New head chef joins the Drewton's team

Published: 21/09/2011

Drewton's Farm Shop near South Cave has welcomed a new member of staff to its growing team; Andrew Flint has recently taken on the demanding role of head chef.


Andrew (30) has a wealth of experience and is extremely passionate about quality, locally-sourced ingredients. He has worked in a number of well-known, local restaurants and hotels during the last 14 years, including the Village Hotel in Hull and the Triton Inn at Brantingham.

He lives locally - with his wife, Lucy, and their young son Edward – and is East Riding born and bred, so is familiar with the fantastic variety of food producers based here in Yorkshire.

Of his new appointment, Andrew said: "Drewton's is a top-class venue offering a wide range of freshly-prepared meals to its customers, from afternoon tea and snacks to hearty, home-cooked lunches. It's all about fresh, local ingredients and my team here at Drewton's is constantly searching for the best produce around."

Andrew will be responsible for developing and enhancing the menus currently on offer to customers in Drewton's Kitchen and Tearoom, and will also be at the forefront of developing menus for a new Supper Club venture that will see Drewton's serving a bistro-style menu every Saturday evening from late October.

He added: "This exciting opportunity to launch a Supper Club at Drewton's has arisen due to demand from our customers. We're developing a new, seasonal menu, with dishes such as seared sea Scallops with Black Pudding and Pernod foam; free range pork from Anna's Happy Trotters with bubble and squeak; and Yorkshire Venison with a Juniper berry reduction."

Andrew's preferred approach to food is to create unfussy dishes using the finest, fresh, local ingredients. He explained: "You can't beat a simple, traditional lasagne made using good quality meat and fresh herbs. It's my signature dish, and a firm favourite with both friends and family."

He also has a couple of tips for shoppers looking for inspiration for dishes they can prepare themselves at home using fresh ingredients bought from Drewton's Farm Shop.

He said: "My tip for the season is to serve a well-matured rib eye of beef, cooked medium rare to enhance the flavour and tenderness of the meat. Add a delicious béarnaise sauce and some hand-cut chips - it doesn't get any better than this!

"Alternatively, for a burst of flavour, you can't beat a fresh herb salad with locally-grown, roasted beetroot and fresh East Yorkshire crab, with a squeeze of fresh lemon and drizzle of olive oil."

Katie Taylor, the proprietor of Drewton's, said: "We're delighted to welcome Andrew to the team here at Drewton's. I've been blown away by some of the fantastic dishes that he has prepared since he started with us and think he's just the person to help us build on and enhance the good reputation that we have here at Drewton's for serving quality, freshly-prepared food at reasonable prices."


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