Biography

Mary-Ellen is a chef and writer, passionate about food, drink, sustainable restaurant practises and more equitable food systems. She has a breadth of experience, having worked in hospitality for over 20 years.

• Sous chef under Heston Blumenthal at 3 Michelin-starred restaurant the Fat Duck

• Historical research and development for Heston Blumenthal at The Hind's Head, contributing dishes to the Fat Duck's menu

• Twice North-West finalist on BBC 2's Great British Menu

• Executive chef at Manchester Art Gallery

• Executive chef at the Real Junk Food Project, kicking off a commitment to cooking more sustainably, with zero-waste approach.

• Event curation for Manchester International Festival, working with food, art, lighting, sound and set design to create entertaining and unique food events

• Writing food columns for The Guardian and The New Issue

• Up and Coming Chef of the Year from the Good Food Guide 

• Chef of the Year from Lancashire Life and Cheshire Life

• Twice Chef of the Year and three times Restaurant of the Year at the Manchester Food & Drink Festival Award

• Winner of the Manchester Food and Drink Outstanding Person of The Year Award, in recognition of her contribution to the food and drink industry in Greater Manchester.

• Chef/proprietor of Aumbry, described by Zoe Williams of the Telegraph as "mind blowing" and by Simon Hattenstone of The Guardian as "a miracle"

• Chef/proprietor of the Creameries, an acclaimed Manchester restaurant that the Observer food critic Jay Raynor described as serving "seriously good, thoughtful food" in his glowing review. 

• Co-founder of Eat Well MCR, a collective of Manchester chefs and restaurants which has delivered almost 100,000 meals across Greater Manchester since March 2020 to people side-lined by poverty