A chef who trained in Plymouth and has worked in some of the city's renowned restaurants has shared his plans for the future. Andrew White is the chef at Cut The Mustard, the festival and event caterers based in Devon.

After studying catering at City College Plymouth, Andrew, who is 55, left the city and worked around Europe, in France, Germany and Switzerland, before returning to work in London for the Hilton brand.

Since his return to Plymouth, Andrew has taken up head chef roles at five-star luxury manor house hotel Boringdon Hall, the historic Pier Masters House restaurant on the Barbican waterfront and the award-winning seafood, oyster and shellfish restaurant Oyster Shack in Salcombe, before starting Cut The Mustard thre years ago.

Andrew said: "I took a step back from 'frontlin

See Full Page