Chef of the Week: Andy Edwards, Head Chef at Tottenham Hotspur FC in London

How long have you worked at your current restaurant?
I have actually only just started at Tottenham Hotspur Football Club, under Levy Group at the beginning of September 2020 after spending 3 years in Liverpool at ACC Liverpool.

Where did your passion for cooking come from and where did you learn your skills?
I started my career at a young age in my hometown of Fareham at Lauro’s Brassiere as a Saturday job and my passion for food grew from there. Being taught to appreciate every ingredient that comes into the kitchen. This has stuck with me thought my career taking me to some of the UK’s best such as the Chewton Glen in the New Forest, Le Meriden Piccadilly and Joel Robuchon Covent Garden.

I had the chance to travel the world, working on board P&O Adonia. The first ship that sailed into Cuba with Americans on board with charity Fathom and P&O Oceania travelling to most of Europe and the Caribbean islands where I got the chance to taste local food at their source.

What do you enjoy most about being a chef?
No day is the same. You have to learn to adjust so quickly to meet customers needs. It’s a busy environment that has challenging moments but once you get through the hard days and deliver the event you feel a sense of achievement.

Name three ingredients you couldn’t cook without.
Without a doubt butter, salt and just a little pinch of passion!

Which piece of kitchen equipment couldn’t you live without?
I don’t think there is one piece of equipment I could compare to the team that I have with me at Tottenham Hotspur – they deliver at every event, even at difficult time within the industry.

What food trends are you spotting at the moment?
Street food and veganism blend is still going strong, and forever developing something new onto the scene.

What do you think is a common mistake that lets chefs down?
Personally, it really bugs me when a chefs come in with no knives, it’s a pet hate of mine. As many chefs will know the knives you own are precious to you personally.

What is your favourite time of year for food, and why?
Spring into summer as you get a wide mix of English fruit and vegetables coming onto the market.

Which of your dishes are you most proud of?
Tough question as I’m still in early days at Tottenham and haven’t had the chance to introduce some new dishes to our retail and market place.

How do you come up with new dishes?
Inspiration from other chefs and getting out to see what new trends are coming through.

Who was your greatest influence?
My Parents. They have supported me throughout my career and driven me to strive for more.

Tell us three chefs you admire?
Luke Matthews at The Chewton Glen, Julian Wilson Frost at Sodexo UK and Mark Reynolds at Tottenham Hotspur.

What is your favourite cookbook?

Who do you think are the chefs to watch over the next few months?
Oliver Marlow has really pushed his career since I worked with him at The Chewton Glen years ago.

What’s been your favourite new restaurant opening of the last year?
To be fair, I think we all need to appreciate any new restaurant that is opening up right now after such a hard few years with lockdown and now the industry shortages.