Burnt Chocolate Consultancy is a specialist food & beverage consultancy founded and led by Andy Downton, who is an experienced operator working across the UK and Europe, that offers tailored support to restaurants, bars, and hospitality groups, with a particular focus on operational excellence, concept development, and business transformation.

Andy is a highly respected figure with over 20 years of experience in the industry and has worked at the highest levels of the UK dining scene, bringing deep operational insight and a practical, no-nonsense approach to helping businesses perform at their best.

Andy’s career began in 2004 and quickly progressed through iconic institutions, including Gordon Ramsay at Claridge’s and the Savoy Grill, where he ultimately advanced to General Manager. He went on to lead high-profile openings and multi-site operations with groups such as D&D London and The Social Company, and later held senior operations roles at the prestigious Park Chinois in Mayfair.

In 2021, Andy launched Burnt Chocolate Consultancy to provide hands-on support to F&B businesses at all stages—whether opening new venues, turning around underperforming sites, or preparing for growth.

Known for his sharp operational thinking, team development focus, and deep understanding of both guest experience and commercial performance, Andy continues to drive meaningful change across the hospitality landscape.

He is also a Head Judge for the World Young Chef, Young Waiter, and Young Mixologist competitions (7 years) and is an ambassador for the Burnt Chef Project, and is committed to the ongoing wellness and development of current and next generation hospitality professionals.