Andrew was born in England, on 8th April 1955. It was Good Friday!
He grew up in Ilford, Essex and attended Beal Boys’ Grammar School.
Between 1974 & 1977 he attended Portsmouth Polytechnic to study Pharmacy and obtained his BSc (Pharm) and became a Member of the Royal Pharmaceutical Society of Great Britain.
In 1977 he worked as an Industrial Pharmacist for Boots in Nottingham.
In 1979 a chance sighting of an employment opportunity sent him to use his pharmaceutical experience at Anglo French Laboratories in Macau.
In June, 1984 Andrew established Tropical Health Foods Ltd with his girlfriend, Margaret Wong. Andrew’s Pharmaceutical knowledge was put to use advising the Macau community on the benefits of health supplements and natural grains & pulses.
To support his fledgling company, Andrew became a corporate trainee at Macau’s Hyatt Regency Hotel where he managed its Green Parrot Disco and then Hyatt’s Afonso’s Restaurant – Macau’s leading Portuguese Restaurant of the day. It was during his time at Afonso’s that the local Portuguese dubbed Andrew “Lord Stow”, because he was an Englishman “lording it” over them.
During late 1988 Andrew married Margaret Wong. On September 15th, 1989 Andrew and Margaret’s company opened Lord Stow’s Bakery in Coloane Village, Macau. The bakery’s name was simply given so that the Portuguese would know who was in charge!
In early 1990 Andrew celebrated the birth of his daughter, Audrey. The year gave further reason for celebration when Andrew single-handedly created his own recipe Egg Tart. Andrew’s Egg Tart has since become an icon of Macau.
Andrew’s franchising of his Egg Tart in 1997 lead to Asia’s “Egg Tart Frenzy”. In 2006 Andrew was named in Macau’s New Year’s Honours list and awarded a Special Medal for Services to Tourism by the Macau Government.
Sadly, on the 25th October, 2006, Andrew passed away suddenly from an asthma attack. His loss was mourned well beyond the confines of Macau.