The Busy Bee

Specialties

Fresh Soups made daily. Colorful & textural fresh Salads are offered with tofu or chicken & topped with Chef Drew’s house made dressings & sauces. Our Sandwiches are made to order with meats like our own honey rosemary ham, apple bourbon pulled pork, rare slow roasted beef, our cheese steaks are cut fresh from the NY Strip.

Our ingredients are sourced locally when possible & frequently right from within the Market House. Our meats are roasted in-​house. Chef Drew makes all sauces & dressings from scratch– he even makes the mayonnaise!

Daily specials include items such as– Duck & Cherry Salad: a duck breast is flash sauteed with fresh cherries, cherry mash bourbon, and pecans over a bed of organic baby spinach, grilled pears, & grilled red onions, with a blueberry balsamic vinaigrette.

From meat eaters to gluten free vegan diets, there is something for nearly every dietary requirement. With a minimum of 2 vegan sandwiches & 5 vegan salads available at all times.

History

Established in 2009.

Chef Andrew Barnes calls himself a Demiurge: One who brings about creation through sheer force of will. One taste & you will be inclined to agree.

After working in the kitchens of fine dining restaurants all over York, Chef Andrew became determined to open his own business. Two years of planning lead him to The Busy Bee’s concept: high quality, quirky cuisine in a relaxed atmosphere. York’s Central Market provides the perfect backdrop for soups, salads, & sandwiches with a «Drewish Twist»

The Busy Bee was named for the USS Biloxi, the ship Andrew’s grandfather served on during WWII. Many aspects of the company «culture» are militaristic. Customers commonly ask if he has served in the military (yes– in the Navy, just like granddad).

Playing with knives, fire, & food is Chef Andrew’s favorite pastime, making magic happen is just second nature.

Meet the Business Owner

Andrew B.

Business Owner

Chef Andrew Barnes learned to cook in the traditional way, by serving a four year apprenticeship under the watchful eye of a mean chef. He earned the title Chef in the kitchen that ran a 4 diamond and a 3 diamond restaurant off the same brigade style line. Having learned to work all stations in a professional kitchen, he eventually became named as Executive Chef at one of York’s finest restaurants.

Opening his own restaurant has been a dream come true. Through hard work and determination, the «Mad Scientist of Central Market,» has built his business from the ground up. Today, it is growing by leaps and bounds as Chef Drew looks to expand his horizons.