Photo of meWelcome to one4thetable.com everyone!

This is a website for food and drink lovers to read, absorb and enjoy! And if you get any great food and drink ideas from it, that’s great news to me. OK, I don’t always get a chance to post when I want to, as I’m so busy with my TV Producing, writing and event hosting. But please let me know if there’s anything particular you’d like to see here. In the meantime, for those who wanted an update, here’s what’s been happening!…

So, I spent most of 2019 working on a new series for The British Sign Language Broadcasting Trust called ‘Punk Chef on the Road’ which I devised and produced. The 10-part series takes Deaf chef Scott Garthwaite around the UK to meet chefs, food producers, farmers and members of the Deaf community. Scott discovers local food and cooks some incredible dishes from his outdoor kitchen along the way. Check out the Bristol episode (which is entirely vegan) here:


And if you’d like a potted history of me… Here you go:

Andy at AverysI’m a food, drink and travel TV Producer by trade. My credits include ‘Saturday Kitchen Live’ (BBC1), both James Martin’s French & American Adventures and ‘Gordon, Gino & Fred: Road Trip’ (ITV). As well as TV producing, I do a lot of work in the food and wine industry. While working with James Martin, I recommended all the wine and drink pairings to go with the food on the first series of ‘James Martin’s Saturday Morning’ (ITV). I also recommended all wines on ‘Word to the Mothers’, a series written and hosted by Mum-Blogger Zeena Moolla for Made TV. I’m a member of the Guild of Food Writers and write about food and drink for many publications including a regular column in Crumbs magazine. I’ve also written for The Telegraph.

Here’s my latest article for Crumbs on Noya’s Kitchen in Bath: https://www.crumbsmag.com/features/the-wine-guy-soul-survivor/

Have a look at my opinion piece for The Telegraph (Sign up for full article, free of charge): https://www.telegraph.co.uk/food-and-drink/features/confessions-tv-cookery-show-producer-double-dipping-isnt-crime/

IMG_3569I regularly judge for Great Taste Awards, The British and World Cheese Awards and The British Pie Awards amongst many others and my love of wine has led to my judging for the Independent English Wine Awards. I have hosted many events including The Bristol Good Food Awards at Ashton Gate Stadium, along with fellow food writer Genevieve Taylor, and I host food and wine matching dinners and seminars around London and in the West Country in conjunction with well-known chefs. This year I am happy to be working with Tom Kerridge at his Pub in the Park events as well as hosting the ‘Great British Food Stage’ at The Royal Bath & West Show in May. On top of that, I have an occasional slot on BBC Radio Bristol where I talk about all things food and drink orientated!

And why is the website called one4thetable? 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!

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

    Click to access c183d2_03e7c0acad2f48f3a937202c9b0479b6.pdf


  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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