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Andy served his apprenticeship with the Roux Brothers working alongside the likes of Micheal Roux junior and rounding off his career as a chef in London as development chef for a large contract caterer responsible for creating menus for some of the countries most prestigious companies, such as the Bank of England, Bloomberg and Lloyds of London.
Kathy, from New Zealand, had travelled and worked abroad before settling in London in 1990. Kathy worked in private banking, cooking for heads of industry, politicians and celebrities!
She was awarded the British Gas catering student of the year 1992/93 whilst completing her training in London.
Both Andy and Kathy have also won silver medals at the prestigious La Parade de Chefs competition at Hotel Olympia in 2000.
While working together in the countries leading restaurants they planned their joint dream that was to become Frith & Little. On their rare days off they visited delicatessens, farmers markets and restaurants building a portfolio of contacts who all had one thing in common - a passion for fine foods. Together this knowledge, their shared enthusiasm and passion for fine foods has made Frith & Little the success it is today and a meeting place for all people who share the Frith & Little ethos
Copyright Frith & Little, 2008 Website Design ncd
Frith & Little opened their doors in October 2006, with a mission is to bring to East Sussex the finest food ingredients and products available, from the highest quality cheeses to Rococo chocolates to Chegworth Valley apple juices.
Andy Frith and Kathy Little both worked and lived in London as chefs with over 40 years experience between them.