Meet Andy: Head Chef at West Buckland School

At West Buckland School, our exceptional food is provided by the renowned independent school caterers Holroyd Howe. We are fortunate to have had Andy as our head chef for the past six years. His dedication to student health and wellbeing is only surpassed by his passion for creating nutritious and delicious meals.

With over 10 years of experience in local gastro pubs and a formal culinary education, Andy brings a unique and professional approach to school catering. Since taking the helm, he and his team have consistently delivered balanced, nutritious meals that fuel our students throughout their busy days.

One of the standout aspects of Andy’s approach is his commitment to using local and seasonal ingredients. “Seasonality is key,” he explains. “We always strive to offer fresh in-season vegetables to complement our dishes, ensuring variety and quality year-round.” This philosophy not only supports local suppliers but also keeps the menus vibrant, exciting and nutritious.

The menus themselves are thoughtfully curated, drawing inspiration from both current food trends and, importantly, student feedback. “Menu planning is a collaborative process,” Andy explains. “We have student food councils, and I regularly consult with them to ensure their voices are reflected in the meals we serve. Whether it’s introducing a new international dish or adding a twist to a classic favourite, we aim to cater to a wide range of tastes.” He adds, “I often build lunch menus around a country or theme, which not only makes the dining experience more engaging but also introduces students to diverse flavours and cuisines, enriching their culinary education.

One of Andy’s proudest achievements is ensuring that students with dietary restrictions never feel excluded. “We’ve worked hard to create allergy-friendly alternatives that resemble the standard options as closely as possible,” he says. “It’s important to us that every child feels included, no matter their dietary needs.”

Andy finds the most rewarding part to be the students’ reactions. “The best moment is seeing the children’s faces light up when it’s a meal they love,” he shares. “Even though it’s busy, our team builds strong relationships with the students and their feedback is invaluable.”

At West Buckland, nutrition is a core focus. Andy understands that what students eat plays a vital role in their wellbeing and academic success. “Good nutrition directly impacts mood, energy levels and cognitive function,” he explains. “We take all of this into account when planning menus, ensuring students are not just satisfied but well-nourished for the rest of their day.”

Of course, some dishes have become student favourites. Chicken Katsu Curry and Fish & Chips Fridays are always a hit while boarders particularly enjoy the filled Bao buns served for tea.

It’s clear that Andy’s passion for food extends far beyond meal preparation. His dedication to sourcing local ingredients, planning nutritious and varied menus and ensuring all students are catered for—regardless of dietary needs—demonstrates how integral the kitchen is to the school’s broader mission of supporting student wellbeing.

Holroyd Howe currently has an exciting opportunity to join their talented team. If you’re passionate about working with fresh, seasonal ingredients and contributing to a community that values student wellbeing, this could be the perfect role for you. More information can be found here.