GET TO KNOW: OUR RESTAURANT MANAGER
At York Biotech Campus (YBC), our vibrant community thrives thanks to the passion and dedication of our core team. At the heart of our campus is the Lakeside Restaurant, where freshly prepared meals and drinks are served daily to occupiers and visitors, alongside exceptional catering for our conference centre.
One key person helping make our restaurant the best it can be, with over 20 years of experience, is restaurant manager Andrea Atack. Andrea works for Compass Group, our catering service provider who provide a variety of soft services to facilitate the smooth operation of the campus.
Learn more about Andrea and her role on campus…
Tell us a bit about yourself!
“I’m originally from Garforth in Leeds but live with my family now in Sherburn in Elmet. We have two children, my daughter is 20 and is away at university, and my son is 26. We’re big into our rugby league as a family and my son plays. I used to be the touchline steward for his club!
“Now my children have grown up, I’m finding more time for myself and my hobbies. We’re planning to travel more, with a trip to Brussels already on the agenda. When I’m at home, you’ll almost always catch me watching a box set– I recently watched The Resident and finished it at 5:30am before work one morning!”
Tell us about your experience and how you started at YBC?
“I joined YBC in 2012 after being promoted through Compass from my previous role managing a restaurant at the Direct Line building in Leeds.
“My passion for catering and hospitality began whilst I was at school. I went on to study at catering college and spent a lot of my early career years working in hotels, often catering for weddings.
“I jumped at the chance to work at YBC. There was a real opportunity to be creative and get stuck into bigger projects, including catering for events in the conference centre, and being able to have fun with menus throughout the day.”
What are your main roles and responsibilities?
“Much of my day-to-day work revolves around the operational side of the restaurant, where I oversee a dedicated team of four.
“There is a lot of work that goes on behind the scenes of any restaurant, from stock taking to audits and food safety. I also plan menus for the restaurant and events, which I enjoy as I can get creative and have a bit of fun.”
What do you enjoy most about your job?
“I’m a real people person, so I really enjoy the customer service element of my job. All the people based on site, whether it’s employees of organisations here or the campus management team, are so friendly. Some people have been here for 20 years, so you really begin to get to know people and there’s a real buzz about the campus. I love interacting with everyone, working in customer service has truly taught me the value of a smile.
“I love being based on this campus. It’s beautiful in summer, we have a patio area looking out onto the lake where we’ve hosted BBQ’s before – I genuinely enjoy the environment I work in.”
Can you tell us about some of the food and drink on offer?
“Our breakfast self-service is a hit, with fresh bread rolls, bacon, and sausage to create your perfect sandwich. Fridays are special with a full English breakfast that everyone loves. For lunch, we offer deli sandwiches, paninis and soup, and hot options like jacket potatoes, and homecooked dishes. In the summer, we have a fully stocked salad bar for a lighter option. There really is something for everyone!
“We often theme our lunches around a concept inspired by different cuisines from across the globe – from Mexican Days that feature chillis or fajitas, curries, to our traditional, customer favourite Fish and Chip Friday. Our coffee bar is also open all day with a selection of homemade cakes, including mouthwatering flapjacks and rocky road, and indulgent brownies – they don’t last long!”
What do you offer for conferences?
“With options to suit different events and guest preferences, we offer both set and bespoke hospitality packages, which can include fresh canapés to delicious buffets.”
“One of my favourite conferences we catered for celebrated 100 years of Fera, one of our occupiers. We arranged numerous tables, each representing a decade of Fera’s history. It was a delightful journey through time, with well-known dishes spanning history.”
What are your favourite things to cook and eat?
“I love baking! We have an apple tree, so it’s apple galore in our house, which I usually put into a crumble or pie. My daughter adopted my love for baking, so it’s something we enjoy doing together when she is home from university.”
What to Get to Know more about our team on campus? Check out other blogs on our Head of Campus, Victoria, and Facilities Manager, Rob.