Daniel Anderson, born 30th September 1978, is a chef with ambition. He started his career as a chef at the age of just 14, when his auntie gave his first weekend job as a commis chef in a local pub in the beautiful village of Shardlow, Derbyshire. Once his 17th birthday arrived, he enrolled at High Peak College, Buxton, where he was to learn from such chefs as Graham Hunter of the Palace Hotel, Buxton, and Rosie Hall, pastry chef extraordinaire.
After leaving college, Dan travelled all over France and Spain, gaining experience from the great produce used by small local restaurants. After a year of travel, he returned to the UK and worked with Robert Mosses of Stanford Hall for four years. Later, he moved to the West Midlands to work at the famous Bucklemaker with Edward Dalton and Richard Turner, now of Turners of Harborne, gaining vast knowledge in fine dining haute cuisine.
Whilst working his way up to Head Chef at the Bucklemaker, Dan won the West Midlands Seafood Chef Award, and gained the restaurant entry to the Hardens good food guide and the AA good food guide. In 2009, the Bucklemaker sadly closed its doors to the public. this was the moment when Dan and his close friend Simon Marsh decided to pick up the torch and start out in a restaurant that had history, character and bags of charm.
So, with a new concept, and a dedication to great beef, a first for Birmingham since the seventies, the new chapter starts in this great place we now know as Anderson’s Bar and Grill.