menu THE DAILY POST FOOD & DRINK GUIDE MAY 2010
Slow it down
Why foodie Prince Charles is looking to Liverpool VEGETARIAN HEROES RED PERILLA MATT SLOANE
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menu
Tuesday, May 11, 2010
fresh
Puddings are back THIS month sees the return of the fabulous Pudding Club at Leaf. On Tuesday, May 25, there’ll be a chance to tuck into a five-course dessert devastation dinner, all topped off and washed down with a selection of specially selected teas to complement. Tickets £8 (booking essential), 8pm, www.thisisleaf.co.uk
Baby food for Jen JENNIFER ANISTON, right, has reportedly been eating baby food to shape up. The actress wanted to shift weight before she flew out to Hawaii to shoot new movie Just Go With It, so enlisted the help of celebrity trainer Tracy Anderson, who recommended The Baby Food Cleanse eating plan, which involves 14 portions of pureed food a day, followed by a healthy adult dinner. The diet, which Tracey swears by, includes fruit smoothies, pureed oatmeal and pears with cinnamon, soups containing dandelion greens and a dinner of lean meats and vegetables. Apparently, it helped Jen shed seven pounds!
food facts PEOPLE have been taking a slice of lemon with fish since the Middle Ages. Then people believed that the fruit's juice would dissolve any bones accidentally swallowed. It won’t!
try it FIREFLY'S new Britannia natural energy tonic is 100% natural, made from Bramley apples, blackberries and raspberries. Priced £1.40, from Waitrose or www.fireflytonics.com
THE recession is making organic food cheaper. After a decade of steady growth, the industry saw a 13% decline in sales last year. But the movement has responded by reducing its prices and cutting back on profits. The result has been organic foods priced closer to their conventional counterparts than ever before. In fact, according to the Organic Trade Board, staple foods like bread, milk and coffee are now cheaper than the non-organic variety.
dinner date Who would you invite to your dream dinner party? Pink, Janet Jackson and Paul Walker. Pink, because I’ve just seen her in concert and she was fantastic. Janet, because she’s so talented and she could teach me how to dance, and Paul because he supplies the other variety of “talent”!
THE Stables at Garston has some interesting new changes coming up, taking on-board suggestions from customers’ comment cards. These include the introduction of a “bar menu” served in the front of the pub, with a selection of light-bites and ideal lunch items starting from a recession-busting £3.95.
Richard Swann, 30, membership sales coordinator at Greens Health and Fitness Who would be your nightmare guest? Someone boring. A political figure with no personality, dead behind the eyes, and who starts arguments! What would you all drink? If I’m not paying, Champagne all the way! What would you serve? Really hot and spicy Mexican food,
especially fajitas, and lots of nachos with cheese to share. What would be the topic of conversation? Anything. There are no limits as long as it’s entertaining. Who would do the washing up? Janet and Pink, just so I can have the pleasure of seeing them in Marigolds.
Pink would be coming to Richard’s dinner party
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Tuesday, May 11, 2010
chef’s table
menu
Meat-freegourmetmeals JadeWright samples dishes by Merseyside’s vegetarian chefs of theyear
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ORGET pistols at dawn. When Merseyside’s chefs battled it out to be named Vegetarian Chef of the Year, their weapons were the finest local produce. Held as part of Wirral’s Year of Food and Drink, the competition aimed to highlight the best vegetarian options in local restaurants, and to praise the chefs who go the extra mile to cater for all their diners. Chefs from Peninsula Dining Rooms, The Leverhulme Hotel, Woodcote House Hotel, Sheldrakes and RNK Afro-Caribbean Catering and Cookery School fought it out for the title, with a cook-off held at Claremont Farm Kitchen. The head judge, celebrity chef Brian Mellor, led a panel of veggie and non-veggie foodies to find the finest option. Run by Sarah Kearns and Mo Hall, the team behind Bebington-based cookery school Vegi-Table, the competition was fierce. Eventually, two winners emerged – Ross Gray, from Peninsula Dining Rooms, and Alistair Reid, from the Woodcote House Hotel. Ross impressed the judges with his butternut squash, white leek and toasted pumpkin seed quinoa risotto with red amaranth, while Alistair’s goat’s cheese royale with butternut squash cannelloni was an equal treat. “The standard has been really high, so I’m absolutely over the moon,” says Alistair. “We’ll be making something special for National VegINGREDIENTS etarian Week this month. We always try to cater for all 125ml double cream, 90g goat’s cheese, tastes.” three egg yolks, one large potato, 100g It is hoped the competition butter, 1 butternut squash, two plum will become an annual event. tomatoes, 2 bunches watercress, 4 “I’ve thoroughly enjoyed it,” Jerusalem artichokes, 1 shallot, spring says Ross. “We always try to of basil, juice of a lemon, olive oil, 2 make our vegetarian options sprigs of thyme, 10ml sugar, 1 tsp as interesting and imaginative fennel seeds, 1 star anise, 1 bayleaf as possible. METHOD “Also, not everybody who orders vegetarian food is Reduce cream by two-thirds, take off vegetarian. A lot of our heat and whisk in the cheese, then egg customers choose the yolks, pass through a sieve, season and vegetarian options because add half the chopped thyme leaves. they prefer the taste or they Cook in a bain marie at 100°C until set. fancy a change. It’s a mistake Thinly slice potatoes, brush with butter to throw something on a meat and sprinkle on rest of thyme, thinly menu as an afterthought when slice butternut squash and put on top of you could be creating potatoes with more butter between. something extra special.” Place on greaseproof paper. Also put a The judges commented on layer of paper on top, between two how nutritious the quinoa in trays and cook for 35 mins or until soft. his winning dish was. “I’d heard loads about Cook remaining squash in pan of salted quinoa, but I’d never used it in the restaurant, so I bought a packet from Asda and gave it a go,” vegetarians are excellent chefs in says Ross. “I was really impressed. their own right. “I like to keep pushing myself, “They’re used to finding new always trying new things, so I go to ingredients and trying different different suppliers to make sure we flavours and textures, so it keeps me get the best. on top of my game. I like a “There’s a really good Thai challenge.” superstore that does some good And because everything at unusual lines. I find that a lot of
Top, Alistair Reid; left, his goat’s cheese royale with butternut squash cannelloni; right, Ross Gray with his butternut squash, leek and toasted pumpkin seed quinoa risotto with red amaranth
Goat’scheeseroyalewithbutternutsquashcannelloni, byAlistairReid,atWoodcoteHouse water until soft, puree and spread over the potato/squash slices, roll in cylinder shape, sear in a pan until golden brown. Pick the watercress leaves and blanch until soft, refresh with water and ice and squeeze out all liquid. Puree it. Mix the sugar, fennel seeds, star anise, and bayleaf with vinegar, vegetable stock. Bring to the boil until all sugar has dissolved, and leave to cool as a pickling liquor. Peel and blanch artichokes and drop into pickling liquor. Blanch, skin and chop the tomatoes, chop the shallots and basil. In a pan, squeeze the lemon juice and heat through, whisk in olive oil then add the tomatoes, shallots and basil. Place goat’s cheese in middle of plate on top of watercress puree, cannelloni tube is sat on top and arrange other ingredients around plate. ■ WOODCOTE House Hotel, www. woodcotehouse.co.uk, 3, Hooton Road, Hooton, CH66 1QU, 0151 327 1542. Peninsula is cooked fresh, Ross can cater for different dietary requirements. “We can change things around on the menu, or make entirely new dishes if we get a bit of notice. “That means we can adapt dishes to make them vegan, or leave out
Butternutsquash,leekandtoastedpumpkinseed quinoarisottowithredamaranth,byRossGray INGREDIENTS (serves four) 1 packet quinoa, 1 butternut squash, 1 large white leek, 1 handful pumpkin seeds, vegetable stock, red amaranth (for garnish), unsalted butter, veggie Parmesan or goats cheese METHOD Wash quinoa until water runs clear. Cook in lightly seasoned water for approx 10 - 12 mins till its tender but still has slight bite. Place on a tray to cool spread out so it cools quickly. Next peel and dice the butternut squash. Dice the whites of the leek and keep to the side. Make up some vegetable stock. Gently roast the butternut squash until it is tender. Toast off pumpkin seeds through the oven until golden and nutty. If you are using any cheese get it things we know people don’t like.” Like Alistair, Ross is also planning some special surprises for National Vegetarian Week. “I’ve set myself a few challenges. I’m looking forward to putting on some good specials.” ■ NATIONAL Vegetarian Week
grated or diced down and return to the fridge. Place the pan on a medium heat and lightly oil. Cook off your leek whites until they are translucent, then slowly put the quinoa in and get well mixed through and then gradually add veg stock. When it is gently coming to the boil, add your cooked butternut squash and then put in some diced butter which gives a lovely creamy taste. If you are using the cheese, omit the butter and use your cheese instead. When it looks nearly ready, add in the toasted seeds and serve. Garnish with the amaranth, which have a lovely sweet taste. ■ PENINSULA Dining Room, www.peninsula-dining-room.co.uk 3, Grosvenor Road, New Brighton, 0151 639 8338.
runs from May 24-30. To celebrate, Vegi–Table is running a special Come Dine With Us workshop, on how to cook up a fabulous veggie dinner party at Claremont Farm Kitchen on May 29. Visit www.vegi-table.co.uk or 07974 968 830.
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Tuesday, May 11, 2010
slow food
Besttakeit JadeWrightonhowawoman’ssimpleaimofteaching herchild about goodfoodledtoameetingwithaPrince
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HEN Trine Hughes decided to educate her baby son about good food, she had no idea that would see her end up working with Prince Charles. This week, the family lawyer from Princes Park has returned from a trip to Highgrove where she went to meet the Prince of Wales to talk about Slow Food Liverpool. “I set up the Slow Food convivium in Liverpool after I had my son,” explains Trine, 37. “I wanted to teach him about good food and healthy eating from the beginning. “Prince Charles is a big supporter of farming and traditional food production, so he invited us to come and talk about our work, and to see his farm in action.” Slow Food Liverpool has been running for almost two years, and already it is one of the most thriving groups in the country. “Prince Charles was very keen to hear about Liverpool,” says Trine. “He was asking me all about the work we’ve been doing in Anfield and Toxteth. He’s a real farmer – he was pioneering organic farming years ago, and he really wanted to
Chef Sarah Kearns prepares food for the event at Claremont Farm Code: ph060510e slowgrow-6
stanley park anfield road liverpool l4 0td telephone: 0151 263 0363 info@theislagladstone.co.uk www.theislagladstone.co.uk
Situated in the recently restored Stanley Park, Kemps Bistro at the The Isla Gladstone Conservatory is perfectly located for enjoying lazy Sundays in the park. With free parking, and acres of beautiful gardens it’s the ideal place to go and unwind. You will be delighted with everything we have to offer, with our delicious, home~made, locally sourced, organic, freshly prepared food.
know what we’re doing and how it’s being received.” The Prince has been an advocate of Slow Food since meeting its Italian founder, Carlo Petrini. The pair are now friends, and Petrini is a regular at Highgrove. “Slow Food works to ensure good, clean and fair food is a right for everyone,” explains Trine. “Food should taste good, it should be produced in a clean way which cares for the environment, health and animal welfare, and we should keep a connection with where our food comes from.” Groups, or convivia as they are called, around the world work to raise the profile of cooking and farming versus fast, mass produced, convenience foods. “Convivium is an odd word, really we’re just a group of people from all walks of life who love good food,” laughs Trine. “We meet and look at ways of promoting what we do, and learning more about producers and chefs in the area, and of course eating and drinking, too. “We try and keep a real balance. There are formal events with sitdown meals, but also we have a lot of free picnics where everyone brings food to share. “We had a lovely picnic in the bombed-out church, where homeless people came to share a meal with us. It isn’t about being a middle-class dining club. It’s about loving food and hopefully changing the way food is perceived. “A big part of this is about working with community groups. People have been so keen to help. We had a stall at the Bold Street Festival, and a woman who I’d never met from the Grow Granby project
Ready and waiting to be served . . . Code: ph060510eslowgrow-7
Sunday Lunch
served 12.00 - 4.00pm
£7.95 ~ 1 course £10.95 ~ 2 courses £12.95 ~ 3 courses
open daily
9.30am - 4.30pm book now on:
0151 263 0363 Visitors to the Slow Food event, at Claremont Farm, in Clatterbridge, take a tour around the farm Code: ph060510eslowgrow-1
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Tuesday, May 11, 2010
niceandslowly...
menu
cupboard love
A FINE teapot to grace the table is always a joy . . . perk-up your tastebuds with this floral offering from Emma Bridgewater. The Emma Bridgewater National Gardens Scheme flowers teapot is £59.95, from John Lewis, call 08456 049 049 for stockists or www. johnlewis.com
arrived with 40 of the most beautiful lavender cupcakes I’ve ever seen. “We’re also working on projects in Anfield to support community groups to grow fruit and vegetables in their streets. We’ve had so much support at every turn.” Their most recent event was a welly walk farmer’s tour at Andrew Pimbley's Claremont Farm, on Old Clatterbridge Road, Bebington. “It’s been fantastic to see the work that goes into growing the crops here at the farm,” says Trine. “Andrew and his team do an amazing job, and it’s been good for
us to be reminded of where our food actually comes from.” As well as the farm tour and some hands-on asparagus cutting, the convivium enjoyed canapés and a three-course meal made from the farm’s produce by Vegi-Table chefs Mo Hall and Sarah Kearns. “After seeing where the produce comes from, it was good to see how to cook it so well. Mo and Sarah gave us a demonstration of how to cook what we’d been harvesting, and then served up a wonderful dinner at the end of it. It was a perfect end to a very enjoyable night.” For the future, Trine hopes to expand the convivium, with
groups dedicated to slow baby food, students and older people. She’s also working on a Liverpool recipe book to document the local specialities that crop up across Merseyside. “Everyone we meet has been so helpful and encouraging, and we’d love to do more,” she smiles. “We’ve found that Liverpool has a real appetite for Slow Food, and now we’re going about trying to satisfy that.” ■ TO FIND out more about Slow Food Liverpool, contact Trine Hughes on slowfoodliverpool @yahoo.com
Trine Hughes, Group Leader For Liverpool Slow Food, at the Claremont Farm event Pictures: PAUL HEAPS/ ph060510eslowgrow-5
EXERCISE guru and bodybuilder Jack LaLanne is behind this famous fruit juicer. With its wide feed chute, it makes slicing apples, oranges, grapes, melons and carrots a breeze for early morning juices or afternoon soups. It also comes with a recipe book packed with ideas. Jack La Lanne compact power juicer, £63, QVC, www.qvcuk.com
Slow Food Events 2010 Vickie Anderson, of Woolton’s Liverpool Cheese Company
MAY 20: An Introduction to Grow Your Own, at the Sefton Park Allotments June 15: An evening with the Liverpool Cheese Company, Woolton June 27: Gardens’ Open Day, with Slow Food Liverpool July 18: Big Lunch held in association with the National Wildflower Centre August 29 and 30: Wirral
Food and Drink Festival September 12: Liverpool Food Festival October 5: Asian Fusion
Evening – with Abi Pointing November 2: International Food Evening
Claremont Farm’s Andy Pimbley, pictured here with chef Brian Mellor, will again host the Wirral Food and Drink Festival
THE Daisy Cupcake Bouquet is a tasty alternative to real flowers. The Bouquet can be posted to all mainland UK addresses and costs £42.50 (inc delivery). Two days’ notice is needed. Call 01923 858 214 or www.cupcake bouquet.co.uk
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Tuesday, May 11, 2010
menu
eating out
This Indian makesthe Grade
EmmaJohnson follows inthe footsteps ofCromwell whenshegoesin search ofagoodcurry
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HEN Oliver Cromwell stopped off to spend the night in a Tudor cottage in Warrington, he was fresh from defeating the Scottish Royalists. We had no such victory to celebrate when we popped in one Bank Holiday afternoon, we were simply in search of a tasty curry. You see, more than 350 years after a victorious Cromwell made his stop-off at the cottage, the building is now home to a fine Indian restaurant. One of the oldest buildings in the Cheshire town, the cottage lay in a state of disrepair for many years until the current owners decided to breathe new life into it. They had quite a job on their hands as the cottage’s Grade II listing meant that all work had to be approved by National Heritage but they have done an excellent job. From the outside, the building is every inch the perfect Tudor cottage complete with plaque commemorating Cromwell’s visit. Inside, the bar area is similarly traditionally Tudor in design, with magnificent roof beams and oak panelling. But in the main area of the restaurant things couldn’t be more different. The large white room is strikingly modern; dark wood chairs sit on a stripped wood floor and the walls are decorated with dashes of red and modern prints. When we arrived, the restaurant had barely opened its doors for that evening’s service. So, while the waiters got themselves together, we were ushered into the bar area and offered menus to peruse. Over a large glass of dry white wine for me (£3.85) and a Tiger beer for my husband (£3.10), we made our decisions as to what to order. I have a confession to make here: I am no expert at Indian cuisine. I didn’t eat my first curry until I was about 19 and on that particular occasion was
Food facts THE Cottage, Tudor Cottage, 90, Church Street, Warrington, WA1 2TF Tel: 01925 241888 www.thecottage restaurant.co.uk Interior: Clever mix of historic and contemporary Service: Swift and polite
The Tudor exterior of The Cottage Indian restaurant in Warrington; and, inset, the interior. Below, left, the plaque commemorating Cromwell’s visit in 1648 foolish enough to believe someone when they told me that lime pickle was “really nice, a bit like marmalade”. I like Indian food, but concern for my waistline keeps me from indulging in it too often. That, and the fact that my stomach throws a fit if I dare to eat anything too spicy, means I tend to stick to a few tried and tested dishes when we do venture out for a curry, which at least makes ordering simpler. My husband has no such food issues, in fact he has no food issues at all, so spent his whole beer poring over the dozens and dozens of dishes on The Cottage’s menu. By the time we were taken to our table, we were finally ready to order.
To start, I chose the lamb seek kebab, which should have been £3.95 but the restaurant had a fantastic Bank Holiday offer on of five courses for £14.95 – poppadoms, starter, main course, side order and coffee or dessert. My husband ordered the tandoori chicken (normally £4.25). Within minutes of taking our order and assuring us that, yes, everything on the menu could be ordered as part of the deal, our waiter returned with the poppadoms to take the edge off our hunger. The starters weren’t far behind and accompanied by another round of drinks. Both dishes were delicious. My kebab had just enough kick for me and was juicy and well cooked. The tandoori chicken was bursting with flavour and moist. With the starters cleared, we were given a few minutes between courses which was welcome and when the mains did arrive we could smell them before we saw them.
Throwing calorie counting to the wind I had ordered the chicken makhani (£8.10), a mild, creamy dish cooked using more butter than I care to contemplate. My husband went for the chicken masala (£9.35) and to go with them we ordered a pilau rice (£2.85), a mushroom pilau (£3.75) and a garlic naan, too, (£2.85) for good measure. In keeping with the restaurant’s modern theme, all the dishes arrived on huge white plates – none of those little balti bowls or steel tureens here. My makhani was stop-traffic good and so devilishly rich I could feel my hips getting bigger with every mouthful. The masala was similarly excellent. It was very lightly spiced but creamy and bursting with tomato flavours. Neither dish skimped on the meat portion and the chicken in both was fabulously tender. The rice dishes were light and fluffy, although we could have done
Value: Excellent. £49.95 for five courses with drinks. with a couple more spoonfuls of each to match the curry portions. But at least that left us room for dessert. There was nothing too adventurous on the sweets menu; a handful of traditional British desserts are complemented by one or two Indian dishes like mangoshi and gulab jam. I stuck with my favourite; chocolate fudge cake, while my other half ordered the strawberry cheesecake. Both provided a much-needed sugar kick after all those Indian spices. Although our dining offer allowed for dessert or coffee, we ordered both – a cappucino for me and a latte for him – and were very impressed, when the bill arrived, to discover we had been charged for the coffees at £1.75 and £1.95 rather than the £4.95 desserts. It was a very satisfying end to the evening, and, unlike Cromwell, we will definitely be returning to The Cottage.
Asparagus reaches new heights WIRRAL’S freshest asparagus nouveau has been rushed from farm to forks around the region, to Michelin-starred restaurants and to the iconic Big One rollercoaster at Pleasure Beach Resort, Blackpool. To celebrate the first English asparagus of the season, expert growers from Wirral have delivered the first tasty tips to Northcote in Blackburn, Fraîche in Oxton, and even to Pleasure Beach Resort, Blackpool, for
their new Grill restaurant. Claremont Farm’s Andy Pimbley braved the UK’s tallest rollercoaster to highlight the role farmers play in the region’s gastronomic economy, and to celebrate “haute cuisine” during Wirral’s Year of Food 2010 (www.visitwirral.com/food). Michelin-starred chefs, Northcote’s Nigel Haworth and Fraîche’s Marc Wilkinson, pride themselves on sourcing fresh local produce, giving their
diners the very best experience while also sustaining rural businesses in the community. Wirral asparagus is special because the Wirral has slightly higher temperatures than surrounding areas up north, but is still cooler than down south. This means the asparagus grows slightly more slowly and retains more of its flavour. The Peninsula is almost an island, embraced by the Dee, the Mersey and the Irish Sea, and
asparagus loves a salty coastal climate. Plus, Wirral has two sandstone ridges running down the middle, giving the area the well-drained sandy soil in which it thrives. The season in May and June is short, so diners and shoppers are encouraged to enjoy English asparagus while it is around. ■ FIND out more at www. claremontfarm.co.uk
Claremont Farm’s Andy Pimbley, with Marc
Jade Wright Wilkinson from Fraiche, and Wirral asparagus
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Tuesday, May 11, 2010
the wine list
menu
Mathew Sloane
I
AM ever prone to fantastic hyperbole. It is an affliction. My limitless pretension can often lead to incredulous apprehension towards my outlandish claims. It is with this in mind that I have to advise no caution, whatsoever, in the wholehearted acceptance of my latest boast – I have just eaten the greatest food I've ever been served in this grand old city. I have been a fervent admirer of the Everyman Bistro's glorious tucker for many years, so it was with no trepidation at all that I swiftly booked a table at the legendary Supper Club. Intrepid food hunter, Paddy Byrne and cosmic pan wizard, Tom Gill, will, from time to time, invite a lucky few to be served a themed menu in the tiny Third Room of Liverpool's flagship food haven. The theme, this month, was Spain. I didn't love Spanish food until last night. I find tapas to be a bit of a pain, tortilla is a despicable drag and the various oil-laden catastrophes I've
sampled over the years have given me naught but a passion for Spanish beer and Spanish exits. My world has been turned on its presumptuous head and been taught how to breakdance. Our first course of white bean soup with morcilla and bacon was an incomparable delight, blinding flavours from the soup and a stroke of genius to bang it together with blood sausage and bacon. Trusting the wine recommendation, my cohorts and I ordered a tidy wee Albarino to set us up for the hake fillet. Frighteningly well cooked, served with a sharp salsa verde, perfect with the citrus jab from the wine. Eyeing up the next course, the best paella ever made by mortals, we took a suave gamble on a bottle of Gewurztraminer. Aces. Diamond studded aces. I have no idea how Mr Gill created the flavours in his paella, I don't want to know, it'd be like finding Derren Brown's notebook, I'm just happy to have eaten it and extra happy that the Gewurz flew down like a greased eagle. I don't like pudding, it's for girls, usually. This dessert, however, would
fetch a ridiculous price in a more cynical establishment. A trio comprising mad, sangria jelly; an almost illegally rich chocolate dip for the cheeky churros and a sharp, nutty tart that reminded me of everything I used to like about the girl that broke my heart. Sling out a dram of silky dessert wine and you'll have three fellas breaking out into song, well, we would've, had we been able to stop eating. The price for this outstanding menu was twenty-four pounds. Twenty-four. I'm only letting you know about this secret society as I'm leaving the country. Book now for the next 0151 708 9545. And now for something completely different . . . I like beer. I love wine, but I like beer. Akin to being a secret Trekkie, I'm a sly admirer of real ale. I keep it under the old Panama as I fear for being associated with such an everyday obsession. I believe I've discovered a rather boutique brewery that can satisfy my lust for hoppy beverages and my need for exclusivity and panache. Liverpool Organic Brewery have conjured up a selection of excellent flirting water and sent a few bottles for us to try at a recent meeting of obsessive booze botherers. The outstanding example turned out to be an ale named after one of our city's finest sons, William Roscoe. This nutty, full-flavoured beer mustn't be served too cold and carries a bit of sediment. I'm going to serve it with a spiced, mutton stew whilst head-banging to Mozart's Requiem and quoting Hamlet.
best bar none
Inside Red Perilla, on Smithdown Road TO THE natives of South Liverpool, Mustard used to be the late bar on the Allerton Road strip. Slightly farther down on Smithdown Road, it stayed open until 1am, when the bars around Penny Lane and Rose Lane had shut their doors for the night. It was a great place for a while, until, like all these things, word got out too far and a relaxed, friendly atmosphere was lost. But, after being shut for a year, the venue is under new management and has been reborn as Red Perilla. It's essentially the same bar and restaurant, although
pitching itself at a slightly different clientele. The bar itself is spacious with a mixture of high stools, tables, and black leather sofas. A collection of framed paintings and photographs, some of famous Liverpool landmarks, adorn the walls and are available to buy. Drink prices are reasonable. Kronenbourg (£3.40), Amstel (£3), Guinness (£3.40), with its prize draw – Moretti – available at an eye-opening £3.80. Small glasses of wine are £3.40 and upwards, while large glasses start from £4.60. ■ RED Perilla, 336-338, Smithdown Road, Wavertree, L15 2HD. 0151-522 9333
Franco’s Ristorante Where Italians love to eat
Serving the best Italian cuisine for 25 years
SPECIAL SPRINGTIME OFFERS
IDEAL FOR SMALL WEDDINGS
3 Course
£17.95 per person includes half a bottle of House Wine per couple Tues-Sat all evening
Also available for Business Lunches • Birthdays • Parties • Celebrations • Office Functions. Mon-Fri 11.30am-3.00pm. Tuesday-Sat 5.30pm-11.00pm 48a Castle Street, Liverpool - Tel: 0151 236 3375 Fax: 0151 236 7260 www.baritalialiverpool.com
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Tuesday, May 11, 2010
Lunch at The James Monro Served Monday - Saturday 12:00 - 14:30
Whether you’re looking for a tasty lunchtime treat or want to host a more informal business lunch, our new lunch menu will not disappoint. New additions include a delicious range of rustic homemade pizza’s, baked to perfection in our newly installed stone floored ovens.
New additions
2 Course Business Lunch £8.95 Homemade ‘Rustico’ Pizza £6.95 Homemade 100% Beef Burgers £7.95 Mediterranean Platters from £4.95
ANY PLATTER £3
WHEN YOU BUY ANY ALCOHOLIC DRINK
Simply fill in your details and hand this coupon to a member of staff
NAME EMAIL MOBILE Terms & conditions: This offer is only valid when an alcoholic drink is purchased from the bar. This cannot be used on conjunction with any other offer. Offer valid until 31/05/10.
69 Tithebarn Street, Liverpool, L2 2EN | 0151 236 9700 | jamesbookings@themonro.com | www.thejamesmonro.com