He left in 2012 for his next venture, The Queens in Belbroughton, set in a beautiful village on the outskirts of Stourbridge near Birmingham. Andy Waters has now returned to his roots, moving away from forays into molecular gastronomy and back to the classically executed British comfort food of his training. This 16th century pub, which he took over in partnership with business partner Jim Dricoll, offers dishes such as Roasted guinea fowl with beetroot, ginger and thyme and Gigot of monkfish with tomato and pepper sauce, and to finish, an elegant Lemon soufflé with lime sorbet or a gently nostalgic Black Forest gâteau. Only a little more than a year after opening, they were awarded a Michelin Bib Gourmand in the 2014 Guide.
Buoyed by the success of The Queens, in 2013 they opened a second restaurant, Waters on the Square in Edgbaston, just two doors down from his first venture, The Bay Tree. A relaxed, modern British bistro, here Andy Waters cooks classical cuisine with his own creative touches. Describing the appeal of the food at this venue, one food guide says: ‘The menu emphasises superior ingredients, showcasing imaginative cooking of the highest standard and at very good value.’
Andy Waters is very much settled in the Midlands of his birth, dividing his time between his two successful restaurants, cooking the kind of accessible, pleasurable food that makes both him and his customers happy. Still executed beautifully, with inventive use of gutsy flavour, his food is as warmly received now by the local populace as it was when he first set out in the region all those years ago.
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