Meet head chef Andrew Holmes

Andrew Holmes joined Butlers Wharf Chop House in July 2012.

After graduating from the Birmingham College of Food and Tourism, Andrew embarked on his culinary career, which included a number of years working internationally in Australia. On his return to the UK, he joined the Malmaison group and worked in London and Reading, before opening one of the first Bistro du Vins, also part of the group. 

Throughout his career Andrew's passion for excellent quality, seasonal produce, and simple cooking techniques has made him an expert in classic British Dining – a perfect fit for Butlers Wharf Chop House.

Asked what is most important to him as a chef, Andrew says "Put simply - great produce, cooked as it should be. That, and making diners happy".