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WINTER 2018/2019
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FOOD DRINK PEOPLE PLACES
How to host the perfect Christmas From timing the turkey to the ultimate gin and tonic, the experts share their tips
With Marco Pierre White Anton Piotrowski Marc Wilkinson
EAT • DRINK • DANCE • SOCIAL AT WIRRAL'S HOTTEST NEW VENUE
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NOW OPEN Everything you need for Christmas UNDER ONE ROOF • Hot Food, Cafés and Eateries • Family-owned butchers • High quality retail outlets • Groceries • Fish & Game • Cheese • Fruit & Veg Time Square, Warrington e: infodesk@warrington.gov.uk t: 01925 632571
Cover and page 3 pictures by Paul Chadwick
Contacts Editor: Jade Wright Design by: 23Design Web design: Bold Creative Follow us: instagram.com/ goodtastemagazine twitter.com/Good_TasteMag facebook.com/ GoodTasteMagazineUK How you can be a part of it If you’re interested in stocking Good Taste, or are a food and drink business who’d like to share a story, we’d love to hear from you. If you’d like to reach customers with Good Taste, get in touch with us at info@goodtastemagazines. co.uk Good Taste is a registered trademark of Good Taste Magazines. Good Taste, 54 St James Street, Liverpool L1 0AB Email info@goodtastemagazines. co.uk Copyright Good Taste Magazines Liverpool 2018. Reproduction in whole or part prohibited without permission. The publisher cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. All prices correct at the time of going to press.
Welcome to our festive pick and mix of all the finest flavours
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hat makes a perfect Christmas? Perfection, like beauty, is in the eye of the beholder. There’s a lot of pressure at Christmas to fit everything in, to make memories and to make life Instagram perfect. Things don’t usually work out that way. The best evenings are the ones where we go for one drink and stay out all night. The most perfect parts of Christmas are the things that happen almost by accident. But one thing that most of us can agree on is that everything is better with good food and drink, and plenty of it. This is a time of year for socialising and throwing open our doors, so we asked some of the region’s best chefs and finest hosts for their tips for perfect elements of Christmas – mince pies, mulled wine, roasties, bread sauce, a hangover brunch, classic cocktails and even tree decorating, wreath making and Christmas Eve box assembling. Marco Pierre White has shared his tips for timing the dinner, Liverpool Gin show how to mix the ideal G’nT and the Liverpool Cheese Company has put together its dream cheeseboard. The guides are there as a festive pick and mix, like a box of chocolates where you can pick out the purple and green ones and leave the brown and orange ones at the bottom. We’ve tried to make sure there’s something for everyone. This is our first newspaper edition, a foray away from our usual magazine format. It’s made - as always - with love, by a team of dedicated food and drink writers, photographers and designers. We hope you enjoy it. If you have suggestions for future editions please do let us know. We’d love to hear them. Have a very merry Christmas and a happy New Year… Jade Wright editor, Good Taste Magazine jade@goodtastemagazines.co.uk www.twitter.com/JadeWright www.instagram.com/goodtastemagazine www.facebook.com/GoodTasteMagazineUK
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Contents goodtaste contributors
Marco Pierre White shares the secrets of timing his Christmas turkey
Michelin starred chef Marc Wilkinson bids farewell to Fraiche
P18 The best Christmas venues
Jeremy Houlbrook from Storyhouse makes his New Year’s Day brunch
P14 Waiters hoping for stardom Anton Piotrowski from Roski talks about his perfect family Christmas
P46 Berlin’s coffee society Plus,
Graffiti Spirits director Matt Farrell takes us on a coffee-lovers’ tour of Berlin
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P44 Social diary
Recipe for perfect mince pies P9 How to choose the tastiest cheeseboard P10 How to plan the perfect party P11 New Year’s brunch with a twist P23 Festive drinks guide P28-31 How to take the best food picture P34 How to make the most of New Year’s Eve P43
Still life
How to Make the Perfect G&T
By Luke Williams, Head Bartender at the new Liverpool Gin Distillery
Liverpool Gin Distillery
The key to the perfect gin and tonic is great gin and great tonic. Liverpool Organic Gin is handcrafted in a copper still and combines a unique range of botanicals, which give a complex, well-balanced flavour with a bright citrus finish. Lamb & Watt Tonic is made with natural spring water from the Lake District and is sweetened with organic blue agave, so there are no artificial sweeteners. The other great tip which makes a huge difference is starting with a chilled glass. It’s all in the preparation!
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iverpool Gin Distillery is now open on on Castle Street. An exciting new attraction for Liverpool, the distillery offers three gin experiences involving distillery tours, gin tasting and gin making, alongside two bars where visitors can relax, eat and drink. Opened by Halewood Wines & Spirits for its Liverpool Gin brand, the new Liverpool Gin Distillery features The Ground Floor, a gin and spirits bar where visitors will get to see Liverpool Organic Gin being made in its 600-litre working copper still. Here, they can enjoy a range of cocktails featuring Liverpool Gin flavours and other premium brands as well delicious handmade pizzas, tapas, flatbreads and nibbles. Visitors can also indulge in whisky tastings and dark spirit cocktails in the Basement Lounge, which offers dark spirits from all over the world. One of the main attractions is the Gin Lab, where visitors will learn about the history of gin and organic Liverpool Gin, before exploring a wide range of botanicals they can choose from to design their own recipe and distil their very own bottle of Liverpool Gin, which they can name named themselves. Visitors can take a Distillery Tour, during which they can learn about the heritage of gin in Liverpool, or a Distillery Tour and Tasting, that also offers a four-flight tasting. General manager Emily Kelly says: “If you’re a gin lover then you’re in a for a real treat. However, even if gin isn’t your thing, we have two bars selling other spirits and brands, soft drinks, teas and coffees and some amazing food, so it’s going to be a brilliant place to meet up with your family, friends and colleagues. “This is a beautiful Grade II listed building in Liverpool city centre and our bars will give even more options to those people who enjoy its thriving café culture and nightlife.” Find out more at www.liverpoolgindistillery.com
Ingredients 50ml Liverpool Original Organic Gin 200ml Lamb & Watt Original Tonic Water Fresh watermelon wedge Rosemary sprig Method Pour the Liverpool Gin into a chilled copa glass filled with cubed ice. Pour in the Lamb & Watt Tonic then garnish with a sprig of rosemary inside the drink and a wedge of watermelon on the edge of the glass. For a Christmas twist, after adding the gin, squeeze fresh cranberries into the glass with your fingers so the juice turns the gin pink and then continue the method as above.
My Christmas Alex Newman
Recipe
Slow cooked braised feather blade of beef The White Horse Christmas set menu
Head Chef The White Horse, Chester What makes the perfect family Christmas for you? Anything - it’s just nice to see the whole family all together.
Serves 8 (plus the dog) Ingredients 3.5k feather blade of beef 8 onions 4 carrots 2 sticks of celery 2 leeks 1 litre beef stock
Do you have any particular traditions or things in the runup that make you feel festive? It usually sinks in when the Mrs has me building bikes and toys after work. How about a film to watch while you wrap the presents? Mulled wine? Mince pies? Mainly the Christmas specials of old British comedies, and some After Eights. Do you cook on the big day? Or do you put your feet up and stay out of the kitchen for a well-earned rest?
We cook it together as a family and make some good fun out of it. What’s on your Christmas menu at home? Two of my kids don’t really eat meat so we just load up on veg from the local farm. How about a New Year bash? Big party or intimate dinner?
Who’s on the guest list? No plans, normally we are usually all too tired in my house for all that. What’s your New Year’s resolution going to be, and will you stick to it? Every year it’s exercise more and eat healthy, I never get past the second or third day.
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Method Start by washing peeling and chopping all of the veg. Once it’s all processed, place a deep tray on the stove, add a little oil and sear the beef heavily on both sides. Then remove it from the tray and cook out the vegetables. Once they turn soft, turn the heat right up and get some colour on them. Then add the beef stock, making sure to scrape all the bits
off the bottom and incorporating them into the stock. Add the beef again and cover with foil. We cook this at 90 degrees C for 14 hours, but at home 160 degrees C for 7 will work just fine. To check if the beef is cooked, it should be very soft and break with a fork easily. Leave to cool in the liquid for about an hour or so and then remove from the juice and pop back in to warm through whilst you strain the liquid. Thicken the liquid with a little butter to use as the sauce. Cut it into desired pieces and give the dog the trimmings. Mine loves it! The White Horse, Chester Racecourse, 01244 304 650, www. thewhitehorsechester.co.uk
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‘Liverpool is a jigsaw of gastronomy’
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Marco Pierre White on why he chose the city for not one but two of his restaurants
elebrity chef Marco Pierre White’s restaurant Wheeler’s of St James’s is about to celebrate its second Christmas season in Liverpool. Known as the original enfant terrible of the restaurant scene, he has designed a stunning menu full of Christmas delights for customers at his waterfront restaurant. According to the rock star chef himself, Liverpool is never far away from his thoughts. “Whenever I leave Liverpool, there’s always a little part of me that misses it. My father worked at the Adelphi as a chef in the late Fifties so I get very nostalgic. “He left Liverpool when I was born in 1961, I guess my mother demanded he came home to Leeds for my birth. It’s always emotional when I’m here because I think of my father and mother.” Marco chose Liverpool as the home of his second Wheeler’s of St James’s restaurant, at Pullman Liverpool. “It’s one of the greatest cities in the world,” says Marco. “It’s a beautiful city and it was a natural location for me to open Wheeler’s. I’ve always loved Liverpool. The people are wonderful and very kind.” Wheeler’s of St James’s is Marco’s second restaurant in the city. His Steakhouse Bar & Grill opened in 2011. Located just a stone’s throw away from the Echo Arena, Wheeler’s is a popular choice for pre-event dining. The restaurant’s early bird offer includes two courses and a glass of wine for just £20, served every day of the week between 5pm and 7pm. Marco adds: “Wheeler’s is the oldest seafood restaurant in the world. It was established in London in 1856, which means it’s the same age as the Royal Albert Dock. “It’s not just for fish lovers, it’s for meat lovers as well and it’s a brand that fits very well in such a cultural city. Liverpool is a jigsaw of gastronomy.”
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My father worked at the Adelphi as a chef in the late Fifties so I get very nostalgic
To celebrate Wheeler’s second Christmas in the city, the restaurant is treating diners to a ‘Merry and White Christmas by Marco Pierre White’. Guests can choose from three festive menus all boasting traditional roast turkey with all the trimmings and Wheeler’s homemade Christmas pud with brandy sauce. Its Christmas Day three-course menu costs £85 per person and guests will be treated to a glass of bubbly on arrival. The restaurant has also launched a new lunch menu, which offers three small plates for £10. Small plates include curried chicken and mango skewers, grilled jumbo shrimps with garlic butter and rosemary and a goat’s cheese crostini with salt baked beetroot. The menu also features black pudding with chorizo and fried quail’s egg, a Great American slider and mini shepherd’s pie. Diners at Wheeler’s can also expect the warm, friendly welcome that Liverpool is renowned for. The team were recognised for their outstanding customer service by receiving the ‘Best Training & Staff Development’ award at Marco Pierre White’s annual conference. The restaurant is also celebrating a trio of award wins at the recent Liverpool Hospitality Awards. So, why should food lovers, families and friends dine at Wheeler’s this Christmas? Marco said: “I would never tell people they should come. I think the greatest form of advertising is when people visit the restaurant because one of their friends enjoyed themselves. That is the greatest compliment in the world. “Not because it’s Marco Pierre White above the door, not because it’s Wheelers, not because it’s Pullman, but because one of their friends came here and thought, 'Wow that was delicious, and I had a great night out'.”
Marco’s Christmas tips The thought of cooking Christmas dinner fills most of us with dread. It’s the crescendo to Christmas Day and everybody wants it to be superb. No need to panic, I’ve got a few essential tips for cooking the finest roast potatoes and timing the turkey perfectly.
The perfect roast potatoes For my potatoes, I cook with clarified butter, which is very simple to make. Slowly heat 7oz/200g of chopped, unsalted butter in a pan. Discard the surface liquid (milk solids and water). The remaining golden liquid is clarified butter. Alternatively use duck/goose fat or sunflower oil. Nine medium-sized potatoes will serve six people comfortably without being wasteful. An hour before you plan to serve, put the chopped potatoes in a saucepan of unsalted cold water. Place on a high heat, bring to the boil and then reduce the heat to a simmer. Timing the turkey perfectly
Marco Pierre White outside Wheeler’s in Liverpool, with his iconic David Bailey portrait. Middle, inside Wheeler’s. Left, Marco’s Christmas turkey
Turkey size matters. A massive one won’t cook evenly. I buy one that weighs about 4.5kg, which will feed six with plenty to spare. Don’t stuff the bird – cook the stuffing separately. It slows down the cooking, so by the time the inner meat is cooked, the white meat on the outside will be overcooked and dry. Morning: Remove the turkey from the fridge as it will need several hours to reach room temperature – a cold bird takes longer to cook. 11.30am: Set the oven to 190C/gas mark 5, allowing it half an hour to reach that temperature. Baste your turkey. 12 noon: Place the turkey in the oven, uncovered. 12.45pm: When the turkey is golden brown, remove it from the oven and cover it in tinfoil (to prevent it from browning further). Return it to the oven and continue to cook at 170C/gas mark 3. In total, the turkey should take between 90 minutes and two hours to cook.
Meanwhile, put the clarified butter/fat into the roasting tin for the potatoes. I also sprinkle in a chicken stock cube – this provides seasoning so there is no need for salt. Heat the fat in the oven at 190C/gas mark 5. At the first sign of cracks in the potatoes’ edges, remove them from the heat and drain. Remove the roasting tin from the oven and carefully place the hot potatoes into the fat, which should come up the edge of the potatoes. Baste them well with clarified butter or your turkey baste and return to your oven. Do not touch the potatoes now until they are ready to be served, turning them may break them. Just leave them be. 1pm: Chop three onions in half, remove the outer layer of skin and place the halved onions into the roasting tin with the turkey. The onions will caramelise, adding sweetness and colour into the roasting juices. 1.30pm: Check the turkey. Remove it from the oven and insert a skewer into the thickest part of the bird – the breast behind the thigh. The temperature of the skewer represents the temperature inside the turkey; if it’s only slightly warm, it obviously needs longer. Do not be concerned if the juices are a little pink because the bird will continue cooking when it’s wrapped in foil. Return it to the oven. 2pm: By now your turkey should be ready. Lift it from the oven and quickly wrap it in tinfoil. During this rest period, the temperature remains high and will continue to cook. Don’t worry about it going cold, once wrapped in tinfoil, it will easily stay warm for up to two hours. Finish off your trimmings, then carve, and lastly, enjoy.
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Q&A:
The Liverpool Hospitality Exchange Liverpool’s food and drink industry is booming, and nowhere is that clearer than on Liverpool Hospitality Exchange, the closed Facebook group for those in the food, drink and hospitality sector in the city. Every day it has posts from upcoming jobs to shout-outs for change and bottles of spirits when venues run short late at night. Part support group, part industry bulletin, it’s a vital resource for those in the business, with more than 24,000 members. The committee is made up of: Paul Murphy – Whisky peddler of Whisky Business and GM of the wonderful members venue, Royal Institution. Joe Wild – UK ambassador of the tasty Olmeca Altos Tequila. Charlotte Coyle – Bar manager of Petit Cafe du Coin, creator of Babetenders and one of the Jack Daniels training team. Pedro Hunter – chief meddler of Botanical Garden, Kiosk and Dockleaf. And last but not least the far away office of Laurie Eaton – Manager of 1806 Melbourne and Diageo world class judge. We caught up with Pedro Hunter from Dockleaf to find out more. “Liverpool Hospitality Exchange was set up to help the visibility of tastings and training sessions and competitions while also being a place for people to share job opportunities and network,” he says. “Laurie Eaton set it up before going to the Cayman Islands and now Australia. It’s now run by a team of five of us for non-profit and to help make the city’s scene better. What kinds of posts do you get most of? “There is a lot of different posts, ranging from jobs to people wanting bottles of spirits. We try to filter what we believe is interesting and relevant. What do you like best about it? “My favourite thing about it is the helpful advice that people get from it and the details of spirit tastings that help get younger and older (every day’s a school day) bartenders to learn about drinks and service and help make Liverpool an even stronger hospitality scene. “The other bit that makes me really happy is the hardworking effort of the other admins that give up their time to manage content and respond to queries.” How about the less-good bits? “Trust me, without people to stop people posting tripe it never would have got to the size it has. “It’s such a fast growing group with a highly active member set.”
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The Dark Side of the Spoon Christmas mousse How to make a delectable eggnog mousse with mincemeat jelly centre and mirror glaze
A farewell to Fraiche
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irral’s temple to all things gastronomic closes its doors this Christmas. After winning his 11th consecutive Michelin star, chef patron Marc Wilkinson is reinventing Fraiche, but not as we know it and not where we know it. Where and when it will pop up next isn’t yet clear, but Marc is definitely leaving his beautiful, tiny, restaurant in the heart of Oxton village. Marc says: “After the closure of Fraiche, first on the agenda is to rest and build my health back up. Following 15 years of pushing so hard there comes a price to pay. “Next year Fraiche will re emerge but, of course, it will never be the same as Oxton. That was unique and not one to copy.” Marc nicknamed his site ‘the shed’ and its six precious tables were in such demand that bookings were famously hard to come by. On the first day of every month, the reservation diary would open at 10am then fill up by 10.01. In just 60 seconds 1,500 people seeking 240 places would race to find a lucky spot. Many tried many times and never quite managed to grab a seat. But for those who did manage to get a reservation, it was always a magical experience. Named best restaurant in the country by the Sunday Times, as well as featuring near the top on every list worth its speciality salt, Marc leaves at the top of his game. He’s making a book to mark the occasion. “The book is perhaps cheap therapy for me as I write about the journey from opening, running and ultimately closing Fraiche, interspersed with recipes popular from over the years,” he explains. “The book will be released as a limited edition firstly, then later as an E-book. It reflects my style of cuisine and it offers a window into the mechanics and realities of running a small restaurant.” Farewell Fraiche, we’ll miss you.
Picture: Paul Chadwick Laura Kinsella from Warrington’s The Darkside of the Spoon is a gifted baker and patissiere. Her talent and imagination allow her to create fantastical confectionery, available at her ice cream bar and café in Warrington Market. Book an afternoon tea and you are in for a treat. Rather than traditional sandwiches and cakes, hers has a fun twist. Think mini-burgers, corn dogs, halloumi fries, cake pops and chocolate chip scones. The American-themed parlour is situated upstairs at the market where you can find the likes of ice cream-topped waffles, sundaes, Pop Tart ice cream sandwiches and specials. If you are feeling adventurous and still brimming with inspiration from Bake Off why not try Laura’s festive recipe? Ingredients
Method
Mincemeat jelly centre:
First start on the Mincemeat Jelly Soak gelatin in cold water to soften. Heat the brandy, water and sugar gently. Remove from heat and stir in gelatin. Mix in mincemeat. Spoon into mould and put in freezer to set. At least 3 hours, overnight is better. Next on to the Mousse Soak gelatin sheets in cold water to soften. Whip cream to soft peaks. Bring gelatin, water and rum to boil. Remove from heat. Stir in white chocolate and gelatin until smooth. Allow to cool. Mix in egg yolk (if using) and nutmeg. Beat in the cream until smooth. Pour into the moulds. Fill them 1/3 full. Allow to start to set in freezer. Now to construct the spheres Remove jellies from freezer and carefully remove from mould. Join the two half circles together to create a sphere. Insert them into each mould. Use the rest of the mousse to fill the moulds up. Return to freezer. They need to be completely set, two or three days is best. Remove from moulds and insert a skewer into the tops to allow to dip them in mirror glaze. Return to freezer until mirror glaze in ready. To make the glaze Soak gelatin in water to soften. Heat sugar, water, syrup and condensed milk in a pan. Pour heated mix over white chocolate. Stir in gelatin. Try not to overmix as to not create air bubbles in the glaze. Add colour as desired. Remove one mousse from the freezer at a time dipping them in the glaze. Shake off excess. Leave on a tray to set. Decorate with marzipan or icing to create desired look. Why not make to look like little Christmas puddings or Christmas baubles?
75g mincemeat (preferably homemade) 75ml Brandy 75g sugar 50ml water 2 sheets gelatin Eggnog mousse: 1 tsp Fresh grated nutmeg 2 tbsp Rum 225g white chocolate 25g glucose 50 ml water 2 gelatin sheets Egg yolk (optional) 450ml double cream Mirror glaze: 100ml water 200g sugar 200g syrup 130g condensed milk 1/2 tsp vanilla 220g white chocolate 4 sheets gelatin Food colouring Specialist moulds are required
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The Darkside of the Spoon is upstairs in Warrington Market Facebook: DSoftheSpoon
Room Forty’s Orange Mincemeat Unlike making a jam or chutney, making your own mincemeat for mince pies is a cinch. The only skill you need is the ability to mix ingredients together – it is that easy. Personally, I find commercial mincemeat sometimes rather heavy and solid. This is our recipe which we think is far lighter and fruitier. Unlike most commercial products it doesn’t contain any suet. This will make about 1.3 kilos or about three large jars full. Ingredients 225 g apples (preferably a sharp apple like a Bramley or Cox) 1 x large orange (unwaxed) 1 x lemon (unwaxed) 225g currants* 110g raisins* 110 g sultanas* 110 g candied peel 110 g unskinned whole almonds 50g ground almonds 110g demerara sugar 75ml brandy, or whisky, or port or Cointreau, or orange juice *The raisin/sultana mix is interchangeable. Dried fruit is expensive so as long as you have about 450g of dried fruit that’s fine.
Picture: Paul Chadwick
The Room Forty Mince Pie How to make the easiest, most delicious mince pies ever Imagine a pastry that is incredibly short, sweet and buttery. Imagine a pastry so easy to make that you don’t need to roll it out, butter the tin or blind bake. Here’s our recipe for the easiest, crumbliest and most delicious mince pies you’ll ever make. Quick, easy and absolutely no faff! This recipe makes about 24 small bite size mince pies (ideal for afternoon tea or as a tasty morsel to sit on your saucer with a nice brew). We make them in a mini-muffin tin (you could obviously make larger if you wished – it’ll make 12 – 18 ‘regular’ sized pies)
You’ll need
Method
A large mixing bowl Mini–muffin tray enough to make about 24
First, set your oven to 200 degrees. To make the pastry, rub the butter into the flour until it looks like fine breadcrumbs then mix in the sugar and add a pinch of salt (use a food processor to do this if it is easier and you have one). Combine it into a ball and give a slight knead to make it into a firm, but crumbly dough. Don’t add any liquid. (At this stage you can chill the pastry and use it the next day) Simply drop a small walnut sized lump of dough into each
Ingredients 225g diced butter 350g plain flour 100g caster sugar Pinch of salt 280g Mincemeat Enough icing sugar to dust
of the tin holes, pressing it in with your finger as if you were using modelling clay until the base is covered and it has been pressed all the way up the sides to the top (it doesn’t need to be neat). With a teaspoon fill the pies with the mincemeat. Then take slightly smaller balls of dough and press them into a round pastry lid in your palm, big enough to cover the top of the pies and pop them onto the top, gently pressing the edges down to seal them. We told you this was easy – no need for egg or milk – they will seal on their own. (You could
now freeze the pies unbaked in the tray for up to a month). Pop into the oven for about 15 minutes until they are golden. Remove them from the oven and leave in the tins for 5 minutes. Then very gently prise them out of the tins using the corner of a sharp knife (careful as this is very short and crumbly pastry) and place on a cooling rack. Dust with icing sugar, pour a glass of sherry, and enjoy! Room Forty is a multi-award winning mobile Afternoon Tea Emporium and Baking School. www.roomforty.co.uk
Method Wash and pare the rind off the lemon and orange, then shred the rind finely. Simmer the rind in boiling water for ten minutes in a pan. Remove and put it aside. Juice the lemon and orange and pour the juice into a bowl. Wash, peel and core the apples, then chop them into chunks, as you do so chuck them into the lemon/orange juice (you don’t have to do this but it will slow the apple browning and keep it whiter). Mix together the apples, juice, currants, raisins and sultanas in a bowl, then taking small quantities at a time give them a quick whizz in a food processor to break them up. Chop the candied peel and coarsely chop up the whole almonds. In a large bowl add the apples, juice, currants, raisins and sultanas that you prepped before then add the ground almonds, rinds, candied peel, chopped almonds, sugar and the alcohol (or orange juice if you prefer) and give it all a really good stir. And it’s done! Pot up into sterilised jars and seal them up, or just leave in a plastic tub in the fridge. You can use it straight away but given a week or more for the flavours to mature it’ll be even better. It’ll keep in the sterilised jars for about three months – so make it up now to use in December, or give jars as gifts!
Slim’s now offers something for vegans and veggies
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amed for its hearty smoked meats and sharing dishes, Slim’s Pork Chop Express, of the Graffiti Spirits Group, now has a vegan and veggie-friendly menu, which includes a weekend brunch section. Treats include a Mac ‘n’ Cheese Burger with a fig and jam coleslaw and veggie breakfast waffles with berries and yoghurt.
The Veggie Works also joins the new regulars on the menu. Co-founder Matt Farrell says: “We want to encourage a relaxed, inclusive environment for all of our guests. “All our items are served on trays and come in the middle of the table to promote a social dining experience for everybody. “Making sure our meat-free mates could
enjoy the food and atmosphere had to be next on our agenda. We’re really pleased with the finished result of our menu and can’t wait to hear the feedback.” Slim’s Pork Chop Express on Seel Street, Liverpool is open Wednesday-Friday from 5pm-late and from 10am on Saturdays and Sundays, with brunch served 10am-4pm.
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Pictures: Paul Chadwick
Dave Mooney, who heads the award-winning Liverpool Cheese Company’s branch at Warrington Market, gives his steer on what should be on your Christmas cheeseboard Start with a true classic, Stilton. Here at the Liverpool Cheese Company we use a Colston Bassett made with milk gathered from within a one and a half mile radius of the dairy. Each cheese uses hand-ladled milk and is only released after the cheesemaker is perfectly happy with both cheese and texture. Alternatives: Knutsford’s own Burts Blue or Organic Perl Las
How to make the perfect Christmas cheeseboard Next, the cheese that nowhere else in the world comes close to emulating – Cheddar. And here at Liverpool Cheese we recommend the hugely popular Snowdonia Extra Mature, wrapped in its own black, waxy coat. It’s universally known as Black Bomber, a tangy, yet creamy cheddar. It is a firm favourite at Christmas time. Alternatives: Isle of Mull Cheddar, or Dragon Welsh Slate
For our only trip outside Britain we have chosen one of the world’s finest cheeses, Vacherin Mont D’Or. This fabulous soft cheese can only be made in the Massif Mont D’Or from the winter milk. This, combined with the unique spruce bark wrap, gives us a cheese that quite literally oozes the pinnacle of taste! Alternatives: Nothing comes close! The return of an old favourite for our
How to host a Scandi Christmas Want to give your Christmas entertaining a little twist this year? Take some notes from our Scandi cousins. Filled with wintry flavours, their store cupboard staples are guaranteed to warm from within. Ideal for stocking up on when friends call unexpectedly or for cosy nights in at home, these are the meals that make winter dining into an art form, and take us beautifully between Christmas and New Year. Inspired by the simple Scandinavian open sandwich, we have Cheshire-based nutritionist Nikki Hill to thank for this recipe, which combines seasonal ingredients to create a simple smoked trout sharing canapé. Cream cheese and responsibly sourced smoked trout are a match made in heaven, with depth and interest in every bite. Serve on one large crispbread to share, and enjoy comfort food for the soul. “This recipe was actually inspired by my friend Gemma from You Say Tomato, although I adapted it slightly as she uses capers mixed in the cream cheese, and not gherkins,” says Nikki. “It’s a simple treat for a party or a relaxed catch-up with friends.” This dish is all about simple, good quality ingredients and looks beautiful on a large rye crispbread wheel, pictured right. Gather your ingredients and spread the fresh cream cheese carefully over the crispbread to cover. Scatter over the flaked trout and garnish with fresh dill, gherkins, lemon zest and black pepper Don’t be afraid to add your own twist, with capers, fresh redcurrants or even a wild berry jam. Serve with chilled Champagne, vodka or a Christmassy Scandinavian
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next choice, crumbly Lancashire. Clean, fresh and, of course, crumbly. The cheese from Goosnargh that we use at Liverpool Cheese represents all the finest attributes of a classic Lancs. Alternative: Hawes Wensleydale Cheese The Liverpool Cheese Company is in Woolton, Liverpool and in Warrington Market www.liverpoolcheesecompany.com
Where to buy it Leksands have been making their crispbreads in Sweden for eight generations using family recipes, sourcing rye and wheat flour from the nearby area and using their own spring for water. Their sourdough crispbread (£5.99) is an excellent source of fibre and have a low GI with just 38cals per serving. Perfect to add a little Scandi snap to your cheeseboards and Christmas tables. ScandiKitchen’s wild berry jam selection (£11.39) features wild lingonberry, bilberry and cloudberry jams. Tart, sweet and super versatile, they are perfect with cheese, spread on toast, or warm over vanilla ice cream. Another ScandiKitchen favourite, their Christmas beer (£2.79) is an amber lager with hints of dried fruit and caramel that pairs perfectly with hearty winter meals. A malty beer with a crisp refreshing finish. Ingredients are available at www. scandikitchen.co.uk.
How to put the art in party Kate and Alison Lockett-Burke of Fig and the Wild share their tips
K
ate and Alison Lockett-Burke are also known as Fig and the Wild. Kate is the creative wonderwoman behind floral design company Agnes and Bee, and Alison is the founder of Baltic Social and HUS. "We decided to get together and join forces to create this side project because of our common interests,” says Alison. "We're both obsessed with creating very beautiful happenings, from intimate supper clubs, big crazy parties to creative workshops. We're just mad about curating a full experience – from the menus and food to the design, styling and atmosphere. “It's about a real attention to detail and making sure we create a really memorable and beautiful experience for every event. We love it and so far our clients have loved it too. Here they share their guide to hosting the perfect Christmas or New Year party How can we host the perfect party at home? First of all, what food should we serve? The best parties are always the ones where everyone is super relaxed. Christmas is mega stressful as it is and there's so many parties to go to that people actually end up dreading going to them rather than look forward to them. Formality isn't at all our thing – get the lights low, the candles lit, put an ace playlist together and just relax. Food-wise, people very quickly tire of the standard Xmas offerings so don't bother. We are really into big sharing tables at the moment for informal parties – fill the centre of the table with gorgeous cheese, homemade dips, lovely bread, continental meats, pates, fruit, some homemade breadsticks, olives and a few really simple but beautiful salads, Ottolenghi style. Done properly it's visually really impressive to get the wow factor but also allows people to eat as much or as little as they want and exactly what they want instead of pushing some tired brussel sprouts around a plate. Plus, it leaves
room for dancing...and all the best parties have dancing. How about what to drink? Fizz is always a winner at Christmas, it’s easy to serve to lots of people and usually gets everyone in the right mood. We sometimes jazz it up with a homemade fruit syrup but it's also great plain and simple. We also like going to local breweries and getting a barrel in, there are some brilliant places where you can get a really nice ale and they will supply you with the hand pump. It's great for big parties and everyone loves pouring their own pint. How should we decorate? We are all about working with the
seasons, not just with food but with decoration and styling. For us, natural and unstructured is beautiful. Don't follow any trends. It shouldn't be about the latest 'must have' colour schemes or themes. Your home should emulate your own personal style and creativity. Look to the outdoors for inspiration, forage in nature on your weekend walks, pick up random candlestick holders from charity shops, make your home unique to you. We always say this in our festive wreath or flower crown workshops – whatever you're creating should be unique, there are no set rules or formula. We're heavily into tablescaping where the table is not just something to serve food from, it's a bit like a blank canvas for an art piece, again with no specific rules. It's just about attention to detail: beautiful tapered candles that will burn all night, seasonal flowers, a little foraged foilage. We can often be found hand dying linens and cutting them into napkins the night before a supper club because we want a particular shade to fit with the tablescape. It's not about spending a lot of money at all, it's about spending time and energy in making the finer details just right. Who is on the guest list? Sometimes people forget it's the people that make a party. You could bring in the finest caterers, have the most expensive wines but if the guests aren't into the spirit of things then it's not going to work. For big parties we say mix it up. We all have lots of different groups of friends and often are scared
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of mixing our different groups together but don't be. It's a really good chance to mix it up and for people to meet. The fact that they all like you is a good start and something in common. Friends of friends often end up becoming really good mates themselves. So the perfect guest list is people you like and love who know how to have a good time. How about a New Year bash? Is that different? We're more in to intimate dinners at New Year these days as sadly our all-night raves of the late 90s are but a distant memory. Invite your favourite people and have your own New Year Supperclub. There's that bit in between Christmas that is perfect for planning and prepping this. Design a menu, prep it while you're relaxed, plan your table setting, get creative. With smaller numbers you can really go all out. Plan a welcome cocktail, maybe some little canapés and then a lovely late night supper. Try to do an easy menu where it can be prepped well in advance – rich wine-heavy stews, maybe a game pie... something that’s still a bit special but stress-free for you. The last thing you want is to be cooking 10 steaks to order after a load of fizz and wine. People sometimes find hosting incredibly stressful so the point is to take as much stress out of it as possible. Parties, whether big or small are there to be enjoyed, not stressed over. Alternatively, just get in touch with us and we will plan, cater and style it all for you! Find out more at www.figandthewild.co.uk
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cook books
One Pot Wonders by Lindsay Bareham, £16.99, www. penguin.co.uk
Peace and Parsnips by Lee Watson, £20, www. waterstones. com
How to host an Italian Christmas
Nourish & Glow: The 10Day Plan by Amelia Freer, £16.99, ameliafreer. com
By Tracey Taziolli of Ama La Vita
C
hristmas in Italy is a magical experience, where families come together and celebrate with their favourite food and drink. Tracey Taziolli spent 27 years in Italy, learning about the country’s culture, and its cusine. There she met her husband Marco, and lived in Modena, one of the country’s foodie hubs. She set about learning family recipes and working alongside some of the country’s most renowned chefs. But it was the traditional recipes, made with love by the older ladies and passed on only by word of mouth, which really caught her imagination. Now back in Wirral, she’s opened up her own cookery school, Ama La Vita, in Hoylake to share some of those wonderful recipes. Here she shares her tips for a perfect Italian Christmas: Start early The Italian festive season starts on December 8 with the celebration of the Immaculate Conception, and continues until the Epithany on January 6, when the Three Wise Men arrived in Bethlehem. The most important date of the celebrations is Christmas Eve.
Forget Father Christmas! Although nowadays many children receive presents from Father Christmas on Christmas Eve, the Italian tradition is that of 'La Befana', the old woman who brings gifts on Epiphany Eve. Legend has it the Three Wise Men came to her house and invited her to join their search for Christ. She was too busy with housework so declined, but later changed her mind, and to this day is still searching for the child, leaving presents for any good children she comes across. Celebrate Christmas Eve Christmas Eve is a huge night for family celebrations. It was traditionally a day of fasting before Christmas for Catholics, with festivities starting only after the evening mass. This is still observed in some families, and the evening meal, known as the Feast of Seven Fishes, is usually based on seafood rather than meat. On Christmas Day, feast again On Christmas Day, the food that makes up the family feast varies from region to region, but meat
is normally back on the menu, although not turkey. The meat is often accompanied by pasta, such as the classic tortellini in chicken stock. Don’t forget the nuts The Christmas Day meal is followed by cakes, and other desserts filled with nuts, which were historically a symbol of fertility for the coming year. I make a delicious cake which is more than 100 years old, and filled with walnuts and honey. The recipe was given to me by an old lady whose family it had been in for generations. They made it in the mountains. When you cut it, the honey runs out. I taught students how to make it on one of my courses, and they’d never tried anything quite like it. As well as the cookery school Tracey offers private dining and pop-ups for everything from intimate dinner parties to larger scale events and corporate gatherings. For more information go to www.amalavita.co.uk Facebook: @traceyamalavita Instagram: www.instagram.com/ traceytazzioliama
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Bangkok Thai: The Busaba Cookbook, £24.99, www.busaba. com
BlackBerry Cottage: Cakes with Secret Ingredients by Kate Saunders £24.99, www. blackberry cottagefayre. co.uk
The Beer Kitchen by Melissa Cole, £20 www. hardiegrant. com
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Waiters sing for supper
M
eet the staff of the Liverpool restaurant bringing extra cheer to the festive season. Mulholland is Liverpool’s – and indeed the UK’s – first singing waiters restaurant, staffed by Merseyside performing arts students who can hold a tune while handing you your food. In a similar style to the famous Ellen Stardust diner in New York, every member of the waiting team is also a talented singer and performer. They serve up a range of movie and musical themed dishes, with side orders of musical theatre favourites for the ultimate dining experience. Since it opened in October, the Seel Street restaurant has proved hugely popular, with fans flocking back for its family-friendly menu of classic wraps, bagels, pizza, hot dogs and New York specialities, all served with a song and a smile. Each dish comes with its own unique tongue in cheek power ballad, film theme tune or musical chorus line. With a play on musical themes expect anything from Cajun Feel The Love Tonight, Don’t Cry For Me Margherita, A Tuna Matata, You Can’t Stop The Beef, Supercalifragilisticexpiavocado ... you get the idea! Each of the singing waiters were hand picked and auditioned by Signature Living MD Kris Mochrie.
All have either performed in musical theatre shows and stage productions or are currently studying at various performing arts colleges across Liverpool including LIPA, Liverpool Theatre School, RARE, John Moore’s University, Van Netten School of Performing Arts and MAD. Kris says: “It’s truly amazing that we have such amazing and talented homegrown stars in our city and coming through our doors to entertain and perform for our diners. “Mulholland brings Broadway glamour and stardust along with musical theatre, power ballads and chorus lines to the city. “Looking at somewhere like Ellen Stardust diner in New York, you see many of its singing waiters go on to star in almost every major Broadway and major off-Broadway musical from the likes of the Jersey Boys, Avenue Q, South Pacific, Wicked, Godspell and Lion King. “It’s exciting to think that some of our talented team could go on to do the same.” The latest bar and restaurant concept by Signature Living, the Liverpool-based hotel and restaurant operator, Mulholland is located in the award wining film and movie-themed hotel Arthouse. Find out more at www.mulhollandsingingdiner.co.uk, www.arthousehotelliverpool.co.uk.
For something fun and different from the usual Santa’s Grotto, Mulholland Singing Diner will be hosting the big man in the big red suit in the run-up to the big day. Guests will be entertained by Santa and his singing elves in the morning or in the afternoon on selected days. Santa will read a Christmas themed story and his singing elves will join the Mulholland singing waiters to perform festive songs and Disney favourites. The special visits from Santa and his singing elves in the morning will be from 9am-10.30am on selected days throoughout December. Guests can book in advance to have breakfast with Santa and his singing elves where they will be treated to a breakfast selection of bacon, sausage bagels/baps baguettes, fresh fruit, pastries and a Christmas cupcake. Families booking in advance for the afternoon will take place in 90-minute time slots between 3pm and 6pm. This will include a selection of pizza, hotdogs, nachos and a wrapped Christmas cupcake. For both the breakfast and afternoon bookings Santa will read a 30-minute Christmas story and his singing elves will join the Mulholland singing waiters to perform all of your favourite festive songs and Disney hits. For more information, to book tickets and for terms and conditions on Santa’s visits to Mulholland with his singing elves please visit www. mulhollandsingingdiner.co.uk
How to enjoy a stress-free family Christmas dinner By Chris Jones, Head Chef at Wheeler’s of St. James’s, Liverpool Planning is everything
Start early
I’m left in charge of cooking the Christmas dinner for my family and, for me, preparation is key. Being organised allows you more time to enjoy the day with your loved ones and will also save you a lot of time and stress in the kitchen.
On Christmas morning, I half-roast my potatoes, prep my vegetables and make the base of my gravy, which I’ll then just need to finish off half an hour before serving. I roast my turkey three hours before serving, which leaves enough time for the meat to rest and for you to serve up.
Keep your starter simple I always think it’s best to keep the starter nice and simple, with a hearty soup which you can then dress up to make it a bit more special. A real crowd-pleaser in my house is cauliflower soup which I prepare on Christmas Eve, leave in the fridge overnight and reheat the next day for ease. I garnish with some roasted cauliflower florets, which I make on the day, to add a crunchy texture and top with some quality parmesan cheese flakes.
Add time to rest Resting your turkey is very important as the meat will relax and become really tender. Remember to add the roasting juices to your gravy – it all adds delicious flavour. Most importantly… Finally don’t forget to help yourself to a glass of wine or two to ease the pressure, of course.
Photo courtesy of Shane Webber
The Pullman Hotel, Monarchs Quay, Kings Dock, Liverpool L3 4FP, mpwrestaurants.co.uk, 0151 945 1010.
We work with a host of iconic wedding venues across the North West and North Wales and can coordinate the perfect setting to your perfect day. Already found your location? We are experts at providing outdoor catering and will work collaboratively with you, to deliver memorable culinary moments for your wedding party.
01244 304 660 I horseradishcatering.com
Good Taste Promotion
Christmas, Signature style
From brunch in an old church with a gospel choir to football icons and sipping cocktails up on the roof, Signature Living offers a full range of bars, restaurants, hotels and venues. When it comes to a Christmas meal with family or a catch-up with friends, you’re spoilt for choice…
The master’s choice: The Bastion in the Shankly Hotel, above, and Carpathia in the 30 James Street Hotel, below
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Good Taste Promotion
The Bastion at the Shankly Hotel With its well-appointed dark wood bar and styling drinking and dining booths, the Bastion combines beautiful decor with a warm and welcoming atmosphere. Immerse yourself in the wonderful world of legendary Liverpool football manager Bill Shankly OBE in the hotel that bears his name, as you sip cocktails and tuck into home-cooked hearty food. It’s perfect for football lovers, but there’s also plenty to tempt the food lover too, with a wide ranging menu, excellent afternoon tea offer and a well stocked bar. The staff greet everyone with a smile and clearly love what they do, offering everyone the warmest of welcomes. Don’t miss: Delve into the personal and professional life of Bill Shankly as you discover some of the football manager’s most treasured memorabilia, displayed throughout the restaurant. Festive menu: The Bastion has a choice of menus this Christmas, including the set business lunch menu. For just £14.95, it offers spiced pumpkin velouté, with Parmesan, truffle and seeds, plus a main course option of Cheshire turkey breast with all the trimmings, or Indian spiced cauliflower röstis, with grilled halloumi, sprouting winter greens and glazed piccolo parsnips. This is all rounded off with a rich dark chocolate tart with Amaretto Anglaise and blood orange sorbet. Christmas Day menu: There’s a real creativity about The Bastion’s Christmas Day menu, offering hearty favourites with a twist of imagination. For £79 per person, or half price for children, it offers a choice of four starters – spiced tomato and red pepper soup, confit duck leg croqette, passionfruit-cured gravadlax or goats’ cheese baklava. For the main course, diners can choose from sea bass fillet, Cheshire turkey breast with all the trimmings, sirloin of beef or slow roasted butternut squash. Puddings are similarly indulgent, with chocolate marquise or there’s traditional Christmas pudding or a selection of cheeses from the North West, served with biscuits, celery, grapes and chutney. The Shankly Hotel, 60 Victoria St, Liverpool L1 6JD, www.shanklyhotel.com/restaurants-bars
Alma de Cuba
Alma de Cuba One of the city’s most treasured hidden gems, Alma de Cuba on Seel Street was once St Peter’s Roman Catholic Church. These days it’s a spectacular bar, restaurant and events space, currently on two floors, with a third floor coming soon to host up to 300 people for weddings and special events. An award-winning bar, it also has a real focus on food, and its menu encompasses a variety of fresh Cuban-inspired plates. Don’t miss: The Sunday Service Gospel Brunch, with the stunning converted church setting making it one of the most unique brunch experiences in the city. Festive menu: Alma de Cuba offers a broad selection of dishes,
with twists on traditional favourites and plenty of choice. At £34.95 for adults, with children half price, there’s something for everyone. Starters include roast parsnip and cauliflower soup and grilled chicken thigh with Romesco bread sauce, topped with toasted almonds and pimento. While there’s the traditional roast turkey for a main course, served with all the trimmings, there’s also the option of prime beef rump fillet, or salmon with herb crushed potatoes. The vegetarian option is equally creative, with pumpkin orzo and a delicious goats’ cheese crumb. From hearty Christmas pudding to a rich chocolate fondant, there’s plenty for desert too. For something more unusual, try the spiced orange polenta cake with citrus cream and tangy dried cranberries or a passion
fruit posset with caraway seed shortbread. Christmas Day menu: There’s a special menu on Christmas Day at £95 per head, including roasted parsnip soup, lobster roulade and wild seabass. The traditional option is Cheshire Turkey, wrapped in Parma ham stuffed with chestnut stuffing, served with goose fat roast potatoes, seasonal vegetables, pigs in blankets and gravy. The puddings are real showstoppers too, with croquembouches, winter berry crème brûlée and a luxurious Christmas pudding. To finish, there’s a fourth course of local cheeses, served with port. Seel St, Liverpool L1 4BH, www.alma-de-cuba.com
Carpathia at the 30 James Street Hotel The historic 30 James Street hotel is also known as the home of the Titanic, due it once being the headquarters of the White Star Line, the world-famous shipping company behind the RMS Titanic. The award-winning hotel offers a taste of the glamour and elegance found onboard the company’s famous cruise liners, from its spa through to its rooms and function spaces, and its rooftop restaurant, Carpathia, named after the ship that rushed to rescue the Titanic survivors. Don’t miss: Carpathia’s stunning Champagne bar, where you can head
out to the terrace to enjoy Liverpool’s magnificent skyline, docklands and sunset each evening. 30 James Street Christmas Day menu: The hotel and the restaurant are open on Christmas Day and offer a menu full of seasonal favourites for £79 for adults, or half price for children. Starters include spiced tomato and red pepper soup, confit duck leg croquette and hot smoked salmon rillettes. There are plenty of choices for the main course too, with a pan-fried sea bass fillet, 0r classic Cheshire turkey breast with all the trimmings. There’s
also beef with Yorkshire pudding and crisp duck fat potatoes or butternut squash with cranberry, chestnut and pistachio stuffing. Puddings include glazed lemon tart, traditional Christmas pudding or a range of local cheeses, served with all the traditional accompaniments. Carpathia Christmas Day menu: On Christmas Day, Carpathia will be serving a five-course tasting menu. For £89 per adult and £49 for children (over 12s only) it has a luxurious offering, full of seasonal flavours. To start, there’s a mulled cider and
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white onion soup, with a Granny Smith apple crisp, followed by pan-fried scallop, cauliflower textures and broccoli emulsion. Course three is a turkey fillet, served with pancetta, chestnut puree and picked sprouts, before it’s onto pudding for chocolate Marquise, chocolate jelly and bitter chocolate sorbet, followed by a selection of locally-sourced cheese, with grapes, celery, sweet fig chutney and crackers 30 James St, Liverpool L2 0NJ, www.rmstitanichotel.co.uk/liverpoolrestaurant-bar
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How to have yourself a merry little Christmas The coolest Christmas Miracle On Seel Street
Happy holidays social style Commonhall St Social
This grown up grotto inside a cool secret bar, above, is a haven of Christmas films, leather armchairs, fairy lights and snow globes. Guests can look forward to an exclusive Christmas cocktail menu and feast on festive snacks such as mince pies, pigs in blankets and turkey sandwiches. Ticket holders will receive a goody bag and a complimentary glass of home-made Irish Cream or mulled wine. Hidden above Salt Dog Slim’s and 81LTD, it’s a completely private space for up to 50 people with a pool table and personalised entry code. Don’t miss: The Graffiti Spirits pin in every goodie bag, which offers exclusive rewards across all Graffiti Spirits restaurants. 79-83 Seel Street, Liverpool, L1 4BBwww.resdiary.com/restaurant/ miracleonseelstreet1
Get together a bunch of mates and make the most of a relaxed feast at Chester’s coolest bar. For £19.50 per head they do a feast of slow cooked turkey, stacks of roasties, pigs in blankets, cranberry and sage stuffing and sticky red cabbage. There’s also delicious honey-roasted roots, buttered sprouts and a fantastic IPA gravy. Minimum eight people. Don’t miss: For pudding there’s a pile of doughnuts and chocolate truffles. 10 Commonhall Street, Chester, CH1 2BJ, 01244 313258, www.commonhall.co.uk
For Christmas that comes to you Horseradish For those wanting to enjoy the delights of Christmas at home, but without the stress – and washing up – a stunning Christmas menu is waiting to be unwrapped from those clever caterers at Horseradish. If you would like to organise a private Christmas party, from a large corporate event to something more intimate in your own home, they are on hand to ensure your festive vision is fulfilled. Don’t miss: If you’d rather go to one of their existing venues, Horseradish are on site at Chester Racecourse, Chester Town Hall and new for 2018, Old Hall. They offer an excellent choice of facilities from which to host your festive celebrations including the Pavilion Suite, the racecourse’s private executive boxes or the County Stand. Alternatively, set right in the heart of the city is Chester Town Hall, a great setting to wow your guests, or there’s the magical Winter Wonderland in stunning surroundings at The Events Co. at Old Hall. Whichever venue you choose, Horseradish’s Christmas coordinators will help you select your perfect festive package. HorseradishCatering.com/Christmas, 01244 304 660
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Luxury racecourse fun The White Horse These guys literally have Christmas all wrappedup! From breakfasts with Santa, to wreath making workshops and delicious festive lunches, family dining and New Year’s Eve luxury, it’s Chester’s one-stop shop for fabulous festivities this season, right. The Christmas set menu offers two courses from the set menu from just £20 per person. On weekends a DJ will be on hand to get the party spirit going on Friday and Saturday evenings. For creatures of habit, the normal menu will also be available throughout December with some extra festive treats for those looking for a bite to eat after Christmas shopping in Chester city centre. Don’t Miss: New Year’s Eve. End 2018 on a high! This year, The White Horse is going all out on New Year with an all-inclusive black-tie bash, complete with three-course dinner, live entertainment, fizz and extra sparkle. Guests will be treated to an all-inclusive drinks package and a glass of fizz at midnight. The DJ will be playing party classics throughout the evening and a for those feeling lucky, a fun casino to place your bets. Tickets for this fantastic evening are just £75 per person. The White Horse, Chester Racecourse, CH1 2LY, 01244 304 650, www.thewhitehorsechester.co.uk
Classic elegance and delicious dining 1539 Restaurant and Bar
Perfect for a city centre celebration Santa Maluco
With its views across the racecourse and stunning interior design, 1539 Restaurant and Bar, right, offers a magical Christmas to remember. The racecourse provides the perfect backdrop for any festive feast, with three-course festive set menus from just £24.50 per person. Don’t miss: The Greatest Show New Year’s Eve Black Tie Party. For one night only, Restaurant 1539 will be hosting the show everyone has been waiting for. Guests are invited to lose themselves in an evening of living wonders, daring performances, thrilling displays and fantastic dining. Enjoy four courses and Champagne and canapes on arrival, for just £95 per person and welcome in the New Year against the fabulous backdrop of Chester Racecourse. Nuns Road, Chester, CH1 2LY, 01244 304 611, www.restaurant1539.co.uk
Trade in traditional turkey for a festive feast of pizza at this supercool rodizio-style pizzeria on Castle Street, right. Its Christmas party menu from £26 offers half an enormous 18-inch pizza per person, plus a selection of Christmas sides, a dessert pizza slice and a glass of prosecco or Caipirinha served on arrival, offering an ideal base for your office party or family get-together. Don’t Miss: The Christmas pizza – topped with turkey, cranberry and pigs in blankets – basically everything but the spuds and the sprouts. 2 Castle Street, Liverpool, L2 0NA, 0151 236 5646, santamaluco.com
The countryside Christmas The Yew Tree
The traditional Christmas Wheelers of St James’s With a reputation for superb quality food and service, Marco Pierre White’s restaurant in the Pullman Hotel offers traditional favourites, along with exciting new dishes packed full of seasonal flavours, created with the finest ingredients. Christmas here is beautifully traditional, while the contemporary interior oozes luxury. Menus suit every aspect of festive dining from super-value set menu options to their opulent Christmas Day offering at £85 per person. Don’t miss: The amazing value set menu, which offers two courses and a glass of wine for £20 between 5-7pm. A stone’s throw from the Echo Arena, it’s the perfect place to eat before a show, or to finish off a day’s Christmas shopping in style. Pullman Liverpool, Kings Dock, Liverpool, L3 4FP, 0151 945 10 10, www.mpwrestaurants.co.uk.
Nestled in the heart of the historic Cheshire village of Bunbury, this stunning country pub oozes Christmas spirit, right. It has a fabulous festive menu, offering two courses for £20 and three for £25. Don’t Miss: The four-course Christmas Day menu. Brimming with traditional classics and delicious treats, it’s an opportunity to take time for family and friends and leave the food prep and washing up to someone else Long Lane, Bunbury, Cheshire, CW6 9RD, www.bunburyyewtree.co.uk
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CELEBRATE THE FESTIVE SEASON AT LUNYALITA Acclaimed Lunya Christmas tapas banquet now available at Lunyalita
Festive fiesta Celebrate Christmas and New Year with a Spanish flavour at Lunyalita
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egularly lauded over recent festive seasons as the North West's best Christmas dining experience, Lunya’s much talked about Christmas tapas banquet menu is now available at baby sister Lunyalita too. “Since opening Lunyalita in July, we have been able to offer our brand of wining, dining, shopping and entertainment to both our loyal regulars and a new, broader audience at Royal Albert Dock,” says Peter Kinsella, co-owner along with business partner and wife Elaine. Highlights of Peter and Elaine’s famous five-course banquet includes luxurious platters of the finest Spanish meats and cheeses, Catalan tomato bread, Tortilla with sage and onion allioli, rich Catalan beef stew infused with cinnamon and orange, sticky parsnips sautéed in PX sherry with honey, Crema Catalana, Chocolate con Churros and Tarta de Santiago with Christmas pudding ice cream. “Plus, we have also created a fabulous New Year’s Eve banquet – the perfect way to welcome 2019 in style,” adds Peter. So come along and celebrate ‘Noche Vieja’ with your friends and family, the Catalan and Spanish way. On New Year's Eve the last table is at 8.45pm and the restaurant closes at 11pm, giving you plenty of time to carry on your New Year’s celebrations at your own party or wherever you go onto for midnight. Luxurious starter platters from the deli include Spain’s best cheeses, Ibérico meats, olives, nibbles and dips. Tapas tasters include deep fried Monte Enebro goat’s cheese and orange blossom honey, seared sirloin of Galician beef with patatas a lo pobre, Secreto Ibérico with shallot puree and caramelised red onions Chipironeswith allioli. An impressive vegetarian menu is also available. Both Lunya and Lunyalita offer wonderful festive hampers as gifts, with Lunya once again offering office catering, providing a choice of buffets, canapé and drinks packages. Lunya Christmas boxes are also available from just £7. Lunyalita and Lunya’s full a la carte menu is also running on New Year’s Eve. Booking is essential. For details see www.lunya.co.uk
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PICTURES BY @bacononthebeech
Bartender, beer-lover and international vagabond at Commonhall St Social in Chester, originally hailing from Melbourne, Stewie Etcell has travelled the world and is now happily living the dream in Chester Tell us about the most typical day in your job? There is no such thing as a typical day in my job, every day is different and brings new challenges, fresh faces and usually a load of fun. I think that is one of things I really love about the hospitality industry and the roles I have been in, the variety in the day to day keeps things interesting and just makes me want more and more of it. What’s your favourite part of your job? The social, it’s all about the social.. meeting new people, banter across the bar and making sure everyone has a great time, no matter who they are, where they are from and what they enjoy. I have met some of the most interesting, intriguing and memorable people and made some genuine friends for life from doing this job. Tell us about the team you work with You know what, I have an excellent squad here and I give them full credit for the atmosphere and the buzz that we have in the bar. They are all rising stars in my eyes and each of them brings something different to the table and it’s the team who really help
us to make Commonhall St Social stand out. We are a very tight knit unit here and all work so well together supporting and developing each other. We work together, we play together and always have a laugh.
of Australia, but Chester really has my heart now. The atmosphere and style at Commonhall was a big draw for me. Before I started working here I used to drink in here and always loved the laid back attitude of the place and the great beer. I am really into beer and the huge variety that we offer at Commonhall really keeps me excited. I have a lot of creative freedom to seek out the greatest, newest and most exciting drinks on offer and the craft beer market has really developed massively over the last few years, both locally and internationally.
How did you get started in the industry? I kind of fell into it. I am the cliched Australian, came over backpacking and travelling around Europe and landed a great job working in a live music venue and bar and it just evolved from there. Originally I studied in live music and events and moved down that path for a while promoting bands and live events. This then just organically evolved more and more towards the bartending and hospitality management side. With that came less time to work on staging events and any ideas of touring with bands kind of got put on the back burner. Having said that I still indulge in my passion working with DJs and live acts at Commonhall on a regular basis and still love what I do.
What have been your proudest moments in the job?
award-
Were you always interested in hospitality and leisure? I have always worked in the leisure industry, starting in retail and events in Melbourne before moving into the hospitality sector here in the UK. I love meeting new people from all walks of life and working in forward facing, customer roles has always been fulfilling. I have had a few office jobs over the years but that just really doesn’t suit me. I learned fairly early on in my working life that job satisfaction was very important to me, the sense of achievement alongside
My dream job Stewie Etcell
the pure enjoyment of the job. I am one of the lucky people who can honestly say I love my job. It comes with a lot of stress, pressure and commitment, but I am not ready to give it up any time soon. What brought you to Chester? I landed in Chester in 2004 and just fell in love, it is such a beautiful city and has so much going on that I have made it my home. I miss my family and the beaches
I have worked with some award-winning teams and achieved some high accolades, but for me the proudest moments are when I watch my team put together an amazing night, creating the atmosphere and buzz in what I consider (and I am biased) one of the busiest and most fun bars in Chester city. My team are like my family and Commonhall my home away from. We all work so hard to give the best we can. I am always proud of my team. What would your first piece of advice? Get involved. No matter what is thrown at you, you need to give it a go and try everything. Know your product, know your industry, learn as much as you can from any avenue. The more you know, the further you will go… 10 Commonhall St, Chester, CH1 2BJ, 01244 313258
BOOK YOUR CELEBRATION WITH US THIS FESTIVE SEASON Christmas 2018
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Bold St coffee is back It’s almost time for Bold Street Coffee to re-open its doors in its original home. After partnering with independent bar and restaurants company, Graffiti Spirits Group, Liverpool’s favourite coffee shop is to re-open this month at 89 Bold Street. Their hugely successful crowdfunding campaign in May raised over £35,000 with 884 backers. The new-look premises will launch in stages, with the coffee shop returning this month and a downstairs bar to follow in the new year. Co-founder of Graffiti Spirits Group, Matt Farrell, says: “The first stage will see the upstairs that we know and love return with a brand new look. This will include an open kitchen and a refined food offering, with many of the regulars’ favourites returning.” Bold Street Coffee will be open till late in the evening, offering food such as deli boards, as well as organic wines and beers and a late night coffee and cake offering. “The new shop will encompass the ethos of what the third wave coffee culture of Bold Street Coffee has been - and always will be - for the people. This time it’s here to stay.”
DATE NIGHT? WE GOT YOU, BABES.
Feel the love at Commonhall over new menu dishes and a curated craft selection.
01244 313 258 | COMMONHALL.CO.UK 10 COMMONHALL STREET | CHESTER | CH1 2BJ
Harissa Spiced Bloody Mary Mix tomato juice, vodka, lime juice, harissa (to taste), 1/2 teaspoon celery salt, Worcestershire sauce, sugar, horseradish, caraway, pepper, and garlic in a pitcher. Add ice to glasses, run a wedge of lime along the top then add celery salt on top. Pour 2/3 cup tomato juice mixture into each glass; top. Add a stick of celery and serve.
How to make the perfect New Year’s Day Brunch Slow braised lamb, batata harra and fried egg hash, served with Harissa spiced Bloody Mary By Jeremy Houlbrook, head chef at The Kitchen Storyhouse, Chester
Jeremy Houlbrook, head chef at The Kitchen, Storyhouse, Chester, makes a brilliant hangover-proof brunch, as the bulk can be done in the days before. However, the prep is worth it. Lamb, a less common brunch ingredient, is mouth-wateringly tender and a gorgeous accompaniment to the ubiquitous runny egg. The Middle Eastern spices will invigorate any tastebuds, no matter how jaded from New Year’s Eve revels. Chef Jez suggests washing it down with a Harissa spiced Bloody Mary for a welcome hair of the dog. This recipe serves six.
Ingredients For the braised lamb
For the batata harra
Method
1 x Boned and rolled shoulder of lamb (you can also use lamb Henrys for this - ask your butcher)
800g x New potatoes
We braise our lamb overnight, so it literally melts but one shoulder will take a couple of hours – this can also be achieved with a slow cooker, the longer the better. Place all ingredients in an oven dish or tray and cover with red wine and stock and braise in a hot oven (220) for 30 mins, turn the heat down to 160 and leave for a couple of hours to cook until the meat breaks easily. Carefully remove the lamb from the tray, once cooled enough to handle break into chunks – discard the fatty bits. Strain off the liquid and place in saucepan, add the tomato paste and reduce the liquid down until a syrupy consistency. For the batata harra, cut some new potatoes into quarters and place in a pan with some turmeric, vegetable stock, salt and cover with water, cook until they are just starting to give once pinched, strain off the water (if you want you can do this in advance, just cool the potatoes down at this point). Heat a large frying pan, add in potatoes and a sprinkle of cumin seeds, cook until starting to colour, then add in the chunks of lamb and heat through, add garlic oil then some chopped coriander and lamb reduction sauce. Season with salt and pepper. Top with a beautifully runny fried egg and a good pinch of Aleppo chilli flakes. Serve with ice cold Harissa Spiced Bloody Mary
1 x Onion, roughly chopped 1 x Celery stick, roughly chopped 2 x Carrot, peeled and roughly chopped 2 x Crushed cloves garlic Rosemary and Thyme 1 x Glass red wine 1x Lamb stock cube 1 x Cinnamon stick
Pinch x Ground turmeric 1 x Vegetable stock cube Pinch x Cumin seeds 2 x Tbls garlic oil 1 x Tbls chopped coriander 1 x Pinch urfa chilli powder Salt and Pepper For the runny eggs… 6 x eggs 1 x Pinch Aleppo chili flakes
Pinch x Ground cumin
Happy New Year!
1 x Tbls Tomato paste
Share your pictures @thekitchenstoryhouse #NewYearsBrunch
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23
Family
Anton Piotrowski
Our perfect family Christmas open their presents and making my wife smile.
It’s been a busy year for Rose and Anton Piotrowski, seeing their Rodney Street restaurant Röski pick up rave reviews (Jay Rayner described it as ‘note perfect’), and welcoming their son Zion.
What are your favourite Christmas traditions?
We’re so excited for Christmas this year. We were very much preoccupied with getting the restaurant open last year and so sadly didn’t even get a chance to put our tree up. So to make up for it this year we’ve gone all out and turned the house into a grotto. We put our tree up in the second week of November we were that excited. It was also a lovely moment and memory to make with Zion and we helped him hang the star on the top of the tree. I’ll also have my daughter with us from Devon so it’s going to be magical. She’s at the age where she’s really starting to understand it which makes it all the more exciting for Rose and myself. It’s all about matching PJs, family, friends, good food and plenty of bubbles in our house.
Matching PJs on Christmas Eve is always a staple in our house. Rose and myself also buy each other a bauble each year that represents something special to us that makes up part of the tree. So the tree becomes full of memories that we can look back on. Oh, and bacon butties and vintage Champagne for breakfast… How do you deck the halls at home? We’ve very much gone all out this year - 9ft tree, ribbons on all our doors, oversized reindeers, candy canes, talking Santas and lots of fairy lights. We’re very much making up for the lack of festivity we had last year and celebrating Zion’s first Christmas.
What makes the perfect Christmas?
Who is in the kitchen on the big day?
The perfect Christmas for me is quite simply all my family being sat around the table together and watching the children
I’m very much in the kitchen on Christmas Day, from prepping the meat to making the stuffing. There’s nothing I
like more than opening a good red, blaring out the Christmas tunes and getting stuck in. My wife has volunteered to make the starters this year, so wish us luck… How about New Year?
7pm. It’s our first New Year we are opening so we’re both very excited. It’s a five-course taster menu with optional wine pairing that we’ve been working on for some time. Hopefully we’ll make it back in time for a midnight kiss with Zion!
Both Rose and myself will be working this NYE, we’re opening for one sitting at
Röski, 16 Rodney St, Liverpool, L1 2TE, 0151 708 8698, www.roskirestaurant.com
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31 DECEMBER 2018 £75 PER PERSON Three delicious courses
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Try your luck on the Fun Casino and enjoy party classics from our resident DJ throughout the evening *House pours only. Shots, Champagne and prosecco not included. Single measures only.
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Family
3
Fun family activities for Christmas
Christmas Lanterns
Winter Funland
The Magical Lanterns have returned to Chester Zoo this Christmas. Taking place after darkness falls in the zoo, it features animal-inspired illuminations, magical lanterns and twinklycostumed characters. There’s a trail of nine specially created worlds, including the Garden of Delight, Moonlit Meadow, Cloud Cuckoo Land and a snow-filled Enchanted Woodland. Festive food is available at the zoo’s Christmas markets and new gastropub, The Oakfield, once the home of Chester Zoo founder George Mottershead. Until December 23, Chester Zoo, Chester, chesterzoo.org
The largest indoor winter wonderland in the UK has a huge array of rides, entertainment and seasonal entertainment. It features a new 1,000-seat auditorium, live shows from acts including CBBC's Andy Day and his Odd Socks band, Frozen and the Winter Funland Circus, so there’s plenty to see and do. There’s also Santa Claus, real reindeer and ice skating, so wrap up warm. December 7 - January 1, Event City, Manchester, winterfunland.com
Lantern Company's Secret Winter Garden The gardens at Croxteth Hall have been given a festive makeover thanks to The Lantern Company. Inspired by the natural world, there’s botany, bee-keeping and beetles. There’s a twinkling lantern town, a garden of stars, colour-changing plants, magic beans and giant toads, and even a chance of snow. There’s also a twilight arts market and stalls with readymade lanterns to take home, as well as craft workshops for young creatives. December 13-22, Croxteth Hall, Croxteth, lanterncompany. co.uk
Tried and Tested:
Get in the swim with Puddle Ducks Jade Wright takes her daughter Bea to swim with the Puddle Ducks Teaching a child to swim is one of life’s most important lessons – and they are never too young to start, as the team at Puddle Ducks demonstrate. They invited me down to see how they teach, and I’ll admit I was nervous. Bea is only just walking and talking, so swimming seems like a big thing to learn. Admittedly, she’s a real water baby, she’ll happily swim on holiday and loves the bath and shower, so it was probably me who was more nervous. But I needn’t have worried. Jay Nash is the proud owner of Puddle Ducks Chester, Wirral and North Wales. She makes sure that every baby, child, parent and carer feels at ease, and her team of experienced, enthusiastic and friendly teachers, pool and office staff are there to support families through
every step of their Puddle Ducks journey. Their Baby & Pre-school programme is a wonderful bonding experience. Progressive lesson plans instil a water confidence and a love of swimming whilst the nurturing teachers tailor activities to your child’s abilities and needs. Taught in lovely warm pools – we learnt at Stanley School in Pensby – with a maximum of nine children, their classes incorporate rhyme, music and movement based on extensive child development research. Bea loved her sessions with Nicky, and quickly developed confidence putting her face under the water and blowing bubbles. Nicky said that lessons are so well received that the children she teaches can often swim more than 10 metres before they start school. Puddle Ducks also run classes for older children in their Swim Academy,
meaning little ones can stay with the school throughout their journey from baby to independent swimmer and who knows, maybe a future Olympic champion. I was impressed by the teaching and the individual focus – Nicky somehow remembers every child’s name – so while Bea had lots of fun with the other children, she also got the attention she needed as our activities were individually tailored to suit each child. Puddle Ducks Aquanatal programme is also fantastic for mummies-to-be, offering the perfect combination of gentle exercise, muscle strengthening and relaxation. If you’re looking for a family New Year’s resolution, swimming is a great place to start, and Puddle Ducks will help your little ones jump right in. Puddle Ducks runs sessions across the region. See www.puddleducks.com
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Duck to water: Jade with Bea 25
Family
How to choose your Christmas tree and keep it healthy
S
amuel Lyle, owner of Pines and Needles, knows a thing or two about choosing and caring for your tree. He provided Harry and Meghan’s tree and promotes Christmas with a conscience planting more than 250,000 trees in Africa through TreeAid. He says while a lot of Christmas traditions moved with the times, the ceremony of putting up the tree was still cast in stone. “Traditionally people have always put them up the first or second weekends of December and that’s very much still the case – our main spike leans toward the first weekend with the low or non-drop trees always the favourite. “However, we still find that people aren’t aware of the care their tree needs,” he explained. “Cutting the bottom 3 cms off your tree once you get it home is vital, as is watering it. Trees need around three pints of water a day, especially if the central heating is on full blast.” Arguably the biggest change in Samuel’s business since he started it 20 years ago is the extra services customer demand. “Our recycling pick-up service grows every year,” he says. “More and more people want us to take down the decorations, remove the tree, sweep up and leave no trace so they can embrace the New Year. January 6 is therefore hugely busy for us because that’s Twelfth Night, another tree tradition that shows no sign of changing.” Samuel's tips to look after your tree: Prepare the trunk Just before you install your tree, saw off the bottom 1” (3cm) of the trunk. This creates a fresh cut and opens up the pores in the bark, which otherwise can block up with sap within a few hours of being cut. The tree is then able to drink water through these pores via capillary action. We do this to all our trees.
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They need routine Do not expose your tree to sudden changes in temperature. Trees like most people are creatures of habit and prefer steady conditions. Keep it away from any heat sources Position your Christmas tree away from any heat sources such as radiators and fireplaces. Heat dries out your tree faster, so the further from potentially damaging heat sources the better, and the fresher your tree will remain.
How to decorate it Five steps to the perfect Christmas tree from Vicky Lally at The Festive Decorators
1
Start off by choosing the perfect spot for your Christmas tree where it will be seen and enjoyed for the festive period. It is best to put it in a place you are going to see it instead of it being behind you and great to make it a wow factor when you enter a room.
Water your tree
2
Place your tree in plain water - not soil or sand which would block the pores in the bark. This is best achieved by using a specially designed Christmas tree stand. Many precious hours can be wasted trying to make a Christmas tree stand up straight in an ordinary bucket using just bricks or stones!
3
Then keep on watering it Keep the Christmas tree stand topped up with water. Your Christmas tree may drink 2-3 pints (1-2 litres) of water per day, depending on its size and your central heating settings. This is very important as once the water level drops below the tree’s trunk, sap will re-seal the bark within a few hours, preventing the tree from drinking any further water even if you then re-fill the Christmas tree stand. Be aware that these trees are natural living things, and once they are cut they begin to die, sad as this is apart from artificial trees we are still without a solution to this simple fact of life. Time the arrival of your tree with this in mind to increase longevity and get the most out of it. Find out more at www.pinesandneedles.com.
Choose colours that compliment your room. A colour clash can spoil the effect of a room. A contrast is fine but a complete clash of colours can spoil the whole effect. Novelty trees can also be co-ordinated to fit a colour scheme as well.
Make sure your tree, whether real or artificial, is opened fully and that the lights are evenly spread around the tree. It is not worth waiting until you have dressed your tree to discover that the lighting is not right.
4
For a luxury feel to a tree we then ribbon the trees using the branches to wrap around the ribbon. We use good quality stock and this gives the trees a glamorous look and adds in some lovely texture.
5
Next we add baubles, packing the tree out and filling in the gap, we then add flowers and props (depending on the theme) to finish off the tree. It depends on personal preference what you have on the top. We can co-ordinate a luxurious festive explosion for the top, or some clients prefer a star or an angel. https://thefestivedecorators.com
Family
Dear Santa Our tiny testers pick the best of the bunch this Christmas For young interior lovers Doll Family Mansion Most children dream of a doll’s house of their own, and this wonderful Doll Family Mansion is as entertaining as it gets. It features a working doorbell, an opening front door, opening ground floor windows, garage with roll-up door, sliding doors onto balconies, water hose, and a pull-out garden. The toilet seat even lifts and cupboard and fridge freezer doors open and close. Suitable for ages 3+ years, £179.99 from Argos
For little puzzle solvers Country Critters’ Play Cube Mazes, shapes, levers, and lots of flying, swimming, and croaking creatures turn this colourful, five-sided activity centre into a hub of activity. Made of sturdy wood with water-based paint, it’ll stand up to years of fun. Like all Hape toys, it’s been created to inspire play, learn, and explore the world we live in. Suitable for ages over 12 months. This one is £113.77 from Amazon
For princes and princesses My 1st Years Launched by best friends looking for a present for a friend’s new baby, My 1st years specialises in personalised baby and children’s products. The royal approved brand, whose Blue Gingham Waffle Robe was seen on Prince George as he met Barack Obama in 2016, offers a range of adorable gifts for babies and children, all with the special touch of personalisation, from play kitchens to those famous dressing gowns. Find out more at www.my1styears.com
For little food lovers Magnificent Menagerie Brighten up the Christmas breakfast table with Hannah Turner’s Magnificent Menagerie. Cooks and kids alike will love the charming and witty ceramic animal table-ware. From Flamingo Egg Cups to Cat Salt and Pepper Shakers, Hannah’s midcentury-inspired animal and bird collection is instantly lovable. From £17.99 at www.hannahturner.co.uk
For the perfect stocking filler Milk Chocolate Soldiers From their award-winning mince pies, to beautifully iced Christmas cakes and unique continental specialities, Betty’s is hard to beat for Christmas treats. The perfect stocking filler, these three Swiss milk chocolate soldiers are hand decorated in Yorkshire with white and dark chocolate details. £7.95 at www.bettys.co.uk
For future architects Brik Buster Designed for kids, by kids, the original Brik Buster by Strictly Briks is a tower toppling game with the aim to stack’em high and then bust’em down. Strictly Briks’ large building briks are compatible with leading brands, so the opportunities for creativity are endless as your child can combine their sets together and build an infinite amount of creations. Although designed for fun, the idea behind it is to encourage the engineers and architects of tomorrow. £26.99 from Amazon
For wildlife watchers Handmade Bird Houses Alfresia.co.uk sells a unique range of garden and conservatory furniture, cushions, barbecues, outdoor heaters, homeware and premium kitchen appliances. This cottage design wooden bird feeder will make a great Christmas gift for those who like to take care of the birds and wildlife visiting their garden – helping them to thrive outdoors. The small windows on each side allow feathered friends to feed with ease, and the detachable roof makes it simple and easy to refill. £14.99 from www.alfresia.co.uk
For mini environmentalists Frugi Puddle Busters Frugi has now officially recycled half a million plastic bottles through the creation of its Puddle Buster range. The hi-tech outdoors range, which is made entirely from 100% recycled materials, is putting plastic to great use. This season’s offering, from the UK’s leading ethical and organic children’s clothing brand, has three new designs including Narwhals, Alpine Houses and Rainbow Clouds. £36 from www.welovefrugi.com
goodtastemagazines.co.uk
27
Drinks
Baby E Coffee & Deli brings 'good food and good vibes'
D
escend the stairs into the basement of this listed building and you’ll find Baby E; rustic exposed brick, towering ceilings, industrial-style beams and cellar windows that offer a snapshot into the lively business community of Liverpool’s Commercial District. So, what exactly is Baby E? It’s a bustling coffee and deli shop that serves all-day brunch and transforms into an intimate deli bar of an evening, proclaiming ‘good food and good vibes’ as its mantra. It’s one of those rare places that gracefully metamorphoses from morning to evening, and a place where both eggs benedict and coffee, or wine and jazz, are equally apt. Like most entrepreneurs, Lauren Clinton has quite the story to tell. Completing her Business Management degree, she packed up and moved to Melbourne working in coffee shops and kitchens and simultaneously discovering where her real talent lay. “I was lucky enough to work with owners who let me design specials menus and introduce new tastes and flavours. It was in Australia where I realised my passion and knew that working in the food industry is what I have to be doing.” Lauren moved back to her hometown and used her degree to begin a career in
finance in order to fund her long-term ambition of owning and running an eatery in Liverpool, alongside her partner Chris. Working in the Liver Building, she meticulously analysed people’s lunchtime rituals (where they were eating, what they ate, how much they were willing to spend) to shape her eventual food offering and brand. When walking home from work she came across a vacant space in the Temple building on Dale Street in the business district. “I spotted this venue by chance and straight off the bat I wanted it and knew it had to be mine. We pursued it and here we are.” Late 2016, Lauren began working with senior business adviser at The Women’s Organisation, Claire Pedersen, to get her business idea off the ground. The doors to Baby E officially opened in June this year: “The support from The Women’s Organisation was unbelievable. It was so helpful to bounce ideas back and forth to my business adviser, as she had worked with other aspiring and established food businesses and knew industry trends, what works and what doesn’t.” Baby E prides itself on serving, where possible, locally-sourced fresh ingredients delivered daily, meaning the menu will adapt seasonally. Current menu customer favourites
include bangers & hash, shakshuka baked eggs, fluffy pancakes and pesto potatoes. Having travelled far and wide to find the right bean, Baby E also offers specialty sourced coffee from HasBean of Manchester and Lauren has invested time into training her baristas. Lauren’s business idea evolved once she secured her premises: “The initial idea was a coffee shop that served all-day brunch but when we took on a space of this calibre, I thought it would be a sin to shut the doors at 5pm. The idea of a deli
and wine bar was born out of the nature of the premises.” Lauren is already looking to the future and, in the next two years, hopes to have a second venue in the pipeline. Her advice to aspiring-entrepreneurs? Lauren said: “You’re a fool if you go into a business thinking you know everything. I think it’s important to know your strong points, but also know your weaker points and get advice and support from Enterprise Hub to fill in those gaps.” www.babyecoffee.co.uk
MERR Y
JOIN THE PARTY THIS
OUR FESTIVE FAYRE MENU STARTS ON
YEAR’S
Christmas
SATURDAY 1 DECEMBER Christmas Fayre menu available Monday to Sunday throughout December
£20 two courses
£25 three courses
Join us for Christmas Day £75 per person
£10 per person Includes fizz on arrival, buffet and DJ till late.
01829 304 384 | info@bunburyyewtree.co.uk | The Yew Tree, Long Lane, Bunbury, CW6 9RD
Drinks
Get in the
Christmas spirit With this mouth-watering festive selection
Foxdenton Estate Gin Christmas Liqueur
The Tweeddale: Grain of Truth
Is your drinks cabinet complete for the Christmas season? Try Foxdenton Estate’s limited-edition Christmas Liqueur. Like liquid mince pies, this spirit really is Christmas in a bottle. Made with plum gin, with the addition of a new mix of spices and ginger, this is an even more Christmassy version than before. The spices are very similar to those one uses to make spiced poached pears. Everyone is sure to love this festive tipple. Christmas Liqueur, £20, www.foxdentonestate.co.uk
Heritage brand The Tweeddale has now added a new single grain whisky to its repertoire – Grain of Truth. The Tweeddale was first blended by J&A Davidson in 1820 in Coldstream in the Scottish Borders, and later continued by Richard Day from 1895 to 1940. In 2009 Alasdair Day – greatgrandson of Richard Day – decided to recreate The Tweeddale and to continue Richard Day’s eminent legacy. £50, raasaydistillery.com
Cointreau
Metaxa
Add a touch of style to any drinks cabinet with a new limited edition bottle of the iconic orange liqueur brand Cointreau. Created in collaboration with the Design Laboratory at Central Saint Martins College, the bottle is limited to 1000 worldwide, with only 50 at Harvey Nichols, £45.
Spyros Metaxa built his first distillery in 1888 in Piraeus, the port of Athens. His unique oneof- a-kind amber spirit was soon being exported around the Mediterranean. Although it was first compared to a Cognac and later to a brandy, today, it is recognised for what it is, a unique amber spirit.
Salcombe Gin
The Botanist
Salcombe has released the second gin from its Salcombe Gin Voyager Series, developed in collaboration with chef, restaurateur and food writer Mark Hix MBE. Named Mischief, after one of the famous Salcombe Fruit Schooners, it features 10 hand selected botanicals, including samphire and wild fennel flowers foraged from the shoreline in Salcombe. £65, www.salcombegin.com
The Botanist is an artisan hand-crafted and distilled gin from the Scottish island of Islay. As the first and only Islay Dry Gin it is truly unique, with 22 hand-foraged, local herbs and flowers delicately and slowly distilled with nine classic gin botanicals. RRP £37.
Cranes Liqueur This sweet liqueur with a twist is made by Cranes of Cambridge, using a combination of blood orange and cranberries, all the way from Wisconsin, USA. Enjoy Bellini-style in a glass of sparkling wine, or simply over ice and garnished with a chunky slice of orange. £19.95
Raasay While We Wait Raasay Distillery has released Raasay While We Wait 2018 – the fourth of the brand’s independently bottled single malts in the countdown to 2020 when the first ever Raasay single malt will be released. Matured in bourbon barrels and finished in Tuscan Montechiari wine casks, it’s a taste of what we can look forward to. £58, raasaydistillery.com
The Liverpool Gin Distillery has opened just in time for Christmas and vouchers for the experiences have now gone on sale – so if there’s a gin lover in your circle, look no further. Opened by Halewood Wines & Spirits for its Liverpool Gin brand, it has a gin and spirits bar where visitors will get to see Liverpool Organic Gin being made. There’s also a Gin Lab where visitors will learn about gin’s history in Liverpool, and how organic Liverpool Gin began. There’s also chance to learn about botanicals and even design and distil their own bottle of Liverpool Gin to take home. Ranging from £20 to £65, the vouchers can be spent on three Liverpool Gin Distillery experiences, with every voucher offering £5 off merchandise or bottles of gin. www.liverpoolgindistillery.com
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29
Drinks
Christmas tipple stocking fillers Long Tail Mixers Long Tail Mixers are the perfect stocking stuffer this Christmas season. Developed by lifelong friends Alex Jollivet and Tom Wiggett, Long Tail Mixers was inspired by drinking dark spirits during their travels. The mixers’ three flavours - Blood Orange, Island Spice and Ginger Lime - are blended from natural ingredients with carbonated spring water.
How to make the perfect mulled wine
Luscombe Cranberry Crush A gently sparkling non-alcoholic drink, Cranberry Crush has a hint of Damascan rose and Madagascan vanilla. Think of it as a non-alcoholic rose wine, but if you want a little kick, it makes a delicious layer for a pink spritzer or a Sea Breeze. www.luscombe.co.uk
Mac & Wild Scottish cocktails Mac & Wild Scottish cocktails are also ideal presents this Christmas. Whether as a stocking filler, under the tree – or just to enjoy with pals and family at home this festive season. Hand-crafted in small batches in Edinburgh by Mac & Wild’s mixologist Luke Leiper, this pre-bottled cocktail range is expertly created by blending Scotland’s finest whiskies and spirits infused with locally sourced Scottish herbs and botanicals.
On offer: Jam Shed Spice up your wine menu this festive season with the jammy, juicy flavours of a medium-sweet shiraz from Jam Shed. Packed with rich, opulent sweet red berry flavours, balanced with a subtle hint of vanilla and spice; it’s Christmas in a bottle and a perfect all rounder. Curl up by the fire with a glass on a cold winter’s night or pair with strong cheese, beef or lamb for a night of festivities. Jam Shed Shiraz is available from Tesco and Ocado. RRP £7, and it’s on promo for £6 in Tesco until December 26.
In our fridge: Monopole Heidsieck & Co Blue Top Vranken-Pommery Monopole offers a range of delicious Champagnes, perfect for the festive season and, of course, New Year’s Eve. From our retail favourites Monopole Heidsieck & Co Blue Top and Pommery Brut Royal NV to the luxurious Monopole Heidsieck & Co Gold Top and iconic Pommery Louise.
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By Michele Dheere, landlady of the Plasterer’s Arms in Hoylake Michele says: “Nothing tastes and smells like Christmas as much as a good mulled wine, and it’s an ideal winter warmer to sit with in front of our open fire.” Ingredients Four bottles of fruity, unoaked red wine, a glass and a half of freshly squeezed orange juice, half a cup of caster sugar, 1 lemon, peel only, 2 cinnamon sticks, cloves, to taste Method 1 Pour four bottles of red wine into a large saucepan and add two cinnamon sticks, broken in half so they release plenty of their flavour. 2 Add half a cup of sugar and a glass and a half of orange juice. The thicker the juice the better, but make sure it doesn’t have pulp. 3 Throw in a slice of lemon peel and a few cloves. 4 Bring it just to the boil and then transfer into a slow cooker to keep it hot and let all the flavours mix together. 5 Add more sugar and the other ingredients to taste. The Plasterer’s Arms, 35 Back Sea View, Hoylake, Wirral CH47 2DJ, 0151 345 0249, www.facebook.com/ArmsPlasterers
Drinks
Go on, be daring By Jane Clare
I
can’t believe we’re thinking about Christmas and looking to the New Year. I’ve had a fabulous year visiting wine regions and discovering new styles and flavours. I shared some in a handful of Tipple Talks at the Liverpool Food and Drink Festival. Two sparkling wines loved most by my eagerly tippling audiences were Brachetto d’Acqui and Franciacorta; and they’re two styles which are perfect now we’re at that celebratory time of year. Brachetto d’Acqui is a sparkling red wine made in the same Italian region as Asti and it retains a delicious sweetness which is amazing with desserts. My Sefton Park tasting elves were bowled over with Banfi Rosa Regale Brachetto D’Acqui 2017 (£15.95, kwmwine.com). I can’t find the style on Merseyside for now but I’m keeping looking! Franciacorta is made in the same way as Champagne, in the Lombardy region of Italy and it’s a truly class act. You can find a version in Tesco at £15 or look around in local merchants, such as Whitmore & White which sells Bellavista Franciacorta Alma Gran Cuvée (£32.95). Anyway, enough of me and my recommendations. I decided to ask some of Merseyside’s wine experts to share their Christmas thoughts and 2019 New Year resolutions. They’re resolutions for you. Our combined challenge is to suggest wine you should try as a new year dawns. Don’t stick with a pinot or a chardonnay. Go on, be daring.
How to make the perfect cocktail
Jon Atkinson My tip for 2019 is Vermentino. This is a variety that we’re starting to see more of and from an increasing number of countries and regions. The best examples have historically come from Sardinia although these tend to be expensive, not to mention hard to come by. I’ve had some good examples from Australia and it is quite widely-grown in Tuscany too although I’ve yet to try one from there to float my boat. However, it’s the Languedoc in southern France that I would recommend as a source for what I feel is an excellent and more interesting alternative to sauvignon blanc. Find Jon at Wine Time, 209 Great Howard St, Liverpool L5 9ZH Bobby Fishel For a wine resolution in 2019, we would encourage people to drink more chenin blanc. At Bunch, chenin is our favourite white grape. When drinking chenin, look for the Swartland in South Africa or the Loire Valley in France for the best examples. One wine we’d recommend is the Smiley, a solera style nonvintage blend that incorporates flor aging, maderisation and skin contact. It’s a fascinating, complex wine and a great bargain at £16 (shop price). Find Bobby at Bunch Wine Bar 50 Berry St, Liverpool L1 4JQ Gray Simpson Gruner Veltliner is the grape of Austria. Think sauvignon blanc but less blowsy. Think pinot grigio but more interesting. Wines with a streak of minerality running through the middle and great with white fish, goat’s cheese, pork and cured meats. I’ve also been banging on about Picpoul de Pinet for years. It is no relation, but very similar in style to Gavi but always about a fiver cheaper. For red, look at ripasso or appassimento wines from the Veneto in North East Italy. Or try primitivo, the black grape from Puglia, the heel of Italy. Always great value for money, even on restaurant/bistro/bar lists. Fresh and firmly fruity. Find Gray at Whitmore & White, 124a Telegraph Rd, Heswall, Wirral CH60 0AQ Sean Millar Sean was co-founder of the former Hope Street restaurant, the Side Door, and, more recently, Pruno Bistro on Woolton Road in Childwall. Hot off the press, he has just launched a new venture, turning his passion for wines into a business. He told me … my choice of wine for 2019 would have to come from the Ribera Del Duero region of Spain and in particular a small family-run Bodegas called Viyuela. Their Viyuela Crianza is outstanding, 100% tempranillo with 16 months in French oak. Find Sean at his newly-launched business pruno-wines.co.uk. Devin Stewart On the Christmas table this year we’ll have a celebration of the Loire Valley in all its guises. Sparkling chenin blanc from Domaine Huet, the liquid gold Vouvray from Clos de la Meslerie, and the deep but nimble cabernet franc and grolleau from Clau du Nell. Find Devin at R&H Fine Wines 12 Queen Avenue, L2 4TZ Jane is a freelance wine writer and can host fun wine tastings in Merseyside. Find her on social media and online as One Foot in the Grapes. Jane is a member of the Circle of Wine Writers.
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Throwing a cocktail party this Christmas? We all need a straightforward recipe that is guaranteed to impress, like this fabulous one from 1539 Chocolate & Raspberry Old-Fashioned By 1539 at Chester Racecourse Ingredients 50ml Buffalo Trace, 3 dashes of chocolate bitter, 1 tablespoon raspberry jam, orange zest, dried raspberries Method 1 Chill old-fashioned glass with ice cubes 2 Add all ingredients into mixing glass filled with ice cubes and stir till raspberry jam is fully integrated 3 Double strain into old-fashioned glass filled with ice cubes 4 Garnish with crumbled dried raspberries and orange zest 5 Enjoy! 1539, Chester Racecourse, Nuns Rd, Chester CH1 2LY, 01244 304611, www.restaurant1539.co.uk
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The food lover’s gift guide or what to buy the person who already has everything For the Marmite lover… Love it or hate it, this jar’s got your name on it. Whether you’ve been naughty or nice this year, this may cause a heated conversation with family and friends over Boxing Day breakfast. Please note: we cannot be held responsible for family fallouts. You mar’mite want to buy it from Prezzybox.com, for £11.99
For the budding chef… The Acacia Gold Knife Block brings a glamorous touch to the kitchen by combining a warm acacia wood block with gold effect knives. Each a knife features a taper ground blade and a titanium gold effect finish for added strength and durability. The anti-slip feet prevents scratching of the work surface. £75 from www.viners.co.uk.
For the mini chef… Grab a pizza the action with this eight piece wooden pizza with cutter. Pizza slices stick together with velcro and can be separated with the wooden pizza cutter. Suitable for pizza makers aged three and over. £12.99 from www.rexlondon.com
For the salty old sea dog… This gift set of six flavour-infused rock salts is a perfect gift for a food lover. Each vibrant salt pot is naturally flavoured with infusions including roasted garlic, aromatic rosemary, spicy red chilli, umami mushroom, rich red wine and zesty lemon. They can be used individually or you can mix and match to create your own creative combinations. £32 for 6 150g pinch pots www.rockingood.co.uk
For the four legged food lover… Spoil your furry friend with some homemade treats. This kit contains: Three treat cutters (a heart, a fish, and a cat's face), a cotton bag for storing treats and recipe booklet with instructions on how to make all manner of treats. There’s also a dog version too. £6.95 from www.rexlondon.com
For the chocoholic… If you’re looking for a fun and tasty stocking filler then reindeer poop milk chocolate buttons are perfect. White chocolate snowman poop is also available. £2 from www.rockingood.co.uk
For the baker… You don't need messy icing and sprinkles to decorate biscuits with this cute cookie stamper. Simply press the stamp into the dough to create a 'Made with Love' loveheart pattern on the top. It even comes in a sweet gift box - making it a great gift for budding bakers. £2.95 from www.rexlondon.com
Learn something new in 2019
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Italian cookery with Ama La Vita
Bread baking with Room Forty
Italian chef Tracey Taziolli shares the tricks and tips she’s picked up living in Italy and learning precious recipes from family, friends, and some of the country’s top chefs. An avid collector of recipes, Tracey now runs classes in her modern, bright cookery school on making authentic pasta, puddings and much more. Tracey offers bespoke sessions as well as regular courses, tailoring the dishes to her students. Perfect for a group of friends, family or colleagues - even as an alternative hen party or birthday celebration - they allow students to learn at their own pace. Or, for an extra special event, Tracey also offers private dining options. To book a session with Ama La Vita go to www.amalavita. co.uk, www.facebook.com/traceyamalavita or www. instagram.com/traceytazzioliama/
Learn to make delicious home made artisan bread with award-winning bakers Room Forty at their classes across the north west. They have several classes to choose from, depending on your skill level. They have several venues across the region, with regular sessions across Merseyside and Cheshire. They can also run a half day course in your own home or workplace - a great team building or family activity. Sessions are friendly and welcoming and suitable for budding bakers aged 12 upwards. Can't see what you're looking for? They also do bespoke sessions, tailored to your needs. To book a session or for more information contact Jen at www.roomforty.co.uk
Food photography with Jane Burkinshaw Professional food photographer Jane Burkinshaw teaches how to set up simple but stunning food and drink shots, using a range of different backgrounds and props. You will learn which camera settings to use and you will see a dramatic improvement in your photography and your confidence. Suitable for people with bridge cameras, D-SLRs or mirrorless cameras. Jane also runs courses for beginners, improvers, parents, flower lovers, teenagers, bloggers and small business owners, as well as a series of affordable e-courses where you can learn from home. To book contact Jane on www.loveyourlens.co.uk
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of the best new to the shelves Sugavida Sugar SugaVida - the purest and most vitaminrich sugar - is a natural alternative to white sugar and is high in B vitamins and minerals while having a low GI. It’s suitable for diabetics, won a 2 star Great Taste Award and is perfect for baking Christmas treats like mince pies, Christmas puddings and gingerbread men or, as a sugar replacement throughout the year. £8.99, www.sugavida.co.uk
Nouri truffles This luxurious selection of 16 vegan, no added sugar truffles are packed with flavour. With chocolate & hazelnut, coconut & chia, matcha green tea and sesame, cardamom & turmeric, it’s the ideal healthier indulgence to enjoy with a warm drink during the festive season. £14.95, www.nouri-health.com
Chocolate reindeer noses
Why Irish eyes are still smiling
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he UK hospitality market has seen some high-profile casualties in the past few months but it’s not all doom and gloom in the sector as demonstrated by the growth of the Mikhail Hotel & Leisure Group. Their recent opening of Punch Tarmey’s Liverpool in the Baltic Triangle is the third, and part of a trend locally and regionally which has seen a steady growth in new Irish pub openings. Mikhail Hotel & Leisure Group chairman Andrew Mikhail believes Irish pubs and themed pubs hark back to traditional family values with a huge warmth of welcome and familiarity for those visiting. “I’ve seen countless amounts of Irish pubs over the years that have popped up and the only thing Irish about them was the name of the bar or pub,” he says. “Any Irish person that goes into one of our venues always says, ‘this feels like home’ which can only build the brand reputation on solid footing.” Mikhail Hotel & Leisure Group’s focus on Irish pubs stems from Andrew’s own family history. “I was always going to open authentic Irish pubs. It was just a case of how. The story of my great grandfather Michael Tarmey nicknamed ‘Punch Tarmey’ for his infamous bare-knuckle boxing ability in the early 1900s was an unbelievable story and a solid foundation to build on. The question was only ever how we told his story, so we did the family justice in terms of what we created.” Andrew says that in his strategy and planning of the brand and the business, he looked at the best first.
With eight milk chocolates and one red coloured white chocolate, this is a fun stocking filler or the perfect drinks party gift for the host, made using top quality fresh chocolate, tempered in small batches. No reindeers were harmed in the making of these chocolates. £10, www.rockingood.co.uk
Turmeric Latte Packed with premium antioxidant and antiinflammatory rich ingredients, SugaVida's Turmeric Lattes are the perfect gift for foodies, those who are health-conscious and anybody looking to spice-up their Christmas holidays with a delicious, warm and healthy drink. Available in original, ginger and cardamom. £9.99, www.sugavida.co.uk/sugavida-turmericlattes
Coconut Kitchen sauce range The award-winning Coconut Kitchen create delicious, authentic Thai sauces, marinades and curry pastes to make Thai meals at home. They also work surprisingly well on Christmas dinner leftovers. The range has been created by chef Preechaya Phetprasert, using only the best quality, natural and authentic ingredients. www.thecoconutkitchen.co.uk
Elderberry & Hibiscus Crafted Soda Crafted with distilled essences to create a contemporary balance of flavour, The London Essence Company’s Elderberry & Hibiscus Soda have been designed for straight-up sipping and mixing. The sparkling sodas are elegant and light, at under 20kcal per 100ml, without compromising on taste. Tesco, Ocado and www.amazon.co.uk, £1.99 for a 500ml bottle
“I admire Tim Martin and how he created “I admire Tim Wetherspoons. He took on the industry and Martin and changed the pub game almost overnight… the man is a legend…he saw an opportunity, how he created took it and smashed it. Wetherspoons. “I looked at his model, didn’t want to go He took on the down the ‘stack ‘em high, sell ‘em cheap’ industry and model and decided to do the opposite. Too changed the pub many people tried to copy him and failed when the ship had already sailed. I decided game almost to spend more money on the fit-out of my overnight” sites to develop the Punch Tarmey’s theme. “This has resulted in attracting a different demographic and type of customer that pays that little bit more to sit in a higher end outlet. “As a family man, if I was going to take my wife and four kids out, I asked myself right at the start of us planning the business, where would I want to go given that there were far fewer choices in local pubs? Also, what would I and they want to see? That was very much in my thinking when creating the brand’s conceptual ideas.” Mikhail positions the Punch Tarmey’s brand as an authentic Irish pub but admits the venues are both authentic and contemporary at the same time. “The minute you enter for example, Punch Tarmey’s Liverpool, you can smell the wood, the fixtures, the fittings and, so many guests have walked in and been wowed by the state-of-the-art design and magnitude of everything they can see.” Andrew maintains that when it comes to Irish pubs in the current market, “the consumer has become very wise, the market has matured, and more people are seeking out a higher quality experience. “We’re all looking to be entertained in our spare time and a good Irish pub will always do that. We’ve added brilliant teams to welcome our customers too and ensure they have an amazing time experiencing a diverse range of entertainment.” Andrew’s growth plans for Mikhail Hotel & Leisure Group’s Irish pubs’ concept is a minimum of 20, hitting all the big UK cities with the Punch Tarmey’s brand over the next three years.
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How to: Make the perfect Christmas wreath Clusters of berries, verdant branches of pines and conifers, cinnamon sticks, dried oranges and, of course, the holly and the ivy. It’s hard to beat a beautiful home-made Christmas wreath on the front door. Making one is fun too. Every dog walk or park visit becomes a hunt for fallen treasure, with pine cones, acorns and fallen leaves all adding colour and texture. Angela Adlard runs Flourish Flowers, originally based in Oxton Village, and now working from home. She runs workshops on how to make the perfect Christmas wreath, as well as making bespoke ones up for customers too. Here Angela gives her tips for making your own perfect Christmas wreath or table centrepiece. 1. Choose fresh evergreens and scented foliages to bring a festive aroma to your entrance, including cinnamon, baked orange slices and fresh roses for added scent. 2. Work in bunches when decorating. Think about where you’re positioning your bow, then group limes, berries and pine cones in a clockwise direction. 3. It’s best to keep your wreath outside as central heating will dry it out if you bring it into the house. Spraying it with fresh cold water will help to keep foliage and flowers fresh. 4. Come to a workshop and see how it’s done. We have our festive Christmas wreath workshops at The Red Fox in Thornton Hough and No 1 Mostyn Square Parkgate – the details are on our website. 5. Or if you’d rather, let us make one for you. Our wreaths are created using all fresh materials and you can customise yours by adding any details during your order, with delivery across Wirral. Find out more at www.flourishflowers.uk or email Angela on shop@flourishflowers.uk.
How to: Make sure your food looks picture perfect Chances are if you’re a bit of a foodie, with a passion for cooking, creating recipes or working in a restaurant or café, then you also like to take snaps of your food. Producing photographs like the ones we see daily in food magazines and recipe books may seem impossible, but don’t despair. Today’s smartphones are capable of capturing some amazing images, especially if you have a few tips from a pro. Shoot in the best light possible This is usually easier said than done, as more often than not you will be photographing in a kitchen or restaurant. Natural daylight is the best light to shoot in. Set your shot up near to a window, ideally with the window to your left or right. This gives a lovely side light, which reveals textures and produces some shadows to prevent the shot looking flat. Make sure sunlight is not falling across your set up. Switch electric lights off, as these produce a warm or yellow colour cast. If it’s not possible, you can usually reduce the yellow colour cast when you edit the shot. Try to avoid being directly under ceiling spotlights as these create hot spots on your images. If you are photographing food outdoors then pick a shady spot. The ‘golden hour’ at dawn and dusk creates lovely light and softer shadows. Avoid using flash to photograph food. Even in the evening it’s better to use the ambient light in the room and then edit the image to enhance it.Learn how to change the exposure (brighten or darken the image) with your phone. On iPhones a sun symbol appears as you tap your screen to focus. Slide your finger up or down the screen to adjust the brightness. Tell a story Images that communicate a simple story are more compelling and interesting than a simple shot of a plate of food. Think about what you are trying to convey with the shot. Ideally you want it to look delicious and drive people to take a longer look at your business or recipes. You can create a story by suggesting a season, a time of day, a mood or theme. Your choice of background and props will communicate your story. Include textures and layers to add interest and depth.
Keep it simple. The food must be the hero and the props the supporting cast. Take time to set up your shot Digital cameras encourage us to have bad habits. We snap away without worrying how many shots we take. When photographers used film they had to count the cost of every click of the shutter button. Slow down and consider if there are any distractions in your shot. Check the foreground, middle ground and background. Pick the best angle to showcase the food. Layered, taller dishes are best shot at eye level, whereas plates of pasta, salad etc look good from directly overhead. Be careful to hold your phone straight: 90 degrees for an eye level shot and completely flat and level for an overhead shot. Angles in between can be tricky with a phone as the camera can distort the subject. Take extra care when you are taking this kind of shot. Edit your photographs I always edit my images to give them an extra ‘polish’. I get as much right as I can when I take the shot, but it always benefits from a little extra contrast, a slight boost in colour, the removal of a few annoying crumbs or marks and perhaps a slight crop. There are lots of editing apps available, but my favourite is Snapseed. This free app is made by Google and has many different tools and filters. It’s intuitive to use, but if you watch a few tutorials online you can uncover hidden functionality. Learn how to critique your images This is an invaluable skill and one that will really make you a much better photographer. Start by looking at other people’s food photos and work out what you do or don’t like about them. Look for elements that make the image feel harmonious (repeating shapes, colours or patterns) and equally consider if there are distractions, that attract your eye away from the main subject. Many people told me during my food photography journey that the best way to learn is to look at as many food images as I could and then to copy some of the ones I like. Copying in order to learn is fine, especially as you will be using your props, backdrops and food. However, if the idea is really unique, then it’s not a good idea to pass it off as your own creation. You will find that the more you practise, the better your shots will become. It’s important, too, to try not to compare yourself with other people as this can be disheartening. Instead, compare only with the last shot you took and see how much you are progressing.
Jane is a professional photographer, specialising in working with food-related businesses and telling their story. In addition to photographing the finished dish, she loves to capture people at work and their environment. If you’d like to have a chat with Jane about the photography services she provides, just get in touch via the website www.janeburkinshawphotography.co.uk. If you would like to learn how to photograph food with Jane, she offers a range of workshops and bespoke tuition. You can also purchase her guide on Food Photography with a Smartphone for the special price of £7. Visit www.loveyourlens.co.uk and use the discount code xxxx at the checkout.
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How to put together the perfect family Christmas Eve Box
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hristmas Eve boxes are hugely popular, as families look to spread the festive joy with a treat before the big day. Aintree-based Keepsakes 4 U specialise in bespoke memory and Christmas Eve boxes. Owner Paul Lally says: "Christmas Eve boxes are becoming increasingly popular. When all the preparations for the big day are done, many families are embracing the spirit of Christmas with a personalised family Christmas Eve box. “The boxes can be filled with whatever treats and family traditions make Christmas Eve a magical night full of anticipation, love and appreciation. "Popular choices are new pyjamas, family games, a tipple for mum and dad and festive nibbles for all the family. From the moment the Christmas Eve box is opened, it symbolises the beginning of what is the most magical time of the year. “The wooden personalised boxes look stunning sitting under the tree in the build up to Christmas and they become a treasured family heirloom evoking memories of Christmas times gone by. The boxes can be personalised with family members names, including the pets.”
Paul’s advice for putting your Christmas Eve box together: 1 Chose a box from the wide variety available that best suits your family and your home. 2 Choose a size that will be easy to fill with the things that will make your family's Christmas Eve special. If you just want the tradition of having a few treats then choose a smaller box. If you want to include pyjamas and a host of festive treats for all the family, choose a bigger box. Also be mindful that the box will have to be stored throughout the rest of the year. 3 Christmas Eve pyjamas are a very popular choice with many families 4 Fun family games and movies encourage good quality family and relaxation time in readiness for the madness of Christmas Day itself. 5 It will come as little surprise that a festive tipple inevitably finds its way into the Christmas Eve box for the adults! For full details and prices go to www.keepsakes4u.co.uk or call 01245 360317
How to make Room Forty’s Real Bread Sauce By Jen Perry At Room Forty we like to think that we know a thing or two about bread, so little wonder that we love bread sauce with our Christmas dinner. It’s a neglected classic and so easy to make. Key to success is using real bread. Whilst you might think that given our baking pedigree we would say that, it’s true. To make bread sauce you need breadcrumbs and in a nutshell, processed bread won’t make breadcrumbs. Made properly it is creamy and lightly spiced and the perfect accompaniment to your Christmas Day feast (it’s also still good for livening up the Boxing Day cold cuts). Great thing too that the bread sauce can be made the day before and reheated in a pan (thin it with a little milk if it’s gone to gloopy). Even better, you can make it and freeze it, buying precious time on Christmas Day.
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Ingredients: 600ml milk (full fat will give more flavour, and hey, it’s Christmas) 100g white bread (stale bread is best. Slice it the night before and leave it out to dry slightly) 1 x medium onion (quartered) 1 x bay leaf Large sprig rosemary 1 x garlic clove half a nutmeg (ground) 15g unsalted butter 5 x cloves, Salt to taste 3 x peppercorns A couple of tablespoons of double cream (optional if you have any) Method Put the milk in a pan and add the cloves, nutmeg, peppercorns, bay leaf and onion quarters along with a pinch
of salt. Give the garlic clove a crush with the side of a knife blade and drop the garlic clove in too. Bring the milk up almost to the boil, but do not let it boil – watch it carefully! Remove from the heat, put a lid on top of the pan and allow it to infuse for ten minutes or so. Rip up the bread into small chunks, catching any fine crumbs and drop them into the milk mix in the pan and cook on a light simmer for about 15 minutes by which time the mixture will have thickened up. Stir in the butter and, if you’ve any left over a couple of blobs of double cream then strain the mix through a coarse sieve to take out the peppercorns, bay leaf and chunks of onion. Add a little more salt and pepper to taste. And voila, real Bread sauce. www.roomforty.co.uk
Jen Perry
Picture by Paul Chadwick
Lily O’Brien Advent calendar
Divine Dark Chocolate Advent calendar
Advent calendars
Pact Coffee Advent calendar £39.95 pactcoffee.com
Wainwright’s Advent calendar £6 Pets at Home
Buttermilk fudge Advent calendar £15 Moonpig, National Trust and Amazon
Chococo Advent calendar £23.50 chococo.co.uk
Big Chilli Advent calendar £29.95 souschef.co.uk
Jack Daniels Advent calendar £60
Cat Advent calendar £2 Pets at Home
Divine Fairtrade Advent calendar goodtastemagazines.co.uk
Betty’s Advent calendar £49.95 bettys.co.uk
Retro Sweets Advent calendar £16.99 gettingpersonal.co.uk 37
Strictly panto Family fun in theatres across Merseyside
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rom the Everyman’s rock and roll panto to Charles Dickens’ great great grandson reading a Christmas Carol, there’s something for everyone this Christmas in Liverpool. Over at the Epstein Theatre, Kim Woodburn, Derek Acorah and Radio City 2’s Claire Simmo will be putting the magic into Snow White, while St Helens Theatre Royal has Brookside and Coronation Street actor Louis Emerick and Strictly Come Dancing’s Kristina Rihanoff leading the cast in Peter Pan. Over at the Royal Court, Poor Cinders isn’t having the best time of things in The Scouse Cinderella, with star turns from Royal Court favourites Paul Duckworth, Michael Fletcher, Stephen Fletcher, Lindzi Germain, Andrew Schofield, Hayley Sheen and Keddy Sutton. There’s even a pumpkin that turns into a Delta taxi. Over at the Empire, Strictly Come Dancing head judge, Wallasey-born Shirley Ballas makes her pantomime debut as
Mother Nature in Jack and the Beanstalk, pictured, while at the Arena Radio City breakfast show presenter Leanne Campbell returns as Tinkerbell in another production of Peter Pan, aided by The Chase’s Mark ‘The Beast’ Labette. The Everyman’s annual rock ‘n’ roll panto is a Liverpool institution. Written and directed by Sarah A Nixon and Mark Chatterton, the Snow Queen attempts to reclaim the Stargate Stone. Regulars will be glad to see Adam Keast and Francis Tucker return to their cheeky, best. Over at the Playhouse there’s a playful adaptation of Charles Dickens’ A Christmas Carol by Spymonkey, and just around the corner, on December 19 and 20, Charles Dickens’ great-greatgrandson will be performing the famous novella at St George’s Hall – treading the very boards his famous ancestor once stood upon. Meanwhile, at the Unity, DaDaFest continues with a brilliant retelling of Beauty and the Beast.
Christmas and New Year at Marine Street Social Line-up at New Brighton venue includes headliners Bez from Happy Mondays, The Tea Street Band and Liverpool DJ Anton Powers
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op acts have been announced to headline Wirral’s Marine Street Social, throughout December – including live music, superstar DJs and football legends. Bez from Happy Mondays takes to the stage for a special one-off DJ set on December 14. Tickets are free – simply register on Skiddle to guarantee entry. Hot off the release of their second album, Frequency, Liverpool’s The Tea Street Band bring their countrywide tour to Marine Street Social on December 7. Again, tickets are free. Visit Skiddle to register. And Liverpool DJ Anton Powers will play a special set on Boxing Day. Having performed his mixes at some of the UK’s biggest festivals including Creamfields, as well as some of Liverpool’s biggest clubs, Powers is well known in the city and beyond. Tickets cost just £5. In conjunction with Everton in the Community and hosted by Everton’s Wallasey Supporters Club, November 30 will see Marine Street Social welcome Everton director of football, Marcel Brands, plus ex-blues, Ian Snodin and Graham Stuart, for a special charity night.
Other highlights include Kazabian (December 1) and AKA Noel Gallagher (December 22) - among the best tribute acts around. General manager Carl Burleigh says: “We might be new to the scene, but Marine Street Social is already well on its way to becoming the premium music venue on
on the Wirral, including Shank’s Liverpool, Marine Central Perk, Goodie, AJ’s Siu Mai Liverpool and Guerilla Guerilla, serving up delicious dishes from around the world. Football fans can enjoy all the best live sporting action at the venue, including Liverpool and Everton games, on the two large projector screens.
Boxing Day set: Anton Powers
What’s On Marine Street Social, December
Madchester legend Bez – December 14 the Wirral. We’ve got a great line-up in the lead-up to Christmas - including Bez from the Happy Mondays, The Tea Street Band, and the amazing Everton charity night, not to mention today’s announcement of Anton Powers and his Boxing Day special. There’s something for everyone.” As well as top notch entertainment, the venue also boasts the very best in independent food and drink
Overlooking Marine Lake, Marine Street Social also boasts Instagram-worthy views of Canada Dock and the River Mersey. It is open Wednesday, Thursday and Sunday, 11am-12am, and Friday and Saturday, 11am-2am. For more information about forthcoming events visit www. facebook.com/marinestreetsocial and to book tickets visit www. skiddle.com
December 1 - Kazabian December 2 – Liverpool vs Everton December 6 – Adam Bresnan December 7 – Tea Street Band December 7 – Mike Owen and Jaffa DJ December 13 – Marc Kenny December 14 – Bez DJ December 16 – Liverpool vs Manchester United and Dan Ross December 19 – Wednesday Club December 20 – Marc Kenny and open mic night December 21 – Wolves vs Liverpool and DJ December 22 – AKA Noel Gallagher December 23 – Everton vs Tottenham and Jack Kelsey December 24 – Christmas Eve with singers and DJs December 26 – Anton Powers December 27 – Live music December 28 – DJ night December 29 – Paperback Writers December 31 – New Year’s Eve DJ
Festive favourites at Storyhouse
Christmas classic: It’s A Wonderful Life
Storyhouse has a packed programme of events, activities and performances this Christmas and New Year. Chester’s flagship venue hosts The Wizard of Oz from Dec 7 to January 6 in the award-winning theatre. Storyhouse’s popular outdoor cinema season Moonlight Flicks is being brought indoors this winter. Christmas Flicks will see festive favourites Home Alone, Die Hard, White Christmas and It’s a Wonderful Life in the majestic setting of Storyhouse’s art deco foyer, on The Kitchen (Storyhouse’s restaurant) Big Screen. Movie fans will listen to the
film’s audio through headsets and the ticket price includes a glass of fizz. Films will also be played in Storyhouse’s boutique cinema. In partnership with CH1ChesterBID, Storyhouse’s children’s library The Den will be transformed into a Grotto this Christmas, when children and their families are being invited to listen to stories with Santa. Visit Thurs, Fri, Sat and Sun until December 23. Classical music fans are being catered for in an auspicious New Year’s Eve celebration. Daniel Barenboim will conduct the Berlin Philharmonic in a unique Live On-Screen broadcast in the Storyhouse cinema. Meanwhile on
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New Year’s Eve, there’s a special screening of Back to the Future in Storyhouse’s Garret Theatre from 8pm. Plus, there’s a range of arts and crafts activities for kids and adults including wreath making, as well as Christmas carolers, a replica of Dorothy’s house in Munchkinland in the lobby and a 20-foot Christmas tree. Andrew Bentley, CEO of Storyhouse, says: “We are so excited for Christmas in Storyhouse – what an incredible year we have had, HM The Queen and HRH The Duchess of Sussex, Children in Need and a million visits!” www.storyhouse.com
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Reasons to be cheerful in 2019 What we can look forward to launching in the New Year
Duke Street Market Sometimes the best things in life are worth the wait. In Duke Street’s case, it’s been a long one. Having already played a key part in the city’s nightlife scene, food and drink entrepreneurs John Ennis and Matt Farrell are taking influences from the best artisan markets around the world for their new venture in a stunning site on Duke Street. Specialising in the finest food and the coolest drinks, the market will act as a platform for independent brands, offering visitors and Liverpool residents a space in which to try the best the city has to offer. Graffiti Spirits Group is an independent bar and restaurant group which was founded by John and Matt in 2007 with just two members of staff and £200. Matt explains: “We want the ethos of the venue to be all about quality, some of the best operators from inside and outside the cities boundaries coming together to bring a venue that the city can be really proud of. The aim is to be the number one go-to spot for a gastronomic experience in the city.” The market is due to open this spring.
Thyme The creative force behind the award-winning Panoramic 34, Cathy Frost, is opening a venue closer to home in Wirral. The new bistro in pretty Oxton village will have a cosy French feel. “We spend a lot of time in France, so we’ve been getting a lot of inspiration there. Once the building work started it was a bit of a Pandora’s box,” says Cathy. “We didn’t realise quite how much work was needed, but it’s getting there, and we’re excited.” Thyme is due to open at the end of February. www.thymeoxton.com
Delifonseca Dockside extension Liverpool deli Delifonseca has launched a crowdfunding campaign for its Dockside extension. The venue hopes to raise £150,000 towards £500,000 expansion plans. The site will house a new purpose-built kitchen to train new chefs, as well as providing a new bar area and increased dining capacity. Owner Candice Fonseca says: “As a restaurant and deli, our entire business depends on the custom of the public who have been incredibly supportive over the last 12 years. “This expansion will be able to ensure the future of Delifonseca. It gives us a lovely larger restaurant but, just as importantly, it gives us a great ‘back of house’ and kitchen where we can train and nurture the future talents of the Liverpool food scene.” Know of a new venue opening soon? Drop us a line at info@goodtastemagazines.co.uk with details.
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How to host a vegan Christmas
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ot that long ago, the idea of a vegan Christmas seemed unusual – impossible maybe – to some. But these days, thanks to the rise of veganism and the increase of plant-based foods in mainstream shops, it’s surprisingly easy to adapt your festive menu to cater for vegan guests. Christmas dinner is basically a roast with bits added on, and the majority of a roast except the bird is vegan anyway. There are a few tweaks that may need to be made – use oil to roast the potatoes instead of fat, swap honey for maple syrup on parsnips and carrots and choose one of a wide number of delicious things to roast in place of a turkey or goose. Here, Andy Scott of vegan bar and eatery Craft Taproom and Claire Abbott of vegan bakery Cakehole share their tips.
Plan ahead If there’s a particular food item you want to serve then chances are that a whole load more vegans will be after it too, so make sure you get it in time. Popular readymade items such as the Celebration Roast or Tofurkey Roast tend to sell out, so head round to your nearest vegan friendly store (Holland and Barrett will usually stock them, or head to Matta’s, Purple Carrot or Honest 2 Goodness) to pick one up and pop it in the freezer.
Think about a bit on the side The simplest way to include everyone Quick is to make all the vegetables and side and easy vegan dishes suitable for vegans – eg no butter on the veg, olive oil Christmas menu instead of goose fat on the Starter – tomato or smashed avocado topped roast potatoes etc. That way bruschetta everyone can eat nearly everything on offer.
What about afters?
Main– V Bites Celebration Roast (comes with ‘turkey’, pigs in blankets, and gravy) with all the usual veg
Pudding – Apple crumble served with Swedish glace ice
There are many cream or Alpro soya custard ‘accidentally’ vegan products that could come in handy Drinks – Oxford Landing wine, Heineken or Old Mout cider here. Some supermarket mince pies and most puddings Nibbles – Booja Booja salted caramel are now vegan (particularly truffles budget ranges as they don’t include butter), as are a lot of after dinner mints. Oreos are a great addition to the biscuit tin too.
Don’t forget the drinks Most supermarkets these days are quite good about labelling their wines etc, but it’s always worth checking on Barnivore.com if you want to be on the safe side. Some wines, beers such as Carling and Fosters and fruity ciders such as Rekorderlig contain Isinglass which is derived from fish. Popular vegan drinks include Red Stripe, Heineken, Budweiser, Orchard Pig Cider, Old Mout Cider and quite recently Guinness too. Most craft beers are also vegan friendly.
Check for hidden ingredients We all know vegans don’t eat meat, milk and eggs but watch out for ingredients such as honey, gelatine, beeswax, shellac and non-vegan E numbers like E120 – a red food colouring made from beetles!
Don’t make a big deal out of it There’s that joke that says: ‘how can you tell if someones vegan? Don’t worry, they’ll tell you’ – but in reality most vegan guests won’t want to be singled out or made to feel like they are causing a fuss or a problem. The Christmas dinner table is not the time for a big debate on why someone is or isn’t tucking into the turkey.
With love from Liverpool T
his Christmas, Liverpool bars, restaurants and independent businesses are uniting to raise money to help those in desperate need in Yemen. After years of war, eight million of Yemen’s estimated 28 million people are at risk of starvation, many of them children and pregnant women. The UN warns that it could become the world's worst famine in 100 years. Together, Liverpool businesses have decided to hold a huge fundraiser on one of the retail and hospitality trade’s busiest days of the year, Saturday December 15. Traditionally a day and night for huge celebration in the city, this year it’s also a chance to share with those less fortunate. Organiser Andy Scott of Craft Taproom on Smithdown Road explains… Tell us about the Yemen fundraiser? How did it start and what made you decide to get involved? I’d read an article online about the horrific food shortages in Yemen, and the sheer scale of tragic deaths that could have been avoided, and just thought it was worth trying to do something. The UN reckons that 18 million people there will have lost their lives due to hunger, which is just a crazy number. I contacted Genna Rourke who runs the local charity Merseyaid and she pointed me in the direction of a group called SABA Relief who are on the ground over there directly providing food parcels and medical aid. Apparently for every £40 we raise, they can feed a family of seven for a month. I know even if we raise a £1,000, it’s a drop in the ocean compared to what’s happening, but if that means improving the lives of a hundred or so people then it has to be worth a go. I got in touch with some of the other bar and café owners on Smithdown Road and asked if they’d do a collection for it, which was met with a resounding yes – and so figured we might as well just ask as many businesses around the city as possible to see if we could really raise a good amount. Why December 15? We picked Saturday December 15 as it is one of the last weekends before Christmas and town would be packed already. If people are spending money on gifts, we’re hoping they could chuck a quid in a collection bucket when they are having a
City’s restaurant trade rallies round to help starving in Yemen
much needed pint or a bite to eat afterwards. What’s the response been like? It’s been brilliant! Really heart-warming to see the number of business owners jumping at the chance to do their bit. Some places such as Handyman’s, Kelly’s, Outpost (formerly Maguire’s), The Bagelry, Lovelocks and my place Craft Taproom have got events on that day. Other places including Baltic Market and Delifonseca will have a collection bucket out. We’re also putting together a huge raffle which loads of people are donating towards too. Mark Magill from Lovelocks has been really supportive too, helping to really spread the word. What will be happening for the event at your site? We’ve got a brilliant psych garage rock four piece called Jo Mary playing at Craft, along with some fantastic local support acts – Hannah and The Wick Effect, COW, Bill Nickson, Mold and Silver Linings. It’s a free entry show, so we’re just asking for a donation on the door really! How about at other places? On Smithdown Road Kelly’s Dispensary has an amazing free show from The Coral guitarist Paul Duffy, and over in Handyman’s a band called The Floormen are putting on a huge all dayer too. There are DJs on at Lovelocks, bands playing at Outpost too. We’re hoping that there will be events popping up all over the city that day and night. How can we help and get involved? For any customer-facing businesses reading this, please do just put a bucket on your counter or bar and collect what you can on that day. You might think “well we only raised £20” but if everyone did that we’d collect an absolute fortune towards the cause. For any other businesses that might want to get involved just give us a shout at yemen@ smithdownfestival.com – we’re in need of all sorts of sponsorship towards this. As clichéd as it sounds, every single penny counts. And for everyone else….please just give what you can spare. Liverpool is boss at coming together for a good cause, so let’s all try and do something brilliant this December.
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Where you can donate • The Bagelry • Baltic Market • Bean There Coffee Shop • The Brookhouse Liverpool • Chopsticks • Craft Minded • Craft Taproom - Gig with Jo Mary • Crazy Pedro's Liverpool • The Deli Smithdown Road • Delifonseca • The Dome, Grand Central Hall, Liverpool • Flanagan’s Apple • The Fly in the Loaf • Handyman Pub - Gig with The Floormen: Christmas Special • Kelly’s Smithdown - Gig with Paul Duffy of The Coral • Liquidation Liverpool • Lovelocks Coffee Shop • Marmalade Skies • Outpost Liverpool • Sound • Tiny Rick's Cafe • Yates Queen Square • Zebra Creations
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in any style you like Whether you’re looking for Champagne and canapés or a foot-stomping, cocktail-slurping hooleys, here’s our pick of the bunch
The elegant New Year The White Horse End 2018 on a high in the heart of Chester racecourse. The White Horse is going all out on New Year with an all-inclusive black-tie bash, complete with three-course dinner, live entertainment, fizz and extra sparkle. Guests will be treated to an allinclusive drinks package and a glass of fizz at midnight. The resident DJ will be playing party classics throughout the evening and for those feeling lucky, a fun casino to place your bets. Tickets are £75 per person. For more information or to book call 01244 304 650 or email info@ thewhitehorsechester.co.uk
The city centre New Year Alma De Cuba Radio City’s Lee Butler presents a huge end of year party with the
legendary Eve Gallagher performing one of the most iconic Liverpool old skool anthems, You Can have It All. Raise your hands and celebrate into the New Year in one of the city’s most spectacular venues. Seel St, Liverpool L1 4BH, 0151 305 3744, www.alma-de-cuba.com
Marine Street Social
The Catalan-style New Year Lunyalita and Lunya
The entertaining New Year Restaurant 1539 The stage is set. For one night only, Restaurant 1539 will be hosting the show everyone has been waiting for. On New Year’s Eve, guests are invited to lose themselves in an evening of living wonders, daring performances, thrilling displays and fantastic dining. Enjoy four courses and Champagne and canapes on arrival, for £95 per person and welcome in the New Year against the fabulous backdrop of Chester Racecourse. Nuns Road, Chester CH1 2LY01244 304 611, www.restaurant1539.co.uk
over Canada Dock and the River Mersey. On New Year’s Eve it has a programme of entertainment, as well as all that brilliant independent food and drink. Unit 5, Kings Parade, Marine Point, New Brighton CH45 2PB, www.facebook. com/marinestreetsocial
The independent New Year Marine Street Social Marine Street Social is an exciting, new waterfront venue at the heart of a revitalised New Brighton, where people can eat, drink, dance and socialise. It’s a haven of independent food and drink outlets with a Champagne roof terrace. Keep your Instagram feed full with an eight-metre flower wall and art installations, plus a spectacular view
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Lunya and its new little sister Lunyalita will be offering a New Year’s Eve, as well as their full a la carte, menu on December 30 to celebrate Noche Vieja. Owners Peter and Elaine Kinsella have created a New Year’s Eve banquet, encouraging diners to be adventurous and share the night with friends and family, the Catalan and Spanish way. 55 Hanover Street, Liverpool One, Liverpool, L1 3DN and Britannia Pavilion, Royal Albert Dock, Liverpool, L3 4AD, www.lunya.co.uk
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Social
Good times with Good Taste
Gerald Dickens, Charles Dickens’ great great grandson, centre, joined the party at Smuggler’s Cove in the Royal Albert Dock. Wirral luxury candle designers Owen Drew launched their new Christmas collection at a special festive themed event, supported by Handelsbanken. Gerald Dickens helped launch their Christmas candle: the Eighteen Forty-Three, designed to celebrate the year Dickens launched A Christmas Carol.
Merseyside fundraising supremos Mandy Molby and Claire Gallagher hosted their annual Ambassadors’ Ball at Thornton Hall Hotel in Wirral to raise funds for various local good causes. Entertainment included performances from dance troupe Boogie Storm, Marc Kenny, comedian Josh Daniels and a set from Marcus Collins. Another highlight of the night was an impromptu performance of Rappers Delight by Liverpool legend John Barnes. The event raised more than £130,000 for the nominated charities.
The Royal Albert Dock Liverpool’s Christmas Extravaganza welcomed guests with, among other things, hot roasted chestnuts, Christmas carols from the Salvation Army Choir and a spectacular ice sculpture trail.
Hilton Hotel, Liverpool, hosted its ninth annual Star Ball to support Alder Hey Hospital and the D M Thomas Foundation for young people. The black tie event was hosted by Pete Price and included a full evening of entertainment. Celebrity guests included comedy legend Jimmy Tarbuck, boxer Paul Smith, LFC legends Jan Molby and John Aldridge, Radio City’s Simon Ross and Lord Granchester.
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Recipe
Pork cheeks with Romanian polenta and gherkins Ingredients (for two people) 4 pork cheeks (or pork oysters), 500ml red wine, 150ml water, 1 onion, roughly sliced, 1/4 celeriac, diced, 2 heads of garlic, 2-3 bay leaves, 1 spring of thyme or rosemary, 1tbsp oil, 1/2 teaspoon of honey For the polenta 200g polenta, 300ml milk, 2 tablespoons yoghurt (if you don’t have yoghurt, replace with 100g grated Cheddar), 50g butter, salt and pepper To serve: 4 gherkins…or more.
Method Heat 1 tablespoon of oil (not olive oil) in a heavy, oven proof pan and brown the pork’s cheeks on all sides. Set aside on a plate. In the same pan, caramelise the onion, garlic and celeriac. Put the pork cheeks back in the pan, add the wine and the water, and make sure that the cheeks are fully covered by the liquid. If they are not, add more wine and/or water. Put in the oven at 190C for 3-4 hours. It is better to check after 3 hours, the cheeks need to be super tender, almost falling apart. When they are ready, remove the cheeks from the pan, wrap them in kitchen foil and set aside. Carefully put all of the liquid through a fine sieve and transfer in a shallow pan to reduce. Add the half teaspoon of honey, and simmer to reduce it to half. Skim it of
any foam. It doesn’t have to be thick, it is not a glaze or gravy. It takes around 15-20 minutes. When it is ready, reduce the heat to minimum, and leave it to bubble while you are making the polenta. It takes 5 minutes. Before you start on the polenta, place the cheeks back in the oven, in the tin foil and in an oven proof dish. You don’t need to add any sauce. Open the kitchen foil and roast at 170C for 5 min. Now you have time to make the polenta. Bring the milk to a simmer, add the polenta and whisk continuously until it is all incorporated. In about 5 minutes, it is ready. It needs to just fall off the spoon. Take it off the heat, add the butter and the yoghurt, and pour in the middle of a plate. Add two pork cheeks, drizzle with the jus, add 2 gherkins…and enjoy with a glass of red wine. You can have coffee and grappa after dinner.
Irina’s cheeky twist on Christmas Cheshire-based food writer and photographer Irina Georgescu, author of Life in Small Bites, shares a recipe from her homeland, and her tips on bringing some Romanian cosiness to your Christmas table.
I
n Romania, pork and polenta are staple dishes, and we like to come back to them in times of celebration. This is comfort food for those bitterly cold winter days, when all you need to know is that there is something cooking slowly in the oven for a feast later. Whether it is for a family gathering, a dining-out at a traditional restaurant, or for Christmas, we find comfort in the rich flavours and juices of a pork dish, with the creaminess of the polenta and a good refreshing pickle. By pickles, I mean fermented cucumbers and green tomatoes, pickled peppers and cauliflower, that we place on a side dish, drizzle with oil and sprinkle
with pepper. Saltiness requires a drink, and although we very often turn to a glass of homemade red wine, we can’t start eating without having drunk at least one shot of the Romanian plum brandy called ‘tzuica’. I can promise you that your appetite will be greatly improved. How to host a Romanian Christmas feast Start with that shot of tzuica. The table is laden with Romanian charcuterie, usually homemade from a home reared pig, cumin bread sticks, winter salads, smoked mackerel salad, sliced red onions, pickles and bread. It’s more like a mezze style of eating. The small plates are then taken away to make room for ‘sarmale’ - sour cabbage rolls stuffed with minced beef and pork, served with polenta, sour cream and a pickled chilli. It is an offence to the host if you only eat one: four to five are the norm.
A mini break is required, to gather our strength and catch our breath, before the show stopper pork roast is served. It comes with roast potatoes, jus, and more pickles…and more wine. Then the coffee pots are on the stove we make a Turkish-style coffee in a copper pot called ‘ibric’. It is served in small coffee cups, with a tiny seed of cardamon inside, and it just provides another short break before the dessert. Romanian Christmas dessert is a traditional walnut and rum filled brioche cake called ‘cozonac’. It is similar to a Russian babka. Then we have fruits and more drinks…until nobody can remember anything, and it’s all a blur. This a dish inspired by these Romanian Christmas flavours, using porks cheeks for their melt-in-the-mouth texture, and for all the juices that will be absorbed by the polenta. It makes a hearty dish. Find out more at www.lifeinsmallbites.co.uk
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Irina Georgescu
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Travel
Wake up and schnell the coffee Matt Farrell finds Berlin is the new place to be for true coffee aficionados
A
nyone who knows me would appreciate my appetite for the best cup coffee in town – and eggs at three in the afternoon. I am also now really excited to be part of the returning Bold Street Coffee. Ahead of that, I re-visited Berlin to get my caffeine appreciation hat on, visiting some of the best third-wave coffee and brunch hangouts in the German capital. Berlin is a city of reinvention and diversity. It is home to a large number of young expats from all over the world and is perhaps now one of the most forward thinking societies in Europe. Its coffee scene has also come full circle with excellent artisan roasters and coffee shops, and arguably one of the most iconic leftfield cult coffee brands in Europe. The newly found coffee culture in Berlin is predominantly born due to its large amount of young expats of antipodean and American origin. The epitome of the latter is Five Elephant (Reichenberger Str. 10) owned by
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American Kris Schackman and his Austrian partner (now wife) and baker Sophie Weigensamer. Home to their famous homemade Philadelphia cheesecake, which is immensely popular with the locals, the café was originally planned to be just a cake shop with a bit of roasting on the side, but with the coffee becoming ever more popular, the two have complemented each other perfectly and the rest is history. The majority of the best coffee shops in Berlin sit in the hip and edgy East, yet they roast and provide the beans for independents further West. One of personal favourite is the Woodfire Bakery, (Budapester Strasse 40) located in the trendy 25 Stories Hotel Bikini Berlin. This uses Elephant Coffee roasts and here you can grab your coffee and a bean bag, and watch the giraffes at play, as the bakery overlooks the Berlin Zoo through a huge viewing platform. Open in 2014 in my favourite Berlin neighbourhood of Mitte (home to many an artisan coffee shop in 2018),
Matt enjoys a brew with a view of the zoo
Distrikt Coffee (Bergstraße 68) fast become a firm favourite for its breakfast and brunch menu with locals and tourists. With food this good it’s easy to forget about the coffee, which is still one of the best in the city. The menu has a small but diverse quality offering, including pancakes, organic eggs, avocado and beets on toast and the superfood bowl which is the pick of the menu. Distrikt has recently branched out into Kreuzberg and have opened their sister café Annelies (Görlitzer Strasse 68) located on one of Berlin’s attractive parks. The Barn (Auguststrasse 58) is an institution and the brand referred to in my intro, founded in 2010 by Ralf Rüller, who used his influences from living in Japan and the UK to create the business. A roaster committed to sustainability and attention to detail, they now ship to coffee enthusiasts all over the world and have one of the most iconic brands. To highlight their attention to detail, they once collected water samples from 24 different parts of the world to tailor their roasts to suit the water and adapt the roast to a global audience. Drop in to to visit the original café in Mitte or to get educated at The Barn Coffee Roastery (9 Schönhauser Allee 8) and take some with you to grind at home. Neukölln is the latest gentrified neighbourhood in South East Berlin which has become home to a very eclectic mix of young expats thus attracting a creative and media savvy audience. Roamers café (Pannierstrasse 64) is the embodiment of this and is one of the new trend of Instagrammable restaurants and cafés. The coffee and tea are worthy but everyone drops in here for the brunch trays including a really strong vegetarian and vegan offering and they do not disappoint, phones at the ready… Laptops are not welcome at busy periods in many coffee shops in Berlin. As businesses battle back against the ‘camper’ and also try to re-introduce the art of conversation. Berlin is all about bringing the old and the new together and the future in the city looks lively and warm-hearted, just like the coffee. So whether it’s a flat white or a long black make sure there is love in the cup as coffee is no longer a commodity.
Travel
Matt Farrell is a bar owner, restaurateur, and co-founder of the Graffiti Spirits Group. Follow his travels on Instagram: @fazmangoes. Bold Street Coffee re-opens this month, and Graffiti Spirits’ new market launches this spring. www.graďŹƒtispirits group.com
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