Five star service for college restaurant guests

Five star service for college restaurant guests

Chef Andrew Green led an evening service in the college’s Reflections Restaurant alongside students.

Andrew, who is executive head chef at The River Restaurant in The Lowry Hotel Manchester, visited the college to cook alongside catering and hospitality students for two evenings.

Andrew, who is originally from Glossop, started his career working after school as a pot washer at an Italian restaurant and quickly moved up to pasta and pizza chef. He then moved to head chef and went on to manage restaurants with several major hotel brands including Radisson and Park Inns before moving to The Lowry.

Guests were treated to a menu of chicken liver and foie gras parfait, pistachio crusted cannon of high peak lamb, dark and white chocolate lasagna and finally banana bread ice cream.

Andrew, said: “As well as being a chef, I help to promote the food industry to young people through the Springboard Ambassadors programme so to come to Tameside College and work in a lifelike restaurant environment with the students is amazing. I’d like to think that the relationship with The Lowry and the College is quite strong and it’s great because this means the students can see how we work and I can see how they operate too.

We’ve all really enjoyed ourselves and the students have done really well, working in a high pressure situation without the usual backup from their teachers.”

John Holden, Reflections restaurant manager and food teacher at Tameside College, said: “Working with Andrew has been really beneficial for the students, the College and myself. To have such a valuable link between the two organisations is great and one of the college’s former students actually works with Andrew at the Lowry currently.”

To find out more about Tameside College’s catering and hospitality courses call 0161 908 6600 or visit www.tameside.ac.uk



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