S.Thomas/A.McGlone

Sian Thomas and Andrew McGlone work together at the Pitcher and Piano.Hometown: Lincolnshire/Canada respectively

Work experience: have been working in the bar and restaurant trade for over 10 years now. My career to date has taken me from Lincolnshire to Swansea, London (Suburbs and West End) - then a brief stop in North Scotland before settling here in Manchester. I have been passionate about food for as long as I can remember, and believe that good, honest produce has to be at the heart of any restaurant business in today's market. Pitcher and Piano share this passion in bucketloads. They place great emphasis on the training of their chefs - having created a bespoke Chefs Academy to ensure that our kitchen teams are able to evolve at the same rate as our increasingly fresh and homemade menu. Andrew has just joined us from Canada - where he has been a chef for 6 years in various fresh food establishments. He shares the drive and ambition of the whole team when it comes to the food offering here, which we know, with time, will prove that Pitcher and Piano not only has more to offer than your average branded bar, but also has the scope to compete with local independents when it comes to fresh, exciting food offerings.

Tell us about your current menu: On 18th February, we will be launching our Spring/Summer menu, which draws inspiration from around the world - reflecting the knowledge and experience of our executive head chef, Kevin Hill. Derbyshire pork & leek sausages with onion gravy and homemade mash, fish and chips and chilli con carne make up the more traditional side of the restaurant menu, with dishes such as Fettuccini Putanesca, Mussels and Thai duck salad providing options for more adventurous diners. And the diversity just keeps coming; home made pizzas and burgers( colossal New Yorker burger is expected to fly out of the door!), a 'sharers' section and a carefully selected range of small plates and sandwiches means we really will offer something for every occasion. And if the occasion calls finger food, we also have a range of canape and buffet options to suit parties from 10 to 300. Last but not least, our handmade desserts (bellini cream cheesecake, handmade chocolate brownie, to name but a few) will blow the winter blues away. 'Classic strawberry trifle' does not give justice to this amazing take on an old favourite. Served in a hurricane cocktail glass, and overflowing with colour and flavour - this dessert will be the Pitcher & Piano signature dish of the Summer.

What is your favourite dish on your menu and why: With so much to choose from and selections to suit every mood, it's hard to say. Right now, we would have to plump for the warm thai duck salad. Duck is a delicious meat - and served warm but with a refreshing salad of red peppers, edamame beans, cashew nuts, coriander, mint & lime - it bridges the gap between winter and spring perfectly.


What inspires you: Managing for a brand that takes the development of it's food offering and it's people so seriously is a big inspiration as it allows for creativity and input on every level.


Which is your favourite restaurant? (not your own): Little Bay in London

Big Brother or Question Time: Big Brother every time....

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Posted: Wednesday 18th February 2009
ID: 2517 - 302