Nutters is housed in the lavish settings of an 18th century manor house, set in 6 ½ acres of groomed parkland with spectacular views across Ashworth moors, Greater Manchester and beyond. All this makes perfect settings for the extravagance of Andrew Nutters cuisine. His cooking is unique; a total indulgent explosion of the senses where the best of local and regional produce is put through its paces.
Take the amazing creation of the Award Winning Crispy Black Pudding Wontons, Goosnargh duck confit with sweet black bacon and ginger or his black and white minstrel cheesecake, a dessert of pure decadence.
Whether it be light lunch, a romantic dinner or sumptuous afternoon tea we try and please in every way. We cater for vegetarians, and any client with specific dietary requirements, just mention when you book.
Despite the success of Andrews cooking it has remained very much a family affair. His mum Jean Nutter does the accounts and administration whilst his dad Rodney Nutter looks after the management side and controls the wines and spirits operation.
A Nutter meal is always an experience, a meal of interesting flavours and unusual combinations, but above all it’s a meal to be enjoyed.
Additional Comments:
Andrew Nutter is one of the most exciting and innovative of the new breed of celebrity chefs to hit the culinary circuit.
His food is out of this world with dazzling creations and flavours that hit the palate like a kaleidoscope, changing and morphing with each bite. Andrew has had a remarkable career, at thirteen he was runner up in the national junior cook of the year award, a finalist in the daily mail cook of the year which then led on to him being offered a job at Londons Savoy Hotel by Anton Edelmann as soon as he left school.
After three years intensive and invaluable training at the Savoy Andrew moved over to france for two years working in mitchelin stared restaurants all over france. The next move was back to London to the Greenhouse Restaurant under the watchful eye of Gary Rhodes. At the tender age of 21 with the backing of his family Nutters was launched, within a few months and with no advertising word of mouth spread like wild fire.
Awards soon followed and Andrew clinched The Lancashire Chef Of The Year and then the young mancunian business man of the year. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. T.V companies took intrest and before he knew it he was on Ready Steady Cook, Afternoon Live, Granada cult strand “THE FLYING CHEF” and his own radical channel 5 series “UTTER NUTTER”.
He works alongside all the main supermarkets, endorsing and promoting products and he has filmed two videos and recipe leaflet promoting local and regional produce. He is a great believer in giving back to the local community and in recent years has raised £20,000 for the N.S.P.C.C and CHRISTIES hospital Manchester.
At the present moment he is a regular guest on Great Food Live and Good Food Bites. Corporate demonstrations and presentations are one of his specialities and is also planning a new recipe book.
His current book UTTER NUTTER can still be bought at the restaurant and his cookery master class mornings operate the first Thursday of each month.
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