A ‘Signature Dish’ is something on the menu that is one of the reasons someone goes to visit – perhaps the venue is famous for that particular dish, or it’s so delicious that everyone just seems to order one every time.
We travelled over to The River Restaurant at The Lowry Hotel to get to grips with their Cannon of Lamb, served with Cavolo nero (Italian Kale), Polenta and Baby Sweetcorn. A fillet sourced from the loin, the cannon is considered one of the best cuts of lamb for roasting, and one with the most flavour.
Head Chef Andrew Green joined the Lowry Hotel in 2015 and has recently been nominated for Hotel Chef of the Year at the Catey Awards for the 85 cover restaurant.
He’s managed to combine his vast experience of running the dining operations at some of the North West’s busiest hotels with a passion for the region’s food. He also has some top tips for cooking the perfect bit of lamb!
Check out the video – I went down to speak to Andrew, and he took me on a step-by-step journey through preparing and cooking the dish. It looked absolutely brilliant and tasted like heaven on a plate.
The Lowry Hotel, 50 Dearmans Pl, Chapel Wharf, Salford, Manchester M3 5LH
0161 827 4000