MEET THE CHEF: Andrew Green
MEET THE CHEF: Andrew Green - Executive Head Chef at Seaforth in Liverpool
What’s your first food related memory?
I grew up in a traditional northern family home where my mother would do all the cooking, the children would always have a smaller portion of what was cooked for my father, so my earliest memories are of his favourite dishes, like potato hash with pickled beetroots.
What do you love most about your job?
I still love that feeling of achieving something and the gratitude I get from people when they have been to one of my restaurants.
Describe your style in three words.
Calm, elegant, classical
What’s your favourite dish to create?
I love to cook pasta, something that is fun, easy, and full of flavour. Plus, everyone loves pasta.
What regional dish stands out to you and should represent your county?
Here at Seaforth in the Municipal Hotel it would be our take on the classic ‘Scouse’ dish.
What do you think makes dishes in your region unique from others?
Liverpool is such a great city with lots of history, including food. We can tap into that history and create a fun contemporary dish. We have some of the best suppliers on our doorstep.
Where do you draw your creative inspiration from?
These days food is everywhere you look; on social media, on billboards, on buses that pass. Anything that catches your eye gets the mind thinking. Everything I see in regards to food gives me inspiration.
If you could prepare a meal for anyone, who would it be and what would you make?
My dearest Mother, I have cooked for some of the world’s most famous and influential people, but never for my dear mum. She would have appreciated anything but did enjoy a lovely Sunday roast.
What are you most proud of in your career?
I’m most proud that I have been able to develop many young chefs from a basic level to now leading and running their own kitchens. I take more pride from this than individual accolades that I have won.
Are there any foods you just don’t like?
I will try all kinds of food and will be quite happy with whatever I am given. When I was a child I used to absolutely hate mushrooms, whereas now they are one of my favourite ingredients.
Do you do the cooking at home?
I do when I’m allowed, however, my wife is also a chef, so she usually wins that argument.
Who do you try out new flavour combinations on first?
Always my team around me, one of the fun aspects of working in a kitchen is you get to be experimental and experience and explore new food combinations and recipes.
What do you look for in an up-and-coming chef that makes you think they’ve got what it takes?
Dedication, commitment, desire and relentlessness
How important to you is sourcing local ingredients?
Vital but only if it’s worth shouting about. I love to highlight local producers and show why they are special.
Is there any advice you’d offer to an aspiring chef?
Don’t rush; find a great teacher and commit time to learn your trade. There is always someone willing to pay you a little more around the corner, but placing yourself in the correct environment is the most important thing if you wish to develop.
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