Chef Patron: Andrew Hamer
Born in London, Andrew moved to Scotland in 1989 having completed his early training days at Langan’s Bar & Grill and the St Pierre Park Hotel, following his studies at Westminster Catering College. Working his way to the position of Head Chef for William Costly at the Lochgreen House Hotel achieving 3 rosettes along the way, he was soon approached for a position at the world famous Gleneagles Hotel.
Spending 9 years at Gleneagles, 5 year as the Executive Chef, catering for the international well traveled and discerning guests allowed Andrew to develop his international cuisine to complement his traditional British cuisine and cater within 7 varied food & beverage outlets daily. Coupled with managing a kitchen brigade of over 100, and serving on average of 600 covers per day Andrew became an active member of the ‘Academy of Culinary Arts’ and still is today.
In 2005, Andrew joined Wilde Thyme which is now firmly established as Scotland’s premier independent event catering company. Wilde Thyme’s core business is split between leisure and corporate and boasts clients such as Ralph Lauren, Armani, Bang & Olufsen, Porsche, Diageo and high profile attendees such as HRH Prince Charles, HRH Prince Andrew & HRH Prince William, HRH Princess Anne, Peter Kay, Sir Arnold Clark and Muriel Gray.
Extremely proud of his business and passionate about using local suppliers and seasonal best quality produce, Andrew has built up unrivaled partnerships with Scotland’s best food suppliers and is extremely passionate about developing his team, including securing stages at Michelin star venues.
Looking to join the team? Visit our recruitment page to see our current vacancies.