ANDREW CLARKE
With over two decades of hands-on experience, Andrew Clarke has become one of the UK’s most distinctive culinary voices. While widely recognised for his fire-led cooking style, Andrew’s approach is deeply rooted in sustainability, seasonality, and a genuine respect for ingredients.
He is a passionate advocate for nose-to-tail butchery, responsible sourcing, and making vegetables the hero of the plate. His motto — “If you’re going to eat meat, it should be the best quality meat available” — reflects his commitment to conscious consumption. Andrew is also a regular face at Meatopia and curator of Glandstonbury, London’s offal-focused food festival.
Andrew’s current restaurant, Acme Fire Cult, began as a lockdown project in a Hackney car park and evolved into one of London’s most talked-about dining experiences. It redefines barbecue with its vegetable-forward focus, low-waste innovation, and everything cooked over fire.
Outside the kitchen, Andrew’s interests extend into holistic wellness and ceremonial practice. He works as a shamanic healer and plant medicine facilitator, holding space for transformational journeys through music, ritual, and deep connection. This work reflects the same values he brings to food: presence, authenticity, and reverence for nature.
Andrew’s industry accolades include Maverick of the Year (London Restaurant Festival, 2017), the Innovation Award (Craft Guild of Chefs, 2019), and a place on the Evening Standard’s Progress 1000 list as one of London’s most influential people.