Andy Rea is one of the most prolific and masterful chefs working in Northern Ireland today. From his roots training in catering at the Belfast Institute, Andy went on to work throughout America before returning to Belfast and settling on a position with Paul Rankin at his Michelin restaurant Roscoff.

Quickly progressing up the ranks, Andy was appointed Head Chef at Roscoff and latterly Cayenne scooping numerous national accolades along the way, firmly cementing his name in culinary history. In partnership with seafood farming duo Joanne and Bob McCoubrey, Andy opened ‘Mourne Seafood Bar’ in the heart of downtown Belfast to critical acclaim for its no nonsense affordable approach to fresh local seafood and has gone on to pick up a plethora of industry awards.