Andre's first head chef role was at The Fountain in Wells where he became known for cooking tasty and uncomplicated food. If he had a signature dish it would be Roast Rack of Lamb with rosemary, lemon and thyme - "so simple and so delicious with some Dauphinois potatoes and roasted vegetables."

He then spent two years in Bermuda as head chef in a fine-dining restaurant called Once Upon a Table, and learnt Caribbean cooking, as well as the pleasures of cooking locally caught fish (sometimes caught by himself!). After returning to the UK for a spell at The Crown in Wells, he spent three years in The Cayman Islands at another fish restaurant, feeding 500 people a night.

His travels also took him to Australia and Thailand where he did an intensive course in Thai cooking. This gave him a love for fusion food, reflected by dishes like Oriental Duck Spring Roll with Chilli Salad. He explains that you can "successfully marry several influences together as long as you keep it simple - a little bit of French because we use Duck Confit, married to a bit of traditional Chinese in the spring roll along with some Thai influences in the salad and the spices."

Andre's is his first solo venture, and his pride and belief shine through in the quality of the food and the service. He is passionate about using fresh, seasonal produce in his menus.

Cheerful, polite and eager to help, Andre and the team work hard to make sure you enjoy coming to the restaurant. He expects high standards, as he knows that visitors soon become regulars if the food and service are good.

Professional and friendly, the staff cater to all kinds of customers from parties of 120 to coffee and cake for two, and do their utmost to make sure you go away full and happy.