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WELL IT’S GOOD TO BE BACK!

 

Well it has been 2 weeks since we reopened our doors at Mamucium and the response has been phenomenal! We decided to catch up with Executive Head Chef Andrew Green on the past 2 weeks and his lock down experience and preparing the restaurant for reopening:

HOW DID YOU DECIDE ON THE ITEMS FOR THE CLASSICS MENU?

The biggest aspect of the new menu was trying to offer value for money to our diners, whilst ensuring the same concept and quality of meals Mamucium has become renowned for. We have developed a reduced menu of our classic dishes as we are operating with a reduced team at present, but I have tried to select the dishes that are firm favourites and do not break the bank. The past few months have affected everybody in some way, and I believe people will certainly be watching where their money is spent over coming months. Most of the main courses sit below £14. We have even worked with our local butcher to enable us to offer our famous rib eye steak at a heavily reduced price of £22. Let’s not forget we have also brought back our 3-2-1 menu for July and August, which offers 3 courses from our set menu, for 2 people with a glass of wine for £20 each!

HOW HAVE YOU AMENDED PROCEDURES IN THE KITCHEN IN LINE WITH GOVERNMENT GUIDELINES?

We are very lucky to have a large kitchen at Mamucium, so it made life a lot easier to create designated spaced working areas for the staff, we have a limited number of chefs in at any one time and the menu has been designed to enable social distancing in the kitchens. As with the Hotel Indigo Manchester, we have increased and intensified our cleaning regimes. All of our serving staff are wearing face shields and gloves to ensure there is not contact with the food or customers at all. Although their smiling faces can still be seen through them.  Read more about our new procedures.

WHAT’S YOUR FAVOURITE DISH & WHY?

My favourite item on the menu at the moment, and also been the most popular dish to date, are the artisan Posh Pies, we have 2 on the menu; we have a 14 hour slow cooked Swaledale Beef and Ale pie and a Lancashire cheese and onion pie. They are extremely tasty and very filling. I can just taste the quality of the ingredients that they are made with.

SO TELL US ABOUT THE NEW ITEMS?

We have introduced some new items to the menu that are proving very popular, the pies are certainly one of them. We’ve also introduced hand stretched authentic Italian Pizzas – they are proving to be really popular and a firm favourite of our inhouse guests and diners alike. They are great as individual meals or even sharing with a cold pint or two (I love that I can now have a pulled pint again!). We spent a lot of time curating this menu with favourites from our regulars but also listening to requests we had before lockdown – there is no time like the present to add in some new items. There is a variety of choice depending on what you are in the mood for and all are tasty and fun.

HOW IS IT BEING BACK IN THE KITCHEN?

It’s great to be back in the kitchen and seeing happy faces out in the restaurant. I have really missed the buzz of a busy kitchen, and also missed the time with my brigade of chefs. You don’t realise but you spend that much time with them all, week in and week out, that when that’s taken away from you, you really start to miss them all, like a family. It really makes you appreciate being back and look forward to what the future holds.

Open Thursday – Sunday from 4.30pm – 10.00 with limited availabilities head to our booking tool to check availability

We look forward to seeing you soon!