Menu, The Daily Post Food & Drink Guide, July 2008

MENU THE DAILY POST FOOD AND DRINK GUIDE JULY 08

Lancashire hotspots

The best the county has to offer

Southern style

New chef rings the changes at Il Forno

Summer specials Make the most of those lazy, hazy days

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DAILY POST Tuesday, July 8, 2008

fresh

Lobster treat ■ GET your claws into the Lobster ’n’ Fizz Menu at 60 Hope Street this month.

For £20.08 per person (in the year 2008 – geddit?) you share a bottle of house Champagne and a whole lobster with fresh water prawns, accompanied by a crisp salad and new potatoes.

The offer lasts until August 2 and is subject to availability.

For bookings call 0151 707 6060 or visit www.60hopestreet.com.

try it...

■ WANT something different but can’t stomach cocktails?

Estonian Viru lager stands out thanks to its distinctive pyramid-style bottle, but there’s more to this Eastern European favourite than just good looks.

It’s slightly heavier than traditional lagers, and is brewed from spring water and handpicked Lithuanian hops.

Viru is available from Tesco, priced £1.45 for a 300ml bottle.

■ THE new Kellogg’s Special K Bliss mint chocolate bar is indulgence without the calories. Priced £2.19 for a box of six from all major supermarkets.

food facts ■ AN ESPRESSO contains less caffeine than a cup of filter coffee.

food facts

Waste not, want not

■ AMERICANS eat twice as much meat as Europeans.

■ WIMBLEDON champion Pat Cash has revealed how he manages not to waste food.

“I make smoothies with fruit that is a little old. It tastes great and is very healthy,” admits the 43-year-old tennis player, who is one of 10 celebrities to share their tips as part of Ocado’s Food Waste Awareness Week.

TV presenter Sarah Greene adds chopped-up leftover salad to stir fries and pasta dishes, while Philippa Forrester makes a roast chicken last four meals by turning it into risotto and soup.

■ GET a free continental breakfast at Cafe Rouge, in Liverpool’s Metquarter, with a voucher carried on the side of selected jars of Bonne Maman conserves.

You’ll be treated to a Corbeille de Petites Viennoiseries – an individual basket containing a petit croissant, pain aux raisins and pain au chocolat as well as some French baguette and two mini pots of Bonne Maman conserve.

The offer is available at all Cafe Rouge restaurants until October 31.

■ KITCHENS in the north of England contain on average £118 worth of unused appliances.

Toastie makers and blenders top the league table of unused appliances in a national gadget graveyard of £2.6bn of unused items, according to research from Halifax Home Insurance.

In the UK, men spend an average of £119 on unused kitchen appliances, a third more than women who spend around £88.

Over a quarter of a million British households have more than £500-worth of abandoned kitchen gadgets stored away.

Dinner dates Who would you invite to your dream dinner party?

Muhammad Ali, Van Morrison, right, and Noel Fielding, from the Mighty Boosh.

Jad Rahman

Jad Rahman is the bar manager at the Gulshan restaurant, in Aigburth

Who would be your nightmare guest? Simon Cowell.

What would you serve? My favourite Indian dish, lamb chop tikka. I am not the best cook but my grandfather Ahmed Nazir – who opened Liverpool's first Indian restaurant in the 60s –

and my dad gave me enough knowledge to make a good curry.

What would you all drink? I don’t drink, so I would be on orange juice. Everyone else could have whatever he or she wanted.

What would be the topic of conversation? We would talk about what is going on in the world at the moment, from wars to politics, to fashion to music.

Who would do the washing up? I would probably get left to do it, as per usual!

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DAILY POST Tuesday, July 8, 2008

Chef’s Table

I love to see customers really enjoying the food The new head chef at Il Forno is bringing a taste of southern Italy to the restaurant. Ruth Cobban reports

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Food is one of the most important aspects in life

LOVE of cooking runs in the blood for Paolo Cillo, Il Forno’s new Italian head chef. Both of his brothers are chefs, one owns a restaurant and, as Paolo says, food is one of the most important things in life for any Italian family.

And with his current employer, Il Forno, described as “a slice of Italy situated in the heart of Liverpool”, the 24-year-old should feel right at home in the Duke Street restaurant.

Born in the picturesque town of Potenza, in southern Italy, Paolo was surrounded by the tastes, smells and sounds of good cooking from an early age.

He says: “Food is one of – if not the most important – aspects in life for all Italian families.

“Fresh herbs and pasta, and fresh local Italian produce can usually be found in an Italian kitchen, and so I grew up in a home which had this strong emphasis on food and cooking.

“My brother opened a family restaurant 10 years ago, and that just fuelled my passion for good food.”

Paolo himself started cooking at the tender age of 11, beginning his career in his brother’s restaurant.

“I never wanted to do anything else,” he enthuses. “I’ve only ever wanted to be a chef.”

Although he started as a humble potwasher, Paolo worked his way up from the bottom, going on to train at the prestigious Etoile Cookery School, in Italy. From there, he returned to Potenza, where he continued to work with his brother.

He heard about Liverpool’s Il Forno through the acclaimed Italian chef and restaurateur Antonio Carluccio, who praised the establishment for its classic dishes and decided to come over to Britain to have a break, learn more about Liverpool and see what life in the UK was like.

After six months in the city, though, he returned to Italy and opened his own restaurant, Barracuda, in Potenza, a year ago.

Il Forno, however, was not letting go of his cooking talent that easily, and managing partner Vince Margiotta tracked Paolo down in his home town to ask him to return.

“I was really honoured that a restaurant as good as Il Forno would offer me the position of head chef. It’s a great experience, and the team here are fantastic,” Paolo smiles.

“It’s also a very exciting time to be working at Il Forno, the restaurant is beginning to be recognised and to receive the acclaim it deserves.”

They are places notorious for their fast pace and tension, but Paolo says he thrives off the pressure in the kitchen.

“It is one of the best parts of the job,” he exclaims. “I also really enjoy giving our customers satisfaction. I love to see them really enjoying the food and

Paolo designs all the specials on offer at Il Forno, including lasagnette con porcini e salsiccia relaxing. In Italy, we take time over our food, we savour it, and I would like to see that happening in this country.

“At Il Forno, we try to encourage people to take their time and enjoy the social element of a meal – as well as the food, of course!”

Paolo brings a mix of innovation and creativity to the traditional Italian fare at Il Forno. He designs all the specials on offer, taking traditional Italian dishes and giving them an innovative twist.

“I’ve never had any authorities to follow,” he says, “so I’ve been lucky enough to be able to innovate and experiment with my food, and see what works best for me.”

What works best for Paolo obviously works well for Il Forno – as, in a recent review by respected food bible Taste Italia, the restaurant scooped a fantastic 17 marks out of 20.

Despite having dabbled in a range of different cooking styles and traditions, from fusion cookery to Japanese sushi, Paolo says his heart, and his palate, remain close to his roots, and there’s nothing he loves more than a really traditional Italian dish.

A particular favourite is cannelloni crespelle, cooked by his brother in their family restaurant.

“I love the real warm Italian pasta dishes, cooked fresh, with local produce; it is simple, wonderful family food.”

He counts Italian chef Leonardo di Clemente, head chef at The Four Seasons Hotel, among his major influences.

Although, right now, running his own restaurant and working at Il Forno takes up most of his time, Paolo has big ambitions for the future: “I’d really like to become a restaurateur with a large chain of Italian restaurants. I’d like to experience the business aspect, as well as the culinary side.”

And, even though he has left his restaurant, his family and his fiancee back in Italy, he jokes that he doesn’t really miss them.

What he does miss is the weather.

However, he hopes to bring a little corner of southern Italian sunshine to Liverpool with his food.

Lasagnette con porcini e salsiccia Ingredients 400g Italian pork sausages 200g porcini mushrooms 100g cherry tomatoes 500g lasagne pasta base Parsley Salt Basil Extra virgin olive oil A knob of butter (70g) Bechamel sauce For the Bechamel sauce, lightly brown a heaped tablespoon of flour in unsalted butter the size of a walnut, and slowly stir in two cups of milk, and keep stirring until creamy. If it comes out too stiff, add more milk; should it be too liquid, return it to the heat and add another piece of butter rolled in flour. This recipe makes a substantial amount, but you can vary the quantities according to your needs.

Method 1. In a large pan, put one large spoon of extra virgin olive oil, cut the sausages into cubes and add the mushrooms.

2. Fry for 5-6 minutes until the sausage meat is coloured, then add the cherry tomatoes.

3. When tomatoes are cooked, add the parsley, basil (4-5 leaves) and a bit of salt.

4. Butter your lasagne dish and set the oven to 400F (200C). As it heats, put the first layer of pasta in the dish.

5. Spread a fairly thick (a half inch, or 1.25 cm) layer of porcini and sausages sauce over the pasta and follow with the Bechamel sauce.

6. Repeat the cycle, adding pasta layers, porcini and sausages, and more Bechamel sauce, until all is used up, and finish with a layer of Bechamel sauce.

7. Break the remaining butter into bits, dot the lasagne with it, and put the lasagnetta in the oven for 35 minutes.

DAILY POST Tuesday, July 8, 2008

4

The county that fuelled Emma Pinch talks to the men and women who hold the key to great food – keep it local and seasonal

S

OFT Lancashire cheeses, tender lamb and sweet green peas, all bursting with freshness. Liverpool’s neighbouring county has a wealth of traditional foodstuffs to offer the Merseyside table and, before the supermarkets took root, its farms provided the region with most of its vegetables.

But the quality of Lancashire’s produce is garnering deserved recognition in national food circles and will be further put on the gastronomic map with the launch this month of The Ribble Valley Food Trail, listing shops and restaurants where its finest produce can be found.

Some of it can be found closer to home, as I found out.

Richard Alker, of Little Green Chilli Man, proving the beer and fiery flavours are perfect companions

somehow it gets in your blood. It’s a love-hate thing.”

BOB KITCHING owns Leagram Organic Dairy and sells his cheese at farmers markets in Southport and Maghull, and also into Liverpool through cheese merchants.

Originally a butcher who changed careers to please his vegetarian wife, he joined Dairy Crest and, fascinated by the cheese-making process, built his own dairy out of two cow sheds in Chipping Vale. Last week, he took his cheeses to 23 markets, including the Cheshire Show.

“What I liked was being in at every stage of the process, from pasteurising the milk to selling it,” he says. “As soon as I started, people asked me to make goats cheese so I did, then it was buffalo.” A woman in Devon wanted PETER ASCROFT, from Tarleton, farms Marmite; another wanted damson, then 250 acres of land and produces 2m it was ginger, fried onion, roasted garlic cauliflowers per year, plus cabbage and – so he complied. He now produces potatoes, and sells to Booths in about 60 variations.

Knutsford and Waitrose in Formby.

Everything is by hand from the Peter’s grandfather bought a horse laborious three-hour pasteurising to and cart and sold potatoes direct to dragging the whey and pressing into Liverpool shops as early as the 1930s, individual moulds. and during the Second World War “I love the fact you’ve got a living supplied most of the city with their bacteria that you are caulies and cabbage creating into cheese, and from the wholesale depending on which one market on Scotland will be Wensleydale or Road.

■ THE Farm, Martin Cheddar,” he says. “You “For the best food, Lane, Burscough, L40. have 15 minutes to make you just need to eat in Tel 01704 894889 it into a cheese before it season,” says Peter. wwww.the changes. It’s a real craft.”

“You can get farmburscough.co.uk Selling it, too, he gets a tremendous lettuce, sense of what each ■ Cedar Farm Galleries, celery, leaves, endives, region prefers.

Mawdesley, Ormskirk, cauliflower, potatoes, “In Southport they L40.

Tel 01704 822616 cabbages from like fruity flavours, but Lancashire. I even grew ■ The Three Fishes, in Maghull they like gold beetroot for chef Great Mitton, Ribble strong cheese. In Nigel Haworth, so it Valley. Tel 01254 826888 Manchester, they like the www.thethreefishes.com wouldn’t colour savoury flavours. chicken dishes.

■ www.ribblevalley “I get a buzz when “Often, chefs claim foodtrail.co.uk people tell me ‘that’s how they source their cheese used to be’.” ingredients locally, when actually often RICHARD ALKER, a former banker they only mean the meat and they’ll get from Chorley, grows vast quantities of their veg from anywhere, even abroad.” chillies of almost 50 varieties. Beer, Cauliflowers are best eaten during mustard, chutney and handmade the summer within days of being chocolates are infused with the hot picked. capsicum, and he sells at Lark Lane “You can harvest cauliflower from farmers market and Wirral market and July until the first frost in November.

Claremont Farm Shop, on the Wirral.

Cauliflowers always freeze and after On a night out he would eat a hot that you are left with a sorbet that Thai dish followed by local beer. Ten tastes like chalk. Buy it in the summer years ago, he pressed the seeds out of a – with a bit of salt and butter it melts in chilli and grew one on the window the mouth. ledge at his parents’ home.

“You’re born a cauliflower grower, “I wanted to grow more but realised I you don’t decide you want to be one. I couldn’t do it there, so I got my own left school at 15 and wanted to be a place with a little glass house. Soon that farmer but I hated cauliflower growing wasn’t big enough so I sold it and because it’s hard on your hands and bought a polytunnel on a field in back.

Chorley. I was freezing them, “Creating a consistent supply over preserving them and got people making months is hard to do. chutneys and jam and wondered what “You have three days to cut them else I could do with them. when they appear and you have to “I love beer and I love chillies – scour the fields to find them. But together, they were a match made in

Tastes of Lancashire

Best drink of the day JOHN ROBERTS and his daughter, Amy, run The Roastery, at Cedar Farm, Mawdesley, a converted piggery hosting galleries and workshops. They supply wholesalers, plus Liverpool’s Delifonseca, with fragrant roast coffee beans and also run a cafe.

“The family has had a cafe business since the 1890s on Vernon Street, Liverpool,”

says John. “We order raw green coffee beans, and roast them ourselves on the premises on our 60-year-old cast-iron roaster. We go to a lot of trouble to find the best quality beans and the taste is very fresh.

“We’re dealing with it all day and tasting quite a lot.

“I like a really strong espresso. That’s my idea of heaven.”

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DAILY POST Tuesday, July 8, 2008

d the war effort

Cupboard love START the social season in style with Fortnum & Mason’s Portable Champagne Reception.

The dark oval wicker basket contains a magnum of vintage Champagne, 60 delicious canapés, 10 picnic Champagne flutes, napkins and ice packs. It costs £225 and three days' notice is required for orders (020 7734 8040 or www.fortnumand mason.co.uk).

WE THINK you will agree this is a genius idea. The kind of kit you see next to juicers in Continental cafes, its design means you always use the oldest piece of fruit first, meaning fewer rotten apples.

You can get your own from www.handpicked collection.com, priced £14.95.

Peter Ascroft, left, comes from a long line of vegetable growers, while Frieda and Cathy Grice, above, have added a range of pickles and chutneys to their fresh produce

All pictures: MARK IRELAND-JONES

LOOKING for some fresh new summer flavours? Then turn to good old Marks & Spencer. Its Harissa Chicken, pictured on the cover, is a fab Africaninspired dish, ideal for spice lovers, while vegetarians will adore the Tomato and Camembert Tarts from the Cook! range. Both £4.99.

READER TRAVEL

£5 D R is e co ad un er t

heaven.” He went into business with Hopstar brewery to create a beer infused with a ”very hot but fruity chilli”, producing the first one two years ago. “Folk who like chillies always want it hotter. Mine is a little like ginger beer, with a gentle heat after you swallow.”

THE GRICE FAMILY, Frieda, mum Cathy, dad Bill and brother David, run The Farm, in Burscough, and have done since 1973. They supply Hope Street, Lark Lane, Woolton and New Ferry farmers markets with their fresh veg, free range eggs and mouthwatering range of pickles, jams and chutneys from their 120 acres of land and 700 free range hens.

They’ve also converted a barn into a cafe and B&B, opened last month by Will Sergeant, of Echo and the Bunnymen, who has been a loyal customer for years.

They’ve won many awards for the quality of their produce, grown in the peat-black soil of Lancashire’s drained marshland, and jars of fresh strawberry jam, rhubarb chutney, sweet pumpkin relish and own lemon curd relish line the shelves and soft homemade scones are served with tea.

“We’ve always had a shop, and we couldn’t be everywhere so we just put out an honesty box, although we’ve taken on staff now,” says Frieda.

“Our potatoes, fennel and Romany cauliflower are specialities. It’s a great spot for cycling and walking, and we’ve got seven bookings already for the new B&B.” emma.pinch@dailypost.co.uk

The North Wales Coast Express

Every Sunday in August, and Bank Holiday Monday 25th August

From £49.00

Departing Liverpool Lime Street, Broad Green & Warrington Save £5 per person when you quote NWC at the time of booking Join us on board one of our beautifully restored steam locomotives as we travel alongside the Dee Estuary and the Irish Sea, and pass through Prestatyn and Rhyl on this day excursion. Choose to visit lovely Llandudno, picturesque Conwy, or continue on to Bangor and Holyhead.

• Standard Inc. reserved seat at table for four • First Inc. morning coffee & Danish pastries, tea & biscuits in the afternoon Buffet Car available For those passengers wishing to visit Bangor or Holyhead, standard class - £55 and first class - £79 Bob Kitching’s Leagram Organic Dairy sells cheese throughout the region

Tickets online at: http://www.railwaytouring.co.uk

Call: 01553 661 500

Adults £49 £69

DAILY POST Tuesday, July 8, 2008

6

Eating out

In a league of its own Emma Johnson samples the menu at a sporting hero’s restaurant

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Cafe Sports England is dotted with football memorabilia and plasma TV screens

2 FOR 1 On all 3 course meals Wednesday & Thursday

IVEN that I was in touching distance of my 30th birthday before I watched my first live football match (it was this year’s Liverpool v Chelsea Champions League semi-final, since you asked), a restaurant owned by a Premiership player may not seem like the most obvious choice of dining venue for me.

But so it was that, following a fun trip around Liverpool One, my mum and I found ourselves perusing the menus at Jamie Carragher’s Cafe Sport England last week.

And weren’t we glad we did.

Father-of-two Jamie, from Bootle, opened the restaurant last October with businessman Paul Flanagan (owner of the Sir Thomas Street Hotel and Newz Bar) with the aim of creating a family restaurant with a healthy twist. And he seems to have pulled it off.

Set over two floors on Stanley Street, Cafe Sport England comes off as a mix between a traditional sports bar, with big plasma screens all over the walls, and a TGI Fridays with big bars, polished wood floors and banquette seating.

As you might expect of a place owned by an LFC favourite, there is plenty of football memorabilia dotted about and references to the beautiful game litter everything from the toilet signs to the staff’s uniforms (black football shirts with Carragher’s number 23 emblazoned on the back), to the menus.

Which brings us neatly to the food.

Dishes are varied but veer towards the American diner theme and are split into starters, salads, pizza, pasta and chargrilled.

However, far from making for an artery-clogging experience, the menu, which was devised by a nutritionist, uses lower fat, sugar and salt alternatives wherever possible and the dishes are complemented by a list of smoothies and juices to keep the kids away from the fizzy stuff.

Already the restaurant has proved its aim because, in

Jamie Carragher has worked with a nutritionist to make the menu as healthy as possible February, Cafe Sport England became only the second Liverpool restaurant to be granted a Food Charter Award from England’s biggest coronary heart disease charity, Heart of Mersey.

With all that healthiness in mind, my mum and I ordered a couple of orange and cranberry juices and tried to decide what to order.

Sadly for Hayley – the delightful waitress assigned our table – we were chatting so much it took her three visits before we could actually tell her. Even then, my mum seemed more interested in Hayley’s earrings than what she would like to eat, but she took it all in her stride.

After considering the king prawns in garlic and chilli and the chargrilled chicken kebabs, I decided to keep it light, ordering a tomato and mozzarella salad to start (£4.50) while my mum was similarly saintly, ordering the asparagus spears (£5.95).

I was completely stuck when it came to choosing a main course, as I would have eaten just about anything on the menu. In the end, I benched the tuna and the salmon steak in favour of my favourite chicken fajitas and plumped for that (£12.95). Put on the spot, my mum took Jamie’s advice and went for his choice from the chargrilled menu – the corn-fed chicken breast with Greek yoghurt and side salad.

Then our healthy living resolve weakened and I ordered a garlic bread with tomato and a side order of

chips. In our defence, it does say on the restaurant’s website that chips are the only deep fried thing on the menu and Jamie chose the healthiest he could find.

The starters and the garlic bread came swiftly. My salad was a perfectly sized portion with ripe tomato slices and juicy slabs of mozzarella, while the asparagus spears were crunchy and packed of flavour.

The garlic bread was fabulously tongue-numbingly garlicky, but perhaps a little too crispy.

Then out came the main courses and it took all of 10 seconds for us to realise we had ordered an awful lot of food.

I had easily enough spicy chicken to feed us both, and a steaming pile of hot tortillas, not to mention overflowing pots of salsa, sour cream and guacamole. Luckily it tasted fantastic. The chicken was richly spiced and with a thick, smokey hickory taste. And if that is the low fat, low sugar, low salt option then . . . wow!

Across from me, my mum was tackling an enormous chicken smelling barbecue fresh and a mountain of chips and savouring every moist mouthful.

Four fajitas down, and it quickly became clear I was not going to be able to go any further, while my mum had barely made a dent in her pile of chunky, fluffy chips.

Despite the wonderful array of desserts on offer, it seemed it would have to be an early bath for us both. emmajohnson@dailypost.co.uk

Cafe Sport England CAFE Sport England, 42-44, Stanley Street, Liverpool, L1 6AL. Tel: 0151 239 5070.

Interior: Sports bar style, leather seats, wooden floors

and plenty of plasma screens.

Service: Excellent. Friendly and fun.

Menu: American diner, pizza and pasta with a healthy twist.

Children’s menu: Yes. Disabled access: Yes.

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DAILY POST Tuesday, July 8, 2008

Sommelier – Mathew Sloane

D

ERREN BROWN – you’ve got to love the guy. Any geezer who looks like a cross between Penfold, Michael Keaton and my mate Dave, yet has the power to convince some fat bloke from Nuneaton he has the combined mental power of Stephen Hawking, all of the Eggheads and that wily old mathematrix Carol Vorderman, must be worth hanging around with for a few days.

I’ve been avidly watching old Dezza for a while now, hoping to pick up a few tips on how to get some subliminal messages into my monthly wine rant, so be on your guard, I reckon I have it sussed and will be perverting your booze buying habits to suit my evil designs.

Quite a lot has been going on since my last dance across these pages. Spain proved the existence of a fair and just supreme being by trouncing all-comers in a truly enjoyable European Championships. In more pressing news, your favourite wine boffin has moved into the “holy land of hospitality”, Hope Street, and was recently spotted on the roof quaffing some excellent sparkling gear with adopted Scouser and worldrenowned guitar botherer John Smith.

I celebrated my move to God’s country with a smashing bottle of sparkling Vin De Savoie. Much lighter than Champagne and Cava, this slinky little devil is best enjoyed on its own, you might get away with a bit of grilled lobster or some native oysters, but its perfect partners are a warm summer’s night and some healthy banter. You’ll have to get your scouting hat on to locate some of this cheeky plonk, give my chubby sidekick Doug a shout and he may be able to twist an arm or three and send a box over . . . originwines@aol.com.

Under the mystic influence of Paddy Byrne, top chef Tom Gill has been

knocking out some truly brilliant dishes at the Everyman longer than I’ve been out of short trousers. Recently, the Everyman has launched a Supper Club evening so that the kitchen brigade can unleash the full fury of their talent and put together a seasonal menu of locally sourced tucker. If you want a place at one of these nights, you’d best get your best blagging suit on or hire some large persuasive types – seats are usually sold within hours of being announced.

Last month saw my good self, accompanied by various reprobates from Liverpool’s licensed trade, blown away by the quality of dining offered in the sneaky back room of Hope Street’s busiest restaurant. Local crab, shrimp, trout and pork were washed down with lashings of stunning wine from escaped Scotsman Ian Clarke and his lads at Purple Wine. The star wine of the evening was a sly, off-dry German number. Often overlooked, Germany makes, in my opinion, the best white wine in the world. Whether it’s from the lads at Purple, Origin, Vinea or Oddbins – get some German wine in your house, or there’ll be trouble. Be prepared for lowalcohol, off-dry, refreshing wines – sublime with desserts and perfect before dinner to loosen your swearing muscles.

So, there you have it. I hope I’ve succeeded in speaking directly to your sub-conscious with my newly-honed brain programming skills. This hypnotism lark only works if administered in a subtle manner, in tones designed to confuse and misdirect from the desired area of influence. So, watch the candle, count back from 20 and buy German wine.

Best bar none

Geisha

LOCATED on Myrtle Street, in the heart of student land, Geisha – Korova’s trendy pan-Asian bar/restaurant, – offers a fresh experience in dining, drinking and clubbing, while its hip atmosphere and cutting-edge decor attracts a mix of students and young professionals.

Just up the road from bustling Hardman Street and the Philharmonic Hall, Geisha is the perfect start to a great night out.

Designed by Korova CEO Rob Gutman, it has a chic, laid-back style, and it’s obvious that no expense has been spared on the relaxing and stylish interiors.

Comfy furnishings and cosy alcoves sectioned off with bamboo walls create an intimate space, while large dance floors allow plenty of space to let loose.

Geisha offers a fantastic array of drinks – look out for their range of 50 specialist sakes (Japanese rice

August Bank Holiday at Disneyland® Resort Paris

by Eurotunnel featuring the new Twilight Zone Tower of Terror™ in Walt Disney Studios® Park 3 days, adults from 23 August 2008

£149.00 kids from £109.00

Make the most of this August bank Holiday break – treat the family to a Magical Break to Disneyland Resort Paris.

There are two wonderful theme parks from which to choose with the amazing new Twilight Zone Tower of Terror™ attraction in Walt Disney Studios ® Park, your favourite Disney characters and seasonal attractions to enjoy - it’s non-stop fun and laughter for all the family!

• • • •

Return coach travel and Eurotunnel crossings Two nights’ bed and continental breakfast accommodation at a three-star hotel within easy reach of Disneyland® Resort Paris One day pass to Disneyland® Park or Walt Disney Studios® Park, featuring the amazing new Twilight Zone Tower of Terror™ attraction The services of a representative

New Year at Disneyland® Resort Paris 3 days, adults from 30 December 2008

£159.00 kids from £109.00

Imagine! The most exciting, fun-filled, magical New Year’s Eve ever, celebrated in Disneyland® Park, with a firework spectacular and a magical night of celebration. There cannot be a more magical time to visit Disneyland® Resort Paris!

• Return coach travel and Channel crossings • Two nights’ bed and continental breakfast accommodation at a Paris area hotel • A visit to Disneyland® Resort Paris with one day’s admission to the Disneyland® Park (Hopper tickets to include admission to Walt Disney Studios® Park are available at a supplement) • The services of a representative at Disneyland® Resort Paris

For a brochure call:

0151 227 5987

or to book call: (All calls charged at local rate)

Visit: www.newmarket.travel/lpe

0845 226 7766

Quoting Code LPE

Lines open Mon-Fri 9am-7pm, Sat 9am-4pm & Sun 10am-2pm Answer machine at all other times

BROUGHT TO YOU BY: TRINITY MIRROR NORTH WEST AND NORTH WALES IN CONJUNCTION WITH: NEWMARKET PROMOTIONS/AIR HOLIDAYS LTD. ABTA V787X/V7812. ATOL PROTECTED 2325.

© Disney

wine spirit). They also have an extensive international cocktail menu and a comprehensive selection of Asian beers. Guests can also enjoy a mouth-watering menu, packed with the best of Thai, Chinese and Japanese cuisine in the restaurant which stretches round the balcony, while the main bar offers snacks including small dim sum platters, sushi and noodle bowls.

In addition to the restaurant and bar, Geisha also hosts four resident nights. With DJs including Greg Wilson, Paul Outlar and TANE offering a mix of cosmic disco through to deep house and electronica, there’s sure to be something for every taste.

Open for lunch and serving restaurant food from 5.30pm, why not sip on a cocktail, savour the food, and let the chilled-out ambience seduce you?

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DAILY POST Tuesday, July 8, 2008

NEW TO THE GULSHAN • Stylish & air conditioned Lounge Bar.

The

GULSHAN

I N D I A N R E S TA U R A N T AND L O U N G E B A R

• Indian style Tapas now available in upstairs lounge - the first of its kind in Liverpool

• Champagne & Cocktail Bar • Private functions catered for

Established 21 Years

Enjoy fine dining in our newly refurbished downstairs restaurant.

Open 7 days, 5pm - 11pm Booking recommended, particularly on weekends.

544/548 Aigburth Road, Liverpool L19 3QG Telephone: 0151 427 2273 Visit us on the web at: www.gulshan-liverpool.com