Executive Chef – Andrew Justice

Our Executive Chef Andrew Justice is ready to make his mark on the Fylde coast and provide you with a fine dining experience. Over the last three months Andrew has been working to perfect a new menu concept, training a brigade of staff and working with local suppliers to source the very best ingredients.

Andrew started his career in catering back in 1998 at the tender age of 16. After studying for three years at culinary school he traveled the U.K, learning from a variety of chefs and educating himself on different types of cuisines. Since 2005, he has headed up some of the finest establishments in the U.K throughout Dorset, Mayfair and Marylebone. On top of this, he has worked as a chef consultant for brands including Miele, Rolls Royce, Ferrari and Rolex to name but a few.

“At this level, this is what we are looking for; this is what I want to show Michel Roux” – Monica Galetti


  • Quarter finalist on Master Chef the Professionals
  • Lancashire Life – chef of the month
  • Lancashire Life – chef profile
  • Lancashire Evening Post – several reviews and articles

In his spare time, Andrew enjoys Holistic Farming and manages a large allotment with a view to starting our own rooftop kitchen garden at Mill Farm Sports Village.

Who is your favourite chef and why?

“Apart from my Grandma’s, Michel Roux Jr for his classical approach and Mark Birchall for a fusion of classic and modern techniques.”

What would you choose as your last supper?

“Probably a 48oz tomahawk steak cooked on a josper grill, seasoned with maldon sea salt and bearnaise sauce.”

What is your signature dish?

“A signature dish should evolve over time, more recently I have really enjoy sous vide Scottish salmon, crispy salmon skin, early asparagus and lemon beure blanc. Lobster Ravioli has to be one of my all time favorite’s, I am excited for visitors to Mill Farm to sample this dish.”

Why Holistic Farming?

In a nutshell, over the past 7 years, since becoming a father, I have become more and more interested in food manufacturing, farming and the history of food. Wanting to cut out any heavily processed foods from my diet and menus, even looking at what the animals eat that I consume.

6 months research, study, on the job training, farm visits to become certified.

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