Since becoming Chef Patron at The Riverside Inn as Head Chef in 2016, Andy has made sourcing from the best local suppliers with traceability, sustainability and seasonality a key consideration. He has developed a two acre kitchen garden to bring a true 'seed to plate' ethos to the restaurant. He regularly works with up and coming youngsters spreading his ethos of reducing waste and respect for the animal and produce grown. Awarded Slow Food

Enjoy The Riverside at Aymestry's delicious menu once again now that restrictions have been lifted.  Tables are comfortably spaced to give customers reassurance.

Read how Andy survived Covid, revitalised The Riverside with new projects and busier than he's ever been here.

As a Food Educator, Personal Chef and Food Consultant Steve’s ethos is on promoting local, seasonal, sustainable produce grown and created by small local businesses; through simple cooking with a focus on making food fun, generous and most importantly delicious. A style of food honed whilst working alongside Jamie Oliver in London. With extensive experience in food manufacturing and product design, Steve has witnessed the downside to large scale food production and has made it his mission to help people consider their relationship with food more and challenge people to make better food decisions, including minimising food waste and altering their shopping habits.