Daniel Anderson is a chef with ambition. He started his career as a chef at age 14 and has travelled all over Europe, gaining vast experience from the great cooking and produce of some of the finest restaurants. After returning to the UK, he continued to work for highly regarded chefs such as Robert Moses of Stanford Hall, at the famous Bucklemaker with Edward Dalton and Michelin star chef, Richard Turner of Turners of Harborne, gaining vast knowledge in fine dining haute cuisine.
In 2009, the Bucklemaker sadly closed its doors to the public. Dan decided to pick up the torch and start out in a restaurant that had history, character and bags of charm. With a new concept, and a dedication to great beef, a first for Birmingham since the 70s, the new chapter started with Andersons Bar and Grill. In the last 9 years Dan has gone on to create one of the only truly dedicated British rare and native beef restaurants in the UK, winning over 20 accolades and awards along the way.
He has become a Restaurant Partner and ambassador to the Rare Breeds Survival Trust (hyperlink to: https://www.rbst.org.uk/), has achieved Master Craft Guild of Chefs status (hyperlink to: http://craftguildofchefs.org/), is a proud ambassador for Kyocera Advanced Ceramics (hyperlink to: https://kyoceraadvancedceramics.com/) and also a Chefs Alliance Member of Slow Food UK (hyperlink to: https://www.slowfood.org.uk/).