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Food and drink confidential (June 2013)

A Guinness cake, Marco Pierre White talkin' Italian, Coleen Rooney's cheap eats and other snacks to chew over

Published on June 14th 2013.

Food and drink confidential (June 2013)

BBC Master Chef may be a faint memory, but closer to home there's an exciting rising star in the chef ranks. 

Last month, Bistrot Verite, in Birkdale, was celebrating when teenage upstart Jacques Verite, 16, became the youngest ever winner of Merseyside Young Chef of the Year 2013.

Last night he was just pipped to the regional North West title in Manchester. He came a very respectable second to Michelin-starred Simon Rogan's protege, Daniel Akrigg, from Rogan and Co in Cartmel, Cumbria.

Jacques VeriteJacques VeriteJacques, who works full time at his dad Marc's family run restaurant in Liverpool Road, got into the competition  without really thinking too much about it.

At the  Mersey cook off at Southport College he beat off much more seasoned  chefs such as Kevin Reader and Steven Southern, both from Radisson Blu Liverpool, Sam Wilson from Thornton Hall Hotel, Pete Brandrick from Hard Days Night Hotel, and Owen West from London Carriageworks.

 Proud dad Marc said: “I have never pushed him. I wanted him to make his own way and over the past few years he has developed a real passion for cooking."

When asked which chefs inspire him, Jacques replied “my dad, he’s always been supportive of me, and I look up to him.” Awww.

Black and tancake
And it's Father’s Day this weekend - cue tumbleweed bouncing through the streets of the city.

Just JOKING,  although Liverpool was this week named as the city with the highest proportion of single mums.

Interestingly, the figure was 65 per cent in the Riverside ward - ‘Uncle’ Joe Anderson’s manor before he became mayor.

Speaking of stout, Viva Brazil, on Castle Street, have come up with a chocolate Guinness cake which they will be serving to meat-sweatin’ papas on Sunday. You'll need 12 paper cups for this.

Don't try it with just a pint glass, unless you're after some kitchen disaster comedy from your hot oven.

Click here to see the recipe.

Jockey Dettori unseated
Perhaps taking a leaf from the likes of San Carlo, Marco Pierre White has announced plans to add more theatre to his Wirral restaurant.

Frankie’s, which is bolted onto the side of A Holiday Inn Express at Hoylake, will be re-launched as "Marco’s New York Italian" next week.

Marco Pierre WhiteMarco Pierre WhiteOut goes partner and horse jockey Frankie Dettori, in comes Liverpool Indigo hotel partners Sanguine.

The re-launch follows a 12-month "branding exercise" with the celebrity chef working alongside a team of experts to evolve the New York Italian concept.

It promises "a range of Italian and American classics" such as pizza, pasta,  28-day matured steaks, BBQ ribs, seafood and "Marco’s special hot dogs".  He has also appointed Aldo Bove as restaurant manager to take the helm at his new venture.

Marco said: “These are exciting times here in Hoylake."

And you don't hear that said very often.

Choo carefully
COLEEN Rooney still knows a bargain when she sees one – and in these recessioned times perhaps even a stilletoed WAG has to count the coppers.

Coleen Rooney LiverpoolColeen Rooney While hubby Wayne was wowing the Brazillians t'other week week, Mrs Roo was said to have been munching on something different - possibly Liverpool's cheapest meal deal: two course and a glass of vino for just eight squid.

In touting its new lunchtime menu,  Water Street nightspot Newz, which is frequented by glamorous celebs and gegging city councillors,  says it has “upped its game” with a deal that “has left other city restaurants finding it hard to compete with their high-end dining offer”.

That's sausage, mash and peas, fish and chips, crispy chilli beef noodles salad and the cajun chicken wrap.

12:00pm to 3:00pm Tuesday – Friday.

Glimmer of Rimmer
TV chef and presenter Simon Rimmer has been confirmed as a July interviewee in Little Atom Productions’l In Conversation series.

 The Liverpool-born restaurateur and host of Channel 4’s Sunday Brunch will be interviewed by Mike Neary in St George’s Hall Concert Room on Tuesday 30th July to discuss his life and career and share his favourite pieces of music which will be performed live by five separate music acts.

The name's Beam, Jim Beam.

Do you like your whiskey with an e or without?

No, not that sort of e.

We're talking the difference between scotch (whisky) and the special stuff from the southern states of America (whiskey).

Anyway, after a few it's all academic. Thus, McGuffies bar in Castle Street is going Jim Beam crazy this month.

Sample either Jim Beam Black Label, Jim Beam Honey or Jim Beam Red Stag and take advantage of its offer on yes, even more whiskey. Buy one 25ml special whiskey for just £3.50, or three, which they suggest you share, from £9.95. 

As one reader pointed out below, that's £98 for the bottle. More if we're talking the 750ml size. Phew!


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10 comments so far, continue the conversation, write a comment.

AnonymousJune 14th 2013.

Its not exactly going whiskey crazy, all thier offering is saving of 55p or just over 5%. At £3.50 a measure thats the equivalent of £98 a bottle. Not the most Generous offer is it.

2 Responses: Reply To This...
AnonymousJune 14th 2013.

Who said whiskey crazy? It's Jim Beam crazy

EditorialJune 14th 2013.

That made us laugh so much that we have now incorporated your comment into the story.

AnonymousJune 14th 2013.

Marco P-W....how totally original, a restaurant doing New York Italian! Like What's Cooking and hundreds of others did 25 years ago then? Stick to the Knorr stock cube adverts mate!

2 Responses: Reply To This...
Paul WardJune 14th 2013.

But "The re-launch follows a 12-month "branding exercise" with the celebrity chef working alongside a team of experts to evolve the New York Italian concept." Someone saw him coming.

AnonymousJune 15th 2013.

Agree Paul. MPW needs to stop messing around with all these morons

AnonymousJune 15th 2013.

How do I contact Marco Pierre Head, I have a concept for him. I call it "The Greasby Spoon" Going back to classical basics. Double Egg and Chips 2 slices of bread and butter and cup of tea. Extra quid and you get a pot. And Marco's Special Beans On Toast. From the special menu, Birdseye Tendergrill steaks and crinkle cut micro chips with Bigga Peas. I have a team of experts and a tin opener and we are available to develop this for the next 12 months at a negotiated rate TBA. I've got about 50 plassy table cloths too if you want that retro 60s chic. Just give them a wipe down.

2 Responses: Reply To This...
AnonymousJune 15th 2013.

Tell you what, just end the title of the place with the word "Kitchen" and they'll be queuing outside the door. Serve the slop on a stone slab, a slate or wooden plank, job done Build it, and they will come Where do I send the invoice?

AnonymousJune 15th 2013.

Sorry, we can't do soup or anything with gravy. It just pours off the plank. It's all over the bleedin' floor. We need a new concept for serving it. Wait...I've got it. Cuppa Soup!

Olaf LoafJune 15th 2013.

Bakehouse, Marco Pierre White's Bakehouse. That'll pile them in

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