With more than a decade of experience as a restaurant judge and food writer, Andy’s work has appeared in publications like Men’s Health, GQ, Saveur, Sunday Times, Mail&Guardian and more. He has previously represented Africa and The Middle East for the San Pellegrino World’s 50 Best Restaurants Academy and is still actively reviewing restaurants as a freelance critic. 

Andy has also authored two award-winning food books, Taking It Easy, focusing on profiling 20 of the country’s leading chefs and Meat Manifesto, offering insights into regenerative agriculture and a comprehensive knowledge of butchery and nose-to-tail-eating(skills gathered by owning and running Frankie Fenner Meat Merchants, itself an award-wining butchery concept.)