Christchurch 2015

30 Apr - 2 May, Thu–Sat 10pm–5am, Horncastle Arena

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Andrew Brown

Andrew Brown

Blurb about Andrew:
Andrew’s career spans across 30 plus years in the hospitality industry as a chef who and has refined his skill in some of New Zealand top restaurants & hotels. With his passion for the craft of cookery Andrew has achieved some of the highest culinary accolades both nationally & international as well as transferring knowledge & skills on to apprentices that have also achieved top honours & received scholarships to further their careers with some of the worlds most influential chefs.
Andrew has many highlights throughout his career including 3 international gold medals with the NZ Culinary Team, appearances as a guest chef on Masterchef, Beef & Lamb Ambassador, hosting NZ Food promotions in New York & Tokyo and many high profile catering events including four members of the royal family, US Secretary of State & many other global dignitaries.
Andrew is currently Development Chef / Marketing and Production Development Manager at United Fisheries Ltd in Christchurch drawing on his experience to develop new products and create seafood solutions for the Food Service & Food Retail Sectors.
Andrew also currently manages Little Fish Co which is a retail seafood store in the Riverside Market, providing locally sustainably caught fresh fish to central Christchurch. Little Fish Co’s also provides broad selection of ready to eat seafood products (sashimi, ceviche, sushi, poke bowls etc) as well as an “Old School” Fish n Chip menu with a modern twist, carefully prepared daily by skilled chefs.

About United Fisheries

United Fisheries is a family-owned business with over 40 years of history in the seafood industry and are sea believers with a massive respect for the fisherman who brave the ocean day to day and for doing what’s best for the ocean
United Fisheries not only supply a full range of core seafood products caught in New Zealand’s pristine waters. They also import globally sourced sustainable seafood, from tender sweet Australian scallops harvested in the cold waters of Tasmania through to wild caught Atlantic salmon and sweet, juicy prawns from Asia.
But it’s not just the freshest of seafood they deliver. United Fisheries also lead the way in industry innovation, working with chefs and kitchen professionals to bring a range of global, on trend products, from street food, through to tapas and tasty finger food.


See Andrew Brown live in Christchurch 2015

Thursday 30 April
On the crusade for better tasting everything – Chef Andrew Brown and bartender Chris Jamieson of Dragon’s Den mix-it up
2:20pm-3:10pm Kenwood Kitchen

Award-winning Chef Andrew Brown collaborates with Dragon’s Den Social Lounge Bartender Chris Jamieson in a fun packed session where canapés and cocktails collide. These boys will whip up some ideas that can be easily replicated at home and give you the wow factor for your next social occasion.

Friday 1 May
On the crusade for better tasting everything – Chef Andrew Brown and bartender Chris Jamieson of Dragon’s Den mix-it up
12:20pm-1:10pm Kenwood Kitchen

Award-winning Chef Andrew Brown collaborates with Dragon’s Den Social Lounge Bartender Chris Jamieson in a fun packed session where canapés and cocktails collide. These boys will whip up some ideas that can be easily replicated at home and give you the wow factor for your next social occasion.

Saturday 2 May
On the crusade for better tasting everything – Chef Andrew Brown and bartender Chris Jamieson of Dragon’s Den mix-it up
12:20pm-1:10pm Kenwood Kitchen

Award-winning Chef Andrew Brown collaborates with Dragon’s Den Social Lounge Bartender Chris Jamieson in a fun packed session where canapés and cocktails collide. These boys will whip up some ideas that can be easily replicated at home and give you the wow factor for your next social occasion.


Recipes by Andrew Brown


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