New Executive Chef for £4 million Lowry revamp

The restaurant at the newly relaunched Lowry Hotel in Salford has named a new Executive Chef to lead the kitchen.
Andrew Green will take control of the River Bar and Restaurant at the five-star hotel which has just completed a refurbishment costing £4 million.
As part of the changes, the newly named restaurant has been redesigned to offer a “fresh, unpretentious approach” to dining with an a la carte menu that places a focus on local, seasonal produce.
The new menu will feature the likes of slow cooked fillet of Cheshire beef with celeriac puree, ceps, marrow bon bons and thyme jus, vanilla roasted south coast John Dory with Menai mussels, celeriac, apples and chives, and roasted saddle of rabbit, truffle potato, carrots, peas and game jus.
Meanwhile the dessert menu offers dishes such as peanut butter mousse, cocoa meringue, chocolate pudding and tonka bean ice cream, and pina colada arctic roll, coconut, lime and vanilla tapioca and kaffir lime panacotta.
Born in Glossop, Green has previously worked at the likes of Alias Rossetti alongside David Gale, as well as the Radisson and Crowne Plaza hotels in Manchester.
Elsewhere, three Head Chefs jobs have been filled at various Gordon Ramsay restaurants, including Heddon Street kitchen where Paul Croasdale will take control.
Overseeing a team of 15, his new role follows a career that has seen him be Head Chef at Jason Atherton’s Berners Tavern alongside Executive Chef Phil Carmichael, as well as positions at Harvest in Fremantle, Australia, the Michelin-starred Longridge in Preston and the Michelin-starred Atlantic Hotel in Jersey.
Andrew Winstanley will lead the kitchen at Gordon Ramsay Plane Food at Heathrow’s Terminal 5 after spending time working on the Queen Elizabeth 2 and as the Executive Chef at the De Vere Group, while Behzad Gotla will take the Head Chef job at the Maze Grill in Mayfair.
Gotla has spent much of his career working in kitchens throughout Scotland including Le Monde and the Apex Hotel’s Aqua restaurant, while he trained in Mumbai and Kolkata.
By Owen Mckeon
Login  Register  Contact