After stints at Where the Light Gets In, Bright, Rochelle Canteen & Leroy, and a couple of years at Honest Crust, Mike joined the Creameries as a Chef de Partie in 2019, quickly progressing to Head Chef in September 2020.
Working with owner Mary-Ellen McTague at the Creameries he has been able to hone his craft, and has developed a commitment to excellence and a passion for great ingredients.
From February 3rd, he will take over the restaurant’s menu, making fresh pasta, bar snacks and focaccia daily.
With pasta dishes starting from £10; starters, salads and desserts between £7 to £14; and three courses for £30 (on Sundays), Campagna at The Creameries moves away from previous fixed-price, fine-dining style menus.
Main courses such as Cuttlefish Stew (£16) with braised fennel and Confit Duck Leg (£18) with puy lentils demonstrate the diversity of cooking from Southern Europe, while desserts including Hazelnut Torte (£7) with zabaglione cream reflect Mike’s passion for baking.
Dishes will change seasonally, in close collaboration with suppliers such as Cinderwood Market Garden, who will be growing specialist ingredients for Campagna, and Littlewoods Butchers.
Winter starters of Roast Candy Beetroot (£7) or Palourde Clams (£14) with chickpeas, pastis and rouille will make way when Spring arrives. However, staple classics, such as the Beef Shin Ragu (£13), will remain year round.
On Sundays, the menu turns ‘Al Forno’- think bubbling Lasagne Alla Ragu Bolognese or King Oyster Mushroom Vincisgrassi (a style of vegetarian lasagne) accompanied by a crisp green salad, followed by a beautiful, classic Tiramisu or a Courtyard Dairy Cheese Plate.
The wine, as ever, remains a key, carefully curated part of the offer, with a focus on delicious, low-intervention Italian wines that are perfect with pasta, while a new children’s menu makes it an ideal spot for a family get together.
On taking over The Creameries with his Campagna concept, Chef Mike Thomas is straightforward: “It sounds pretty simple but I’m most excited about making people delicious food.”
Mike has spent the last 4 years hosting his Umbra Foods supper clubs around Manchester and it’s finally time for his hearty yet refined, ingredient-led cooking to have a home of its own.
Creameries owner Mary-Ellen McTague said: “It’s been a pleasure working with Mike this last couple of years, and to see his skills and confidence grow. I’m so excited to see Campagna come to fruition. Chorlton is in for a treat!”
Reservations for Campagna at The Creameries open today and the first service is on Thursday 3rd February at 5pm.
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