Off the Block: Andrew du Bourg, The Elderflower, beef dish

Born in Yorkshire, educated in South Africa and Buckinghamshire, England. Food has always been a big part of Andrew’s life, from cultivating his own vegetable patch to baking with his Mother and Grandmother.
Andrew trained at Bournemouth & Poole College and the renowned cooking school of the Academy of Culinary Arts. He worked for Derick Quelch of the Goring hotel, London during and after his training. During this period, Andrew also did voluntary work at Clarence House, assisting with State Banquets and Charity Fund Raising dinners.
Andrew then honed his skills at top London restaurants working for Chris Galvin of The Wolseley, Phil Howard of The Square and Pascal Aussignac of Club Gascon where he progressed to Head Chef. With a desire to re-locate to the South Coast, Andrew became Head Chef at 5* Chewton Glen hotel.

Here Andrew share his passion for using quality beef to create a spectacular dish using lesser known cuts to create “The Grazing Cow”. Find out more about QSM Beef and Lamb at www.qsmbeefandlamb.co.uk

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.