We’re delighted to welcome our new Executive Chef, Andrew Mangan, who joins the team at Weetons. He’ll be heading up the restaurant as well as the production and new product development of our ready meals and deli offering, with an emphasis on home produced products.
We chatted to him over coffee to find out more about his plans and he was keen to emphasise that he’s very approachable - so do come over and say hello if you see him in store.
1. Tell us a bit about your background. What inspired you to become a chef?
I used to cook with my Grandma a lot in the kitchen on Sundays helping to prepare the Sunday roast. I felt confident in the kitchen and had my first ever job at Harry Ramsden’s before training at Thomas Danby Catering College where I won a silver medal in knife skills.
Over the years I’ve worked at The Box Tree in Ilkley, as well as for renowned chefs Richard Turner and Glynn Purnell with my most recent job as Executive Chef at Nidd Hall Hotel.
2. What attracted you to Weetons?
I like the fact that the shop has great products and focuses on quality and local sourcing. I agree with its ‘exceptional everyday’ mentality – the whole concept of the business just fits.
3. What plans do you have for the Weetons restaurant?
Later this year I’ll be bringing in a new menu and it will be very important that we make the most of the fabulous products available in the shop.My ultimate goal will be to make as much as we can in house with a focus on local, seasonal and fresh.
4. What 3 words would you use to describe your cooking style?
Clean, natural, classic.
5. Do you have a signature dish?
Seafood chowder – it’s packed full of delicious shellfish.
6. What is your favourite dish to eat (if someone else is doing the cooking!)?
Really good fish and chips!
7. What foods should we all be eating more of?
We should all aim to eat more healthily, including lots of vegetables in a healthy, balanced diet.
8. Who would you most like to have dinner with and why?
Prince Harry, he just seems like a really nice guy.
9. Yorkshire pudding – sweet or savoury?
I do actually like them sweet with treacle!