Manchester Central has unveiled its new state-of-the-art kitchen; allowing the award-winning venue to cater for more guests, explore innovative menu concepts and provide their clients and visitors with a culinary experience like no other.
The new open plan layout, which increases floor space by 20% and production capacity by 50%, ensures the most efficient flow from food delivery to service, guaranteeing freshness and quality. This, coupled with investment in the latest culinary equipment will see the venue produce 95% of its menu items in-house, allowing catering for each and every event to be tailored to suit individual requirements.
A new Urban Cultivator, or ‘indoor garden’ means that the team can now grow micro lettuces, herbs and edible flowers to use throughout their extensive range of dishes. Already committed to sustainability, this new addition to the kitchen supports the venue’s pledge to source locally wherever possible.
Matthew Hagan, Executive Chef at Manchester Central, said: “Food is such an important part of any event and I’m incredibly excited to start cooking in our newly renovated kitchen. There’s no doubt that our facilities are amongst some of the best in the North West and we’re looking forward to showcasing our enhanced hospitality offer to our guests”.
Shaun Hinds, CEO of Manchester Central, said: “Clients regularly comment on the quality of our hospitality offer and we’re always looking at ways in which we can make it even better. By investing in our kitchen, clients with events big and small can be assured that their delegates will be served with exceptional food and have an unbeatable experience”.
