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Food and booze round up

Science and beer, Hollyoaks people go duck apple and sorts of autumn menu bits bobbing and offers

Published on January 14th 2010.


Food and booze round up
Apple of their eye
IT was tree cheers as the gang from Hollyoaks turned up at The Orchard last weekend, along with cider fans to toast the new autumn menu at the Blundell Street venue.

Since opening in May, The Orchard has won fans across the city, including us - click here. Owner Tom Stanley says that all the ingredients used in his restaurant can be traced to within 55 miles of The Orchard. “The pork on the menu is from Cheshire, our lamb is from Wales and all our sausages are homemade by our butcher who has 25 years experience supplying the hotel and restaurant trade.“

Bubble and Squeak, the quintessential autumn favourite will be making an appearance on the menu topped with chestnut, sage and onion stuffing and finished with a brandy butter sauce and cranberries. To follow, The Orchard’s dessert offerings include a rich, indulgent bread and butter pudding served with raisins and fresh cream.

Is it a bird, is it a plane?
Scibar is back next Tuesday, November 3, literally science in a bar, or in this case the fabulous Ship and Mitre pub in Dale Street. It is a regular, monthly event organised by The British Science Association. At each Scibar an expert from a different scientific field gives an introductory presentation on something fascinating or topical about their work, and then the floor is open to discussion, debate and questions. There’s no need to be an expert, as Scibar is designed to be informal and is aimed at those with no prior knowledge - just an interest in science and the world around them.

Garnet Ridgway is up next week, a researcher in the University of Liverpool’s Flight Simulation Laboratory. He will discuss how the natural world influences the design of modern aircraft and reveal some of the current research at the University's Flight Simulation Laboratory. Garnet researches theories of how animals use visual information to develop systems to help pilots control their aircraft. The eventual aim is to improve the safety of large transport aircraft landing in poor visibility.

No questions are considered silly questions, they say. They haven't met our readers.

Troosered
Sapporo Teppenyaki, that much loved food experience of girls nights out, has now stretched its chopsticks up to Glasgow for all those wee hens wanting something theatrical and firey from their evening g.

But its not just for night time. Here in the Duke Street Teppenyaki, they have a great offer on at lunch – two courses for £9 and three courses for £12

As for their Italian operation, Il Forno, next door, there's still the cool business lunch - £10.95 for 2 courses and £14.95 for three courses. Plus, an extension is well under way and should be completed by end of November, just in time for feeding the Christmas five thousand.

If you knew sushi
Chefs in Southport have come up with a novel way to help workers beat the “post lunch lull” – by designing a special menu to keep them awake in the boardroom.

The Vincent Hotel, in Southport, has created its “Food for Thought” menu for meeting and conference organisers hosting events at the Lord Street venue.

The menu includes a combination of sushi and sashimi dishes, which are high in protein, B-Vitamins and minerals like selenium, as well as Omega-3 fatty acids.

The nutrients included are scientifically proven to help increase concentration, raise energy levels and sharpen memory function, helping delegates feel alert for the afternoon’s actions.

Head chef Martin Quinlan, said: “The period immediately after lunch is well-known as the Graveyard Slot, because people are the least attentive.

“However with sushi/sashimi containing the nutrients to keep energy levels elevated, it will ensure that the afternoon’s performance is just as productive as the mornings.”

Just the thing for a spot of tag, come three in the afternoon, as you chase your favourite/least favourite colleague around the powerpoint presentation monitor.

Little Italy
Piccolino's general manager Maurizio is extremely proud of his Sardinian roots, they tell us, and so the Cook Street restaurant is holding its first Sardinian night this week.

This isn't seven different ways to cook sardines, rather Maurizio and new head chef Francesco have designed a special seven-course menu for the event tomorrow (Thurs Oct 29), each served with a glass of wine that complements the dish, and the evening ends with coffee and the traditional Sardinian liqueur, mirto.

There are only a limited number of places for the event. Tickets are £65 and they require pre payment. To reserve tickets call helen on 0151-236-6703 or e-mail liverpoolevents@ircplc.co.uk

Cake puff (Press releases quoted verbatum that keep the media industry going)
"A recent poll by Cakes to Your Door has revealed the Nation’s Favourite cake as the good old ‘Victoria sponge’. It was closely followed by the chocolate cake with the fruit cake taking third place.

51 per cent voted for the classic Victoria Sponge recipe as their favourite ever cake, with the chocolate cake taking 30 per cent of the votes. Taking its name from Queen Victoria herself, who often indulged in a slice of the sponge cake filled with jam with her afternoon tea, you couldn’t get a more quintessentially English cake than the Victoria sponge, and it seems that it has stood the test of time as the nation’s most loved cake.

Kevin Slatter, owner of Cakes to Your Door explains: “There are not many who’d turn down a cup of tea and a slice of cake mid afternoon, just as Queen Victoria favoured all those years ago. The classic Victoria sponge is light enough for a summer afternoon tea as well as an indulgent winter cosy up treat....”

Cake and tea is quintessentially English, and the Victoria sponge holds its own in this respect. Many people say that the cake is almost iconic and as it’s also one of the few foods that can be divided up to be shared and enjoyed...”

“The Victoria Sponge is also a versatile cake, you simply can’t go wrong with its basic recipe of flour, butter, eggs and sugar with a butter....” Continued on page 94 as they say in Private Eye.

Do you have any food or booze news to brighten these pages? Email editorial@liverpoolconfidential.co.uk

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ZarinOctober 28th 2009.

Oh go on, Masterspy. Where?

DigOctober 28th 2009.

Being Masterspy it was The Revolution of course. Nah, Studio 2 in Parr Street Studios.

DigOctober 28th 2009.

Went to The Orchard with Woman from The Pilgrim a few weeks ago. Lovely place with lovely food but I was very surprised by how quiet it was for a Friday evening. Still, the lack of atmoshphere didn't detract from a very pleasant evening topped off with a drink in the best bar in Town.

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Prof. Chucklebutty

This sounds like it will be a very popular event. Although personally, I would prefer my dinner…

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Knowlegeable

Please refer to the sentence up the top about one or two glaring omissions...

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Anonymous

Leaf, Leaf and more Leaf probably the best brekkie place in all liverpool, and second in my opinon…

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I feel ill. The history of the building will be entirely lost.

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