Chef Brookes, Reporting For Duty!

2nd June 2017

Introducing you to our new Head Chef, Andy Brookes 

Andy has worked in the industry for 18 years. He takes traditional, English dishes and adds a modern and interesting twist. He focuses on balanced menus, thinking carefully about combinations of flavours and textures. With his quietly confident, down to earth attitude we are very excited to see what Andy can do! 

So then Brookes…What do you think you can bring to Red Olive?
With having a restaurant background, I feel I will bring well thought out dishes, full of flavour. Maybe even a little more “cheffy”!

What made you want to be a Chef in the first place?
I can’t remember ever not wanting to be a Chef! When I was younger I was always helping my old man out in the kitchen. When I left school I joined West Nottingham College and got a job in my local pub. From there I headed to London and never looked back.

Everyone in the industry likes to work hard, but play hard too! What’s your favourite tipple?
Brewdog beer

If you could cook for three famous people, dead or alive, who would they be?
Brain Clough, Tom Aikens and Noel Gallagher. 

Every now and again we have “Fish & Chip Fridays” in the office. When it comes to food, what’s your guilty pleasure?
Truffle and Parmesan fries

Ohhh fancy! Pork Pie or Apple Pie?
Defo’ Pork Pie!

Who is your greatest inspiration and why?
It changes all of the time. When I was a youth it was the likes of Marco and Ramsey. But, as time has gone by I now admire Chef’s such as Tom Aikens, Sat Bains and Jason Atherton a lot more.

If you hadn’t of become a Chef, what industry do you think you would be working in?
I’d be a Football Coach. My son goes to Mini Kicks and the coaches look like they enjoy their jobs.

18 years down the line, what advice would you give to anyone about to start their career in catering?
Don’t do it! (Only joking!)
It’s important to stay grounded, work hard and have a good attitude. Don’t be too eager, put in the hard work and you’ll do great.