Enjoy a luxury burger in an equally luxurious setting at Titanic Hotel Liverpool. With five new burgers on the menu for this week only at Stanley’s Bar and Grill, including a succulent Chicken Satay Sizzler, The Blue Cheese Rude Boy and Big Boy BBQ Pulled Pork, these show-stopping burgers are the ideal way to celebrate National Burger Day while overlooking the historic Stanley Dock.

Revolution 

With more than 10 different burgers to choose from, as well as vegan, vegetarian and gluten free options, there’s something guaranteed to satisfy every craving and appetite. From beloved classics like beef and fried chicken to more specialist flavours like Mac n Cheese and Korean BBQ Pork visit Revolution to tantalise your tastebuds. 

Miller and Carter

Tuck into prime burgers at Miller and Carter, the connoisseurs of quality cooked meat. For those those wanting something special, opt for Miller’s Dirty Burger made with 30-day aged prime beef and tender sliced fillet tails cooked to your liking. With each of their burgers served in a glazed brioche-style bun with lettuce, tomato, and your choice of seasoned fries or a side salad, a Miller and Carter meal is one to remember. 

What’s Cooking 

Boasting a bountiful menu of handcrafted burgers, all made from scratch in sesame seeded buns, What’s Cooking offers a choice of 10 different burgers, including the Scooby Snack featuring a triple patty and triple bacon, the Veggie Billy Boy for those who fancy a meatless meal and The Yankee Burger with a slice of pineapple for a tropical taste. 

Peaberry Coffee House and Kitchen

Start off your day the right way with a trip to Peaberry Coffee House and Kitchen for the ultimate breakfast dish. Made using 50/50 beef and pork mince patties topped with crispy bacon, sliced cheddar, a fried egg and hash browns stacked between two sesame brioche buns, who says you can’t have burgers before 12pm?  

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Lerpwl 

The cocktails at Ellis Barrie’s restaurant are as equally delicious as the food, with their summer terrace the perfect spot to soak up the views of the dock whilst working your way through the expertly crafted menu. 

The Copacabana comprises Plantation Rum, Giffard Banane, pineapple, lime, and coconut foam, for Lerpwl’s sophisticated take on the classic Pina Colada. 

Titanic Hotel Liverpool 

Titanic Hotel’s Rum Warehouse on Stanley Dock was previously a storage space for Rum import from exotic locations including Guyana, Barbados, Martinique and Cuba, and is now home to the Titanic Hotel and the renowned Rum Bar within. Boasting a huge selection of Rums paired with a unique setting, Titanic Hotel is the ideal spot to celebrate World Rum Day. 

The talented team have created the Smokey Godfather Cocktail just for the occasion, combining Diplomático Reversa, Shiraz Gin, sugar cube and a dash of bitters, with apple flavour wood chipping served in a smoked glass. 

The One O’Clock Gun 

This throwback New York pub-style bar offers a varied cocktail menu which packs a punch, along with great food to soak up the drinks, live music and even monthly quizzes. 

Pull up a chair dockside and sip on the Gunslinger, a sweet mix of Gosling’s dark rum, amaretto, pineapple, citrus and cream soda. 

Madre 

Madre may be renowned for their tequila fuelled margaritas which pair exquisitely with their freshly made tacos, but their additional cocktail menu signatures are not to be missed either. 

The Bandaq cocktail is the perfect post meal digestif, comprising Bacardi Carta blanca rum, fresh banana, condensed milk, Biscoff spread and root beer served frozen. 

The Long Shot

Located on the dock’s Britannia Pavilion, The Long Shot is the place to go for live sports, monster sandwiches and mouth-watering cocktails, with an eclectic atmosphere plus outdoor seating for those warm summer days. 

Fresh from their new menu, the Hotel Nacional is a refreshing combination of Havana 7, apricot brandy, pineapple and lime. 

Smugglers Cove 

Boasting a selection of 141 rums, this atmospheric eatery is a must visit for rum lovers. With a mouth-watering selection of rum cocktails to try you’ll be spoilt for choice, but you can’t go wrong with a classic Zombie. 

Smugglers Zombie is a boozy blend of Appleton Signature Rum, Smith & Cross, Velvet Falernum, pineapple juice, demerara sugar, grenadine, passion fruit, mango and lime juice. 

The post Where to celebrate World Rum Day on the waterfront appeared first on Wirral Life Magazine.

Exciting lifestyle hotel, INNSiDE by Melia, part of Melia Hotels International, has launched A Sunday Well Spent, a new stay and dine package with Gino D’Acampo.

Available on Sundays throughout July and August, for just £150 per couple, guests can enjoy an overnight stay at one of the INNSiDE UK hotels. The package includes a bottle of wine, a delicious breakfast, and £75 to spend how you wish on food and beverage.

You could be sipping cocktails in the Gino D’Acampo 360 Sky Bar in Liverpool, or exploring Newcastle from the city’s historical Quayside or starting your trip in Manchester’s coolest neighbourhood. INNSIDE by Meliá has three stunning properties for you to choose from in the UK.

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While soaking up the extraordinary setting of Liverpool’s historical Stanley Dock, sip on a refreshing glass of fizz served from Titanic Hotel’s Lanson Champagne bike, a custom made, pop-up bar that also shares its sponsor with Wimbledon. Those who purchase a tipple from the bar will also receive a complimentary green Wimbledon coaster as a memento of their time at the hotel. Guests can watch Wimbledon in Titanic Hotel’s VIP area, where they are showing the matches to never miss out on the action.

With some help from Lanson, the hotel is also transforming their VIP area, which will be launching in the near future.

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• Includes Liverpool’s first Bao Sliders –
• Plus a special unlimited Dim Sum Sunday brunch –
• Available every Thursday to Sunday with entertainment from Liverpool Disco Festival –

Alongside the premium experiential cocktails and entertainment, Mamasan is proud to announce its new small plate and dim sum concept menu. Mamasan’s new small plates feature a collection of irresistible in-house dishes, including Liverpool’s first beurre noisette bao sliders, choose from Asparagus; Smoked Short Rib Burnt Ends; Thai Fried Chicken; and Lobster and Salmon.

Mamasan’s premium experiential dining concept captures the true essence of modern Southeast Asia elevated with the best of Great Britain’s produce from farm, field and sea. The mouth-watering small plate menu is served every Thursday to Sunday and includes Chicken Katsu and Satay Skewers, Vegetarian Spring Rolls, Sweetcorn Fritters, Edamame Hummus, Tapioca Cauliflower Cheese Crackers, Thai Spiced Nuts and Shrimp Crackers.

Finishing the weekend in style is the brunch of all brunches – Dim Sum Sunday. Enjoy unlimited chef’s choice dim sum and indulge in Mamasan cocktails, fine wines, craft beers, and premium spirits. Soundtracking the dining experience, Liverpool Disco Festival showcases its iconic music collection, bringing tropical and Latin house and live musicians. The brunch is priced at £25 for a glass of fizz or one cocktail and a free flowing dim sum menu (served for 90 mins), guests also have the option to pay an extra £20 for unlimited drinks (fizz, cocktails or beer).

The Roof Garden is open Thursday – Sunday from early brunching to late night dining and dancing. For full details on each event and to book visit www.mamasan.uk/theroofgarden

Instagram @roofgardenmamasan

The Roof Garden, by Mamasan

Mamasan

Liverpool One

24 College Lane

Liverpool

L1 3DS

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On the 1st June join a lively Jubilee party. Featuring rock n’roll classics, crooner standards and hit show tunes to celebrate the longest ever reigning monarch. Songs from the early 1950s onward to Celebrate the queens Jubilee with Cherry Bomb.

Book at https://www.nicholsonspubs.co.uk to avoid disappointment.

The post Celebrate The Platinum Jubilee at The Philharmonic Dining Rooms appeared first on Wirral Life Magazine.

The unlimited-topping, San Franciscan sourdough pizza brand, Pizza Punks has confirmed it will open its seventh UK restaurant in Liverpool this September. Opening in the heart of the city on Bold Street, Pizza Punks Liverpool will join the brand’s other restaurant locations across the UK, including Glasgow, Belfast, Leicester and the latest opening Durham.

The new 170-cover restaurant will be the largest Pizza Punks site in the UK, with a new grab and go kiosk at the rear of the building and an additional 30-covers of outdoor seating on Bold Street. The restaurant will also feature regular DJs and live music, neon lights, cool artwork, monochrome brick tiles and a stripped back aesthetic; it’s the ultimate cool pizza experience.  

Advocates of freedom and expression, Pizza Punks offers a distinctive pizza experience – create your own – with 35 unlimited toppings to choose from, all made from scratch in the Pizza Punks kitchens, to create your own personalised punked up pizza. All for one flat fee, there are no extra costs, just awesome, handmade in-house pizza. Pizza Punks Liverpool also offers Halal, vegan, gluten-free and vegetarian options. 

At the helm of the restaurant is the brand’s handcrafted San Franciscan pizza dough; a unique dough that’s proofed for 48-hours to generate maximum flavour and finished with San Marzano Tomato, Basil & Garlic Sauce and mozzarella before the house-toppings are added. It’s then cooked in wood-fired ovens for the ultimate thin and crisp base with a deliciously chewy thick crust. Pizza Punks have taken all of the best bits from Neapolitan Pizza dough by using the finest Italian ingredients and methods before ripping up the rule book and introducing them to the aged sourdough starter sourced from San Francisco.  

New to the Pizza Punks offering and available at the new Liverpool site, customers can try fresh pasta, hand-made in the restaurant each day. As with the brand’s bespoke approach to pizza, guests will be given the option to punk up their pasta with a choice of sauces and the finest Italian ingredients. Guests can choose from toppings such as Nduja, Tuscan Sausage and Salt & Chilli Chicken. 

Pizza Punks Liverpool will offer craft beers and rebellious in-house cocktails, choose from a selection of punked-up classics for the true experience, including Drumstick Caiprisma, featuring vanilla infused rum, raspberry rum, fresh lime juice, served with retro drumstick; Smoked Popcorn Daiquiri with charred sweetcorn infused rum, sweetcorn syrup, fresh lime juice and vanilla smoke; By Monks for Punks with spiced run, pineapple juice, fresh lime juice, almond syrup, buckfast, served with salted popcorn and more! 

Pizza Punks founder, Brad Stevens said: “Pizza Punks Liverpool will be our seventh site in the UK, and we can’t wait to share the Pizza Punks experience with the city. 

At Pizza Punks we do things differently, our customers have the freedom to make the experience their own – they can punk up their pizza or pasta with unlimited, quality toppings for no extra charge. 

We want families and friends to visit and have the best time. For us, it is about providing excellent quality ingredients, unrivalled levels of customer service and most importantly, having fun; we want our guests to enjoy some great food, drinks and music with us.”

Pizza Punks was awarded the UK’s ‘Best Italian’ takeaway eatery last year, in the Deliveroo restaurant awards, voted for by the Deliveroo customers. And its city centre restaurants are all ranked number one on Trip Advisor, in Glasgow, Belfast and Newcastle.

Join the Pizza Punks movement: 

Instagram @pizzapunksofficial  

Facebook www.facebook.com/pizzapunksliverpool 

The post Pizza Punks to open its Seventh UK Restaurant in Liverpool appeared first on Wirral Life Magazine.

The wait is over – their dry-aged beef is maturing in their specialist ageing room, their wine corridor is stocked and the highly anticipated ‘new look’ Upstairs At The Grill is opening today and you definitely won’t be disappointed!

Guests are set to be blown away by the totally reimagined interior, stunning terrace, and carefully curated mix of old and new. The team behind the iconic restaurant and cocktail bar that was established in 2002 have been planning these changes for 2 years and are thrilled to be back.

Owner Jason Bligh said, “We are beyond excited to be opening our doors again. We’ve had unbelievable support from our guests for 20 years and we are thrilled to be able to welcome them back. Upstairs At The Grill has been part of so many special occasions and celebrations for locals & visitors to Chester and we’re looking forward to being part of many more.”

The Same – But Different!

Expect a dramatic makeover throughout, with classic New York style booths in the restaurant and a refurbishment of the much-loved upstairs cocktail bar. For regular guests, there is still more than a sprinkling of the original ‘Grill’ look, with the much-loved bar-sofa table and original oak bar remaining very much part of the fabric.

The re-designed terrace area has undergone a complete transformation. This light and airy space with a fully retractable awning for when the sun shines and a fire-place for colder days is set to be the perfect spot for lunch.

The Steaks

The menu continues to feature some of the finest steaks, Head Chef Ben Rutherford has worked closely with their master butcher to source the very best, well marbled cuts from traditional breeds.  Their steak offering includes a selection of classic steaks such as Ribeyes & Sirloins, along with a selection of signature steaks that are dry-aged on the bone in the specially designed Himalayan salt maturation chamber.

Owner Rob Bacon explains, “This dry-aging improves the tenderness & succulence, and the beef develops an intensely deep, rich flavour. We’re really looking forward to guests exploring this selection of signature steaks from the New York Strip and Porterhouse to a USDA Delmonico.”

The range of starters, sides, seafood and desserts are all equally as impressive and guests can expect the welcome return of some of ‘the Grills’ old-time classics, including the blue cheese soufflé and French onion soup.

Where your experience starts…

For a venue inspired by New York steak houses and speak-easy bars, the drinks offering is every bit as exciting as the food here too. Their cocktail menu has taken inspiration from their last trip to New York and guests will enjoy trying something new from the elegant Highline to the intriguing Jackson Heights, all while soaking up the atmosphere in the bar.  The extensive wine collection including some of Napa Valley’s most sought-after wines is housed in their brand new, contemporary wine corridor – something most definitely worth seeing.

Open 7 days a week from midday, lunch is set to be a big draw here too. Whether you decide to dine on the beautiful new terrace, gather a group of friends for a celebration, entertain clients or enjoy Sunday’s in style with the return of the much-missed Sunday lunch, this little corner of Watergate Street is the perfect spot to drink, dine and rejoice in the finest steaks, service and ambience imaginable.

The post What To Expect From The ‘All New’ Upstairs At The Grill! appeared first on Wirral Life Magazine.

Taking place over the 4-day bank holiday jubilee weekend, the festival is a vibrant celebration of the city’s famous hospitality culture. It features over 50 restaurants, bars, food-halls, cafes and coffee shops taking part with special festival menus, Bordeaux wine tasting experiences at The Town Hall, a Producers’ Market of artisanal goodness from across the city region and music and fun for all the family.

Bordeaux itself has over 6,000 vineyards producing a sumptuous selection of red, white, sparkling and rosé wines, from affordable bottles through to special occasion vintages. A selection of these wines will be available at the Bordeaux Wine Experience in the Town Hall and at The Bordeaux Bar at Martins Bank during the festival.

And from Friday 3^rd – Sunday 5^th June, the iconic Bombed Out Church in the heart of the city will host 4 free cookery demonstrations per day. Guests are a mix of household names and local stars including Simon Rimmer (Sunday Brunch), Lizzie Acker (GBBO), Gabriella Margiotta (Gabriella’s Kitchen), Paul Askew (The Art School), Steven Doherty (Le Gavroche), Dave Critchley (Lu Ban), Ellis Barrie (Lerpwl), Sarah Mountain (Creative Chocoart & Snackmasters) and Lucy Antal (The Alchemic Kitchen)

The Guide Liverpool are hosting each demo and the An Hour With An Indie Podcast are hosting the Q+As. After each session, Liverpool based independent radio station Melodic Distraction will be cooking up a big slice of party music for all the family. Each day DJs will play their very own Kitchen Disco – family friendly bangers to get everyone’s appetites whetted throughout the day.

All the free demos are on a first come, first served basis at The Bombed Out Church – get there early.

Free cookery demonstrations at The Bombed Out Church

Friday 3^rd June

Session 1 – Lizzie Acker – The Great British Bake Off 2021

11:30 – 12:00 – Demo Start

12:00 – 12:10 – Dish tasting with Bordeaux wine

12:15 – 12:30 – Q&A

12:30 – 13:00 – Kitchen Disco

Session 2 – Paul Askew – The Art School

13:00 – 13:30 – Demo Start

13:30 – 13:40 – Dish tasting with Bordeaux wine

13:45 – 14:00 – Q&A

14:00 – 14:30 – Kitchen Disco

Session 3 – TBC

14:30 – 15:00 – Demo Start

15:00 – 15:10 – Dish Tasting with Bordeaux wine

15:15 – 15:30 – Q&A

15:30 – 16:00 – Kitchen Disco

Session 4 – Jerome – The Scouse Ghetto Gourmet

16:00 – 16:30 – Demo Start

16:30 – 16:40 – Dish tasting with Bordeaux wine

16:45 – 1700 – Q&A

17:00 – 17:30 – Kitchen Disco

Saturday 4^th June

Session 1 – Sarah Mountain – Creative Chocoart & Snackmasters

11:30 – 12:00 – Demo Start

12:00 – 12:10 – Dish tasting with Bordeaux wine

12:15 – 12:30 – Q&A

12:30 – 13:00 – Kitchen Disco

Session 2 – Simon Rimmer – Sunday Brunch

13:00 – 13:30 – Demo Start

13:30 – 13:40 – Dish tasting with Bordeaux wine

13:45 – 14:00 – Q&A

14:00 – 14:30 – Kitchen Disco

Session 3 – Steven Doherty from Le Gavroche

14:30 – 15:00 – Demo Start

15:00 – 15:10 – Dish Tasting with Bordeaux wine

15:15 – 15:30 – Q&A

15:30 – 16:00 – Kitchen Disco

Session 4 – TBC

16:00 – 16:30 – Demo Start

16:30 – 16:40 – Dish tasting with Bordeaux wine

16:45 – 1700 – Q&A

17:00 – 17:30 – Kitchen Disco

Sunday 5^th June

Session 1 – Gabriella Margiotta – Gabriella’s Kitchen

11:30 – 12:00 – Demo Start

12:00 – 12:10 – Dish tasting with Bordeaux wine

12:15 – 12:30 – Q&A

12:30 – 13:00 – Kitchen Disco

Session 2 – Ellis Barrie – Lerpwl

13:00 – 13:30 – Demo Start

13:30 – 13:40 – Dish tasting with Bordeaux wine

13:45 – 14:00 – Q&A

14:00 – 14:30 – Kitchen Disco

Session 3 – David Critchley – Lu Ban

14:30 – 15:00 – Demo Start

15:00 – 15:10 – Dish Tasting with Bordeaux wine

15:15 – 15:30 – Q&A

15:30 – 16:00 – Kitchen Disco

Session 4 – Lucy Antal – The Alchemic Kitchen

16:00 – 16:30 – Demo Start

16:30 – 16:40 – Dish tasting with Bordeaux wine

16:45 – 1700 – Q&A

17:00 – 17:30 – Kitchen Disco

Taste Liverpool. Drink Bordeaux’s Project Director Julia Huf explains: “We are incredibly proud to have some truly wonderful and inspirational names from the cookery world joining us at Taste Liverpool. Drink Bordeaux in The Bombed Out Church for our programme of free demonstrations. There are some big national stars alongside many independent chefs, cooks and creators from the city region who all combine to help Liverpool’s food and drink scene thrive in so many ways. The Bombed Out Church is such a fabulous venue to host this, along with the Q+A sessions and the Kitchen Disco DJs.”

Taste Liverpool. Drink Bordeaux
Thursday 2^nd – Sunday 5^th June, across Liverpool

For all festival info, please go to: https://www.visitliverpool.com/tasteliverpool

The post Liverpool’s food and drink festival ready to be served up appeared first on Wirral Life Magazine.

A treat for all the senses, this exciting showcase on a selection of dates on 17, 18 and 19 June will include hands-on barbecue demos from the experts, as well as hints and tips on how to cook the ‘Weber Way’ on a selection of award-winning barbecues. 

Gordale Garden and Home Centre, on Chester High Road, is a Weber World store, showcasing the full range of barbecues and accessories, plus exclusive products such as the 2022 Genesis Gas Barbecues and an all-new accessory line called WEBER CRAFTED, which takes cooking outdoors to new levels of food discovery and exploration.  

Offering an unrivalled shopping experience, with dedicated one-on-one support by a team of Weber experts, visitors can get advice on choosing the right barbecue based on their preferred cooking method, and tips on how to perfect certain barbecue dishes and recipes.

For those who want to try new recipes at home, here are two delicious recipes, inspired by Discover Weber events: 

Classic Italian Style Pizza

Ingredients:

• 350ml cold water
• 100ml beer
• 50ml oil
• 15g fresh yeast (approx. 5g dry yeast)
• 150 durum spelt flour
• 500g Italian flour
• 250g Tomato sauce
• 350-400g Mozzarella, or cheese of your choice
• Toppings of your choice eg. olives, pepperoni, mushrooms, artichokes

Equipment:

• GBS Pizza Stone
• GBS Cooking Grate

Preparation:

1. Combine the water, beer, oil, and yeast. Add the durum flour and salt and knead well. Add the Italian flour a little at a time until the dough has the right consistency.
2. Divide the dough into lumps of 150g for mini pizzas or 250g for larger pizzas.
3. Form each lump of dough into a nice ball, cover with cling film and let it rest in the fridge for at least three hours before using.
4. Roll the dough out and cover with tomato sauce, cheese, toppings, and more cheese – in that order.

At the barbecue:

1. Prepare the grill for direct heat. Place the GBS Pizza Stone on the GBS Cooking Grate and let it heat up for 15 minutes.
2. Place the tray with the pizza onto the grill and cook for 15-20 minutes until done.
3. To note: The more toppings you add, the longer the pizza will take to cook. Watch out that your crust doesn’t get burned on the bottom.

Succulent Steaks with Boursin Butter

Ingredients:

50g butter, softened

• 30g Boursin flavoured with garlic herbs
• 1 tbsp fresh, chopped parsley
• Salt & freshly ground black pepper
• 4 prime fillet beef steaks, each weighing about 200g
• 1 tbsp olive oil
• 250g bundle asparagus, trimmed, blanched & drained
• 16 cherry tomatoes on the vine

Preparation:

• Beat together the butter, Boursin, parsley and seasoning, and roll into a log using cling film. 
• Chill until hard enough to cut into four slices.

At the barbecue:

1. Season the fillet steaks, brush lightly with olive oil and barbecue over direct high heat for three to five minutes each side, turning once.
2. Remove the steaks from the barbecue, add a slice of Boursin butter, cover with foil, and then leave to rest for five minutes. This allows the juices to settle (for a fuller flavour) and the butter to melt over the meat.
3. Toss the asparagus tips and cherry tomatoes in olive oil and place on the barbecue for a couple of minutes on each side. Season to taste and serve with the steaks.

For more information, or to register your interest in the Discover Weber events at Gordale Garden and Home Centre, visit discover-weber.com

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