Andy Lennox started his career as a ‘KP’, a kitchen porter, peeling potatoes.  When he was  21, he teamed up with two friends to create Koh Thai, a restaurant in Dorset, offering authentic Thai cooking with a South of France style of service.  As Andy put it, they ‘knew nothing and learned on the trot’ –  only realising  6 months in that they needed tills, rather than paper to relay orders to the kitchen and the bar.

Soon the pace picked up to a gallop, as the Koh Thai concept took off and 11 more Kohs opened in Dorset, Hampshire and Somerset… It was great, but there were growing pains, as you’ll discover - like the fact that a deal is never sealed until the signature’s on the dotted line…

10 years on, Andy is onto his next concept, ‘Zim Braai’: the earthy, smokey slow cooked oxtail and wild boar potjies…bunny chows, curries in a bun…and ‘braais’ – barbeques that bring people together.