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Manchester’s Amato Food Products gets five stars from The Lowry Hotel
River Bar & Restaurant chef showcases best of the North West produce in new-look menu
Mediterranean ingredients supplied by a Manchester-based firm will take pride of place in a new menu at the five-star Lowry Hotel.
Recently-appointed chef Andrew Green has selected the finest North West producers and suppliers to feature in his a la carte offering at the River Bar & Restaurant.
Italian ingredients are sourced by Amato Food Products, one of the largest fresh Mediterranean and oriental produce suppliers in the region.
Based at St Andrew’s Square (near Piccadilly Station), the firm provides a wide range of deluxe products to the hotel including Mediterranean herbs and spices, luxury ice cream and a range of fresh pastas - which are prepared on their premises every day.
To celebrate the launch of the new menu, General Manager Adrian Ellis invited the hotel’s roster of regional suppliers to sample the dishes first-hand.
Director Deloras Amato said: “We’re very proud to have supplied The Lowry Hotel since it first opened in 2001 and thrilled once again to see our produce appear on the menu at the River Bar & Restaurant. “As Amato is located here in the city centre, we’re always poised to deal with the 24/7 requirements of a busy hotel, whether that means arranging special deliveries for Andrew’s kitchen or assisting him in sourcing high-end products for guests.”
Founded in Chorlton in 1993 by Bob Amato, the family-run firm has been trading from the city for over 20 years. The food specialists are just one of the hotel’s unrivalled chain of suppliers, which includes meats provided by Mettrick’s of Glossop (recipients of UK’s Best Butcher at the Countryside Alliance Awards), fish sourced by Neve of Fleetwood and dairy products from Gornall’s Dairy in Preston.
Green added: “In this menu I wanted to let the ingredients speak for themselves, by using high quality, locally sourced produce with flavours that truly stand out. In the North West we’re very fortunate to have such a wealth of outstanding suppliers on our doorstep.
“Our seasonal dishes will change quarterly, but this menu will feature pressed duck leg with trinxat potato, kale and kumquat jus; pan fried halibut with chicory, baby leek, dauphinoise and candied walnuts; and ox cheek bourguignon with truffle mash and horseradish foam.”