Ashdown Park & Country Club welcomes the return of Andrew Wilson.
We managed to catch up with Andrew during his busy day to find out more about his life, what he hopes to bring to the hotel and what made him decide to return.
“When I left as Senior Sous Chef I always knew that I would return as the Executive Chef some day, the company has always been good to me and I believe we both have a good understanding of each other’s ambitions. I was here for around 4 years working from Demi Chef de Partie up to Senior Sous Chef, before I left to further my experience.
I believe my approach to food has a very different mind set, when I left Ashdown Park I went on to work at one and two Michelin star level, holding down Head Chef and Senior Sous Chef roles. Whilst at the Capital Hotel London, Knightsbridge, where I was Senior Sous Chef, we were awarded the ‘Best Hotel Food in the UK, 2007’.
Ashdown Park is a stunning venue and with the highest standards of cooking we can offer. My menu ideas are very thought out, in taste, presentation and overall approach in working methods. I believe my management skills are very effective and I get the best out of individuals by teaching them my knowledge and experiences, which reflect in the way the kitchen is run.
I have also been involved with the Roux Scholarship, Gordon Ramsey Scholarship and National Chef of the Year. This year I have been asked to judge the future chef regional heats at Sussex College and also to be a mentor to the winning chef.
I like to relax when I can and cooking at home is a shared event between myself, my wife Roberta and our little boy Toby who is three. One of our favourite meals is sausage and mash with plenty of onion gravy, fantastic on a cold winter’s night!”
Andrew Wilson - 8th November 2011
