Andrew Barkham

ANDrew barkham


With a career working in Michelin starred kitchens, Andrew Barkham has brought his vast experience, passion and talent to The McConnel Group, and his role of Senior Sous Chef at Supernormal.

supernormal Supernormal

About Andrew Barkham

A UK native, Andrew commenced his career at City Rhodes, Gary Rhodes' London fine dining restaurant. Andrew then moved to No.1 Lombard Street to work for acclaimed Chef Herbert Berger. In 2004, Andrew secured a post at Gary Rhodes' new restaurant Rhodes Twenty Four where he remained for 9 years. In that time Andrew progressed his way to Head Chef working under Adam Gray. During this time Andrew was successful at retaining the venues' Michelin star and 3 AA rosettes.

With the world beckoning, Andrew relocated to Australia in 2012 and undertook a stint at The Point in Melbourne, before moving to Sydney. During his time in Sydney Andrew was Head Chef of Selah Restaurant where he brought his passion for local seasonal food to life in a regularly changing menu. Andrew then moved to work alongside Chef Ross Lusted at The Bridge Room. During his time at The Bridge Room the restaurant was awarded 3 Hats (18/20), and voted the 8th best restaurant in Australia by Gourmet Traveller. Andrew also drew great inspiration from Ross' ability to blend European and Asian influences to create complex and balanced dishes.

In September 2016 Andrew moved to Melbourne, where he joined The McConnel Group. Andrew completed small stints at various venues within the group including Cutler&Co, Marion, Cumulus Inc, Cumulus Up, and Ricky and Pinky before settling at Supernormal.

Supernormal is located in bustling Flinders Lane and is beautifully executed. It features a slick, understated fit out, an open kitchen where you can see Andrew and the talented team at work, and unique menu that is influenced by cuisine from Tokyo, Shanghai, Seoul, and Hong Kong. There's a karaoke room downstairs; a raw bar serving oysters, tuna, cobia and tartare; and a fantastic list of creative cocktails, wines and sake.

With a menu which is designed to be shared, Supernormal has a range of small creative plates and larger innovative dishes staring quality produce and unique flavour combinations.

Andrew has kindly shared with us his recipe for Young Vegetables, Mirin and Cod Roe Emulsion, Kombu. Enjoy this dish at Supernormal or view the recipe on the Flowerdale Farm website.