What a way to start 2020 than with a bang a ROSETTE bang at that!
With our in-house restaurant Mamucium’s first birthday just around the corner what a way to round off their whirlwind year one than with an honorary award. We sat down with Chef Andrew Green over a cuppa and dug deep into his successes and the story of Mamucium.
Firstly Chef, congratulations to you and your team on this incredible award. Can you tell us where the story of Mamucium began? What inspired you to create this menu and what does it mean to you to have your name above the door?
When I very first got involved with this project it was really exciting, not many chefs get to start with a blank drawing board. After numerous meetings with the regional senior management team and the owners, it was clear that the vision for this place was to emphasise on locality. Being a local boy myself from Glossop, always working within the region it was a great fit a. I have worked at many high-end establishments however this was the first place really where the restaurant was working in partnership with my name. I am extremely proud to the name of the restaurant; it certainly increases your focus as it becomes attached to you personally. I believed that at the beginning of this project whatever could be achieved here would be the catalyst for my future reputation. When we started looking at the concept, the most important thing I wanted to do was use locally sourced produce but the very best in its class. I’ve tried to identify as much award winning and stand out produce from the region that we can be extremely proud to serve, but also something a little different, something they set us apart from the rest. We needed to create signature dishes that the restaurant would become well known for and people would come to visit us for then leave and tell their friends about.
You have been in this industry for over 20 years, what are your top highlights on your culinary journey?
I started working in the industry whilst I was in school at the age of 15, it has taken me on a 22-year journey so far. I have been very rewarding from life experiences, traveling the world, to personal achievements to job satisfaction. The highlights of my career so far that stand out to me as my biggest achievements are undertaking my first executive head chef role at the North West largest hotel at the age of 26 years old. More recently winning back the double rosettes at a 5-star hotel. I regard this as one of my main big achievements and also maintaining them for 2 years. Within the first 12 months of opening, Mamucium winning 2 rosettes on our first inspection has to top be up there. More so for my young team that I’m proud to say I have developed.
We know that you’re very passionate about the development of the younger generation of the culinary world. A majority of your team here at Mamucium have looked up to you and have followed you in your culinary adventure, why do you think it’s so important to start nurturing and training young chefs?
I have recently signed up to be the Chef ambassador of Tameside college, this is an opportunity for me to give back a little to the industry that has given me so much in terms of experience. I currently work with over 6 local colleges and charities to assist with their programmes and learning.
I believe it’s so vitally important and your duty to develop the next generation. Part of running a kitchen is not just getting through today it’s very much planning for the future.
I have always worked with development plans for my employees, to put them on a path so they can grow in the future. Your team needs to feel that if they put their career in your hands that you will help them flourish. I have an extensive record of developing people and helping them grow. One of my desires for the future will be to go to my junior chefs’ restaurant when they are head chef, I will not be any prouder.
What does this award mean to you and your team?
Achieving 2 AA Rosettes means a great deal to my team and myself. Firstly, it underlines the expectation we set ourselves as professionals, it places us into the elite category of restaurants within Manchester. It also sets us apart from a very competitive market with over 2000 restaurants. Personally, it’s very rewarding for our team members to see the recognition from our industry experts. Within Manchester alone there are only 6 restaurants with 2 rosettes or higher.
So, what is your favourite dish off your AA 2 Rosette award menu?
One of my favourite dishes on the menu is our Sous Vide Cheshire beef fillet, it’s cooked in a water bath before being caramelised in butter, it’s perfectly pink and cooked to perfection. We serve it with a mini suet Ox Cheek pudding, celeriac puree, spinach and Beef jus that takes 24 hours to make. I recommend a nice bottle of Pinot Noir – that’s my favourite red wine especially for a good piece of beef.
Any future plans with Mamucium and what’s next for you?
My plan as always is to keep improving, one for myself and for the business. It’s really important for me that my reputation grows for both my food offering but also my managerial qualities. I want to be a key aspect of developing the next generation of chefs. I believe 2020 will be a very successful year for Mamucium.
If you haven’t had the chance to try out Mamucium’s Food yet, make sure to book in and experience it for yourself. Join us throughout January and try our 3-2-1 Jan offer. 3 courses, 2 people 1 glass of wine for only £20! Make your reservation here.