Andy Waters

In his Guardian review, Matthew Fort commented that dishes such as tian of crab and prawns with harrisa and duck breast with onion and damson confit and port and thyme sauce 'concentrate on letting high-class raw materials speak their piece without fancy business getting in the way.'
 
It was that sort of gutsy, modern European cooking that won Waters more fans after he relocated Edmunds to Brindleyplace in the city centre in 2008. The re-incarnated establishment was subsequently listed in the Sunday Times top 100 UK restaurants.
 
Waters' was a precocious culinary talent, rustling up Robert Carrier recipes from a young age for his family including his confectioner mother. He began his career proper by training at Halesowen Food College in the West Midlands before a stint in Lyon working with French culinary legend Paul Bocuse. In the UK, Waters has worked with the likes of Jean Christophe Novelli and Andreas Antona at Michelin-starred Simpson's in Birmingham as well as being head chef of The Bay Tree in Edgbaston.
 
In March 2012, Waters became head chef of The Queens at Belbroughton, a 16th century pub in Worcestershire and has recently been awarded the prestigious Robert J Smith Award by the British Culinary Federation, for professionalism and dedication to the hospitality industry.