Phil Green, who trained at Roby College, has set up Amorous Catering in North Liverpool to service corporates and private clients across Liverpool, Lancashire, Cheshire and North Wales. Tony McDonough reports

Liverpool’s newest high-end catering business has been launched by the former executive head chef of the city’s Titanic Hotel.

Phil Green has set up Amorous Catering in North Liverpool to service corporates and private clients across Liverpool, Lancashire, Cheshire and North Wales.

Mr Green has also pledged to offer opportunities and training to young local chefs… “I want to put back into the industry what I’ve taken out of it”.

With its own team of chef and front-of-house staff, Amorous is already catering for large scale events and corporate functions, as well as weddings, birthdays and VIP celebrations.

The business is a culmination of a 20-year career in the hospitality business for Mr Green,  who trained at Roby College in Huyton.

He started work at the multi-award winning Carden Park and has since worked within a range of roles across the UK including, North Yorkshire, North Wales and Hampshire before returning to Liverpool to open the Titanic Hotel and Rum Warehouse.

After working and training alongside some of the best chefs and working for an award-winning catering company, Dine, Mr Green developed the business creating delicious dishes and recipe ideas.

He was trained by chef Graham Tinsley,, who he still regards as his mentor today and is well connected in the industry. His best friend and fellow Carden Park trainee James Durrant, has worked in London with Gordon Ramsey for 10 years – becoming one of his group executive head chefs. 

“James is a well-known chef within the upmarket restaurant industry and has won the prestigious Acorn Award,” said Mr Green.

“I’m lucky to be surrounded by a network of driven and successful chefs who are passionate about making quality and great tasting food.”

He added that he wants Amorous to always aspire to serve great food and offer exception service.

“The ultimate aim of the company is to ensure every event is not only executed and delivered to perfection but exceeds the expectations of our clients and so far we’ve had some great feedback,” he said.

“We have enormous experience in preparing and executing culinary events. Regardless of the size of the event, the same level of service and perfection is always provided – we help our clients entertain their guests.”

And on his commitment to young would-be chefs, he adds: “I want to teach and develop the younger chefs the correct way of cooking over time.

“It’s a journey that will provide young chefs with the experience and skills to prosper in the long run. It’s my time to give back and help create tomorrows top chefs.”