|A Right Royal Wedding In Wigan
HE’S cooked for the Queen, Prince Charles and Princess Margaret, and now he’s preparing a right royal wedding menu in Wigan.
There’s a new man in the kitchens at Wigan’s illustrious Haigh Hall and if his distinguished past is anything to go by he’ll soon by cooking up a treat good enough for royalty.
Andrew Sturgess has recently been appointed as the new executive chef at Haigh Hall. And one of his first jobs has been redesigning the menu for the venue’s weddings.
The 56-year-old spent 22 years managing a range of worldwide catering services for the Royal Air Force; from in-flight catering to serving up dishes for Very Very Important People and royal guests.
Andrew’s been cooking professionally for 40-years, starting out as a junior chef at Murray’s Restaurant in Portsmouth.
In 1970 he joined the RAF where he eventually became personal chef to then Air Chief Marshall Sir Keith Williamson whose guests included the former PM Margaret Thatcher.
But it was while working as part of the Royal Support team that his culinary skills were really put to the test.
Andrew said: “There was always a sense that the meal had to be extra special.
“We’d devise three separate menus, one of which would be approved with a few specific requests.
“For instance, Princess Margaret was allergic to Champagne so any sauces with it in had to be removed. Everything had to be perfect.”
Grade II listed Haigh Hall has long been a firm favourite as a wedding venue with its opulent appearance and surrounding 250 acres of woodland and park.
Now Andrew’s determined to make the food match the magnificent surroundings.
He added: “I’m designing new menus that I hope reflect this regal setting but one you don’t need to be royalty to afford.
“There’s so much scope here and there’s a lot of enthusiasm in the kitchen.
“I’m looking forward to ensuring Haigh becomes a byword not only for high class weddings and corporate events but also fantastic Sunday lunches.”