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

Andy Downton is a highly respected hospitality consultant and the founder of Burnt Chocolate Consultancy, specialising in operational excellence for restaurants, bars, and hospitality groups. With over 20 years of experience in the industry, Andy 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 2003 and quickly progressed through iconic institutions, including the Savoy Grill under Marcus Wareing and Gordon Ramsay at Claridge’s, where he ultimately served as 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 2022, 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 judge for the Young Chef, Young Waiter, Young Mixologist competition, contributing to the development of the next generation of industry talent.