Bob Andrew

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Former head chef at Riverford’s award-winning farm restaurant, these days Bob has turned his culinary talents to recipe writing, recipe boxes, customer information and new product development for the veg boxes. Before Riverford, Bob’s experiences included working in various restaurants in Melbourne, living off-grid on an organic smallholding in Tasmania where curing meats, growing fresh produce and skin diving for seafood were everyday occurrences, and working as part of the vibrant restaurant scene in Brighton. This creative culinary background influences his style of food, where seasonal veg is always the star.

Joanie Gorman