Mary-Ellen McTague is a chef and writer with over 25 years’ experience spanning Michelin-starred kitchens, acclaimed restaurants, community food projects and creative collaborations.

She trained under Heston Blumenthal at the three-Michelin-starred Fat Duck, later moving into research and development for The Hinds Head, where she contributed historically inspired dishes to The Fat Duck’s menu. In Manchester, she went on to open the much-praised Aumbry and The Creameries, and served as Executive Chef at both Manchester Art Gallery and the Real Junk Food Project, where she championed sustainable and zero-waste cooking.

In March 2025, Mary-Ellen launched Pip, the flagship restaurant at Treehouse Hotel Manchester, quickly recognised in the Michelin Guide and lauded by critics including Jay Rayner and William Sitwell. Alongside Pip, she also oversees the hotel’s meetings and events menus.

A regular food columnist for The Guardian and The New Issue, Mary-Ellen is known for her thoughtful, creative approach to writing about food, sustainability and hospitality. She has also curated imaginative food-led events for festivals, galleries and cultural organisations across the UK.

She is co-founder of Eat Well MCR, which has delivered more than 130,000 meals to people experiencing hardship across Greater Manchester.