Photo of meWelcome to one4thetable.com everyone!

Autumn is here… Hurrah! Which means although the summer heat may be a distant memory, as we watch the leaves change colour, game season is upon us.

Which reminds me to thank Jamie, Jean-Seb and the team at Adelina Yard for asking me to host my “Autumn Delights” evening at  a couple of weeks ago. The menu was stunning and I found some great wines to share with everyone who attended, including Dunleavy Vineyards first ever fizz. It’s a delight and you’ll be able to buy it soon. And don’t forget to check out co-owner and chef Olivia on Great British Menu this week.

I’m also going to be hosting a Northern Italian wine evening at No Man’s Grace on 25th October, so book in if you can. John Watson’s menu is going to be divine! I’ve just got to narrow down what sips we will have with it.

And if you’d like some inspiration for food and drink to get you through the autumn, click on the link below to have a look at my latest article in Crumbs magazine where Romy Gill shares an amazing prawn recipe with some Welsh wines that I featured in this months Abergavenny Food Festival.


And check out my Thornbury tips for “Visit Bristol”:


All this excitement aside, I often get asked; where does the phrase ‘One for the table’ come from? It’s is an expression that developed from sitting round the dinner table with friends at many restaurants around the world that I’ve been lucky enough to dine at. Faced with amazing menus, when we felt we couldn’t order any more but our inquisitive nature wouldn’t let us put the menu down, we’d say ‘let’s order one for the table’. That way we could order all (well most) of the items we wanted to try. Some might say it’s greedy, but I see it as a healthy fascination in food and drink….. And to be honest, I don’t see that fascination changing anytime soon!

To see a little more about me, check out my supper club feature in Crumbs Magazine:


and check out my latest cocktail recipes, fresh from Abergavenny here:


Now, browse the website and enjoy… And don’t be afraid to order one for the table!

21 responses to “About

  1. Hi Andy

    I’m a fine dining chef with a love of food media. I worked at Barclays private dining for two years and have been employed by Harbour & Jones for the past three years. Don’t worry I’m not asking for a job but would welcome the opportunity to gain some invaluable experience and insight into the media by working behind the scenes of a food programme. For the past two years I’ve been focusing on the development of FoodPunk, my own food blog on the hidden food gems in and around London, which has culminated in its own YouTube channel.

    I’m writing to you, Andy, because I love the tone and style of certain programmes such as Saturday Kitchen – it’s constantly fresh, exciting and entertaining – so naturally, as I mentioned before, I would welcome the opportunity to work on a project with you. I’m very happy for this to be unpaid work experience.

    I have a C.V. available upon request and to give you a taste (pardon the pun) of who I am I have included the link to FoodPunk below.

    I look forward to hearing from you soon,

    Best regards

    Joe Teng

    07808 235 541



    • Hey Joe. Thanks for getting in touch. I’m sorry I haven’t got back to you sooner but I have been getting to grips with the website and have only recently started using it properly! I will pass your details to the SK team. I hope all is good with you?


  2. It’s patently unfair that someone who manages to eat his way around Europe simultaneously manages to remain so damn slim! I for one will read your blog studiously Mr Clarke, if for no other reason than to fuel my fever pitched sense of petty envy! 😁


  3. Glad to hear how much you enjoyed the SWVA tasting at Bristol. The other end of the region also has an event on Monday 20th June at the Exeter Phoenix. Trade & Consumer customers welcome.


  4. Hi Andy hope OK to post here. My husband and I own a 200 acre farm in rural Herefordshire and have just completed our first year as producers of premium British kid goat meat.The link below is to a media release that we issued today in the hope that it may be of interest to you. We have had a fabulous first year and our meat features on the menus of many top chefs nationwide.
    We have recently become a member of the Slow Food UK movement because we like to celebrate our rich food traditions whilst supporting community and the environment. Should you require any further information we would be delighted to help.
    With best regards
    Julie and John Joseph



  5. Hi Andy,
    Thank you for publishing your lamb shank recipe. Earlier this week I was trawling the Internet for a lamb shank recipe which included the bare essentials of garlic, rosemary and anchovies. (Jill Dupleix’s slashed roast lamb was the first time I’d married anchovies with lamb, and am now a big fan). I found your recipe which I cooked for Friday night dinner. When 3 guests say “that’s the best lamb shanks I’ve ever had”… No doubt the author deserves the feedback.
    So, thank you for sharing your recipe…
    Elspeth (in Adelaide, South Australia)


    • Hello Elspeth. I’ve only just worked out how to work my website msgs! So sorry I’ve not got back to you before. Thank you SO much for getting in touch. What a lovely email to read. That really warms my heart. I’m glad you and your guests enjoyed my recipe. If you’d like to get in touch again, I promise to keep up with my messages!!! Also, my email address is andyclarkebristol@gmail.com – Speak soon!


    • Hey Elspeth. I sent a response to you but I don’t think it sent! (I’m rubbish with this sorry of thing!!!!) I hurst wanted to say a huge thank you for your msg. That warmed my heart. I’m so glad you and your guests loved the recipe. Thank you for taking the time to let me know. I hope it’s a keeper. Feel free to msg me at andyclarkebristol@gmail.com if you want to get in contact. Happy cooking!


  6. Hi Andy

    My son is studying journalism (going into final year) and has a passion for F&B, writing about it and travel.
    Any advice on how he can get into it?

    Many thanks in advance



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