Wirral chef Andy Horne lands new job running the kitchens at top Liverpool hotel

Nov 4 2009 by Lorna Hughes, Birkenhead News

Wirral chef Andy Horne lands new job running the kitchens at top Liverpool hotel

A WIRRAL chef has taken the reins in the kitchens of a top Liverpool hotel.

Andy Horne will be looking after the Plaza Brasserie Restaurant, Lounge Bar, room service and the catering for the hotel’s events and conferences.

Since starting out aged 16 as a kitchen porter at Arrowe Park Hospital, Andy has worked his way up the catering ladder, sharing kitchens with a number of high profile chefs such as Paul Heathcote, Andrew Nutter and Jason Atherton.

The 40-year-old is now responsible for 18 other chefs and five kitchen porters, and is looking forward to working with a new team and bringing fresh ideas to the plate.

He said: “When I arrived I know people were worried as a lot of head chefs bring their own team in, but I’m confident in the kitchen staff here and have told them so.

“I heard a lot of good things and it has been clear from day one that there is a great rapport and everyone pulls in the same direction.

“I’m not a shouter like Gordon Ramsey and other chefs either, so maybe that surprised people.

“I’ve worked in many kitchens and I just don’t see the point in ranting and raving at the team around you.

“I believe in guidance and helping people, especially the younger chefs. Obviously if someone is not pulling their way they have to be told, but if everyone is doing their job and trying their hardest I will be happy.”

Andy still lives in Birkenhead with partner Carol and son Conor, 16.

He said: “Working in a hotel is very different to a restaurant and the scale of everything is so much bigger, but I’m really looking forward to the challenge and it’s a nice change.

“The banqueting side at the hotel is very strong so I’m going to be focusing on the Brasserie and Lounge. I want the people of Liverpool and visitors to the city to view us as an independent restaurant, a separate destination rather than just for hotel customers.

“Over the next couple of months I will be assessing the strengths and weaknesses of the menu, with a view to bringing in new dishes in the New Year.”

Apart from a six-month spell working at a restaurant in the French ski-ing resort of Tignes, Andy has spent his career in the North West.

He has worked in the now closed Pastime Restaurant in Birkenhead, Leo Casino at Queen’s Dock, and The Marriott Hotel in Queen Square for its opening in 1998.

More recently he has worked at award-winning restaurant The Barn in Cheshire and Garrett’s in Bebington.

Andy said: “Marco Pierre White is my favourite chef, I have followed his career since I started. There are so many quality chefs in the UK, when I worked with the likes of Paul Heathcote and Andrew Nutter it was great to watch them work, and I was also able to incorporate their ideas into my own dishes.

“I wouldn’t say I have a particular style, I like to mix and match, and there is nothing I am afraid to try. If I had to choose a favourite dish it would be pan-seared scallops with pea-mint puree – I’m sure Marco would enjoy it!”