Absolutely meets Andrew Green, The Municipal Hotel & Spa MGallery’s new executive head chef
January can be a drag for many, so thank you Andrew Green for unveiling a brand new Sunday roast menu at Liverpool’s The Municipal Hotel & Spa MGallery. In his new role as executive head chef, he has concocted a reason to get out and about on Sundays this month, as well as working on a new menu available in The Seaforth restaurant.
A Sunday Roast to Remember
The Sunday roast menu features expertly crafted roasts showcasing the finest local produce, accompanied by live music and vibrant ambiance in the stunning 100-cover dining destination. Guests can enjoy table nibbles including padron peppers with flaked salt and lemon, or warm focaccia with honey and truffle butter. Starters include highlights such as Liverpool smokehouse salmon mousse and chicken liver parfait served with sourdough.
For the main event, diners can choose from a selection of roasts, including Cumbrian sirloin of beef, pan-seared fillet of sea bass, herb-roasted breast of chicken, and a vegan roast of the week. Classic trimmings include crispy roast potatoes, fine beans, roasted carrots, red cabbage, Yorkshire pudding, and a rich beef jus. For an added touch of indulgence, the menu also offers luxurious sides including truffle and pecorino fries or pigs in blankets.
Exclusive Insights from Andrew Green
Appetite whetted, Absolutely sat down with Andrew to talk about his career, the Municipal Hotel attraction and what else is to come.
Were you interested in cooking from a young age?
Cooking had never crossed my mind when I was in school, my intention was to go to college to complete my A-levels, and then go on to university. This was the same plan as most of my friends, so I decided to do the same. However, when I was 15-years-old, I got myself a pot wash job in my local Italian restaurant which really opened my eyes to seeing chefs in action – this is where I started to fall in love with food. After every shift we were cooked a meal at the end of the night. These meals were not from the menu but something authentic that the chefs and owners would eat. This really touched me and filled me with a curiosity for food and cooking. In school, we never actually did anything that inspired me to think about cooking, nor was there a TV show like today that gave you an insight, so my real first insight into cooking came from my days inside the kitchen of my first job.
When did cooking become a serious career consideration for you?
Once I had completed my A-levels and I was at the crossroads of having to apply for university, I questioned myself as to why I was doing it. I said to myself you are very happy in doing what you are doing, I was very proud to work as a chef, I was earning what I thought was good money, so I decided to do it officially as my career – but I said to myself if I’m going to do this, I’m going to do this properly. So, I enrolled at catering college and did my new studies whilst I worked full time at a restaurant. My head chef always told me if you want to learn properly go and work in the big hotels in the future. He explained to me how he started there, and it was the best way to learn the ropes.
What was the first professional kitchen you worked in and how do you look back on the experience?
Although I worked at the Italian restaurant from the age of 15 until I was 22, I never classed that as a professional kitchen, this was just a basic kitchen serving good food, but my real training started when I entered my first hotel, which was the Radisson Blu at Manchester airport. It was the largest hotel in the North West of England at the time with a multi award winning restaurant.
Did you learn something that has stayed with you throughout your career?
The one thing I learned at the Radisson that has set me up for the rest of my working career is how to handle being busy and not to panic under pressure. I worked there for six years and to constantly be busy with no rest actually became the norm for me, so anything in the future after that felt easy. I am quite well known for my calm character, this comes from having the ability to handle pressure because of my past working experiences.
What other roles before The Municipal Hotel & Spa MGallery meant a lot to you?
All my roles in the past have meant a great deal to me. Becoming Executive Chef at 26-years-old was a highlight, writing menus for 26 other UK properties was also very rewarding, opening a number of brand-new hotels gives you a great attachment to them after you move. Being the longest serving chef of Manchester’s 5-star Lowry hotel is also a very proud title to have.
Would you say you have a particular style of cooking?
I like to cook classical favourites, however done in a refined and elegant way. I really like to put the emphasis on the ingredients and showcase specialist suppliers, especially from the local area.
What was the attraction to the Executive Head Chef role at The Municipal Hotel & Spa MGallery?
The Municipal stood out to me as the best and only five-star hotel in the city, the attraction was heading up Liverpool’s best and most desired hotel.
Does the role oversee all the dining options at the hotel?
As Executive Chef you are responsible for anything to do with the food offering at the hotel, from breakfast to afternoon tea, to dinner. This is what I love most about hotels, there is so much to do and oversee, no two days are the same.
You recently launched a Sunday roast menu – how exciting was that to work on?
Sunday roast is one of my favourite menus to put into hotels, in one of my previous hotels we were awarded UK’s number one Sunday roast experience. Sunday is that one day where families make an effort to get together and go out. The key is making it affordable, but also offering a quality experience so people will come again and again. We use the most premium beef that sets us apart from most, and all our components are homemade which adds that extra bit of quality.
What can we find on the menu?
I’ve stayed classical, but using the best ingredients. For example, we have homemade liver parfait, locally smoked salmon from our artisan salmon supplier here in Liverpool, traditional roast beef – but Himalayan salt aged local beef from the Lake District. All home-made desserts including our signature Salted Caramel Crème Brulée.
Are there ingredients you can’t get enough of right now?
I really like smoking, fermenting, and pickling. There is a big emphasis on zero waste food at the moment and these techniques really intensify flavours and give different opportunities to use parts you would not typically use. My all-time favourite flavour is garlic – there’s so much you can do with garlic to give a different dimension of flavour.
Do you look to use suppliers from around Liverpool?
I certainly do and will always do. I love to work with local suppliers. We have lots showcasing on our current menu and I will continue to add where I can.
What kind of things can we expect from you in 2025?
We are always working on the next project at The Municipal Hotel, we are constantly changing and evolving our menus in all areas of the hotel. It is my intention to get The Seaforth on the culinary map of Liverpool and become a destination restaurant in the area. I will continue to get involved with the local colleges to engage the next generation into the hospitality industry. We plan to hold many industry nights and guest chef events at the local colleges as well as getting involved with the city’s top culinary events in the local area.
municipalhotelliverpool.com
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