"I love the professional atmosphere we work in and I love
the relationship we have between front of house and kitchen. From
my first day I have been made to feel at home, my work colleagues
are now my friends and I can have as much fun socialising as I do
I feel I am lucky to work in an environment where I have fun
but at the same time I am learning every day and I am enhancing my
own career prospects."
Joana-Pons Gari - Senior Chef de Rang, Restaurant Andrew
"I feel very proud to be the pastry chef in one of the top
restaurants in the UK. We work extremely hard but we also have an
amazing team spirit. It is by far the best working environment I
have experienced in any other kitchens I have worked in
I love nature so I spend lots of my free time outdoors and I
think Scotland is one of the most beautiful countries and it offers
me pretty much everything I need."
Gerard Chouet - Pastry Chef, Restaurant Andrew
"I joined the restaurant from One Devonshire Gardens in
Glasgow in the summer of 2008 and was there for two years, the
first as assistant and the second as head sommelier. For such a
specialist career the major attraction was having the chance to
work across the whole spectrum of wines from the good value little
gems on the list all the way through to the most iconic wines of
the world. A hugely rewarding part was the diversity of guests who
walk through the door and the opportunity to make the experience
appropriate and special for all. The colleagues were equally as
interesting and international and friendships soon blossomed. The
real family atmosphere of the team is integral to the restaurant
and is nourished daily over staff meals. On leaving I moved to
London and am now at The Ledbury Restaurant."
Emily Galletly - Assistant Sommelier The Ledbury,
"When I started to work at Andrew Fairlie's restaurant I was
blown away, even until this day I can honestly say I've never
worked in a restaurant with such a strong team spirit and passion
not just for the job, but everything there is about food, drink and
dining. I loved living in such a beautiful area; having so much
local produce to learn about and use, it has driven my career,
knowledge and has led to so many opportunities.
Thank you for the training, discipline and fun times, I
honestly couldn't think of a better place to have started my
I can honestly say there really isn't a day that goes by
when I don't think about the restaurant."
Clare Ratcliffe - Head Waiter Le Gavroche,
"I absolutely loved the four years I spent working with
Andrew and the team at the restaurant. It was a very disciplined
and passionate environment in which to learn and I enjoyed every
minute. I have made some really close friends during my time there
and I learned how to work as part of a very close team as well as
expand my knowledge of food and customer service.
If an opportunity comes up to join the team at Andrew
Fairlie's, my advice to anyone would be - take it!"
Ian Scaramuzza - Head Chef Hibiscus, London