Our Head Chef

Andrew Birch brings his passion for locally sourced ingredients with him to Lainston House, making the most of Hampshire’s finest ingredients with a menu based around the very best British suppliers.

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Andrew Birch developed a passion for cooking when he was a schoolboy in Swansea. He went onto train in South Wales and then in Stratford on Avon. Andrew began his career working with the Tanner brothers in the South West, where he discovered a passion for cooking seafood, something he would go on to further develop under Michelin-Star chef Kenny Atkinson at his restaurant on the Isle of Scilly.  After stints at Whatley Manor, Lower Slaughter Manor and London’s Café Royal, Andrew took residence as Senior Sous Chef at the 3AA Rosette and Michelin-Starred Montagu Arms in the New Forest.  It was here that he worked closely with Matthew Tomkinson, who Andrew credits as having a huge influence on his style of cooking.

Andrew went on to become Head Chef at Fishmore Hall in Ludlow, where his dishes centred around quality, seasonal produce.  Bringing his passion for locally sourced ingredients with him to Lainston House, Andrew will make the most of Hampshire’s finest ingredients with a menu based around the very best British suppliers.

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