Head Chef Andrew Birse draws influence from the minimalist style of French and Japanese cuisine
Before joining Spicers Clovelly Estate‘s award winning restaurant, The Long Apron, Head Chef Birse worked with Alanna Sapwell at Arc Dining and earlier rose to Sous Chef under Simon Palmer and Phillip Johnson at e’cco bistro. Birse has their same sense of celebrating the quality of the ingredients without being overshadowed by complexity or technique, with attention to detail and preference for understatement over ostentation. Andrew has drawn the most influence from French and Japanese cuisine as he enjoys the minimalist style driven by the base ingredient.
“It’s exciting to be working in a regional area where I get to develop relationships with growers, makers, and fishers,” says Birse. “I enjoy working with a variety of proteins, and pork is probably my favourite, but these days I am really enjoying adding a more vegetable focus to my menus.”