MENU THE DAILY POST FOOD AND DRINK GUIDE MARCH 09
Home comforts
Great food and a warm welcome at the Monro
Cheap trick Why you should pay more for good wine
One for the Ladies
Afternoon tea brings a touch of elegance to anyone’s day
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DAILY POST Tuesday, March 10, 2009
fresh
A HoST of wines SUP your way through the great wines of Alsace at a wine and food tasting event at Pan-Asian restaurant HoST. Jean Trimbach, head of the famous Alsace winemaking dynasty, Maison Trimbach, will be guiding participants through wines, with Oliver Haussels, of C&O wines, while HoST head chef Ashley Richey will marry the drinks with signature dishes. The event takes place on April 31 and costs £40 per head. Places will be strictly limited. For reservations, please call 0151 708 5831.
try it . . . GET going in the mornings with a Tropicana Gold Label vitamin-packed juice combo. Tropicana Gold Label juice comes in mouth-tingling flavours in a posh black and gold box. A favourite morning pick-me-up is the Valencia Orange & Crushed Raspberry, closely followed by Handpicked Raspberry, Wild Rosehip & Elderberry. Other combinations include Alphonso Mango, Pineapple & a Hint of Lime and Sanguinello Sicilian Blood Orange. Available nationwide, £2.49 for a one-litre carton.
food facts THE cashew nut, in its natural state, contains a poisonous oil which is removed by roasting
On course for success SIR Paul McCartney, right, has given his trademark thumbs-up sign to a Cheshire-based cookery course inspired by his late wife’s recipes. The Vegetarian Society’s Cordon Vert cookery course is inspired by recipes from Linda McCartney On Tour cookbook and will be launched on the open day for catering colleges and students on March 19. Sir Paul says: “It’s fabulous to see a course
inspired by Linda, left, and her recipes, which will, in turn, hopefully, inspire cooks of the future. Those of us in her family are very proud.” Recipes will include Linda’s Tomato Soup, Wasabi Pea Fritters, Italian Artichoke Pie with Sun Dried Tomatoes and Pine Nuts, and Pecan, Pistachio, Dried Berry and Lemon Macaroons. Visit www.cordonvert. co.uk to find out more.
FILINI, at Liverpool’s Radisson Hotel, has been shortlisted for a national restaurant design award for its plush interior. ViewLiverpool.co.uk teamed up with the Restaurant and Bar Design Awards to encourage diners to vote, and Filini’s chandeliers and wood and glass decor got the most nods. The winner will be judged by the likes of editor of style magazine Wallpaper*, and be announced on April 27.
food facts
PUMPKINS were at one time recommended to remove freckles and to cure snake bites
Dinner date
Kevin Ross
Who would you invite to your dream dinner party? Jamie Oliver to help with the cooking, Rafael Benitez, Barack Obama to see what all the fuss is about, JJ Abrams, the creator of Lost.
Kevin Ross, partner at Brown Turner Ross Solicitors, in Liverpool Who would be your nightmare guest? Timmy Mallet. What would you all drink? A good red wine, maybe a Rioja for Rafa.
What would be the topic of conversation? Football and the meaning of life Who would do the washing up? Obama.
Barack Obama – on washing duty
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DAILY POST Tuesday, March 10, 2009
Chef’s Table
A hearty taste of home William Leece meets Lee Harvey and Scott Gavin, keeping up the standards at The Monro
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HE Monro, in the centre of Liverpool ,was once famous as being the only pub where the traditional call of “Time, gentlemen please” was delivered in Chinese. But its growing reputation now hinges far more on its cooking, with the Chinese chivvying-up just a memory. It’s been credited as the city’s pioneer of the new breed of gastropubs, earning praise from influential reviewers across the country for its cuisine. The kitchens are now in the hands of two young chefs, both working on their home territory, Lee Harvey and Scott Gavin. Lee moved only a few yards up the road when he started at The Monro nearly two years ago from The Bridewell, while Scott is a newcomer, it being a mere three weeks or so since he arrived from the West Tower Hotel, in Aughton, West Lancashire. But it was Scott who was dropped right in at the deep end on his arrival – Lee had to have a minor operation and Scott straight away found himself in charge of the team of five chefs and two kitchen porters. Relief has come, though, in the shape of Lee back in harness as the senior head chef, although he admits he has a little way to go. He’s been in the business for ten years, learning the ropes the hard way working alongside other chefs and absorbing their knowledge whenever the chance presented itself. The key to Lee’s thinking at The Monro, he says, is to devise the king of menu “that reminds you of what you had when you were young.”
Chef Scott Gavin, hard at work in the kitchen at The Monro
Picture: HOWARD DAVIES/ hd090309monro-1
Pan roasted spring lamb Ingredients (serves 4) 7-bone rack of lamb Boned lamb shoulder Lamb stock 4 Maris piper potatoes Garlic, rosemary, red wine, root vegetables of choice
Method 1. Place lamb shoulder in an oven-proof dish, season with garlic and thyme, braise with red wine and lamb stock, for approx three hours. 2. Slow-cook potatoes in
It’s home-style cooking at its very best, with the lunchtime menus at the moment offering such warming delights as braised ox tongue and Glamorgan sausages, for starters, and rib eye steak or roasted salmon fillet for mains, all at a very
vegetable stock with garlic for 45 mins. 3. Trim lamb rack and roast in pan at 180c until pink. 4. Blanch root vegetables in hot, seasoned boiling water. 5. PIck the soft flesh from the
reasonable £8.95 and billed as a Log Fire Lunch. The same menu is presented as the Early Doors evening meal, before the main evening a la carte menu kicks in. The suspicion is always there,
lamb shoulder, roll in cling film and leave in fridge for three hours. 6. Slice the lamb shoulders and slowly grill. Present with carved cutlets and root vegetables finished with a deglazed jus.
too, that Lee’s mum has been a big influence on his cooking. Asked what his professional opinion is of the hospital food at the Royal, he looks a little embarrassed, and admits: “To be honest, my mum lives right by the hospital up
Everton Brow, and she brought food in for me. “She’s a lovely cook. I love things like bacon ribs, shoulder of lamb, stews, hot-pots and the like.” As always, in any successful restaurant, the key is fresh ingredients, with both Lee and Scott finding time to work together on ordering in the ingredients. It’s a shared passion, and neither of them has any complaints about putting in the time, regularly working 11-hour days to keep the standards up at the Monro. It’s something Scott, in particular, was brought up with. He’s been in the business for 17 years now, having started when he was just 12 helping out in the kitchens of the hotel his father ran at the time, the Old Station House, in Appley Bridge, near Wigan. His family are from Liverpool, but, after Wigan, Scott spent the new few years of his career working round the five-star hotels of Manchester. “It’s actually the first time I’ve ever worked over here in Liverpool at The Monro,” he admits. “I’ve got a passion for fresh ingredients,” he says, “and cooking should aim at all times for a careful balance.” For Lee, who spent a lot of time in the Midlands, working first in The Bridewell and then The Monro was a bit of a culture shock after time in establishments where the microwave was king. “It was a bit scary at first, a bit more pressured. “But I’ve been surprised how well things have been going. Now we just want to be number one if we can.” The Monro itself is now a Grade II-listed building which draws its name from a three-masted sailing ship the James Monro of the Black Bull line of 1817, named after an American President and plying the first regular scheduled transatlantic service between Liverpool and New York right up to 1850. The full name of James Monro has now been revived to create a sister establishment to The Monro, in Tithebarn Street, with a far stronger accent on American-style cooking, as opposed to the British/Mediterranean feel of the Duke Street operation. billleece@liverpool.com
Win a fabulous Mother’s Day treat at the Olive Press WE SHOULD all spoil our mums at least once a year, and Mother’s Day is the perfect opportunity. To help you give yours a special treat, celebrity chef and Daily Post columnist Paul Heathcote, right, is giving one lucky reader the chance to win a Mother’s Day meal for four at his Olive Press Restaurant, in Liverpool.
The prize, to be taken this Mothering Sunday, March 22, includes a three-course meal for four and a bottle of house wine for you to enjoy. And the menu on the day is delicious. Mouthwatering specials include Tuscan bean, root vegetable and tomato soup with herb croutons; crisp Goosnargh duck
leg with creamed parmesan polenta, smoked pancetta with borretane onions and red wine and, for dessert, chocolate and Amaretto cheesecake or cherries and thick vanilla cream. Says Paul: “I think it is really important to give our mums a treat on Mother’s Day. We certainly have to give them a rest from the kitchen.”
To be in with a chance of winning this fab prize for your mum, simply answer the following question. What type of cuisine does Paul serve at his Olive Press restaurants? A. French B. Mexican C. Italian To enter, send your answer along with your name, address and
daytime telephone number to Olive Press Competition, Features, Liverpool Daily Post, Old Hall Street, Liverpool, L69 3EB. Or email your answer to features@ dailypost.co.uk Closing date is Tuesday, March 17. ■ FOR further details and reservations, see www. heathcotes.co.uk
DAILY POST Tuesday, March 10, 2009
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This is Englan
A sophisticated high tea could make a wonderful alternative Mother’s Day Treat. Emma Pinch reports
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Michelle Foulia, from Rose’s Tea Rooms, Heswall, who put painstaking research into creating the perfect afternoon tea experience
F A builder’s breakfast with paving slabs of bread, sausages like brawny fingers and a brick brown brew is your archetypal male meal, the opposite must be afternoon tea. From delicate slivers of sandwiches, to the clink of bone china and the murmur of gossip, it’s quintessentially ladylike. With the vogue for all things Victorian, it’s enjoying a special resurgence at the moment, although it’s quietly been gaining momentum for years. First on the scene, three years ago, was Rose’s in Heswall. Greekborn owners Michelle and Andreas Foulia wanted to set up an eaterie with child-friendly opening hours, and a unique identity to set it apart from the bland coffee chains and Italian cafes. Says Michelle: “We didn’t want to compete with any other business in the area and no-one
Step through the temple inspired doors of the Spice Lounge and enter a world of authentic, contemporary Indian cuisine in the heart of Merseyside’s must go district. The Spice Lounge maintains its unique heritage whilst creating a stylish yet welcoming atmosphere, which has already made it a beacon for discerning diners throughout the Northwest. This exclusive waterfront restaurant combines a passion for both quality and flavour with exquisite decor and exceptional service, providing a memorable fine dining experience guests savour. Pre-book your Mother’s Day table and receive a complimentory glass of wine per person. Mother’s Day 12.00 - 3.00pm, 4.00pm-11.30pm
www.spicelounge.uk.com Telephone:
0151 707 2202 Albert Dock 6 Atlantic Pavillion Liverpool L3 4AE
was doing afternoon tea then. We lived in such an English area we wanted something identifiably English. “We did 2½ years of research and I fell in love with the idea and traditions of afternoon tea.” The essential thing about good afternoon tea, is that it looks as pretty as possible and quality ingredients are used, says Michelle. The menu should include excellent loose leaf tea – Assam, Earl Grey, Lapsang Souchong and flowering teas are good – black tea woven to roses and carnations – plus delicate sandwiches, warm freshly-made scones with clotted cream and hand-made preserve, and a sponge cake, either mini individual cakes or one Victoria sponge. Her scones include lavender with gooseberry and elderberry jam, rosewater flavoured scones with ginger preserve, and lemon scones with lemon curd. Scores of hotels are now offering afternoon tea in Liverpool, partly due to tourist demand, but it’s also gaining momentum with domestic audiences. The London Carriage Works has been perfecting its afternoon tea over the last year. “It gives you a wonderful opportunity to meet friends or celebrate, Mother’s Day for instance, without drinking or going to a pub, although it can come with Champagne,” says Bernadette Bennett, who makes afternoon tea for the Hope Street restaurant. “It’s very ceremonial and sociable – you have to keep talking and passing things to each other.” Betty’s Tea Rooms, in Yorkshire, where her husband’s from, set the benchmark for her menu, rich in textures and flavours. She serves platters of Cain’s raisin beer cake, lemon drizzle cake with caraway seeds, tiny, light-as-air scones, nutty carrot cake with pecan nuts and maple syrup and wonderfully chewy macaroons with rosewater. “I like using local, seasonal ingredients, like rhubarb, and subtly back fragranced with exotic ingredients such as cardamom,” she says. She suggests bland sandwiches like the traditional cucumber, cut into crustless rectangles. “Strong flavours like beef and mustard or salmon, can be overpowering if you’re eating a dainty cake afterwards. “Above all it should be a treat where you indulge yourself with food you wouldn’t eat every day.” Come on ladies, who’s going to play mother? ■ LONDON Carriage Works, 40, Hope Street, Liverpool www. hopestreethotel.co.uk ■ ROSE’S Tea Rooms, 23, Milner Road, Heswall. www.r osestearooms.co.uk emma.pinch@liverpool.com
Upper crust beginnings IN SUMMER, 1840, the 7th Duchess of Bedford is said to have complained of “having that sinking feeling” during the late afternoon. At the time it was usual for people to take only two main meals a day, breakfast, and dinner at around 8 o'clock in the evening. The solution was a pot of tea and a light snack, taken privately in her boudoir at 5pm. Later, friends were invited to join her in her rooms at Woburn Abbey. This summer practice proved so popular that the Duchess continued it when she returned to
London, sending cards to her friends asking them to join her for “tea and a walking the fields.” Other social hostesses quickly picked up on the idea and the practice became all the rage. Hostesses were judged not only on the spread they proffered, but also on their paraphernalia, and a successful party needed this season's china, as well as strainers, sugar tongs and napkins. Enterprising tailors even developed a new style of garment, the smock-like tea gown, which was de rigueur for Victorian ladies-who-teapartied.
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DAILY POST Tuesday, March 10, 2009
nd on a plate
Cupboard love THE Queen's favourite chocolatiers have collaborated with artist and illustrator Kitty Arden to give Britain's bestloved chocolates a fabulous new look. Prestat Rose & Violet Cremes, £14, available from Selfridges and John Lewis or at www. prestat.co.uk
LANSON has packaged its classic Rosé Champagne in a bright pink neoprene jacket – just in time for Mother's Day. She can now enjoy a glass of her favourite fizz from a bottle that's guaranteed to stay beautifully chilled until the very last sip. Lanson Rosé standard 75cl bottle, £30.99, available nationwide from Tesco, Sainsbury's, Waitrose and Majestic.
BRIGHTEN up your kitchen no end with the new range from Rocha.John.Rocha, at Debenhams. As usual, the designer brings his creative flair to the collection of crockery. We particularly like this cut-out red flower bowl. Priced, £18, (www.debenhams.com).
Bernadette Bennett, of the London Carriage Works, Liverpool, puts the finishing touches to a selection of cakes
Teatime treat VICTORIA SPONGE Ingredients: 225g unsalted softened butter (plus butter for greasing sandwich tins) 225g golden caster sugar 225g self-raising flour 2 teaspoons baking powder 4 free range medium eggs 1 tablespoon vanilla extract 100ml full fat milk Good quality jam (good quality for filling) Whipped cream Icing sugar
Afternoon tea at the London Carriage Works, Hope Street, Liverpool
Method 1. Preheat oven to 180C/ gas mark 4 and grease and line the base of two 20cm round sandwich tins. 2. Put all the ingredients in a mixer and combine until light and fluffy. 3. Split the mixture evenly between both sandwich tins. 4. Bake for 25-35 minutes. The cakes are cooked when a skewer inserted into the cake comes out clean. 5. Remove from the oven and turn your cakes onto a wire rack to allow to cool. Once cooled, sandwich together with jam and freshly whipped cream. 6. Serve with extra cream and fresh strawberries and eat immediately!
Fine Dining & Internaional Modern British Cuisine
Picture: HOWARD DAVIES/ hd030309tea-1
One of Wirral’s Finest
• Award winning Chef / Patron • Reputation for Mouth-Watering, Innovative Cuisine • Carefully Sourced, Fresh, Local Produce • Friendly, Professional, Attentive Service • Extensive A` La Carte Menu • Table d’hote Menu - 2 Courses Early Bird Tuesday to Thursday Before 7pm-£12.50 After 7pm-£14.50 Friday £14.50 all night Saturday £17.50 all night Add a homemade desert Tuesday - Friday £3.95 - cheese £4.95 • Vegetarians / Allergies Catered • Open Tuesday to Saturday Evenings from 6pm • Please call for a copy menu or reservations
Open for Lunch MOTHERS DAY 3 Courses plus coffee £19.95
ST GEORGES DAY Thursday 23rd April 6 Courses £28.95
“Want to know more, find us on onionring.com, or “Google” Julian’s Restaurant” THE MERSEY PARTNERSHIP TOURIST BOARD RESTAURANT ACCREDITATION SCHEME:
Awarded 92% for Food and 86% for Hospitality 0151 632 6241 • 20 BIRKENHEAD ROAD HOYLAKE WIRRAL CH47 3BW
DAILY POST Tuesday, March 10, 2009
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Eating Out
Going underground Luke Traynor drops in on the subterranean delights of The Haymarket for a memorable meal
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REMEMBER stumbling across The Haymarket on the hunt for somewhere to watch the Ricky Hatton-Floyd Mayweather punch-up, back one cold December night in 2007. It almost felt that my two mates and I had stumbled in on a private party, such was its basement hideaway feel. It seemed that everybody appeared to know everybody else. Maybe it was just that we were new to a loyal following that had been in the know for years. Since that trip, I’ve been determined to go back and relax back into those jazzy surroundings that seemed like Dean Martin’s very own dining room. Billed as Liverpool’s “premier Steakhouse”, The Haymarket is somewhat tucked away from the hurly-burly of town. At the far end of Victoria Street, it’s a short trot away from the chaos on Mathew Street and stands alongside the little-known River Bar and Cafe, run by the same owner at The Haymarket. There’s a lovely feel to the basement restaurant with brick vaulted ceilings, booths and subdued lighting, together with swing music wafting through the air. There are three separate dining rooms, which means you can be somewhat separated from the rest of the diners, but it lends a cosy underground feel to the whole venue. It perhaps works better for larger parties, rather than a couple, as you can sometimes feel dwarfed by the shrieking laughter coming from raucous birthday parties stationed round long, long tables. But its “away from it all” atmosphere, at the bottom of a long flight of stairs, makes it an intimate dining experience for a group of any size. And so to the menu. There was plenty of choice for starters, prices ranging from £4-£6, which included dishes such as chicken liver and black pudding paté and roasted breast of quail. I chose smoked haddock risotto (£4.95), while my wife selected Scottish hot-smoked salmon and blinis that was served with a mild horseradish creme fraiche and watercress (£5.95). She said the dish was let down by the portion of horseradish sauce – minuscule blobs on the plate.
My risotto, something which I need to start ordering a lot more of, was comfort food with a capital CF. Hot, excellently fishy and a decent sized portion. It was the kind of dish you could have gone on eating all night. Onto the mains; meat dominated the scene, particularly with the shepherds pie and fish pie being declared off limits following a “chef’s disaster” in the kitchen. Welsh rump of lamb (£13.95) with creamy mash, butter braised cabbage, seasonal vegetables and a rich jus caught my wandering eye. My wife chose the pan-roasted fillet of seabass on a bed of pomme puree, smoked haddock and celeriac branade with sorrel cream and drizzled with a cherry tomato oil (£12.95). My lamb was decent enough; well-cooked meat and tasty sauce that worked well with the mash and stringy cabbage. Good without bowling me over. The verdict from the opposite side of the table was positive, with an exquisitely softly-cooked seabass. The dessert menu beckoned and, while the strawberry cheesecake sounded enticing, just plain straight cheese was an easy option, particularly with six different varieties to choose from. £7.95 allowed us selections of Colston Bassett Stilton, oak smoked Lancashire, Snowdonia extra mature cheddar (the stronger the better in this household) and Scrumpy Sussex with hints of garlic cider and herbs. It came with homemade fruit chutney, grapes and celery and some “artisan crackers”.
Start the day in style with Kingsmill
All this could be yours, courtesy of Kingsmill
The elegant interior of The Haymarket restaurant, Liverpool
This was a fantastic end to the meal, every cheese having its own distinctive flavour and it all worked nicely with the Sauvignon Blanc on the table. The Haymarket has certainly got a swish feel to it, with a Bay Grand piano set up in the main dining area and live acts performing every Friday and Saturday evening. Sounds of Sinatra, Harry Connick Jnr and Michael Bublé nicely washed over us during our three hours in the vaults.
Food facts Venue: The Haymarket Restaurant & Bar, 89, Victoria Street, Liverpool, L1 6DG Tel: 0151 255 0588 Service: Friendly, welcoming, but need to
pay more attention to eyebrow-raising customers. Value: Not cheap. Opening: 5.30pm midnight (Wednesday and Thursday); 5.30pm -
2am (Friday to Saturday); 2pm - 10pm (Sunday). Final live act starts 10pm (Wednesday & Thursday, 11pm (Friday to Saturday). Booths available.
Little things let the Haymarket down, however. An empty pint glass and Corona bottle remained uncollected for most of the evening. And the separate dining rooms meant it was difficult, nigh impossible, to attract a waiter’s attention at times. Consequently, I had to march up to the bar to place a dessert and second bottle of wine order. I made the same walk to pay the bill as we saw no sign of a member of staff for 10 minutes, credit card in hand. And prepare to talk loudly if you’re next to a 15+ gathering of excited birthday celebrators, particularly in those enclosed rooms. But that’s a minor quibble. There’s enough underground mystery in this bunker to make you want to hole up there for hours. luketraynor@liverpool.com
KINGSMILL know that weekday breakfasts can be fraught for families. Which is why the local bakery has joined forces with expert nutritionist Amanda Ursell and clinical psychologist Tanya Byron to produce the Kingsmill Breakfast Report, showing how a healthy, nutritious breakfast, containing wholegrain, can improve your family’s start to the day. The report reveals that not only does a breakfast, including wholegrain, reduce stress levels, but also that a clear and well-organised routine around the breakfast table can improve your daily functioning and general performance throughout the day. For a great wholegrain start, they recommend Kingsmill Tasty Wholemeal, or, for the more picky eaters, there is Kingsmill 50/50. Baked with 50% wholegrain and 50% white flour – it combines the nutritional benefits of wholegrain with the tastiness of white bread, making it a hit with everyone. To offer a helping hand with your breakfast time, Kingsmill has teamed up with the Daily Post to offer two lucky readers a chance to win a “Wake up to Wholegrain” Kingsmill breakfast kit. This fantastic kit includes a family-sized delivery of Kingsmill 50/50 and Kingsmill Tasty Wholemeal, a top-of-the-range Dualit four-slice toaster, a set of four bespoke family mugs, a toast rack, teapot and eggcups, plus many more breakfast goodies for you and your family. To be in with a chance of winning simply answer the following question: In which city was the TV sitcom Bread set? Send your answer on a postcard, along with your name, address and daytime telephone number to Kingsmill Competition, Features, Liverpool Daily Post, Old Hall Street, Liverpool, L69 3EB. Closing date, March 17. Terms and conditions. No purchase necessary. Only UK citizens over the age of 18 may enter. Competition excludes Allied Bakeries employees and families of anyone connected with the promotion. Competition winners will win a blue four-slice Dualit toaster, four family mugs, a toast rack, teapot, 4x eggcups plus a family-sized delivery of Kingsmill 50/50 and Kingsmill Tasty Wholemeal. Bread will be in the form of vouchers which must be used before 01.01.2010. Prize is non-transferable and there is no cash alternative. The first two correct entries drawn at random after the closing date win the prize. Liverpool Daily Post terms and conditions also apply.
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DAILY POST Tuesday, March 10, 2009
Sommelier – Mathew Sloane
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S WINTER becomes spring, death into life and all that, your intrepid sommelier has come over feeling all phoenix – Simon Phoenix that is, the baddie in Demolition Man. Yes, my usual, mild-mannered self is harbouring an ever-towering rage that will eventually see me rise like a corkscrewwielding Colossus, casting down fire and lightning on those who would lead the fine people of God's country to damnation. I should probably explain myself. The big, nasty people are doing the usual postJanuary sales drive and putting out nasty bottles of sweetened radiator fluid at less than the price of a couple of loaves. It may be claimed I make my living out of mankind's need for debauchery, but I have always tried to advise a more enlightening approach to the old dancing water. It is our duty as executive hedonists to eschew the temptation of planting ourselves into a state of rollicking lunacy via three litres of jumped-up grape cordial and seek out more righteous methods of loosening the old swearing muscles. If you feel yourself tempted to throw a hard-earned tenner down somebody else's drain, I propose the following remedy. Cancel all engagements, book a flight to France, Italy, Spain or Germany and seek out a few small vineyards. You will be invited to sample some wine, perhaps even try it alongside some local food, you may even be asked to escort the eldest daughter to a local barn dance. You will ponder the idyllic environment you find yourself in and may even decide to sell the tanning salon and get yourself a small winery down in good old Provence – excellent, if nothing else you have a soul. After your splendid daydream, visit again with your recently acquired, wine-making buddy. Ask him how many hours a day he works, the last time the family had a
holiday together, how much of the crops were destroyed in the spring thunderstorms. Then, and only then, ask the lovely fellow how much he gets paid for a bottle of his astonishing wine. A pittance. A Californian winery churning out millions of bottles per harvest can handle the cheap selling price, the quality winemaker who will be handing down skills to future generations so that we can enjoy a smart bottle of swag with our beef, cannot. Talking of good swag, I had a swoop down to Keith's Wine Bar, on Lark Lane, recently. This is one of those weird places, I know I can get a marvellous bottle of wine at a very clever price but I hardly ever visit. I was lucky enough, on this occasion, to be advised by the mighty Keith himself, who looks a bit like Keith Allen, as it goes. After a few minutes’ deliberation, I toddled off with a very suave little New Zealand Pinot Noir, for fifteen quid. The juice was fantastic, the price was astonishing. Mr Keith actually apologised when he quoted the bill, apparently this is one of his most expensive bottles. The place is open seven days and is definitely worthy of your custom. So, there you have it, amongst the globeencompassing monsters, there are a few decent fellows out there who want you to have a princely slurp at a pauper's price – Keith's, Vinea, The Everyman – to name a few. I shall endeavour to find others.
Best bar none increase in demand at the bar at THE success of Crichtons restaurant, on fashionable Allerton the weekend,” says bar manager Road, has seen it expand into Carly Wheeler. “The decor is premises next door to create a contemporary, and there’s a sophisticated piano bar. relaxed atmosphere during the The bar, which takes up 149 day, becoming more lively at night. Allerton Road, is aimed at the “But it’s an over-21 bar and dining crowd, aged 25 to over 50, aimed at an older clientele so you but it’s drawing the crowds from won’t find pounding music or allall over Liverpool as a destination you-can drink offers.” in its own right at the weekend. In contrast to the warm brick and terracotta of the restaurant at 151, Allerton Road, the bar is glamorous red, silver and black, with black chandeliers, candlesticks, with a fireplace and deep leather couches. The red shirts of the bar staff match the exotic The interior of Crichtons Bar, Allerton Road red ceilings. A standard glass of house wine Music is the laid-back strains of costs from £3.50 and a pint of Motown and soul and, after Easter, draught beer costs £2.80. Opening live music will return to the venue times are 4pm-12am on Friday and on Thursdays and Sundays. Saturday and from 12pm during During the summer, the floor-tothe summer. ceiling windows are opened and ■ CRICHTONS seats are placed outside. www.crichtons.uk.com Newspapers make it a relaxed 149-151 Allerton Road, Liverpool, place to chill out in during lazy L18 2DD Sundays. Tel: 0151 724 7770 “We expanded because of the
TellYour MotherThatYou Love HerWithThe This Mothers Day why not place a celebration notice in your local newspaper?
Prices start from only
£16.24!!
Call our contact centre today on
0151 227 3691
To reserve your space in our Mothers Day special!
Opening Hours
Monday - Friday 7.30am - 8pm Saturday 8.30 - 12.30pm
Front counter also available Mon-Fri 9-5
Deadline for all entries is Thursday 19th of March at 5pm for Fridays edition.
Emmerdale
& the Best of Yorkshire
£79
2 days from .00 24 May & 20 September 2009
Here’s a break that combines the very best of Yorkshire’s stunning scenery with included tours of ‘Emmerdale Country’, when you will see such well known haunts as Esholt and the Woolpack, and the beautiful Yorkshire Dales. You will also have time to make the most of the fabulous shopping in Leeds. • Return coach travel • 1 night’s dinner, bed and English breakfast accommodation at the Jury’s Inn, Leeds • Tours of Emmerdale Country and the Yorkshire Dales • A visit to Leeds • The services of a Tour Manager
For a brochure call:
0151 227 5987 (All calls charged at local rate)
or to book call:
0845 226 9732 Quoting Code LPE
Book online at: www.newmarket.travel/lpe13326 BROUGHT TO YOU BY: TRINITY MIRROR NORTH WEST AND NORTH WALES IN CONJUNCTION WITH: NEWMARKET PROMOTIONS LTD. ABTA V787X.
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DAILY POST Tuesday, March 10, 2009
Advertising Feature
Yums
Fantastic food at great prices T
IMES may be hard, but with Yums Oriental Restaurant's fantastic new credit crunch-beating prices, you don't have to miss out. Conveniently located in Liverpool's bustling city centre,Yums is one of the city's most popular Oriental buffets, and, since opening on Bold Street four years ago, the restaurant's delicious food and affordable menus have been an instant hit with diners across the region. In particular, Yums is famed for its excellent all-you-can-eat Grand Buffet, and, in a bid to help its customers, the restaurant has now lowered the price for its buffet even further. Starting from just £5.95, the sumptuous Grand Buffet offers a mouthwatering array of more than 60 Oriental dishes which are continually replenished throughout the day to ensure that customers receive fresh food, no matter what time they visit. Just take a look at the fantastic dishes available. Ranging from delicious starters such as crispy wan tons and ribs in lemon sauce, to tempting main courses including aromatic duck and fresh seafood, as well as a range of tasty desserts, Yums
Yums Oriental Buffet Restaurant is situated in busy Bold Street, Liverpool city centre promises that every customer can dine guilt- free for under £10. And it doesn't end there. With free refills on any soft drinks for just £1.99, you can rest assured that there are no hidden costs. The Grand Buffet is available seven days a week and prices start at £5.95 before 5.30pm, £6.95 after 5.30pm and £3.99 for children (under 4½ foot tall). So, whether you're enjoying a spot of shopping and want a
quick lunch, or are heading on a night out with friends and family, Yums has seating over two floors and, thanks to its lively atmosphere and friendly, attentive staff, you can trust the restaurant to make your visit one to remember. ■ FOR first-class food at affordable prices, make sure you head to Yums Oriental Restaurant, on Bold Street. For further information, visit www.yumsbuffet.co.uk or call 0151 707 2929.
Yums’ all-you-can-eat buffet is renowned for its value for money
CELEBRATE MOTHERS DAY
ALL YOU CAN EAT LUNCH BUFFET 11.30am-6.00pm
Mon - Thurs
£5.95
Fri - Sat
£6.50
GRAND BUFFET 6.00pm - Midnight
£8.95 Fri - Sat £9.95
Mon - Thurs
ALL DAY SUNDAY 11.30am - Midnight
£6.75
4 QUEENS SQ, LIVERPOOL, L1 1HF, OPPOSITE MARRIOT HOTEL & QUEENS SQ BUS STOP 0151 709 2811 WWW.TSORESTAURANT.CO.UK
KIDS EAT 1/2 PRICE BELOW 41/2 FT