He has had a remarkable career, at thirteen he was runner up in the national junior cook of the year award then a finalist in the Daily Mail Cook of the Year which led to him being offered a job by Anton Edelmann at London’s Savoy Hotel as soon as he left school.

After three years intensive and invaluable training at the Savoy, Andrew moved to France for two years working in Michelin starred restaurants all over France. The next move was back to London to the Greenhouse Restaurant under the watchful eye of Gary Rhodes.

He has had a remarkable career, at thirteen he was runner up in the national junior cook of the year award then a finalist in the Daily Mail Cook of the Year which led to him being offered a job by Anton Edelmann at London’s Savoy Hotel as soon as he left school.

After three years intensive and invaluable training at the Savoy, Andrew moved to France for two years working in Michelin starred restaurants all over France. The next move was back to London to the Greenhouse Restaurant under the watchful eye of Gary Rhodes.

At the tender age of 21 with the backing of his family ‘Nutters’ was launched and within a few months was packed every night. Awards soon followed and Andrew clinched the Lancashire Chef of the Year and then the Young Mancunian Business Man of the Year. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and before he knew it he was on Ready Steady Cook! Afternoon Live, Granada cult strand “THE FYLING CHEF” and his own radical channel 5 series “Utter Nutter”.

Three years ago larger premises were needed and Nutters is now housed in the lavish setting of an 18th century manor house, set in 6½ acres of groomed parkland with spectacular views across Ashworth moors, Greater Manchester and beyond. All this makes perfect settings for the extravagance of Andrew Nutters cuisine. Within a year of moving Nutters won the UK restaurant of the year and was voted by The Times one of the top ten celebrity chef restaurants in the UK.

Andrew regularly demonstrates to local schools the importance of healthy eating, also doing significant charity work for Nutters nominated charities; the NSPCC and Christies Hospital, Manchester, raising in excess of £30,000 in recent years.

Andrew has remained at the fore front of modern British cuisine, not only here in the UK where he works alongside the major supermarkets, endorsing and promoting local products, but also abroad, linked mainly to South Africa, where he regularly demonstrates and America where some of his shows are broadcast. His first book Utter Nutter has globally sold out and he was one of the first chefs in the world to film recipes to be downloaded and viewed on ipod’s and mobile phones.