. This formative experience provided a robust foundation in gastronomy and honed his skills as a young chef.

Eager to further refine his talents, Andy secured a coveted chef de partie role at the Michelin-starred Paris House restaurant in Woburn. Here, he was immersed in the meticulous world of Michelin-level dining – plating up 15-course tasting menus for the chef’s table nightly. Andy relished this intensive training in innovative seasonal cooking techniques, whilst developing his knowledge of unexpected flavour combinations.

Building on this strong grounding, Andy spent two and a half years as sous chef at the critically-acclaimed Ellenborough Park Hotel in Cheltenham. Charged with upholding the hotel’s 3 AA Rosettes, he capably translated the leading-edge skills acquired at Paris House to a successful commercial kitchen.

Ever advancing his expertise, Andy seized the opportunity to join the 1-Michelin starred Bath Priory Hotel as sous chef under the legendary Adam Simmonds. And later alongside executive chef Michael Nizzero, formerly of the Waterside Inn and The Ritz, Andy honed his mastery of classical technique to a new level of excellence.

Eager to expand his horizons, Andy then embarked on an enlightening one-year gastronomic tour of New Zealand. Discovering the rich diversity of cuisine sharpened his palate and strengthened his passion for the array of international flavours.

Upon returning to the UK, Andy drew on all his experience as head chef opening Restaurant GL50 in Cheltenham. Propelling the restaurant to Michelin’s coveted Recommended status, he assisted in developing a zero-waste philosophy utilising fermentation and preservation to achieve maximum flavour.

Most recently as Minster Mill‘s Head Chef since January 2023, Andy blends his formidable repertoire of culinary knowledge into creating approachable yet thrilling modern British dishes. With flavour, sustainability, and inventive presentation as guiding principles, he looks forward to further enhancing the reputation of Minster Mill and the Andrew Brownsword Hotel group in the years to come.

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