
I specialise in casual dining and fine food, striving to bring innovation, excellence, and consistency through menu design, dish development and training.
I discovered my passion for food at a young age whilst travelling around Europe and Asia. The most lasting impression from my travels was the diverse ingredients and exciting flavours of the food I enjoyed. Upon my return, I quit my career in advertising and started working as a chef in my hometown of Manchester. I honed my skills and gained knowledge at Simply Heathcotes, working my way up through the ranks to be Head Chef.
In 1999, I joined Derek and Edwina Lilley as Head Chef to open their flagship restaurant, The Restaurant Bar & Grill, which became Manchester's busiest & most successful restaurant. The company became Individual Restaurants, and I progressed to Head of Food for all brands, including Piccolino, Opera Grill, Gino D’Acampo Restaurants & The Restaurant Bar & Grill. As head of food, I helped build the company to 40 restaurants.
Along with my operational team, I ensured the company’s exacting standards were met throughout the group. I oversaw everything from sourcing the best seafood to seasonal ingredients and steaks. My team was responsible for dish development, menu design, seasonal magazines, step-by-step training documents, photography, and new restaurant openings.
Along with my operational team, I ensured the company’s exacting standards were met throughout the group. I oversaw everything from sourcing the best seafood to seasonal ingredients and steaks. My team was responsible for dish development, menu design, seasonal magazines, step-by-step training documents, photography, and new restaurant openings.
In 2020, I set up a new restaurant chain with Gino D’Acampo. We are working in partnership with various hotel groups, offering busy restaurants within their hotels and fulfilling all other food & beverage requirements. As Director of Food and Beverage, I oversee the development, training, implementation, and operational requirements for running the business successfully.

Presenting winter menu to Gino D’Acampo



Isle of Man Scallops, Chorizo, Romesco Sauce, Bar and Grill

Rigatoni with Wild Boar Ragu, Gino D’Acampo


Antipasti di Montagna, Piccolino

Miso Marinated Black Cod, Opera Grill


Bistecca Fiorentina and Tagliata di Manzo, Gino D’Acampo


Fillet Steak Tartare, Bar and Grill

Roast Lamb Rump, Bar and Grill

Linguine with Seafood, Gino D’Acampo

The Terrace, Leeds Bar and Grill



The Terrace, Manchester Bar and Grill

Linguine with Clams, Gino D’Acampo

Great fun working with these three for ITV

Meatballs in a Spicy Tomato Sauce, Gino D’Acampo

King Prawn Risotto, Gino D’Acampo

Mayfield Swiss Cheese and Spinach Tart, Bar and Grill

The Terrace, Knutsford Piccolino

The Terrace, Manchester Bar and Grill

Heritage Beetroot and Goats Cheese, Bar and Grill

Curating the counter at Piccolino

Knutsford Piccolino

Gino showing me how to cook a favourite dish of his

Apple and Blackberry Crumble, Bar and Grill

Knutsford Piccolino

Heddon Street Piccolino, London

Brunch plates, Gino D’Acampo

Alderley Edge Piccolino

Opera Grill, Chester

Baba Ganoush and Hummus, Bar and Grill

Classic Veal Milanese, Gino D’Acampo

Gino D’Acampo My Restaurant, Manchester

Summer desserts, Bar and Grill

Cafe Grande, Manchester

Butternut Squash Ravioli with Pecorino Cheese and Walnuts, Piccolino

Cafe Grande, Manchester

Roast Pork Belly, Radicchio, Balsamic and Toasted Hazelnuts, Gino D'Acampo

Scottish Venison, Squash Caponata, Bar & Grill

Stufato di Manzo, Piccolino
Copyright 2020 Andy Owen. All rights reserved.