• Ex Lowry chef Andrew Green will run Hotel  Indigo restaurant

Ex Lowry chef Andrew Green will run Hotel Indigo restaurant

9 August 2018 by Neil Sowerby

IT has been a long time coming – we’ve been following its progress each time we arrive through Victoria Station – but the Hotel Indigo is finally going to open this autumn and has already made a dramatic food and drink statement.

They have lured double AA rosette winning exec chef Andrew Green from the Lowry Hotel to head up the kitchens at its 120-seater restaurant Mamucium and 70-seater cafe. Glossop-born Andrew brings with him a reputation for blending classical technique with immaculately sourced local produce.

The hotel is located in the newly developed City Buildings next to the station. Externally a modern round tower has been grafted on to the historic brick original. Inside is a big nod to Art Deco. A curved mahogany and glass bar area will be the centrepiece and the restaurant area will feature banquette and table seating all with views of the open kitchen area.

A Marco Pierre White restaurant was originally mooted when the Indigo plans were revealed six years ago, just one of the maverick chef’s many projects, the latest his Mr White’s English Chophouse in The Village.

We are glad to see a young local talent given his head. Andrew Green’s arrival coincides with The Lowry abandoning its traditional long lunch service in favour of themed afternoon teas. So maybe Mamucium – named after the Castlefield Fort though to be the foundation  of the city – offers a new challenge for a young talent, whose CV includes the Radisson Blu and Crowne Plaza hotels at Manchester Airport.

He told us: “I am really excited to be a part of Mamucium and cannot wait to introduce my new creations to diners in the city.  I intend to keep the menu simple, serving classic food with my own unique spin. I’m passionate about using seasonal and where possible, locally sourced ingredients and this will be a theme that runs throughout the menus. 

“You can expect to eat expertly prepared dishes by myself and my hand-picked team, many of which include a nod to the venue’s wonderful Northern heritage.”

We hope he can include his prodigious take on Beef Wellington to Mancumium.