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Andy has spent his career working in some of London’s best Michelin Star restaurants. He started his career working for Michael Roux Jnr training in modern French cuisine. He then spent 5 years working for Simon Rogan in two of his London restaurants – Fera at Claridges and Roganic. Shortly after joining Rogan’s team he was promoted to Sous Chef. His most recent role was Sous Chef at Gordon Ramsay’s Petrus.


As with many chefs around the country, when the coronavirus pandemic hit and all restaurants were forced to close their doors, Andy was determined to seize the opportunity and keep progressing his career. He entered The Craft Guild of Chefs 'National Chef of the Year' competition and was successful in making it to the semi-finals.  


He then began working on the concept of relaxed fine-dining at home. Indulge combines Andy’s love of modern British cooking with French classical techniques. 

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