The Lowry Hotel’s new chef has a passion for North-west fine food

New-look local produce menu at the River Bar and Restaurant for Manchester’s five star hotel

There’s something definitely stirring in the kitchens of The Lowry Hotel, five-star contemporary hotel on the banks of the River Irwell.

A new young executive chef is on board – Andrew Green. Glossop born and bred, and now living in Stockport, at just 34 he combines vast experience running the dining operations at some of the north west’s busiest hotels with a passion for the region’s food reflected in his vivid new menu.

Andrew Green’s a la carte menu will change quarterly what is now titled The River Bar & Restaurant. For autumn 2015 you can expect starters such as Pan Seared Scallops with Mettrick’s black pudding and cauliflower or Wild Mushroom Risotto; mains such as Wild Morecambe Bay Sea Bass with clam ragout, potato and spinach or Golcar Chicken Breast with tarragon, broad beans and leek velouté.

There is less of the former emphasis on grills (though the Josper is still there for steaks, lobsters and specials); now the culinary experience is based on the quality of locally sourced raw materials, treated with fine dining finesse, bringing out the pure intensity of their flavours. All this served in one of the great modern hotel dining rooms or out on the curved terrace with its stunning views of Santiago Calatrava’s Trinity Bridge, symbol along with The Lowry Hotel itself of the resurgence of this historic riverside.

Andrew has been given a free hand to build up an unrivalled chain of suppliers, something he clearly relishes. These include Mettrick’s of Glossop, whose many plaudits have included UK’s Best Butcher in the Countryside Alliance Awards and Best Local Retailer in BBC Radio 4 Food and Farming Awards. They supply all The Lowry Hotel’s meats plus the chickens from Bank Bottom Farm at Golcar in the Pennines. These are reared and prepared on the same site, eliminating any carbon footprint.

Fish comes from Neve of Fleetwood, mussels from the Menai Straits, Lancashire cheese from Sandham’s, while remarkable heirloom tomatoes are sourced through innovative suppliers Delifresh.  These, developed near Selby, are a world away from the standard varieties – with different colours, subtler tastes and beguiling names such as Cawood Cocoa Sweet. Andrew uses them in his Buffalo Mozzarella and other zingy house salads.

The Lowry Hotel Hotel, 50 Dearmans Place, Chapel Wharf, Manchester, M3 5LH Tel: 0161 827 4000. www.thelowryhotel.com

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