PLATE PERFECTION: And here is one I prepared earlier - a slideshow of food by chef Andy Brooks
Wishing Andy Brooks and his team the best of luck with the super new restaurant
Samuel Bird TV
118 High Street, Nailsea, BS48 1AH
Tel 01275 853216 / 0746 974 7003
Mark and Carolyn are very happy to welcome their new neighbours to
Ivy Court, Nailsea
Want to know what’s cooking in Nailsea?
Well, fantastic news as the former chief chef of Backwell House Andrew Brooks is opening a new restaurant called White Truffle at Ivy Court.
Andy is taking over the Golden Horse which closed in February when its Chinese owners decided to retire.
Along with 21-year-old award-winning sous chef George Lilley the pair will run a fantastic 40-seater fully refurbished restaurant just off the High Street next door to Nailsea MicroPub.
An updated décor and ambitious menu they will open five days a week from Wednesday to Sunday with online bookings on a newly created website by local design agency One2One.
In fact, every ingredient for the new restaurant is, if possible, locally and environmentally sourced from its fresh fruit and vegetables to its prime cuts of meat.
Even the professionals Andy has used like the accountants AR Dury & Co which has its upstairs offices in the same building and his solicitors Bradford & Co along the High Street are ‘locals’.
Andy, aged 50, showed an interest in cooking from a young age and the former Nailsea School pupil went on the study catering at Weston College before perfecting his skills in many prestigious hotels in this country and abroad.
For the past six years he was at the much-loved Backwell House.
Andy has been encouraged to open a ‘place of my own’ by wife Cherish, a nurse, and two sons George, 22, and 18-year-old Harry.
Andy said: “My passion for cooking came from childhood, from a very young age I was drawn to the kitchen, aged 11-12 I was making trifles and mince pies, I loved it.
“I served my apprenticeship between a two-rosette North Somerset family-owned French restaurant and at Weston College.”
After two years of intense training and hard work, he took his first large hotel job at Bristol Marriott Royal.
He saw this as an opportunity to develop skills in other areas, such as large banqueting and busy bistro style food, as well as dipping in and out of the fine dining restaurant.
After three years and two promotions, he moved on to Moat House Hotels, working at the Crowne Plaza and The Billesley Manor Hotel - a two-rosette hostelry in Stratford-on-Avon.
Andy’s first head chef job was with Novotel Bristol. After just three years, he became the company’s development chef for the UK!
Andy has enjoyed many travel opportunities – working in countries such as Morocco, Philippines and Thailand for the Sofitel Hotels and Resorts five-star brand.
He loved every minute of working abroad, seeing different cultures and learning all about new flavours and cooking methods.
Andy worked as executive chef for Novotel UK for 12 years before leaving to work in a similar capacity within the Devere Hotel Group.And then came the opportunity to head the team at Backwell House and he says he relished the luxury boutique hotel environment.
His plan is to have a similar but ‘perhaps more modernised’ menu at White Truffle to the one he created with the superbly talented George at Backwell House.
Unlike the rather 'over heated' celebrity chefs Andy is a softly spoken, mild-mannered man who is living his dream of a restaurant of his own - along with George of course.
Andy said: “Our philosophy will be all about the taste, we are not about upmarket dining and posh tablecloths but we are about high-end
contemporary dining which caters for everyone from the young people to senior citizens who will be coming to our restaurant.”
By the time they are ready to open on Thursday, June 1, the premises at 61-63 High Street will have had a major makeover including soft grey décor, black painted ceilings and panelling, comfortable velvet seating, mood lighting with the old carpets changed to wooden flooring – rustic and reclaimed being his byword for the handmade furniture.
The reception and bar area will be brought into the 21st century with everything modern, elegant, intimate and eco-friendly, he added.
In the kitchen the eight old hobs used for woks will be gone and industrial fit-for-purpose equipment installed.
Andy has ambitions that the whole area which is a few steps from the Link Road bus stops and free car parks is transformed into a food and drink
destination and hopes his business will compliment other nearby cafes and bars.
Looking ahead he sees White Truffle serving afternoon teas and evening tapas which includes utilising the outside space for al fresco feasting.
Hold onto your tastebuds as Andy said: “For our feature dish we are going to cure salmon in a white truffle gin and beetroot served with baby yellow beets, pickled cucumber and burnt orange.”
As a mouth-watering taster for the meat eaters Andrew also talks about serving steak with king oyster mushrooms, crispy shallots and café de paris white truffle butter; slowed cooked pulled shoulders of lamb and belly of pork will also be on the menu and the pièce de résistance a cracking Sunday roast adding ‘everything for us is all about the cooking’.
He reeled off with enthusiasm his vegetarian options and talks of his cauliflower au gratin which uses eight different cheeses and his par excellence mushroom duxelles!
We asked: “Are you looking forward to opening.”
Andrew said: “Oh yes, I am very, very excited.
“I could have gone to Portishead and I looked at a couple of places in Bristol but I am a Nailsea boy and I wanted to open my first restaurant in my home town.
“I know what Nailsea needs and I know what Nailsea is missing and I want to get a couple of rosettes for my restaurant.”
White Truffle website with restaurant booking page is now live see contact details top.
GUTTED: The way we were - moving in day back in April 2023 and getting ready for a total refit by clearing past reminders
Good luck Andy from Anne and the team
FOOD FEAST: This is Andy being creative in the kitchen preparing and plating a stupendous lamb dish
The High Street Hensons team wish our new neighbours Andy and George every success with their enterprise