What is Andrew in the Kitchen about?


Andrew (if you couldn’t tell from my site :))



What was your reason for starting a blog?

I always love this question because I never actually know the answer. This sounds strange but I only started the blog on an instinct. I suppose it really started when I did my GCSE Food Technology coursework on The Great British Bake Off and I just felt like posting the things I was cooking online. Soon I connected to Twitter and I started to grow my blog from simply posting recipes to sharing my foodie brain with the world.

I saw people looking at my blog from Thailand and Australia and I realised just how my blog could have an impact all around the world. This, with a burning desire to use the blog as a potential job, really fuelled my interest in the blog and soon I was dedicating hours to writing posts and here we are today with Andrew in the Kitchen having its own Twitter account.

What’s the dish you’re most proud of?

In terms of showstopping quality, I am most happy with my Trifle Cake. It’s nothing special (because everything was shopbought) however it does what I think I am pretty well known for now and that’s taking ingredients and putting them together in a different and creative way to make them amazing.


But I am most proud of my Gingerbread Oven Showstopper. This bake took me 6 hours but I finally managed to construct an oven out of gingerbread that can have the oven shelf move in and out. This was one of the biggest feats of baking engineering I have ever done and the rack was by far the hardest bit but the satisfaction of seeing the oven and racks freestanding, complete with trays, is out of this world!


What one kitchen utensil could you not live without?

Kitchen scales are key to baking; baking is not hard, it’s following the recipe and weighing accurately. With a good set of digital scales (which you can buy cheaply), you are halfway there to a good bake.

You’re stranded on a desert island. What three ingredients do you take with you?

Flour, honey and pork belly. Sounds strange but with flour, you can make flatbread simply by adding water. I chose honey because it works well with both sweet and savoury dishes and if I was ill, the first thing I’d do is add honey to warm water. And my favourite cut of meat has to be pork belly; it’s cheap and it makes the best crackling!

Pork Belly

Who do you take inspiration from?

Other food blogs have inspired me to bring my blog to where it is today but from outside the blogging community, Mary Berry and Nigella Lawson both inspire me.

Your favourite social platform?

I am on Facebook, Twitter, Instagram and Pinterest but I have to say Twitter for its help in sharing my blog and connecting me to many other foodies and Pinterest for the wonderful amount of food photos on there that make you drool and inspire you.

Biggest disaster in the kitchen?

I haven’t had so many disasters recently (I’m glad) because I make sure I weigh accurately and follow the recipe exactly. I remember I had an electric brownie maker and I didn’t really follow a recipe and I put way way too much sugar in. So when we opened up the machine, there was literally nothing there as all the sugar had turned to caramel. From that moment onwards, I have only made brownies once and I don’t think I’ve used that machine since. But I baked a banana bread earlier this year and the recipe called for 3 bananas and only 125g of the other ingredients so following the recipe exactly, it took 75 minutes to ‘bake’ rather than the stipulated 40 minutes. When I cut a slice off, there was no aeration whatsoever; it was like a paste however it did taste rather special. I actually secretly preferred it to a light cake!

Favourite spot for coffee?

Forgive me but I’m not a coffee fan. I mean I will drink it but I’m much more a cup of tea fan.

Favourite food photo you’ve taken?

The focus, lighting and perspective on these Sugar-free Chocolate Brownies is my favourite on the blog.

Sugar Free Chocolate Brownies

However I took these photos from my trip to Hong Kong, I love the colours.

IMG_1573 IMG_1564-0 IMG_1569


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