ANDREA STARTED OUT STUDYING HOSPITALITY AT MOTHERWELL COLLEGE, DURING HER TIME THERE TOOK PART AND WON FIRST PRIZE IN THE TOQUE D’OR, THE LARGEST STUDENT BASED COMPETITION IN THE UK, RUN BY NESTLE FOR COLLEGES. THE PRIZE WAS A STUDY VISIT TO SWITZERLAND WHERE HAVING IMPRESSED THE HEAD CHEF OF THE MOVENPICK RADISSON HOTEL, LAUSANNE, ANDREA SECURED A POSITION TO STAY ON AND CONTINUE HER TRAINING AT THAT PRESTIGIOUS VENUE, SPECIALIZING IN INTERNAL AND EXTERNAL CATERING.

AFTER COMPLETING OVER THREE INTENSE YEARS OF TRAINING AND PERFECTING HER SKILLS, ANDREA RETURNED TO THE UK TO STUDY FOR HER HCIMA AT THE GLASGOW COLLEGE OF FOOD TECHNOLOGY, WHICH SHE ACHIEVED WITH DISTINCTION.

ANDREA HAVING FULFILLED HER STUDY AMBITIONS THEN MOVED INTO A MANAGEMENT POSITION, RESPONSIBLE FOR ALL CATERING OPERATIONS IN THE GLASGOW SCIENCE CENTRE SCOTLAND’S FLAGSHIP VISITOR ATTRACTION.

AFTER A PRODUCTIVE AND SUCCESSFUL TIME AT THE GSC SHE WAS OFFERED A POSITION WITH THE NEWLY ESTABLISHED NICK NAIRN SPECIALIST CATERING VENTURE, NAIRNS ANYWHERE WORKING ON THE FULL CATERING OPERATION AND MANAGEMENT OF THE HIGH PROFILE OUTSIDE CATERING EVENTS IN GRAND VENUES SUCH AS CULZEAN CASTLE, NATIONAL MUSEUM OF SCOTLAND AND MOUNT STUART. ANDREA HAS CATERED FOR SUCH DIGNITARIES AS THE LORD PROVOST OF EDINBURGH, PRINCESS ROYAL AND HER MAJESTY, QUEEN ELIZABETH II.

ANDREA’S PROFESSIONALISM AND ATTENTION TO DETAIL ENSURES THAT EACH EVENT EXCEEDS ALL EXPECTATIONS.