by Sophie Yardley
As part of our Members’ Circle feature, we introduce our readers to a stand-out Square Club member. In the world of food and television, Andy Clarke has made an impression with his charisma and passion for culinary storytelling. With a career that spans roles both in front of and behind the camera, Andy has brought delicious recipes and heartfelt stories to audiences across the world. Whilst many may expect someone like Andy to be based in the bustle of London, he’s chosen to call Bristol his home.
As a cherished member of The Square Club, we caught up with Andy to discuss his journey from television studios to recipe books, his love for Bristol, and his expert advice on all things food and dining.
Could you tell us a bit about how your journey in food and TV began?
I grew up in Thornbury, just north of Bristol, and my parents did the majority of cooking from scratch. We had a large vegetable patch and had a lot of great food shops around before the supermarkets came to the town! My brother and I were always encouraged to get outdoors to help in the garden and we loved it. A favourite memory of mine is picking apples from the tree every autumn – I still don’t think I’ve tasted a better apple!
During sixth form, I got a job at The Ship, a restaurant and hotel at the top of Alveston Hill. Here I learnt silver service and it set me up for a good few years working in the catering industry. When I went to university, I continued working in hotels and developed quite a fascination for the food and drink scene.
Roll on another ten years and I fell into making food and drink television. After working on many studio-based shows such as Blue Peter and Richard and Judy, in 2006, the opportunity came to develop the format for what was to become Saturday Kitchen, presented by James Martin.
When the first episodes went out, I was producing a different series, but I used to go into the studio on a Saturday to help out. I felt it was partly my baby and the team were keen for me to be involved. I would wash up, help prepare food, stand in as the celebrity guest in rehearsals and do anything to make the show happen.
After two years, I was asked to produce it full-time, which I did for seven years. During this time, I made a lot of chef friends and close relationships with the drinks experts on the show. It was these guys that encouraged me to take my love of food and drink further.
I left Saturday Kitchen in 2015 to move back to Bristol with my husband. During this time, I began food and drink blogging and hosted events for local restaurants. This was a side project while I continued to produce and direct TV programs, including James Martin’s French and American Adventures, Gordon, Gino, and Fred: Road Trip and a couple of series with Jamie Oliver which I loved.
Gradually the hosting and the writing took over and I no longer had time to produce and direct. I now love the fact that I can share my knowledge and passion of food and drink with people all over the globe.
Your career has given you the chance to collaborate with some of the biggest names in the culinary world, such as James Martin, Gordon Ramsay, Gino D’Acampo, and Rick Stein. What have these experiences taught you about the business of food and television?
The realm of celebrity chefs is a fascinating one, and I’ve been fortunate enough to work with some of the world’s best chefs. However, over the years I’ve learnt that the food is the real star. Yes, sometimes chefs have worldwide rock star status, but when you get to the heart of a TV food show, the food is what really matters.
Without good ingredients being turned into great food via focus and passion, you don’t have a good cooking series at all.
What made you decide to settle in Bristol rather than London?
I was born and raised in Bristol, and I’ve always admired the city’s laid-back, friendly vibe. I lived in London for twenty years when I went to university, and that’s where I started my TV career, but I’ve always loved coming home. I’d often race out of the studio after filming Saturday Kitchen and enjoy the afternoon journey back west. So many family and friends are in the area and increasingly, over the years, more friends have moved back. This, coupled with the incredible independent restaurant and bar scene made my husband realise that this is where we wanted to settle.
Since we’ve moved back, we’ve faced many strange situations such as Brexit and COVID; so when I feel that the world is going mad, I love living in the friendly, supportive and liberal bubble that is Bristol. I’m probably biased because I’m from this neck of the woods, but Bristol has so many interesting and diverse areas, and the people are just fab and so friendly!
Where are your favourite spots to wine and dine in the city?
It’s so hard to choose a favourite because I love a bit of everything! I really love a mooch around Stokes Croft and Montpelier. Caper + Cure is a firm favourite of ours, and now that they’ve opened their wine bar Carmen Street Wine next door, it’s another excuse to visit the area! Giles Coram, Matty Grove and the team are incredible at what they do, and are very accommodating when I make them include me in an after-hours lock in! Just a stroll down the road you’ll find Bianchis – one of the warmest and most incredible restaurants in Bristol by Don Bianchi Borel, Ben Harvey and team.
For fine dining, Adelina Yard on Welsh Back is a top choice. Jamie Randall and Liv Barry are masters of their craft, and if I’m in the mood for fine dining, Wilsons on Chandos Road is possibly one of the best restaurants in the country. Jan Ostle and his team are incredible – you have to try their homemade limoncello if you’re there!
What are your top tips for hosting a successful dinner party?
Plan ahead! Although by the way, I’m not very good at taking my own advice! When you’re entertaining, there’s lots to think about, such as if you’re having a theme or focusing on a specific cuisine. Try to enjoy the process, and remember that planning a dinner party is really exciting!
People often get stressed out when hosting, but if you’ve tried the recipe before, you know how it works, which will enable you to savour the experience rather than stressing about it. I always like to offer a cocktail, but would suggest sticking to one that’s less complicated to make. If you’re serving wine, beer or cider, try to serve something a little different. I always think it’s nice to pour a decent drink with a good story behind it.
Did you have any New Year’s resolutions?
My New Year’s resolution was to plan ahead, both professionally and personally. I often get so busy with work that I just focus on the immediate writing deadline or the next event I’m hosting. Forward planning is so important; take booking restaurants in Bristol for example, as they’re often small independents, you need to book way in advance.
If you could invite any three people living or dead to dinner, who would they be?
As a kid I was a massive fan of Kylie Minogue. I bought all of her first singles and albums on vinyl and loved that fun Stock/ Aitken/Waterman pop sound. I’m still a big fan and yet out of all the celebrities I’ve met through work and pleasure, including many pop stars, Kylie is somebody I haven’t met. As we share the same birthday, I feel we’d get on brilliantly! Geminis are a lot of fun!
I’m fascinated by royal history and beautiful buildings, so it would be great to see what Henry VIII was really like at dinner. I can imagine he’d demand a large banquet, and I’d be okay with this. We’d just have to give him rules about beheading and torture not being okay in 21st century life, but with some good security guards, I think we’d be fine! I think it would be fascinating to meet someone like him who changed the course of history. It’s often easy to forget, but they were real human beings and not just fictional characters.
When I was younger, I was captivated by the iconic status of Marilyn Monroe. Her unique style of beauty was intriguing to me. I loved watching her films and hearing about her personal life. She died too young and there was such mystery surrounding her death. She always had a glint in her eye, and that’s exactly what I’d want around the dinner table.
What’s next on the horizon for you?
2025 is shaping up to be an exciting year. I’m thrilled to be returning as a resident host at Tom Kerridge’s Pub in the Park events across the country. It’s the best food, drink and music festival around! I’ll also continue my collaboration with Marks & Spencer, where I’ve been hosting videos to promote their drinks.
Additionally, I’ll be back on ITV’s Love Your Weekend with Alan Titchmarsh, hosting regular segments on student drinks, as well as the Best of British feature, where I highlight some of our finest artisan producers. To top it all off, I’m writing my third cocktail book, focused on Bourbon and whiskey, set for release in the autumn, and I can’t wait to see it on the shelves.
Stay tuned for Andy’s third book coming out in the autumn, and get your hands on House of Gin on Amazon.
Victory Spritz
I first created a version of the Victory Spritz for Rugby Distillery, which is based in the town where the sport of rugby was invented. William Webb Ellis is credited with inventing the game whilst he was a student at Rugby school.
This version of the drink was created to celebrate the sport. If you have a lemon gin, feel free to use it here, but as there is lemon juice in the cocktail, it’s not essential. Just make sure to use a gin that exudes citrus – the raspberry and cucumber tonic water will complement the citrus tones beautifully.
Victory Spritz Recipe – makes 2 servings
Equipment:
Jigger / Jug / Stirrer / 2 highball glasses
Ingredients:
A handful of crushed ice
2 handfuls of ice cubes
4 parts (100ml) gin
8 parts (200ml) cucumber tonic water
1 part (25ml) raspberry syrup
2 parts (50ml) lemon juice
GARNISH
2 sherbet lemon boiled sweets (for the lemon-dusted rim)
8 fresh raspberries
To make the lemon sherbet dusted rim:
- Using a pestle and mortar, spice grinder or a rolling pin and a food bag, grind or crush a handful of your lemon sweets until it resembles breadcrumbs or dust.
- To decorate the rim of a glass, pour the powder onto a small plate, ensuring it is slightly wider than the circumference of your glass.
- Put a splash of gin on another small plate and upturn your glasses onto the plate ensuring that the circumference of the glasses have been moistened with gin. (Do this quickly to avoid putting too much gin on the glass which can result in dribbling)
- Immediately upturn the glass in the powder, ensuring the entire rim is covered (or you may prefer a half rim, it’s up to you).
To make your cocktail:
- Put a handful of crushed ice into the jug and add all the liquid ingredients.
- Stir gently.
- Fill your glasses with ice cubes and raspberries and pour in the cocktail.
- Serve immediately.
