The atmosphere alone makes Backwater Bill’s the place to be. It’s the kind of restaurant you never want to leave. With a rustic, fishing lodge vibe and beckoning lake views through every window, Backwater Bill’s possesses an inviting Lowcountry charm that is without peer. The fact that the cuisine is as superb as it is varied makes it truly special. The latter is the result of the culinary talents of Chef Andrew Ferrel who has delighted the taste buds of Hampton Lake residents and friends for more than three years now. As homeowner Jason Cotter says “Backwater Bill’s is a great asset to the community. It’s wonderful to have such a quality restaurant available to us right inside our neighborhood. I have never had a bad meal there.”
The art of fresh cuisine
Whether it’s the fresh catch of the day…the Ahi Tuna Tacos…or Bill’s Apple Harvest Salad (that tastes more fresh and flavorful than any you’ve had before) Chef Andrew aims to satisfy.
View the Backwater Bill’s menu here.
“I love the feeling of creating art with food; sourcing fresh ingredients and turning them into a pleasurable experience for my patrons.”
— Chef Andrew Ferrel
Growing up in South Florida, raised by parents who were both in the Food and Beverage industry, Andrew was already learning the basics of cooking before the age of ten. By the time he was sixteen, he was taking his first steps in beginning a longtime culinary career. “It was a calling—I knew early on I wanted to be a chef.” Andrew honed his skills at a number of fine chefs at various Lowcountry resorts and clubs, including Callawassie, Berkley Hall, and Hampton Hall, among others. Thankfully, for us, he has chosen to practice his craft at Backwater Bill’s, which allows Chef Andrew to pursue his passion for a steady, and admiring, lot of homeowners at Hampton Lake. “I’m happy to be here at Hampton Lake and I look forward to being able to continue sharing my passion for the culinary arts.”
Chef Andrew’s Special Recipe:
Carolina Chicken Bog
Get a PDF of the recipe here.