The Seven Sins of Andrew Du Bourg |
Chef Patron, The Elderflower |
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Since opening the doors to his first solo-venture, The Elderflower, in March 2014 Chef Proprietor Andrew Du Bourg has quickly racked up a number of impressive awards and accolades.
Based in picturesque Lymington, Hampshire, Andrew has won Hampshire Newcomer of the Year and Hampshire Best Menu as well as Hampshire Chef of the Year. The Elderflower has also been noticed by Michelin and AA, being awarded Michelin Recommended (2014-2017) and 3 AA Rosettes.
Owing to its coastal location, Andrew is fortunate to have access to some of the best produce including the freshest seafood, as well as flavoursome game. The menu at The Elderflower is ever changing with the seasons and each dish contains elements of interest and intrigue, crafted from top notch ingredients. |
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Some of Andrew’s stand out dishes include Roast Mallard with salt & pepper salsify, sorrel emulsion and pickled mirabelle; Potato and Truffle with confit egg yolk, pickled wild mushrooms & fresh chestnut and to finish Close But No Cigar, chocolate & whiskey mousse, coffee ice cream, cigar smoked chocolate.
Prior to setting up his own restaurant, Andrew has 18 years’ experience under his belt at some of London’s leading restaurants, including Head Chef at Michelin-starred, Club Gascon; Sous Chef, St Albans Restaurant; Chef de Partie, 2-Michelin starred ‘The Square Restaurant’; and also the phonemically successful Wolseley Café Restaurant. |
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| Wrath - What makes you angry about the hospitality industry?
It’s the lack of compassion, understanding and respect of a small minority. It feels like some customers have an old colonial view towards hospitality staff and that we are their servants. We are not! We offer a service. It is this attitude that then cascades into bookings.
Greed - If all your food fantasies came true what would be on your Plate?
I find this hard to answer! I love all food and love discovering new flavours. Now to date I have never tried wagyu beef. So, let’s say, Wagyu beef with violet sea urchin veloute, grilled foie gras and buttery local asparagus
Sloth - What do you do to unwind?
This is something that does not come easily when you own and run your own restaurant that is in a grade 2 listed building. There is always something to do. I have a young family so it’s important that I find time for my daughter. We are blessed where we live. With the New Forest a stone throws away and the coast on my door step it is easy to find escapism. But even then, I am thinking about food and looking for ingredients to use on my menus.
Pride - What are you most proud of?
Realising a career long dream of owning my own restaurant. We are a Husband and Wife team. We are self-financed which is a great position to be in. We have grown from strength to strength and to date are proud to announce the success of retaining our 3 AA rosettes.
Lust - Is there anything that you are still lusting to achieve?
Fully booked restaurant lunch and dinner all year round!
Envy - who are you most envious of?
Anyone who can take holidays! Having my own restaurant with a small team makes it very difficult for my Wife and I to take holiday without closing the restaurant. This in turn makes any holidays very expensive. So, we tend to close for 2 weeks in January to reduce the impact.
Gluttony - have you ever over indulged?
Oh yes. It tends to be at the end of a busy week my Wife and I have a midnight snack of lovely ripe English and French cheese and share a good bottle of wine.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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