Meet Andy, Head Chef at The Fuzzy Duck
At The Fuzzy Duck in Armscote, our Head Chef, Andy combines years of experience from renowned establishments to craft a menu that prioritises guest preferences and showcases signature dishes like our renowned Scotch Egg. With a commitment to sustainability, we source ingredients from responsible local suppliers, ensuring that every dish reflects our dedication to quality and tradition. Join us as we explore the creative process and culinary philosophy that drives our kitchen, celebrating the rich flavours and seasonal delights that define dining at The Fuzzy Duck.
Please tell us about your culinary background and how you started in the culinary world.
I have always wanted to be a chef throughout school. I took an apprenticeship at the Burlington Hotel in Birmingham, where I studied and worked diligently. I spent six years there, learning the ins and outs of various kitchen sections. After that, I moved to The Old Falcon in Stratford, where I culminated my experience as the acting head chef. A brief stint in Cornwall allowed me to gain valuable experience in seafood, soaking up the best culinary exploits that the South West had to offer. I then returned to Stratford, taking a sous chef position at The Kings in Chipping Campden. After two years, I moved to The Fuzzy Duck as sous chef for five years, later transitioning to Feldon Valley. In 2022, I proudly returned to The Fuzzy Duck as the Head Chef.
Who or what has been your biggest inspiration in your culinary journey?
As a younger lad, the TV chefs of the time were my biggest inspirations – Brian Turner, Gary Rhodes, and Keith Floyd. Their passion for cooking immensely influenced my culinary journey.
Andy’s Culinary Philosophy
How would you describe your culinary philosophy?
I always design menus based on what our guests want, not just what I might like to cook personally. Being in the Cotswolds, I strive to use fresh local produce, which can be a challenge, but we make it work most of the time.
What are the core principles or values that guide your cooking?
I believe I am an honest chef. I stick to core traditions and focus on delivering high-quality dishes without trying to reinvent the wheel. My approach aligns with our commitment to providing the best dining experience in Armscote.
Signature Dishes and Ingredients
What are some of your signature dishes at The Fuzzy Duck?
One of our standout offerings includes our Scotch Egg, presented in various delightful forms. Homemade bread has also been a staple on our menu for years, with many guests complimenting our daily baked mini loaves.
Are there any ingredients that you particularly love to work with? Why?
My favourite season is summer, as there is so much to work with regarding both fruits and vegetables. Asparagus season is always exciting, and using Wye Valley Produce adds wonderful flavours to our dishes at The Fuzzy Duck.
Creative Process
Can you walk us through your creative process when developing a new dish?
I draw inspiration from everywhere – cookbooks, social media, and what my peers are doing. I also involve my team, who have diverse culinary experiences. The seasons play a crucial role in our menu design; a balmy September encourages lighter dishes, while cold, wet Junes mean hearty options stay on the menu longer.
How do you balance innovation with tradition in your cooking?
Sustainability and sourcing are vital to my culinary philosophy.
Sustainability and Sourcing
How important is sustainability to your cooking, and how do you ensure your ingredients are sustainably sourced?
I work closely with our suppliers to ensure the sustainability of our produce. Many suppliers aspire to work with The Fuzzy Duck, but we only collaborate with responsible, passionate, and environmentally conscious businesses.
Do you have any local suppliers or farmers that you prefer to work with?
We proudly partner with Todenham Manor Farm for meats, New Wave Seafoods, and A.M. Bailey for fruit and veg, supporting local agriculture in the Cotswolds.
Challenges and Rewards
What has been the most challenging aspect of being a head chef?
Staffing challenges remain significant. Finding and retaining good people is crucial to maintaining our high standards at The Fuzzy Duck.
What do you find most rewarding about your job?
The recognition we receive from happy guests is the ultimate reward for our hard work and dedication to creating memorable dining experiences.
Kitchen Culture and Team
How do you foster a positive and productive kitchen environment?
We work together like a family, looking out for each other. Everyone pitches in, ensuring a friendly atmosphere in the kitchen, often accompanied by music. However, we shift into serious mode during service time to provide our guests with the best experience at The Fuzzy Duck.
What do you look for when building your team of chefs and kitchen staff?
I seek engaging, skilled, and happy individuals who are passionate about cooking.
Future Goals and Trends
What are your future goals for The Fuzzy Duck's menu and culinary direction?
I plan to continue along the same path – if it ain't broke, don't fix it. Our commitment to quality and local produce is unwavering.
Are there any emerging food trends or techniques that you're excited about?
While we don't tend to follow fads, I am particularly excited about developing the fresh fish element of our menu. We'll keep doing what we do well!
Personal Favourites
What's your favourite dish to cook at home for friends and family?
A good Sunday roast is my go-to for family gatherings, accompanied by a naughty chocolate tart and clotted cream for dessert.
Do you have a guilty pleasure food that people might be surprised by?
I absolutely love a really good burger! One of my favourites is from The Hub in St. Ives.
To explore our full range of offerings and discover the culinary delights waiting for you, be sure to check out our menu pages for a closer look at what we serve. To make your visit even more special, book a room with us.
The Fuzzy Duck
Ilmington Road, Armscote, Stratford-upon-Avon,
Warwickshire, CV37 8DD
01608 682635