Food and Drink October 12, 2011
Home | Submit review | Special offers/events | News | Contact us | Request a magazine | Sitemap

Latest News


< back to News Articles menu

 

Askew on Liverpool's food revolution

There’s no doubt that whether a visitor to this great city or a local, you’re going to experience the food revolution that has been shaping the new and exciting dining-out scene of Liverpool.

My passion for food came early, as my parents’ travels took me to live in Dubai at the age of 11 and then on to Singapore – two great culinary centres with the most fantastic and diverse produce and cooking styles. Through gastronomy we learn a lot about the culture and character of people, as well as why they eat the dishes they do and what works with those dishes – I can still smell the finest spices in the souks, and the fish markets of Singapore blew my mind. The flavours you experience through life trigger strong memories and feelings; this is what chefs and waiters are keen to deliver – those flavour memories that will stay with you and bring you back time and time again.

There is great innovation in Liverpool and its surrounds, with everything from restaurants offering authentic world cuisine to unique independent eateries using quality local ingredients.

This gives Liverpool its own identity and feel. The city has always been a melting pot of cultures, with the most amazing warmth and friendliness, making it the perfect place for the hospitality industry to thrive. This would not be possible without our suppliers from Merseyside, Lancashire, Cheshire and Cumbria. The larder that the North West provides is truly world class, with passion clearly evident in the meat, fish, dairy and vegetables we work with each day. This has been highlighted by the success of the Liverpool Food and Drink Festival, the Wirral Food and Drink Festival and, of course, the numerous farmers’ markets throughout the city and Merseyside.

Out of my 30 years of experience the last 16 have been in Liverpool’s Hope Street, and building a business in the ‘pool of life’ has surpassed anything I could have dreamt of. The industry has been kind to me and through the Academy of Culinary Art, and local colleges and schools, I try and put a lot back in. The training scene in the city has also developed and played a huge part in our redevelopment and regeneration. This must now continue with more hard work to further develop our growing standards and reputation.

Liverpool and Merseyside provide a new destination for food lovers to discover. I hope you will use this guide to look for those warm, welcoming restaurants dedicated to the use of seasonal, fresh, high-quality ingredients sourced from right here on our doorstep.

Explore, taste, enjoy, and experience the conviviality of Liverpool.


porky2


Submit a review | Special offers/events | News | Contact us | Request magazine | Legal and copyright information