Andrew Birch
Andrew joined the team at Lower Slaughter Manor in April 2011 as Head Chef, moving over from Whatley Manor where he worked under Martin Burge. No stranger to Michelin star kitchens, Andrew also worked with Kenny Atkinson at St Martins Hotel on the Isles of Scilly and for the Tanner brothers at their Plymouth restaurant.
Lower Slaughter is the perfect venue for Andrew to be creative with his menus, he takes the very best local produce and seasonal foods and produces food that is memorable both for taste and its technical accomplishment. It is still early days for Andrew at Lower Slaughter but under the new ownership and with Michael Caines MBE at the helm of two of the sister hotels he is really looking forward to establishing the restaurant as a great foodie destination.
