Andrew Baird grew up in Sheffield where his earliest memories of food was the smell of his mother’s freshly baked cakes that she wouldn’t just make for the family, but for the entire street.
Despite Andrew’s successful career, he almost chose a different path in engineering back when he was in school. But when he was put on the spot with his headmaster asking what it was that he wanted to do, the first thing that came to mind was to enroll in catering college.
His first role was a placement at the Caledonian Hotel in Edinburgh, which was shortly followed by an apprenticeship at The Ritz Hotel in London where he eventually became one of six chefs handpicked to go with the Executive Chef, Michael Quinn to Ettington Park Hotel. Later on, Andrew followed the Head Chef to take a position in Jersey at Longueville Manor where he started as Chef de Partie. After a short break from the hotel in 1989, during which he worked in France as Sous Chef at fellow Relais & Châteaux property Hambleton Hall with the Hart family, he returned in 1990 as Executive Head Chef and has been at the Manor ever since.
Andrew is a keen scuba diver and is a qualified dive master. He enjoys cycling and all types of fishing, often spending time with local fisherman gaining invaluable relationships. Andrew has a great interest in gardens and gardening management, with Longueville Manor’s very own kitchen garden becoming a passion project that enables the kitchen to have a constant supply of fresh seasonal produce.
Andrew enjoys spending ‘down time’ with his wife Eilish and their two sons.
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