Chef Andrew knows how to cut the mustard

A CHEF who trained in Plymouth and has worked in some of the city's renowned restaurants is looking forward to a bright future on the streets. Andrew White is the chef at Cut The Mustard, the festival and event caterers based in Devon.

- By PARUL SHARMA

After studying catering at City College Plymouth, Andrew, who is 55, left the city and worked around Europe, in France, Germany and Switzerland, before returning to work in London for the Hilton brand.

Since his return to Plymouth, Andrew has taken up head chef roles at five-star luxury manor house hotel Boringdon Hall, the historic Pier Masters House restaurant on the Barbican waterfront, and the award-winning seafood, oyster and shellfish restaurant Oyster Shack in Salcombe, before starting Cut The Mustard three years ago.

Andrew said: "I took a step back from 'frontline cooking' to enjoy quality family time as my children grew up. I had some kitchen roles with wedding venues and organisations providing help to communities.

"During lockdown and the time after saw the planning for Cut The Mustard, drawing on over 30 years of catering experience offering a private chef service covering private celebrations and holiday homes.... weddings, corporate events and festivals."

The Cut The Mustard team competed in the Southern area finals at the British Street Food Awards in May, although the English weather hampered their plans, Andrew says.

British Street Food Awards said: "What a brilliant story of sustainability and a proper triumph of taste. Coming from deepest Devon is the field kitchen of Cut The Mustard a trailer mounted barbecue that pulls a crowd wherever it goes.