With a passion for cheese, Andy worked for renowned cheesemongers Paxton & Whitfield (London) and Fine Cheese Co. (Bath). His QEST Scholarship then enabled him to complete an apprenticeship in the intricate art of affinage (ageing cheese) in France with Hervé Mons (widely regarded as the best affineur in the world). It was here Andy refined his expertise, learnt how to age cheese and spent much time visiting and making cheese.
After returning to the UK, Andy opened his own specialist cheese shop and maturer: The Courtyard Dairy, in 2012. The Courtyard Dairy was created with the ethos to sell only the best cheese available from the British Isles; and by doing so, to champion and support the few remaining independent farmhouse cheese-makers. It has gone on to win many national and international awards for its dedication to farmhouse, raw milk cheese.