Innovative Dining Experience Unveils in January 2025 at Zeal Exeter Science Park
IHG’s landmark net zero carbon hotel at Zeal Exeter Science Park is set to launch in January 2025, featuring innovative sustainable cuisine led by Andy Short, the newly appointed head chef. In partnership with the Indian Science Congress Association, Short will spearhead the environmentally conscious dining experience at ISCA, the hotel’s restaurant.
Andy Short’s Culinary Journey
Andy Short, now at the helm of ISCA, brings extensive culinary experience to voco Zeal Exeter Science Park. Prior to this role, he served as head chef at Salcombe Harbour Hotel, where he played a pivotal role in enhancing the hotel’s culinary offerings. His career includes overseeing multiple hotel and restaurant openings across Northern Europe, showcasing his broad expertise in the food and hospitality industry.
Strong Commitment to Sustainability
Short’s approach to cuisine goes beyond taste—his environmental focus is reflected in his academic background. With a degree in environmental science and a master’s in environmental consultancy, Andy’s dedication to sustainability aligns with the hotel’s net zero carbon goals. His eco-friendly practices are expected to shape the restaurant’s offerings, making ISCA a key player in sustainable dining.
As the hotel prepares for its grand opening, Andy Short’s leadership will blend culinary creativity with environmental responsibility, positioning ISCA and voco Zeal Exeter Science Park as pioneers in sustainable hospitality.
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