Born and living in Dorchester, Dorset.
Andy was a Royal Navy retinue chef, winning a Hotel Olympia gold medal for carving and making a working model of a carriage clock out of butter.
He won gold at Hotel Cullinare for butchery. At his last year in the RN he was head cake icer for services.
He opened butchers shop after leaving the forces and held the UK Sausage Makers Championship. He also had a Michelin recommended restaurant.
After being made disabled due to hospital acquired MRSA he attended a glass engraving taster session run by Rob Page. In fact he attended three sessions in total, bringing his children (as an excuse).
He then attended Viv Marshall's "Introduction to Glass Engraving" at Poundbury and the rest is history.
He uses drill engraving in the intaglio style (using only diamond burs). His engraving is so deep you can feel the subject as well as seeing it.
He is happy to undertake commissions and happy to be contacted .
Only engrave using diamond burr in the intaglio style. I engrave deep so you can see the picture and feel the picture at the same time.