Chef of the Week: Dan Andree, Head Chef at Beach House in Oxwich, Wales

How long have you worked at your current restaurant? 
4 years.

Where did your passion for cooking come from and where did you learn your skills?
I’m not sure I’ve just always enjoyed food, but I studied at Bournemouth and Poole college.

What do you enjoy most about being a chef?
Being able to turn your imagination into a creation.

Name three ingredients you couldn’t cook without.
Butter, rosemary and garlic.

Which piece of kitchen equipment couldn’t you live without?
The dishwasher.

What do you think is a common mistake that lets chefs down?

What is your favourite time of year for food, and why?
Spring, because everywhere starts to wake up from the cold of winter.

Which of your dishes are you most proud of?
My answer to this one changes every time!

How do you come up with new dishes?
It can be as simple as reading something or driving past a woodland! Just one little idea can lead to amazing dishes.

Tell us three chefs you admire.
Curtis Duffy, Grant Achatz and Dominique Crenn.

What is your favourite cookbook?
Cooking – Alinea.

Who do you think are the chefs to watch over the next few months?
Tom Hilton.

What’s been your favourite new restaurant opening of the last year?
Penmaenuchaf Dolgellau.