Manchester’s newest restaurant Mamucium is full of northern pride – and named after a breast-shaped hill

Mamucium Restaurant and Bar in the NOMA Quarter opens its doors this week. It’s named after the Roman fort that was the birthplace of modern Manchester, established by 78 AD at a site overlooking the confluence of the rivers Irwell and Medlock, with Mamucium meaning ‘breast-shaped hill’.

Manchester-born chef Andrew Green has revealed the menu for the new 120-seat restaurant within Hotel Indigo next to Victoria Station – and it’s all about northern dishes.

A Northern take on the classic French onion soup, Andrew’s starter of Lancashire onion soup consists of onion cooked in lamb broth, topped off with a Lancashire cheese croute. Other starters include a smoked Cheshire beef hash and Manchester Smoke House salmon.

For the main course, there are seven signature dishes to choose from including a Lancashire hot pot prepared using north west cannon of lamb, as well as Goosnargh chicken served with creamed potatoes enriched with Blackstick Blue Lancashire cheese.

The grill section of the menu features premium cuts of beef, pork and fish, including Lancashire beef which is aged for 28 days in a Himalayan salt chamber.

The dessert menu includes Manchester tart – a fresh custard tart filled with homemade raspberry jam, banana crisps and shaved coconut.

There’s also a Bakewell steamed sponge served with vanilla pod ice cream, and warm mini Eccles cakes served with burnt cream, caramel crumb and wild berries.

“As a Northerner born and bred, my inspiration and love of food lies in popular British cuisine, but I am also passionate about innovation and love to put my own unique spin on classic dishes,” says Andrew, who has who has moved to Mamucium from The Lowry’s River Room Restaurant where he gained recognition in the 2018 Michelin Guide.

“The Northern twist given to many of the plates I have created for Mamucium reflects my style perfectly – and many of the dishes that I have designed have a real personal connection.

“Throughout my career I have always focussed on using seasonal and, where possible, locally sourced ingredients to produce dishes that everyone will enjoy no matter what their taste.”

In addition to the main menu, Andrew has also designed a set menu which includes the likes of traditional battered fish and chips with mushy peas followed by blueberry pavlova with crème Chantilly and Vimto blueberries.

“I have spent months building up an unrivalled chain of premium local suppliers for Mamucium, cherry picking the best from the local area to ensure that we use the highest quality ingredients that deliver optimum flavour,” he says.

Mamucium opens on Wednesday 28th November.

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