As Chief Operating Officer at St Austell Brewery, Andy Turner plays a central role in steering one of the South West’s most respected, family-owned businesses through both its heritage and its next chapter of growth. With more than two decades of experience in the industry, including senior leadership roles at Heineken UK before joining St Austell Brewery in 2020, Andy brings both strategic insight and a deep passion for people, pubs, and great beer to everything he does.
It was an absolute pleasure to meet Andy and chat about his career journey, life in the South West, his love of food, and the small joys that keep him grounded. Genuine, thoughtful, and full of good humour, his passion for the South West and its people shines through in everything he says, from his affection for the pub industry to his belief in authenticity and resilience. It’s clear that under his leadership, St Austell Brewery is in very capable and caring hands.
What does your Monday morning routine look like?
The best thing about my job, and the industry, is that there’s no such thing as routine. Every Monday looks different. One week I might be at Harbour Brewing Company, where St Austell has a small investment; another I’ll be at the brewery in St Austell Brewery for one-to-ones with my team; and the next I’ll be out on the road visiting pubs around Exeter. I’m an early riser, usually up by six and out the door before anyone else is awake, leaving my poor wife to handle the school run! I actually enjoy the time on the road. After 20 years living in London, where I was always on the Tube or train, I now find the drive through the South West incredibly peaceful. It’s a good time for thinking and listening.
What has been the best moment in your career?
Without question, joining St Austell Brewery. I worked at Heineken for the best part of 20 years and had various interactions with St Austell Brewery. I’d admired the business from afar for years: its heritage, its beers, its people. To be invited to join such a respected, family-owned company was a real honour. Moving my family from London to the South West was a big step, but it’s been one of the best decisions we’ve made. We’re so happy and settled here.
What has been the worst moment in your career?
Ironically, my best and worst moments happened back-to-back. My first day at St Austell Brewery was 23 March 2020 – the very day Boris Johnson announced the first national lockdown. The pubs closed that Friday, and by Monday evening we were told to stay at home. I didn’t even have a place to live locally yet! My second day wasn’t much better. While I was giving what I hoped was a motivating talk to our brewery team about continuing production for the supermarkets, where of course there was huge demand, making sure they were happy with all of that and thinking “They don’t know me from Adam! They must be thinking, who is this guy?”, a seagull flew over my head and decided to go to the toilet! So, day one: Boris; and day two: a seagull sharing!
If you could meet any person, dead or alive, who would it be and why?
It’s a difficult question because there are so many people. I love my sport, I love lots of things, so I could pick several people, but I find the Nelson Mandela story hugely inspiring. If I had a chance to sit down with him over a pint, I’d want to understand how he got through 27 years in captivity with resilience and grace. He emerged without bitterness and with a mission to unite rather than divide. Wherever he is now, he must be very proud of what he achieved. I’d love to sit down with him over a pint of Tribute and talk about where he found his strength.
What’s your all-time favourite movie, and why?
Answering honestly, it’s probably Cocktail! I was about 12 when it came out, with Tom Cruise leading, and I thought, “Oh my God, look how cool this guy is!” He was the best bartender, making the most amazing cocktails, and I was completely absorbed by it. I suppose it must have been the start of my career in the hospitality industry!
What’s a hidden talent or skill most people don’t know you possess?
Probably my cooking. I’ve always loved it and from an early age I just wanted to get involved and take over from my mum in the kitchen. I actually studied Hotel Catering Management at Sheffield Hallam University, and as part of the course we were taught to cook by a great chef. He was, like most chefs, fairly mad at points, but he was a great guy. I don’t cook as often as I’d like these days. My wife does most of it at home, but I love to take over at weekends. There’s something very calming about cooking for friends or family. I find it really relaxing and people tell me my food’s pretty good, so I’ll take that as my hidden talent.
What would you do if you weren’t in the food, drink and hospitality industry?
It would have to be something to do with sport. I’m very competitive – probably too competitive at times! I played a lot of rugby growing up and even toured South Africa and New Zealand, which were incredible experiences. These days I mostly live that through my sons, who both play. But honestly, I can’t imagine not being in hospitality; it’s such a wonderful industry to be part of.
If you could visit any place in the world right now, where would you go?
I regret not taking a gap year to travel before starting work. I’ve been to some lovely places, but there are probably three quarters of the world I’ve never been to. I’m intrigued by the really rural parts of the world, the unexplored parts. If I had the chance now, I’d love to spend time in rural China or India, exploring communities off the beaten track. At the same time, Australia has always been high on my list. I’ve been to New Zealand but never quite made it across the water. It’s a toss-up between the outback and the beach!
What is your most memorable foodie memory from childhood?
I grew up in North Yorkshire in a lovely farmhouse with a kitchen that had a big AGA, and I remember my mum always being busy cooking. Somehow, I fell into cooking Christmas Eve dinner for the whole family when I was about 11 or 12. We used to have a big family Christmas – sometimes 15 or more around the table – and somehow, I took on the role of chef with my mum helping me. I remember one recipe, Postman Pat’s Chocolate Mousse, from a children’s recipe book, though my mum insisted on adding a splash of rum!
What’s your favourite cuisine – or is there one you’d love to try?
You can’t beat pub classics done really well – a beautifully made shepherd’s pie or cottage pie. It’s such an amazing dish! Or a proper roast dinner, or ham, egg, and chips. One of our business partners runs a pub in Dulverton and he takes a ham hock, slow cooks it until it falls off the bone, packs it together, slices it and serves it with a fresh duck egg. Incredible! Comfort food with care and quality. But I also love Lebanese food. So many lovely flavours, so light, healthy, and satisfying.
If you were to write a book, what genre would it be?
I would say the chances of me writing a book would be very slim. I’m dyslexic, so reading has never come easily to me. I spend a lot of time in the car, so I listen to podcasts and audiobooks while driving. So, if I were to “write” something, it would probably be a podcast about the art of storytelling: being able to take complex ideas and turn them into something clear, inspiring, and human. That’s a real skill, especially in leadership.
What’s a skill you’ve always wanted to learn but haven’t had the chance to yet?
I’d love to be able to play the piano properly; to sit down at a party and knock out all the great hits, with everyone having fun and singing along. I always look with huge admiration at people who can do that. I wish I’d taken my piano lessons when I was a kid a bit more seriously than I did. I think all that’s left of my piano skills is being able to play the first few chords of Bohemian Rhapsody.
What’s the best piece of advice you’ve ever received?
It’s a simple one, and it’s probably one that lots of people have been given: be yourself. It sounds simple, but authenticity is everything, especially in leadership. People can tell when someone’s putting on a façade. I always try to be the same person whether I’m at home, in the office or in a pub with the team. How I speak to my children, my team, my wife or my boss might be slightly different, but I always try to be myself. And it’s okay to show vulnerability – to say you don’t know, or that you’re worried about something. That honesty builds trust. When someone asks for career advice, I always start with that bit about being yourself.
What’s the most adventurous thing you’ve ever done?
When I was 17, I led a World Challenge expedition to Ecuador with 19 other students. We landed in Quito and, although there was an itinerary, there was no accommodation or transport booked – it was up to us to organise everything. I was the only one who spoke any semblance of Spanish. It was very limited, but I managed to learn enough to ask, “Do you have 19 rooms available tonight?” It was an amazing trip, and we had great fun. It definitely tested me though. It was a huge responsibility at the time, and I only realised years later how much it shaped my leadership style and confidence.
What’s your favourite food or drink product on the market right now, and why?
Can I put a cheeky twist on the question? There are lots of great products out there, but a restaurant experience that really impressed me recently was Mountain in Soho, London. It’s a Basque-inspired restaurant with a completely open kitchen. It’s not just a visible pass, but the whole kitchen is part of the dining room. The food was fantastic, but it was the atmosphere, the teamwork, the energy, the theatre of it all that made it so memorable. It was an experience I hadn’t had before and it was very impressive.
Of course, I could have said one of St Austell Brewery’s beers, but it depends on the moment. You can’t pick a favourite child!
What’s happening in your life right now that you’d like a shout-out about?
If there’s one thing I’d shout about, it’s the current pressures on our industry. The British pub is part of the fabric of our society, especially in rural areas like the South West, yet the government’s current taxation policies are making it increasingly difficult for independent operators to survive. I don’t think they really understand the implications and ramifications of the decisions they are making around National Insurance contributions. Increasing minimum wage and real living wage is right, but costs are rising too fast for businesses to absorb or pass on. It needs to be done at the right speed. It’s heart-breaking to see great pubs closing when they mean so much to their communities. We need real understanding and support to help this vital sector thrive again.
You can connect with Andy through his LinkedIn profile and follow St Austell Brewery through Facebook and Instagram.
