Another accolade for Mamucium – chef de partie wins coveted award

Written by Georgina Pellant
Last updated 6 years ago
City of Manchester, Food & Drink, Sponsored

Restaurant Mamucium may have only opened its doors in December last year, but it’s already becoming the talk of the town.

Having poached renowned northern chef Andrew Green from The Lowry Hotel to head up their kitchen, it’s perhaps unsurprising that the restaurant’s modern Manchester menu has been receiving rave reviews from critics.

The a la carte menu, fully designed by Andrew, is bursting with regional flavours and offers clever northern twists on classics, from Lancashire onion soup to a deconstructed lamb hot pot.

Now the kitchen at Mamucium has received yet another accolade. Chef de partie Isaac Griffin has taken home the top trophy at the UK’s Rising Star awards.

Isaac started out working in building and construction but a chance temporary job as kitchen porter at the Crowne Plaza, Manchester Airport saw him taken under Andrew Green’s wing.

Mamucium’s executive chef has a reputation for finding and nurturing talent wherever he goes. It was under his guidance that Isaac discovered his passion for gastronomy.

Within a year of working with Andrew at the Crowne Plaza, Isaac progressed to the role of commis chef before making the move to The Lowry Hotel with him.

There he became demi chef de partie and was nominated for the Manchester Hoteliers Association’s (MHA) Young Chef of the Year – where he came runner up.

Isaac has now been named winner of the 2019 Steelite International UK Rising Star Chef competition which pits young UK chefs working in 4* and 5* hotel or hotel restaurants against each another in a series of cook-offs.

“We are immensely proud of Isaac and the hard work he has put into this competition,” says Andrew.

“To see him beat off a stellar line-up of young chefs, from some of the top restaurants in the UK and receive the excellent feedback he did has been incredible to see.

“This win is testament to the absolute dedication he has for his job and the passion he holds for the dishes he produces. He’s a core member of the team here at Mamucium and is helping to put us firmly on Manchester’s culinary map.”

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This article was last updated 6 years ago.
It was first published on 6 March 2019 and is subject to be updated from time to time. Please refresh or return to see the latest version.

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