Use the form on the right to contact me.

For media enquiries, appearances and general bookings please contact Tess at Essential Lifestyle Group -  


Name *

123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Upside-down Rhubarb & Ginger Cake

Andy Bates

Back once again with the rhubarb beats... This very simple recipe will keep for a few days and work a treat as an afternoon cake, but even better as a hot dessert fresh out the oven served with lots of clotted cream ;)

My Upside-down Rhubarb & Ginger Cake


serves 6-8


  • 500g rhubarb
  • 50g sugar
  • 8tbsp finely chopped stem ginger
  • 8tbsp ginger syrup from the jar
  • 175g self-raising flour
  • 1/2tsp baking powder
  • 1tsp ground ginger
  • 175g soft light brown sugar
  • 175g softened butter
  • 3 large eggs, lightly beaten



Preheat the oven to 180C or gas mark 4. Grease a deep 8-inch round cake tin, line the base with greaseproof paper. 

Chop the rhubarb into 2cm chunks, place into a baking tray cover with the sugar and bake for 8-10 minutes or until softened. Fill the tin with the rhubarb (lay as flat as possible) and half of the chopped ginger, then spoon half of the ginger syrup over the top.  


Sift the flour, baking powder and ground ginger into a mixing bowl. Stir in the soft brown sugar and butter, then add the eggs and beat together for 1-2 minutes until level and creamy. Carefully spoon the mixture into the tin and smooth the surface. 

Bake in the centre of the oven for about 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for about 5 minutes. Turn out on a wire rack, peel off the lining paper and leave to cool completely. Add the reserved chopped ginger to the top of the rhubarb and drizzle over the remaining ginger syprup.