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Sandy Anderson

Elior
Senior Buyer – Food

On leaving school Sandy joined the Savoy Hotel Company, London Management Course, which included work experience in each department and a “Stage” at The Hotel Crillon in Paris. On completing the course, he joined a Michelin star Restaurant Company owned by culinary writer and TV chef Robert Carrier. Part of his responsibilities was to buy the fresh food from the London markets including the seafood from the old Billingsgate Market. From there Sandy went to Hambleton Hall, a deluxe country house hotel with Michelin stars and after 4 happy years left to run his own successful restaurant business in London. On selling his business Sandy joined the Contract Caterer Catering and Allied at the European Bank of Reconstruction and Development in London as Executive Head Chef, leaving there a few years later to take the more senior role of Executive Development Chef (Concessions) for Elior. 12 years ago he joined the purchasing team as category manager for fresh and frozen food and was promoted to Senior Buyer for Fresh and Frozen Food for Elior UK including all seafood, meat and vegetables. Sandy also heads up the CR side of Elior’s fresh and frozen procurement. They were the first contract caterer to engage with Red Tractor and be awarded corporate Red Tractor Assurance for our fresh meat, poultry, milk and seasonal British vegetables. His speciality is the provenance and sustainability of their food. He champions UK produced food. Sandy also manages the sustainability of Elior’s seafood ensuring the species they buy are on the MCS Good Fish Guide. They have signed up to Sustainable Fish Cities beating some of their competitors on the league table.

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