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Andrew Green, Executive Chef at Mamucium

Andrew Green, Executive Chef at Mamucium talks about his career, menu inspiration and passion for locally sourced food:

To say I’m passionate about food is an understatement. It’s my life. From designing new dishes and sourcing local ingredients to deciding what to feed my own family, I love the thought, creation and enjoyment that goes into cooking.

How did I get here?
I never actually intended on embarking on a career in the restaurant world. To be honest, I probably didn’t know what I wanted to do. I fell into the industry whilst studying at school and working in my local Italian restaurant, Firenze, in Glossop, to earn some pocket money.
From that point on my interest and love for food grew and I quickly moved on from pot washing to other more skilled culinary tasks. I worked at Firenze throughout my time at school and college and by the time I’d finished my education I was hooked on becoming a chef. By the age of 19 I’d achieved my ambition and took on the role of head chef.
Since then, my path to executive chef at Mamucium has been a lot of fun – and a lot of hard work! I’ve been fortunate enough to have worked at some of the region’s biggest and most prestigious hotels and restaurants, including Manchester’s Radisson Blu, Crowne Plaza and Alias Rossetti and most recently at The River Bar and Restaurant at The Lowry where I achieved Double AA Rosette recognition and a mention in the 2018 Michelin Guide. One real bonus of my trade is that it also has enabled me to travel and work abroad, including being part of a hotel launch in Oslo, Norway as well as jobs in Amsterdam and Brussels.

Nurtured Talent
Since day one I have been fortunate enough to work alongside some amazing talents who have taught me everything I know. I’ve benefitted from having real mentors in my career, hands on teachers who have given me the skills and lessons I’ve needed to get ahead in the industry. I know for sure if it hadn’t have been for the guidance I’ve had from Renato, Giuseppe and Giovanni at Firenze all those years ago, or the lessons David Gale taught me at Alias Rossetti, I wouldn’t have had the skill, understanding or success that I have achieved today.
Their support has opened my eyes up to how important it is to help train and nurture the next generation of talent. As a result, I’m really passionate about mentoring up and coming chefs, helping younger generations to succeed and be the best they can.

Inspiration
I’m a Northerner born and bred and my inspiration and love of food lies in popular British cuisine that celebrates our heritage. I also have a real passion for innovation and love to create a unique take on dishes.
One of the many lessons acclaimed Manchester chef David Gale taught me whilst I worked for him at Alias Rossetti, was to always use the best ingredients and to let them stand for themselves. This is something I have never forgotten and it’s something that has moulded the way I cook and the types of dishes I design.
Both of these factors are wholly reflected in the menus I have designed for Mamucium, which feature a selection of classic dishes given a northern spin using the finest local, seasonal ingredients.
I have spent months building up an unrivalled chain of suppliers, cherry picking the best from the local area where possible and across the UK. From meat and fish to cheese and butter, every ingredient that goes into my food has been hand-sourced to ensure the highest quality and optimum flavour.

My Mamucium
Having lived in the North West my entire life, opening a restaurant in the region is a dream come true.

Not only does Manchester’s amazing social scene and the breath-taking design of the restaurant itself make it a really exciting new venture, but the fact that I have been able to create a menu based on the food qualities I am passionate about, make it all the more enjoyable.