Andy Stephenson started his career with a 3 year full time catering course at Highbury College, Portsmouth.
After gaining his qualifications he moved to London to work for the Roux Brothers, moving next to France where he stayed for several years working in various Michelin starred establishments from Provence to the French Alps, before finally settling in Antibes working as personnel chef for one of the world’s richest men Adnan Koshoggi.
Returning back to London he worked in the Michelin starred Rue St Jacque restaurant, then the AA hotel of the Year Woolley Grange in Wiltshire, before finally taking his first Head Chefs position at the Angel Hotel in Midhurst, where he gained many accolades including 3 AA Rosettes for his unpretentious seasonal food.
For the past 15 years Andy has been his own boss, successfully running his award winning small 24 cover restaurant Hallidays in West Sussex, as well as cooking day to day at the restaurant he also writes several cookery articles for local publications and magazines.
Andy is also the ambassador of French Guinea Fowl to Britain and has worked with the French Guinea Fowl Committee over the last 5 years to help promote awareness to the UK industry of this much under-used product.