We have been involved with Manchester International Festival for all but the first event. It’s bi-annual and we have catered for seven of the eight years within festival square and on Albert Square, in the heart of Manchester, in front of the Town Hall.
Some time back Manchester decided to be a creator of new works rather than an in importer. Pulling together some of the biggest, most creative artists in the world, in theatre, pop, ballet, art, music and dialogue. MIF premiered the work and the successful shows went on the road internationally.
Heathcote&Co would service some of these shows, food, bars, support and have always ran the hub, the energy that is the home of Festival Square for three weeks.
Corporate hospitality , street food, bars, and supper clubs. From night clubs and bands to working with some of the most creative and interesting chefs in the UK and further afield.
Working closely with the Festival’s Managing Director Christine Cort, the 2019 Ewood events saw Heathcote&Co work with Seb and Sussie my friends from Barcelona’s at Cooking in Motion. Sebastian is Venezuelan cooking Peruvian Japanese influenced food, all served expertly with Sake passionately delivered by the Danish Sussie.
Then there was Lisa Goodwin Allen; head chef at the 1 Michelin star Northcote and chef of the year Mark Birchall with two Michelin stars at Moor Hall. Marcus Warring’s executive head chef Chantelle Nicholson joined us for six courses of planted food, along with Pub Chef of the year Steven Smith from the Freemasons.
It was also a joy to cook alongside Michael Wignall. Michael was in my original brigade in Longridge and helped the team achieve its first Michelin star. Mark has proved himself to be an incredible chef achieving two stars twice in two different restaurants before recently moving close to home and purchasing the Angel at Hetton. Many more awards are sure to follow.
Finally three lazy lunches with two other ex Heathcotes team Mary Ellen McTague of The Creameries, Great British Menu winner Adam Reid and my old mate Stephen Doherty. Stephen cooked with me on my very first guest chef event back in 1987 when he was the head chef of Albert Roux’s Le Gavroche, a three Michelin starred restaurant.
In to 2021 what surprises can we help create? for sure like MIF we wont be allowed to stay still. Without question its the hardest three weeks of my working year, mentally, creatively and physically.