Andy Parle has spent 30 years as a professional chef in the catering industry across the UK and has developed a local and national reputation for sourcing and cooking exceptionally tasty, simple yet stylish food. Andy fully appreciates Norfolk’s abundance of quality locally products, and as a result every one of his dishes is made from the best in game, livestock, seafood, dairy and market garden produce.
A published author of the acclaimed The Hunters’ Cookbook with three follow-on titles to his name, Andy’s experience stems from cooking in a number of top British restaurants, including Norfolk’s Michelin starred Adlard’s.
Andy has worked as a chef for household names such as Alastair Little (Frith Street) Terence Conran (Pont de la Tour) and Sir Michael Caine’s The Canteen at Chelsea Harbour.
In 2002, Andy has brought his skill and natural direction as Head Chef to The Walpole Arms in North Norfolk, where after only one year he won the highly esteemed Michelin Bib Gourmand. In 2003, The Eastern Daily Press awarded The Walpole Arms Pub of the Year. The Morning Advertiser - the UK’s leading pub trade magazine, also awarded the Walpole Central England Pub of the Year. Andy retained these accolades until he left after the sale of the pub in 2009.