Rough Diamond ChefAbout Andy

Andy Campbell, also known as the Rough Diamond Chef, opened his first restaurant at just 23 in Bermondsey, south London. Brandon’s was among the first in the city to serve international cuisine, inspired by Andy’s travels at 19.

He later graduated from Westminster College with a Diploma in Culinary Arts. He completed a three-year course in just 12 months, passing with Distinction.

To explore provincial cuisine, Andy travelled through Italy, France, and Spain. He worked with local artisans and used luxury ingredients to recreate authentic regional dishes.

Returning to London in the late 1980s, he rose quickly, becoming Head Chef at top venues. He succeeded Marco Pierre White at Café Royal and Fergus Henderson at The French House.

As Chef du Patron at 23 Romilly Street, he made his mark. In 2009, he moved to the UAE and launched ‘Gourmet To Go,’ a meal plan service for patients at Ras Al-Khaimah Hospital.

In the Middle East, Andy became a columnist for BBC Good Food. He also led cookery demos, including the blindfolded ‘Dine in the Dark’ at Taste of Dubai.

He brought fine dining to the Abu Dhabi Grand Prix, working as a private chef. He catered for three luxury yachts docked at the track-side Yas Marina.

Andy’s 40-year career includes appearances on BBC’s Saturday Kitchen and BBC America’s Claridges to Harlem. His work has featured in The Sunday Times, TimeOut, and the Evening Standard.