Chef Spotlight: Andy Short of voco Zeal Hotel

Andy Short, Head Chef at ISCA, the restaurant inside the new voco Zeal Hotel at Exeter Science Park, brings a bold, seasonal approach to sustainable dining. With a background in environmental science and consultancy, Andy combines deep-rooted kitchen experience—from openings across northern Europe to leading roles at Salcombe Harbour Hotel—with a passion for fresh, local ingredients and low-impact practices. At Voco Zeal, IHG’s first net-zero carbon hotel, he champions a fully electric kitchen powered by solar energy, which cuts waste, saves water, and allows for slow-cooking with purpose. From Michelin recognition to mentoring the next generation of chefs, Andy’s ethos is straightforward: cook simply, seasonally, and always with care, for the planet, for people, and flavour.

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