Wellocks
Andrew Parker has held various titles in the culinary industry, starting as a Chef De Partie at Michaels Nook in 2000. Andrew then progressed to Senior Sous Chef roles at DEVONSHIRE ARMS (BOLTON ABBEY) LIMITED and Harvey Nichols before becoming Head Chef at Stanley House Hotel & Spa and Georges Dining Room. Currently, Andrew holds the title of Head of Day Warehouse & Production, Innovation & Production Manager, and Purchasing Buyer at Wellocks, showcasing their extensive experience and expertise in the field.
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Wellocks
We search the globe to find exceptional producers and farms that take pride in their produce, from the everyday basics to the most exotic elements of your dish. All of our suppliers have been specially selected, and we work with them directly to build trusting relationships, where we help each one reach the high standards they set for themselves, year after year. We provide fruit, vegetables, dairy, poultry, meat, sundries, store cupboard essentials and everything else you’ll need. And for ingredients that are even more extraordinary, there’s our growing Special Branch collection. Our online ordering service has been designed just for chefs. We invest in the latest distribution methods to ensure that all our produce is still in a pristine condition when it arrives in your kitchen.