Edmunds Fine Dining
Chef Andy Waters opened in 2002 naming the restaurant after his late father. Andys approach to cooking soon attracted national interest resulting in the awarding of a coveted Michelin star within 6 months of opening and been named as Hardens restaurant of the year, an award sponsored by Remy Martin.
As a classically trained chef, Andy sources the finest ingredients to appear on his menu, as he believes that the flavours will speak for themselves. He keeps his dishes simple, with a twist, in order to reflect this.
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