Daniel Anderson is a chef with ambition. He started his career as a chef at age 14 and has travelled all over France and Spain, gaining experience from the great produce used by small, local restaurants. After working with Robert Mosses of Stanford Hall, Dan went onto work at the famous Bucklemaker with Edward Dalton and Richard Turner, now of Turners of Harborne, gaining vast knowledge in fine dining haute cuisine.
In 2009, the Bucklemaker sadly closed its doors to the public. Dan decided to pick up the torch and start out in a restaurant that had history, character and bags of charm. With a new concept, and a dedication to great beef, a first for Birmingham since the 70s, the new chapter started in this great place we now know as Anderson’s Bar and Grill.