A CHEF who learnt some of his techniques and cooking style in South Africa, Australasia, Fiji and America has joined the team at the Park Royal in Stretton.

Andrew Richards has been named as the Stretton Road hotel’s executive chef after building up a career in a number of award-winning restaurants.

After training at Sheffield College and completing his NVQ levels 1,2 and 3, Andrew started in a two AA rosette restaurant in Sheffield as a commis chef.

He worked his way up to chef de partie in his two years there before taking a break to travel.

Andrew cooked all over the world before returning to the UK to join the team at Mallory Court Hotel in Warwickshire.

There he worked in the two AA rosette brasserie as well as the three AA rosette and one Michelin starred kitchen.

Andrew worked alongside executive chef Simon Haigh, with a background in places such as the Savoy Hotel and Le Manoir Aux Quat Saisons.

After working his way up to junior sous in the three and half years he spent there he moved to the Lawns Restaurant at Thornton Hall Hotel where he progressed to executive chef.

During his eight years at the hotel, Andrew and his team gained a third rosette and an entry into the Michelin guide before his appointment at the Park Royal.

He said: “My goal is to build a team that wants to produce food that will ensure our guests leave happy and want to return to relive the experience time and time again.”

Annie Brown, general manager of the Park Royal, added: “We are delighted to have Andrew joining our team.

“We find there is an even greater focus on food quality and choice than ever before when making a decision as to which hotel to choose for a break, a conference or a gala ball.

“This appointment will ensure our continued focus on fresh good quality food will be continued, having secured an AA Rosette in 2016.”

n For more information about the Park Royal Hotel visit qhotels.co.uk/our-locations/the-park-royal