Nathaniel Farrell Appointed Executive Head Chef in New 4-star Luxury Hotel, Clayton Hotel Manchester City

Jan 2022: Clayton Hotel Manchester City Centre has appointed an Executive Head Chef who has deep roots in the area and extensive experience of a wide range of catering from gastro pub food to fine dining restaurants.

Nathaniel Farrell, who has worked for several Manchester hotels and hails from Warrington, is excited about the opportunity to build his own team of chefs at the city’s newest four-star luxury hotel.

The restaurant at the Clayton Hotel Manchester City Centre on Portland St, opening this month, is called No. 55. It is set within beautiful modern interiors, with a mezzanine overlooking the bustling bar area and stunning feature staircase.

Nathaniel, or Tan as he is widely known, has started building the exciting menu, packed with produce from local suppliers including meats from Birtwistle Catering Butchers, sweet treats from Devine Deserts, breads from Pollen Bakery, and the bar will be stocked with Seven Bro7hers beer and Four Sis4ers gin.

He said: “This was an exciting new opportunity to work for a great company and an offer I literally couldn’t refuse. The chance to build a team and culture from day one is the dream for any chef, and I am really looking forward to getting started.

“Manchester is a special place, it’s a real melting pot of different cultures, communities and cuisines. We have always been lucky to have a great Chinatown and of course the Curry Mile, but it seems that in the last three or four years you can pretty much get any cuisine in the city.

“I love broadening my culinary horizons, and sampling new flavours and styles. This is something we will do as a team at the Clayton Hotel Manchester City Centre as I love to develop new skills, new techniques as well as constantly learn from the entire team around me.”

Tan’s parents are both from Manchester but moved to Warrington, just 17 miles away, in the early 80s. He was born in the city and has a deep love for the region.

“I always had an interest in food from an early age, and enjoyed cooking and baking with my mum, when I realised I could do it for a living, it was a no-brainer.

“I started my career as a chef in November 1997, during my time in the industry I’ve experienced every type of catering, from fine dining, private dining, huge banqueting, gastro pub food, and everything in between. I’ve worked in Manchester since 2012 after I moved back from Copenhagen, Denmark, after spending 4 years there working in a luxury hotel.”

As the name suggests, the Clayton Hotel Manchester City Centre, which is owned by the Dalata Hotel Group, is in the heart of the city, just a five-minute walk from Piccadilly Gardens and Market Street. It is also just an eight-minute walk from Piccadilly train station which opens the whole north west region for guests staying there.

Tan said: “My mornings usually begin at 6am, getting the children up, washed and dressed before going on the school run. I’ll then grab a coffee and jump on the train into the city and get ready for the day ahead.

“In the kitchen, no two days are the same, you could be doing 300 breakfasts and 200 lunches and then a la carte service in the evening.

“It is incredibly satisfying to develop my own team, knowing that one day they will progress to their own kitchens and develop and run their own teams. Dalata Hotel Group has a fantastic training programme, continually investing in development and career progression. Also, there is nothing more satisfying that teaching someone skills that I’ve learnt over the last 24 years.”

On his days off Tan enjoys getting away from the hustle and bustle of busy kitchens and city life.

He said: “I spend most of my time with my family when I’m off work. If I get some alone time, I’ve just rekindled my love for angling, so I’ll be out trying to catch a monster pike somewhere, in the peace and quiet of the English countryside.”

To find out more about the Clayton Hotel Manchester City Centre visit www.claytonhotelmanchestercitycentre.com