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Andrew (Andy to his friends) Gernon
My catering career began from when I was knee high to a grasshopper, always desperate to get into the kitchen where it seemed to me was the hub of the home. I was always competing with my mum for the use of the stove and utensils....
Yet at 15 I began work as a labourer on a building site! The building site transformed into a 3 star hotel and by the time two years of my apprenticeship had passed, the excitement of the hotel subconsciously harboured a desire for a life in the kitchen.
At 17 I followed Dick Whittington's lead and packed my bags for London to see the world... I entered catering seriously in a 3 star hotel as the sous chef (2nd chef) and loving every day of my 6 months before they transferred me to one of their prestige hotels in Slough for a further 6 months.
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London over, I returned home, back to the same hotel as a chef d'Partie. Not to let the moss grow under my feet I was off again working in various places gaining a wealth of experience from Ireland to Cornwall where I was a partner in a Cantonese restaurant...
Time passed, and many sets of knifes and utensils later I was working in for the DeVere hotels... And this is where Andrew Gernon flourished, the genie was out the bottle. I really started to get into cuisine, from sous chef, to head chef, before being asked to take up the post as executive chef status in Manchester.
I was privileged to cater for some of the most important people throughout Scotland, UK and the world, namely the Queen; The First Minister; The Dala Lama and a plethora of African ministers and more. Eventually the lure of owning and running my own restaurant was too much, that became the West End Brasserie, and the rest, as they say is History...
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“For me, one of the greatest pleasures in life is sharing a good meal with my family and friends. West End Brasserie aims to provide the very best atmosphere with modern and authentic cuisine. All of our dishes are hand-crafted using the finest ingredients.
bon appétit |
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