Enjoy Andrew Jones’ handcrafted selection of delicious gourmet milk chocolate hearts with hazelnut and salted caramel praline. The perfect Valentine’s gift!
Classically trained, Andrew Jones has honed his culinary skills in some of the finest kitchens, including three Michelin-starred Michel Bras in Laguiole, France, part of his prize for winning the 2004 Roux Scholarship, one of the UK hospitality industry’s premier competitions.
Andrew is a Chef Alliance member of Slow Food UK. He is also an active member of the Royal Academy of Culinary Arts, and was awarded the highest marks in the 1999 Awards of Excellence, run annually by the Academy.
He trained initially at South East Essex Technical College, then spent some 13 years at Claridge’s, where he rose through the ranks of the brigade to Premier Sous Chef and a place on the hotel’s management committee. Seeking new challenges, he accepted an offer to be Executive Chef at the five-star Westbury Hotel in Bond Street, where for the next two years he not only ran the hotel’s fine dining restaurant Artisan, but oversaw a £1million redevelopment of the kitchens while also running the Polo Bar, a newly opened Sushi Restaurant and the Private Events operation that catered for exclusive events such as The Cartier Polo Tournament.
He joined Chamberlain’s in 2011, since when he has brought his extensive organisational and creative skills to bear on the restaurant, the catering business and the menus. He is now a director and shareholder in Chamberlain’s of London.