Few people embody the joy and creativity of food and drink quite like Andy Clarke. From shaping major television formats, writing internationally published cocktail books, and becoming a familiar face on British screens, his journey is one defined by passion, curiosity, and a deep love for flavour. His latest project, House of Whisky and Bourbon, brings that same playful spirit to the world of dark spirits, inviting both enthusiasts and newcomers to explore whisky in a way that feels welcoming, modern, and fun.
We met with Andy to discuss his latest book.
How did it all start?
I grew up in a family that loved food and drink. My parents were really creative. We grew a lot of fruit and veg, and my dad made his own beer. I always loved working with food and drink, working in banqueting and restaurants as a student. I then worked in TV and helped develop the ‘Saturday Kitchen’ format when James Martin started hosting in 2006. I produced the show for 7 years and started blogging and hosting about food and drink. This went from National to International, and I was approached to go on telly creating cocktails. I was also asked to write internationally published cocktail books. This one is my third!
Tell us about your new book, House of Whisky and Bourbon.
It’s a fun and playful whisky & bourbon cocktail book. It’s full of cocktail recipes that aren’t complicated (we go to bars for the complicated ones)! There are classics and new concoctions, too. It’s not just designed for whisky lovers; there are cocktails in there that non-whisky drinkers will love. If I had a penny for every ‘non-whisky lover’ who told me they thought my cocktails were delicious, I’d be a rich man!
There are also syrup recipes and a guide to whisky, which is for both the novice and the expert!
Why Bourbon?
I think we all start our drink appreciation with clear spirits, and some people are a little scared of the dark ones. It might be the complex flavour or the fact that hardened whisky & bourbon lovers know their stuff. Some people find this intimidating. I wanted to show the world that whisky can be fun. It’s not a stuffy spirit. Yes, it’s steeped in history, but it can be played with and appreciated in cocktails. And people often get confused about Bourbon. What is it?! Well, all Bourbon is a type of whisky – not all whisky is Bourbon. More is revealed in the book!
The cocktail recipes you wrote are really easy to follow. What are your top three tips for home mixologists?
Don’t overthink your cocktails: They’re not as complicated as you think. Enjoy the process as much as you enjoy the drink. It’s fun and celebratory!
If making cocktails for friends and family. Don’t offer too many options. Stick to one or two that you are comfortable with. (When you cook for a dinner party, you don’t offer a whole menu!)
Prepare your garnishes and glassware in advance. You can even make your cocktails before guests arrive and add ice at the last minute. Then all you have to do is shake or stir! (If the cocktail includes fizz, add that just before you stir and pour.
You love a cruise. Tell us about the work you do with Princess Cruises?
I am a culinary Champion for Princess Cruises. I am one of four. I go on board and celebrate the food and drink offerings on board and on the excursions on land. I then share my experiences on social media. I also host events for Princess Cruises. I am relatively new to cruising, but I love it! There is such diversity in the food and drink offerings on board. Some spirits served are totally exclusive to Princess Cruises, and all food is made from scratch on board – every piece of pasta, every doughnut, and everything in between! They also source ingredients locally from the destinations they sail to, which I love.
What food works well with your lovely whisky and bourbon creations?
Slow-cooked food is great. Rich, hearty flavours of winter. And in the summer, charred and smoky barbecue food is great with whisky. So, it really is a drink for all seasons!
What is the best way to taste great whisky?
Try it at room temperature. It will allow the flavours to shine. Also, by adding a tiny splash of water, you will open up the flavours too. Once you work out which whiskies are for you, then you can experiment with cocktails!
Can sustainability in spirits ever become the norm?
It can be and should be. I use a lot of drinks from smaller producers. A lot of them are driven by passion for provenance and environment. From ingredients to processes, energy, packaging, and distribution. I get that it might be harder for the larger, more global brands to have such a focus on this, but I do believe that it is getting better.
What is next for you?
I regularly appear on ITV’s Love Your Weekend with Alan Titchmarsh as host of a ‘Best of British’ food and drink segment where I celebrate amazing small producers – and I create a lot of cocktails! This will continue into 2026. I will also be back on ITV’s Jimmy & Shivi’s Farmhouse Breakfast, celebrating good times and great drink in the new year. I will also be back hosting many food, drink, and music events like ‘Pub in the Park’, Good Food Show, and BBC Gardeners’ World live events. I am continuing my work with Princess Cruises, and I am really excited about the content I will be sharing in the new year. On 28th December, I will be making my Virgin Radio debut with Tom Kerridge on his live morning show.
To buy Andy’s new book, visit penguin.co.uk
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All images courtesy of Andy Clarke / Penguin.