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New restaurant kicks off at Anfield

Liverpool Football Club opens The Boot Room. But what's the score?

Published on December 20th 2010.

New restaurant kicks off at Anfield

WHEN you eat at Liverpool Football Club's new restaurant, what do you order?

Ham Shanks of course.

Would that be cooked three woys? And what about a starter? Kop-a-Soup?

Room left for a dessert? Try the
Joecole-ate fondant.

Yep, that's bad even by our standards.

People from the worlds of showbiz (Hollyoaks) and sport (LFC) rubbed shoulders with the city’s suits on Wednesday night when Anfield launched its new Boot Room restaurant.

A dinner, a football match and then a big party. Confidential was up, out and about for this one.

Now, for a restaurant that wishes to be known for its succulent steaks, “Boot Room” is perhaps not the best name you could come up with.

But this is to do with history, named after the famous Boot Room at Anfield. From the start of Bill Shankly’s tenure as manager, it was in this room that a tradition began for coaching staff (“The Boot Room Boys”) to gather after matches and training, and to discuss life, the universe and everything.

That was then. Now it's all about 230 covers under the Kop itself, open every day to the public when there is no match on. Think grills, stone-baked pizzas and pastas.

In charge is Chris McDowall, who has previously worked at Gusto in the Albert Dock. Very family friendly, that place, and he's brought that ethos with him. Kids can make their own pizzas with a chef, etc, there's an ice cream machine, and for the bigger kids, there are also private booths with TV screens showing live sports.

So what was the food like?

Well, despite any initial reservations, it was all rather pleasant. With a kitchen running at full pelt for the first time, you might have expected both the seared seabass with crayfish, pine nuts and sun blush tomatoes, and the Thai chilli chicken supreme in a coconut sauce to be a bit hit and miss.

But no. Both unfussy dishes and good starters, from the Gordon Ramsay School of Making Life Easy For Yourself Under Pressure, were pretty damned good and seasoned and presented with flair.

Or, as Alan Partridge might say: Back of the net.

Chris said: “We’ve produced a menu which is very affordable for families and which focuses on healthy, locally-sourced ingredients, so people can enjoy everything from a snack to a full meal without breaking the bank.”

(We'll be back to do 'em proper in a month or so).

After breaking for 90 minutes to watch the Utrecht game (the less of which said about here the better), guests returned for a warm and cocktails and dancing in the Boot Room.

Obviously, everyone got leathered.


(Vegetarians, ask for the Bob Parsley dish 'o the day)

Five Champions Leeks (St David's Day special)

Spit Roast (Cooked to the players' secret recipe)

Babel and Squeak

Turkey Supreme of Bruce Gobble-lah

Bitter Toffee Pudding

Hamfield Stadium Salad (swallows up anything on the plate nearby)

American Pie (initially very disappointing but on second tasting not bad)

Salt and Pepe Spare Ribs

Coq au Van (Stan Collymore's fave)

Barry Venison

Christian Poisson

The Patrick Burger (served on a Phil Bapp)

****Don't forget to try our curry! Guaranteed to have a "Ring Of Fire!"

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AlexDecember 20th 2010.

What a laff, but you didn't mention my Curran Bun

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