Chef Spotlight

Chef Spotlight: Meet Andy of the Salcombe Harbour Hotel

Posted by
Salcombe Harbour Hotel
Posted on
26 Feb 2024
Image

This March we’re turning our Chef Spotlight towards the South Devon coast to meet Andy Short, Head Chef at the Salcombe Harbour Hotel.

Let’s meet Andy…

Andy Short is an internationally experienced chef working across northern Europe. He’s worked in private dining for high-net worth individuals and the largest branded hoteliers, opening multiple hotels and outlets.

Working to Michelin and Rosette standards, Andy has gained a wealth of knowledge and this has driven his passion for fresh simple bold flavoured dishes. Starting his career at the foot of the Cotswolds in a very well-respected restaurant which would be fully booked for months, to catering for thousands at large events, the focus for Andy is always the quality of local ingredients.

He also has a passion for building strong chefs and training them to high standards, securing their career progression.

What prompted you to become a chef?

My family are hoteliers and I have been around the industry from a young age. Watching family members work in the industry and their passion and flare was a big driving force for me.

The industry is extremely supportive, currently our restaurant’s Chef Patron Alex Aitkin had a Michelin star for 15 years, and the General Manager Mike Hall at Salcombe Harbour has worked in the industry for 22 years. With experience like that in the industry supporting you, you can never go too far wrong.

What has been your greatest achievement/proudest moment in your career?

Training a team member in a hotel who has quite pronounced autism. By the time I left he was able to do 200 for breakfast. It’s not wholly food related, but I am proud of him and that experience.

What makes Devon such a great place to work as a chef?

What is not to love? The produce is the best! From Devon red cattle to the amazing seafood. Devon has it all, as a chef it is an honour to work in the county.

Where would you go to dine out on a night off?

I usually find myself in Totnes. They have some amazing boutique restaurants.

What is your favourite Devon ingredient/product to use in your dishes? And why?

Crab, lobster, scallops. They are really sweet in Devon and the flavour of Salcombe lobster will blow your socks off.


To find out more about the Salcombe Harbour Hotel visit their website HERE.

Latest Posts
  • Chef Spotlight
    29 Jan 2024
    READ MORE
    Chef Spotlight: Meet Andreia Santos, Head of Pastry at Saunton Sands Hotel
    Posted on
    Posted by
    Saunton Sands Hotel
  • Chef Spotlight
    1 Sep 2023
    READ MORE
    Featured Chef: Meet Carla Jones of Anima
    Posted on
    Posted by
    Food Drink Devon
View all Posts