Biographies

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Andy Clough

Has more than 25 years' experience working in the hospitality industry. After several years working in some of London's finest hotels, Andy was appointed as a chef de partie at the Houses of Parliament working specifically for the House of Commons.

During his five-year stay he gained experience in restaurants serving members of parliament, banqueting for Crowned Heads of State, the Opening of Parliament by Her Majesty the Queen and many other high profile events.

Andy then spent time travelling and working in Europe and the United States, broadening his knowledge of different types of cuisine and his experience in different cultures. A “truly unforgettable experience, I loved the food and people.”

On returning to this country Andy was employed by Leith’s Group and worked in the contract catering division where he was chef manager in a high pressure environment; working for Saatchi & Saatchi, moving into management when appointed catering manager for a high profile law firm in the City of London. Andy was responsible for the set up and development of a multi-million pound catering operation including restaurant facilities, conference and banqueting, private dining and licensed bars.

Wanting to gain more experience of the event side of catering, Andy then moved on to further his knowledge of food and gain vast experience working freelance for several high profile event companies on many large scale events for both corporate and private clients. In 2003 he joined with his colleague Eric Bradley and set up CBH Catering.