The eldest and baldest
After studying hospitality management at Westminster College, London, Simon’s early years were spent gaining valuable experience in restaurant operations and by his early twenties he had set up and managed three restaurant kitchens, working for a growing independent group of businesses in south west London.
After a three month gastronomic tour of Europe, his passion for food and service led him to Soho and the eponymous restaurant of the godfather of modern British cookery, Alastair Little. Alastair and Juliet Peston opened his eyes to the culinary map, firing his passion and developing his skills. Two years later and with the bit between his teeth, Simon joined forces with an old friend and opened the renowned, Lansdowne Public house in Primrose Hill NW1. His culinary and management skills flourished with this very busy boozer which still exists some twenty five years later in pretty much the same form.
His second beer house was the critically acclaimed Anglesea Arms in W3. His role as GM, working alongside his old mate Dan Evans, took the pub to the forefront of what we see today in terms of good food in boozers. The Anglesea won many awards and a loyal following and would be regarded today as an institution.
A move west to Cornwall was to precede his skills being employed at the launch of riverstation, Bristol. He grew to love the city and stayed, running the kitchen for five years.
Whilst searching for a site for his own business, Simon consulted to business in Wales, Cornwall and London and it was during this period he worked with Stephen Markwick to open Culinaria in Bristol.
Greens’ dining room opened in Redland, Bristol and was awarded the first Bib Gourmand in the city. It was retained for six years under the family's ownership until the restaurant was sold in 2012, the new owners keeping the name but refining it to just Greens'.
A new challenge called and It was a natural progression to establish Kitchen Shrink.
Now working alongside his brother again, their combined skills bring the consultancy to new heights.
The younger and far better looking
Andrews culinary career started in Knightsbridge, London working at the much acclaimed Sud Ouest. After gaining valuable skills, he was approached to join the team at the Brackenbury restaurant, Shepherds Bush, under the stewardship of Adam Robinson. During his time here, the restaurant won the eros award for best newcomer from Fay Maschler of the Evening Standard.
His two year stint here, learning a culinary ethos, opened new doors and with a healthy amount of youthful wisdom, Andrews culinary journey took him to the one starred Michelin restaurant, Chez Bruce under Bruce Poole. Mark Broadbents ventures at Wild World and Avenue West Eleven were soon followed by senior sous chef positions at Harvey Nichols and the institution that is the Greenhouse, Mayfair.
Andrew was then employed to direct the new food offerings at Corney and Barrow, working alongside his early mentor Adam Robinson, he oversaw the initial C and B openings, instilling new working practices and gaining much experience in a corporate environment. It was at this time that Mr Robinson purchased a pub in St Johns Wood and approached Andrew to run the kitchen and made him shareholder of the business. The Salt House became extremely popular and had much critical acclaim.
A move west to Bristol, followed and the head chef position at the renowned Glassboat. Two years later and a few consultancies to groups such as the Loungers, Andrew, his wife and brother, Simon, set up Greens’ Dining room in Redland, Bristol. This very popular neighbourhood restaurant was given the first Bib Gourmand in Bristol and held it for the six years that the family owned it.
After selling the restaurant, Andrew was approached to head up the executive development position for River cottage canteens under Hugh Fearnley - Whittingstall. He successfully opened and managed three sites before taking the regional Executive development chefs role for Holroyd Howe, overseeing the food at private schools.
With a wealth of experience across this fascinating industry and feet firmly on the ground, Andrews skills as chef, restaurateur and proprietor now see him working alongside his brother again.