Atlanta's Dining Scene
Burge Club's very own Chef Andrew Featherstone is featured in the FLAVORS Fall 2013 Issue!
"Chef Andrew Featherstone employs his 25-plus years of experience, British background and Burge’s certified organic garden to create wild game dishes that go well beyond the ho hum, making this a delicious destination."
SAVOR THE HUNT
As published in LAKE OCONEE LIVING
Andrew Featherstone, executive chef at Burge Plantation in Mansfield, is always on the hunt for new ways to introduce wild game into mainstream menus. Raised just outside of London, Featherstone brings more than 25 years of experience in the culinary field to the table, developing innovative dishes for members at Burge and consulting with some of Atlanta’s finest restaurants.