Menu, Liverpool Daily Post food and drink guide, March 2009

Why you should paymore for good wine

M E N UTHE DAILY POST FOOD AND DRINK GUIDE

One forthe Ladies

Cheap trick

Home comforts

Afternoon tea brings a touch of elegance to anyone’s day

Great food and a warmwelcome at the Monro

MARCH 09

Afternoon tea brings a touch of elegance to anyone’s day

Why you should paymore for good wine

Cheap trick

One forthe Ladies

2 DAILY POST Tuesday, March 10, 2009

fresh

Dinner date

Who would you invite to yourdream dinner party? JamieOliver to help with the cooking,Rafael Benitez, Barack Obamato see what all the fuss is about,JJ Abrams, the creator of Lost.

Who would be your nightmareguest? Timmy Mallet.

What would you all drink? Agood red wine, maybe a Rioja forRafa.

What would be the topic ofconversation? Football and themeaning of life

Who would do the washingup? Obama.

Kevin Ross, partner at BrownTurner Ross Solicitors, in Liverpool

SUP your way through the great wines of Alsace at awine and food tasting event at Pan-Asian restaurantHoST.

Jean Trimbach, head of the famous Alsace wine-making dynasty, Maison Trimbach, will be guidingparticipants through wines, with Oliver Haussels,

of C&O wines, while HoST head chef AshleyRichey will marry the drinks with signaturedishes.

The event takes place on April 31 and costs£40 per head. Places will be strictly limited.

For reservations, please call0151 708 5831.

A HoST of wines

FILINI, at Liverpool’s RadissonHotel, has been shortlisted for anational restaurant designaward for its plush interior.

ViewLiverpool.co.uk teamedup with the Restaurant and BarDesign Awards to encouragediners to vote, and Filini’schandeliers and wood and glassdecor got the most nods.

The winner will be judged bythe likes of editor of stylemagazine Wallpaper*, and beannounced on April 27.

THE cashew nut, in itsnatural state, contains apoisonous oil which isremoved by roasting

PUMPKINS were at onetime recommended toremove freckles and tocure snake bites

On course for success

food facts

food facts

KevinRoss

try it . . .GET going in the mornings with aTropicana Gold Label vitamin-packedjuice combo.

Tropicana Gold Label juice comes inmouth-tingling flavours in a posh blackand gold box.

A favourite morning pick-me-up isthe Valencia Orange & CrushedRaspberry, closely followed byHandpicked Raspberry, Wild Rosehip& Elderberry. Other combinationsinclude Alphonso Mango, Pineapple &a Hint of Lime and Sanguinello SicilianBlood Orange.

Available nationwide, £2.49 for aone-litre carton.

BarackObama –onwashingduty

SIR Paul McCartney, right,has given his trademarkthumbs-up sign to aCheshire-based cookerycourse inspired by his latewife’s recipes.

The VegetarianSociety’s Cordon Vertcookery course isinspired by recipes fromLinda McCartney On Tourcookbook and will belaunched on the open dayfor catering colleges andstudents on March 19.

Sir Paul says: “It’sfabulous to see a course

inspired by Linda, left,and her recipes, whichwill, in turn, hopefully,inspire cooks of thefuture. Those of us in herfamily are very proud.”

Recipes will includeLinda’s Tomato Soup,Wasabi Pea Fritters, ItalianArtichoke Pie with SunDried Tomatoes and PineNuts, and Pecan,Pistachio, Dried Berry andLemon Macaroons.

Visit www.cordonvert.co.uk to find out more.

DAILY POST Tuesday, March 10, 2009 3

Chef’s Table

A hearty taste of homeWilliamLeece meetsLee Harvey andScott Gavin,keeping up thestandards atThe Monro

Chef’s Table

THE Monro, in thecentre of Liverpool ,wasonce famous as beingthe only pub where thetraditional call of

“Time, gentlemen please” wasdelivered in Chinese.

But its growing reputation nowhinges far more on its cooking,with the Chinese chivvying-up justa memory.

It’s been credited as the city’spioneer of the new breed of gastro-pubs, earning praise frominfluential reviewers across thecountry for its cuisine.

The kitchens are now in thehands of two young chefs, bothworking on their home territory,Lee Harvey and Scott Gavin.

Lee moved only a few yards upthe road when he started at TheMonro nearly two years ago fromThe Bridewell, while Scott is anewcomer, it being a mere threeweeks or so since he arrived fromthe West Tower Hotel, in Aughton,West Lancashire.

But it was Scott who wasdropped right in at the deep end onhis arrival – Lee had to have aminor operation and Scott straightaway found himself in charge of theteam of five chefs and two kitchenporters.

Relief has come, though, in theshape of Lee back in harness as thesenior head chef, although headmits he has a little way to go.

He’s been in the business for tenyears, learning the ropes the hardway working alongside other chefsand absorbing their knowledgewhenever the chance presenteditself. The key to Lee’s thinking atThe Monro, he says, is to devise theking of menu “that reminds you ofwhat you had when you wereyoung.”

It’s home-style cooking at its verybest, with the lunchtime menus atthe moment offering such warmingdelights as braised ox tongue andGlamorgan sausages, for starters,and rib eye steak or roasted salmonfillet for mains, all at a very

reasonable £8.95 and billed as a LogFire Lunch.

The same menu is presented asthe Early Doors evening meal,before the main evening a la cartemenu kicks in.

The suspicion is always there,

too, that Lee’s mum has been a biginfluence on his cooking. Askedwhat his professional opinion is ofthe hospital food at the Royal, helooks a little embarrassed, andadmits: “To be honest, my mumlives right by the hospital up

Everton Brow, and she brought foodin for me.

“She’s a lovely cook. I love thingslike bacon ribs, shoulder of lamb,stews, hot-pots and the like.”

As always, in any successfulrestaurant, the key is freshingredients, with both Lee andScott finding time to work togetheron ordering in the ingredients.

It’s a shared passion, and neitherof them has any complaints aboutputting in the time, regularlyworking 11-hour days to keep thestandards up at the Monro.

It’s something Scott, in particular,was brought up with. He’s been inthe business for 17 years now,having started when he was just 12helping out in the kitchens of thehotel his father ran at the time, theOld Station House, in AppleyBridge, near Wigan.

His family are from Liverpool,but, after Wigan, Scott spent thenew few years of his careerworking round the five-star hotelsof Manchester. “It’s actually thefirst time I’ve ever worked overhere in Liverpool at The Monro,”he admits.

“I’ve got a passion for freshingredients,” he says, “and cookingshould aim at all times for a carefulbalance.”

For Lee, who spent a lot of timein the Midlands, working first inThe Bridewell and then The Monrowas a bit of a culture shock aftertime in establishments where themicrowave was king.

“It was a bit scary at first, a bitmore pressured.

“But I’ve been surprised howwell things have been going. Nowwe just want to be number one ifwe can.”

The Monro itself is now a GradeII-listed building which draws itsname from a three-masted sailingship the James Monro of the BlackBull line of 1817, named after anAmerican President and plying thefirst regular scheduledtransatlantic service betweenLiverpool and New York right up to1850.

The full name of James Monrohas now been revived to create asister establishment to The Monro,in Tithebarn Street, with a farstronger accent on American-stylecooking, as opposed to theBritish/Mediterranean feel of theDuke Street operation.

[email protected]

Ingredients (serves 4)7-bone rack of lambBoned lamb shoulderLamb stock4 Maris piper potatoesGarlic, rosemary, red wine, rootvegetables of choice

Method1. Place lamb shoulder in anoven-proof dish, season withgarlic and thyme, braise with redwine and lamb stock, for approxthree hours.2. Slow-cook potatoes in

vegetable stock with garlic for 45mins.3. Trim lamb rack and roast inpan at 180c until pink.4. Blanch root vegetables in hot,seasoned boiling water.5. PIck the soft flesh from the

Pan roasted spring lamb

WE SHOULD all spoil ourmums at least once ayear, and Mother’s Day isthe perfect opportunity.

To help you give yoursa special treat, celebritychef and Daily Postcolumnist PaulHeathcote, right, is givingone lucky reader thechance to win a Mother’sDay meal for four at hisOlive Press Restaurant, inLiverpool.

The prize, to be takenthis Mothering Sunday,March 22, includes athree-course meal forfour and a bottle ofhouse wine for you toenjoy.

And the menu on theday is delicious. Mouth-watering specials includeTuscan bean, rootvegetable and tomatosoup with herb croutons;crisp Goosnargh duck

Win a fabulous Mother’s Day treat at the Olive Pressleg with creamedparmesan polenta,smoked pancetta withborretane onions and redwine and, for dessert,chocolate and Amarettocheesecake or cherriesand thick vanilla cream.

Says Paul: “I think it isreally important to giveour mums a treat onMother’s Day. We certainlyhave to give them a restfrom the kitchen.”

To be in with a chanceof winning this fab prizefor your mum, simplyanswer the followingquestion.

What type of cuisinedoes Paul serve at hisOlive Press restaurants?

A. FrenchB. MexicanC. ItalianTo enter, send your

answer along with yourname, address and

daytime telephonenumber to Olive PressCompetition, Features,Liverpool Daily Post, OldHall Street, Liverpool, L693EB. Or email youranswer to [email protected]

Closing date isTuesday, March 17.

■ FOR further details andreservations, see www.heathcotes.co.uk

lamb shoulder, roll in cling filmand leave in fridge for threehours.6. Slice the lamb shoulders andslowly grill. Present with carvedcutlets and root vegetablesfinished with a deglazed jus.

Chef Scott Gavin, hard at work in the kitchen at The Monro Picture: HOWARD DAVIES/ hd090309monro-1


A sophisticated high tea could makea wonderful alternative Mother’s DayTreat. Emma Pinch reports

This is England on a plate

Upper crust beginnings

IF A builder’s breakfastwith paving slabs of bread,sausages like brawnyfingers and a brick brownbrew is your archetypal

male meal, the opposite must beafternoon tea.

From delicate slivers ofsandwiches, to the clink of bonechina and the murmur of gossip,it’s quintessentially ladylike.

With the vogue for all thingsVictorian, it’s enjoying a specialresurgence at the moment,although it’s quietly been gainingmomentum for years.

First on the scene, three yearsago, was Rose’s in Heswall. Greek-born owners Michelle and AndreasFoulia wanted to set up an eateriewith child-friendly opening hours,and a unique identity to set itapart from the bland coffee chainsand Italian cafes.

Says Michelle: “We didn’t wantto compete with any otherbusiness in the area and no-one

was doing afternoon tea then. Welived in such an English area wewanted something identifiablyEnglish.

“We did 2½ years of researchand I fell in love with the idea andtraditions of afternoon tea.”

The essential thing about goodafternoon tea, is that it looks aspretty as possible and qualityingredients are used, saysMichelle.

The menu should includeexcellent loose leaf tea – Assam,Earl Grey, Lapsang Souchong andflowering teas are good – black teawoven to roses and carnations –plus delicate sandwiches, warmfreshly-made scones with clottedcream and hand-made preserve,and a sponge cake, either miniindividual cakes or one Victoriasponge.

Her scones include lavenderwith gooseberry and elderberryjam, rosewater flavoured sconeswith ginger preserve, and lemonscones with lemon curd.

Scores of hotels are now offeringafternoon tea in Liverpool, partlydue to tourist demand, but it’s alsogaining momentum with domesticaudiences.

The London Carriage Works hasbeen perfecting its afternoon teaover the last year.

“It gives you a wonderfulopportunity to meet friends orcelebrate, Mother’s Day forinstance, without drinking orgoing to a pub, although it cancome with Champagne,” saysBernadette Bennett, who makesafternoon tea for the Hope Streetrestaurant.

“It’s very ceremonial andsociable – you have to keep talkingand passing things to each other.”

Betty’s Tea Rooms, in Yorkshire,where her husband’s from, set thebenchmark for her menu, rich intextures and flavours.

She serves platters of Cain’sraisin beer cake, lemon drizzlecake with caraway seeds, tiny,light-as-air scones, nutty carrotcake with pecan nuts and maplesyrup and wonderfully chewymacaroons with rosewater. “I likeusing local, seasonal ingredients,like rhubarb, and subtly backfragranced with exotic ingredientssuch as cardamom,” she says.

She suggests bland sandwicheslike the traditional cucumber, cutinto crustless rectangles.

“Strong flavours like beef andmustard or salmon, can beoverpowering if you’re eating adainty cake afterwards.

“Above all it should be a treatwhere you indulge yourself withfood you wouldn’t eat every day.”

Come on ladies, who’s going toplay mother?

■ LONDON Carriage Works, 40,Hope Street, Liverpool www.hopestreethotel.co.uk

■ ROSE’S Tea Rooms, 23, MilnerRoad, Heswall. www.rosestearooms.co.uk

[email protected]

IN SUMMER, 1840, the7th Duchess of Bedfordis said to havecomplained of “havingthat sinking feeling”during the late afternoon.At the time it was usualfor people to take onlytwo main meals a day,breakfast, and dinner ataround 8 o'clock in theevening.

The solution was a potof tea and a light snack,taken privately in herboudoir at 5pm.

Later, friends wereinvited to join her in herrooms at Woburn Abbey.This summer practiceproved so popular thatthe Duchess continued itwhen she returned to

London, sending cards toher friends asking themto join her for “tea and awalking the fields.” Othersocial hostesses quicklypicked up on the idea andthe practice became allthe rage.

Hostesses were judgednot only on the spreadthey proffered, but alsoon their paraphernalia,and a successful partyneeded this season'schina, as well asstrainers, sugar tongsand napkins. Enterprisingtailors even developed anew style of garment, thesmock-like tea gown,which was de rigueur forVictorian ladies-who-tea-partied.

Michelle Foulia, from Rose’s Tea Rooms,Heswall, who put painstaking research intocreating the perfect afternoon tea experience

www.spicelounge.uk.com

Telephone:

0151 707 2202

Albert Dock6 Atlantic PavillionLiverpool L3 4AE

Step through the temple inspired doors of the Spice Lounge andenter a world of authentic, contemporary Indian cuisine in the heartof Merseyside’s must go district.

The Spice Lounge maintains its unique heritage whilst creating astylish yet welcoming atmosphere, which has already made it abeacon for discerning diners throughout the Northwest.

This exclusive waterfront restaurant combines a passion for bothquality 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 glassof wine per person.

Mother’s Day 12.00 - 3.00pm, 4.00pm-11.30pm


Cupboard love

BRIGHTEN up your kitchenno end with the new rangefrom Rocha.John.Rocha, atDebenhams.

As usual, the designerbrings his creative flair to thecollection of crockery. Weparticularly like this cut-outred flower bowl. Priced, £18,(www.debenhams.com).

This is England on a plateLANSON has packaged itsclassic Rosé Champagne ina bright pink neoprenejacket – just in time forMother's Day. She can nowenjoy a glass of herfavourite fizz from a bottlethat's guaranteed to staybeautifully chilled until thevery last sip. Lanson Roséstandard 75cl bottle, £30.99,available nationwide fromTesco, Sainsbury's,Waitrose and Majestic.

THE Queen's favouritechocolatiers havecollaborated with artistand illustrator Kitty Ardento give Britain's best-loved chocolates afabulous new look.Prestat Rose & VioletCremes, £14, availablefrom Selfridges and JohnLewis or at www.prestat.co.uk

Teatime treat

VICTORIA SPONGEIngredients:

225g unsalted softened butter(plus butter for greasingsandwich tins)225g golden caster sugar225g self-raising flour2 teaspoons baking powder4 free range medium eggs1 tablespoon vanilla extract100ml full fat milkGood quality jam (goodquality for filling)Whipped creamIcing sugar

Method1. Preheat oven to 180C/ gasmark 4 and grease and linethe base of two 20cm roundsandwich tins.2. Put all the ingredients in amixer and combine until lightand fluffy.3. Split the mixture evenlybetween both sandwich tins.4. Bake for 25-35 minutes.The cakes are cooked whena skewer inserted into thecake comes out clean.5. Remove from the oven andturn your cakes onto a wirerack to allow to cool. Oncecooled, sandwich togetherwith jam and freshly whippedcream.6. Serve with extra cream andfresh strawberries and eatimmediately!

Afternoon tea at theLondon Carriage Works,Hope Street, Liverpool

Bernadette Bennett,of the LondonCarriage Works,Liverpool, puts thefinishing touches to aselection of cakes

Picture: HOWARD DAVIES/hd030309tea-1

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0151 632 6241 • 20 BIRKENHEAD ROAD HOYLAKE WIRRAL CH47 3BW

Awarded 92% for Food and 86% for Hospitality

THE MERSEY PARTNERSHIP TOURIST BOARD RESTAURANTACCREDITATION SCHEME:

• 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 ThursdayBefore 7pm-£12.50 After 7pm-£14.50Friday £14.50 all nightSaturday £17.50 all nightAdd a homemade desertTuesday - Friday £3.95 - cheese £4.95

• Vegetarians / Allergies Catered• Open Tuesday to Saturday Evenings from 6pm• Please call for a copy menu or reservations

One of Wirral’s Finest

“Want to know more, find us on onionring.com,or “Google” Julian’s Restaurant”

ST GEORGES DAY

Thursday23rd April6 Courses

£28.95

Open forLunch

MOTHERSDAY

3 Courses pluscoffee £19.95


My risotto, something which Ineed to start ordering a lot moreof, was comfort food with acapital CF.

Hot, excellently fishy and adecent sized portion. It was thekind of dish you could havegone on eating all night.

Onto the mains; meatdominated the scene,particularly with the shepherdspie and fish pie being declaredoff limits following a “chef’sdisaster” in the kitchen.

Welsh rump of lamb (£13.95)with creamy mash, butterbraised cabbage, seasonalvegetables and a rich jus caughtmy wandering eye.

My wife chose the pan-roastedfillet of seabass on a bed ofpomme puree, smoked haddockand celeriac branade withsorrel cream and drizzled with acherry tomato oil (£12.95).

My lamb was decent enough;well-cooked meat and tastysauce that worked well with themash and stringy cabbage.

Good without bowling meover.

The verdictfrom theopposite sideof the tablewas positive,with anexquisitelysoftly-cookedseabass.

The dessertmenubeckoned and,while thestrawberrycheesecakesoundedenticing, justplain straightcheese was an easy option,particularly with six differentvarieties to choose from.

£7.95 allowed us selections ofColston Bassett Stilton, oaksmoked Lancashire, Snowdoniaextra mature cheddar (thestronger the better in thishousehold) and Scrumpy Sussexwith hints of garlic cider andherbs.

It came with homemade fruitchutney, grapes and celery andsome “artisan crackers”.

Eating Out

Food facts

Going undergroundLuke Traynor drops in onthe subterranean delights ofThe Haymarket for amemorable meal

Start the day in stylewith Kingsmill

KINGSMILL know that weekday breakfastscan be fraught for families. Which is whythe local bakery has joined forces withexpert nutritionist Amanda Ursell andclinical psychologist Tanya Byron toproduce the Kingsmill Breakfast Report,showing how a healthy, nutritiousbreakfast, containing wholegrain, canimprove your family’s start to the day.

The report reveals that not only does abreakfast, including wholegrain, reducestress levels, but also that a clear andwell-organised routine around thebreakfast table can improve your dailyfunctioning and general performancethroughout the day.

For a greatwholegrainstart, theyrecommendKingsmill TastyWholemeal, or,for the morepicky eaters,there isKingsmill50/50. Bakedwith 50% wholegrain and 50% white flour– it combines the nutritional benefits ofwholegrain with the tastiness of whitebread, making it a hit with everyone.

To offer a helping hand with yourbreakfast time, Kingsmill has teamed upwith the Daily Post to offer two luckyreaders a chance to win a “Wake up toWholegrain” Kingsmill breakfast kit.

This fantastic kit includes a family-sizeddelivery of Kingsmill 50/50 and KingsmillTasty Wholemeal, a top-of-the-range Dualitfour-slice toaster, a set of four bespokefamily mugs, a toast rack, teapot andeggcups, plus many more breakfastgoodies for you and your family.

To be in with a chance of winningsimply answer the following question: Inwhich city was the TV sitcom Bread set?Send your answer on a postcard, alongwith your name, address and daytimetelephone number to KingsmillCompetition, Features, Liverpool DailyPost, 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 eggcupsplus a family-sized delivery of Kingsmill 50/50 andKingsmill Tasty Wholemeal.

Bread will be in the form of vouchers which must beused before 01.01.2010.

Prize is non-transferable and there is no cashalternative.

The first two correct entries drawn at random after theclosing date win the prize.

Liverpool Daily Post terms and conditions also apply.

IREMEMBER stumblingacross The Haymarketon the hunt forsomewhere to watch theRicky Hatton-Floyd

Mayweather punch-up, backone cold December night in2007. It almost felt that mytwo mates and I hadstumbled in on a privateparty, such was its basementhideaway feel.

It seemed that everybodyappeared to know everybodyelse. Maybe it was just that wewere new to a loyal followingthat had been in the know foryears.

Since that trip, I’ve beendetermined to go back and relaxback into those jazzysurroundings that seemed likeDean Martin’s very own diningroom.

Billed as Liverpool’s “premierSteakhouse”, The Haymarket issomewhat tucked away from thehurly-burly of town.

At the far end of VictoriaStreet, it’s a short trot awayfrom the chaos on MathewStreet and stands alongside thelittle-known River Bar and Cafe,run by the same owner at TheHaymarket.

There’s a lovely feel to thebasement restaurant with brickvaulted ceilings, booths andsubdued lighting, together withswing music wafting throughthe air.

There are three separatedining rooms, which means youcan be somewhat separatedfrom the rest of the diners, butit lends a cosy underground feelto the whole venue.

It perhaps works better forlarger parties, rather than acouple, as you can sometimesfeel dwarfed by the shriekinglaughter coming from raucousbirthday parties stationedround long, long tables.

But its “away from it all”atmosphere, at the bottom of along flight of stairs, makes it anintimate dining experience for agroup of any size.

And so to the menu. Therewas plenty of choice for starters,prices ranging from £4-£6,which included dishes such aschicken liver and black puddingpaté and roasted breast of quail.

I chose smoked haddockrisotto (£4.95), while my wifeselected Scottish hot-smokedsalmon and blinis that wasserved with a mild horseradishcreme fraiche and watercress(£5.95).

She said the dish was letdown by the portion ofhorseradish sauce – minusculeblobs on the plate.

This was a fantastic end tothe meal, every cheese havingits own distinctive flavour and itall worked nicely with theSauvignon Blanc on the table.

The Haymarket has certainlygot a swish feel to it, with a BayGrand piano set up in the maindining area and live actsperforming every Friday andSaturday evening.

Sounds of Sinatra, HarryConnick Jnr and Michael Bublénicely washed over us duringour three hours in the vaults.

Little things let theHaymarket down, however. Anempty pint glass and Coronabottle remained uncollected formost of the evening.

And the separate diningrooms meant it was difficult,nigh impossible, to attract awaiter’s attention at times.

Consequently, I had to marchup to the bar to place a dessertand second bottle of wine order.

I made the same walk to paythe bill as we saw no sign of amember of staff for 10 minutes,credit card in hand.

And prepare to talk loudly ifyou’re next to a 15+ gathering ofexcited birthday celebrators,particularly in those enclosedrooms. But that’s a minorquibble.

There’s enough undergroundmystery in this bunker to makeyou want to hole up there forhours.

[email protected]

All this could be yours, courtesyof Kingsmill

The elegant interior of The Haymarketrestaurant, Liverpool

Venue: The HaymarketRestaurant & Bar, 89,Victoria Street, Liverpool,L1 6DGTel: 0151 255 0588Service: Friendly,welcoming, but need to

pay more attention toeyebrow-raisingcustomers.Value: Not cheap.Opening: 5.30pm -midnight (Wednesdayand Thursday); 5.30pm -

2am (Friday to Saturday);2pm - 10pm (Sunday).Final live act starts 10pm(Wednesday & Thursday,11pm (Friday toSaturday). Boothsavailable.


Sommelier – Mathew Sloane

Best bar none

THE success of Crichtonsrestaurant, on fashionable AllertonRoad, has seen it expand intopremises next door to create asophisticated piano bar.

The bar, which takes up 149Allerton Road, is aimed at thedining crowd, aged 25 to over 50,but it’s drawing the crowds fromall over Liverpool as a destinationin its own rightat the weekend.

In contrast tothe warm brickand terracotta ofthe restaurant at151, AllertonRoad, the bar isglamorous red,silver and black,with blackchandeliers,candlesticks,with a fireplaceand deep leathercouches.

The red shirtsof the bar staffmatch the exoticred ceilings.

Music is the laid-back strains ofMotown and soul and, after Easter,live music will return to the venueon Thursdays and Sundays.

During the summer, the floor-to-ceiling windows are opened andseats are placed outside.Newspapers make it a relaxedplace to chill out in during lazySundays.

“We expanded because of the

increase in demand at the bar atthe weekend,” says bar managerCarly Wheeler. “The decor iscontemporary, and there’s arelaxed atmosphere during theday, becoming more lively at night.

“But it’s an over-21 bar andaimed at an older clientele so youwon’t find pounding music or all-you-can drink offers.”

A standard glass of house winecosts from £3.50 and a pint ofdraught beer costs £2.80. Openingtimes are 4pm-12am on Friday andSaturday and from 12pm duringthe summer.■ CRICHTONSwww.crichtons.uk.com149-151 Allerton Road, Liverpool,L18 2DDTel: 0151 724 7770

AS WINTER becomes spring,death into life and all that,your intrepid sommelier hascome 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 willeventually see me rise like a corkscrew-wielding Colossus, casting down fire andlightning on those who would lead the finepeople of God's country to damnation.

I should probably explain myself. The big,nasty people are doing the usual post-January sales drive and putting out nastybottles of sweetened radiator fluid at lessthan the price of a couple of loaves. It maybe claimed I make my living out ofmankind's need for debauchery, but I havealways tried to advise a more enlighteningapproach to the old dancing water.

It is our duty as executive hedonists toeschew the temptation of planting ourselvesinto a state of rollicking lunacy via threelitres of jumped-up grape cordial and seekout more righteous methods of looseningthe old swearing muscles.

If you feel yourself tempted to throw ahard-earned tenner down somebody else'sdrain, I propose the following remedy.Cancel all engagements, book a flight toFrance, Italy, Spain or Germany and seekout a few small vineyards. You will beinvited to sample some wine, perhaps eventry it alongside some local food, you mayeven be asked to escort the eldest daughterto a local barn dance. You will ponder theidyllic environment you find yourself inand may even decide to sell the tanningsalon and get yourself a small winery downin good old Provence – excellent, if nothingelse you have a soul.

After your splendid daydream, visit againwith your recently acquired, wine-makingbuddy. Ask him how many hours a day heworks, the last time the family had a

holiday together, how much of the cropswere destroyed in the springthunderstorms. Then, and only then, askthe lovely fellow how much he gets paidfor a bottle of his astonishing wine. Apittance. A Californian winery churningout millions of bottles per harvest canhandle the cheap selling price, the qualitywinemaker who will be handing downskills to future generations so that we canenjoy a smart bottle of swag with ourbeef, cannot.

Talking of good swag, I had a swoopdown to Keith's Wine Bar, on LarkLane, recently. This is one of thoseweird places, I know I can get amarvellous bottle of wine at a veryclever price but I hardly ever visit.I was lucky enough, on thisoccasion, to be advised by themighty Keith himself, wholooks a bit like Keith Allen,as it goes. After a fewminutes’ deliberation, Itoddled off with a very suavelittle New Zealand Pinot Noir,for fifteen quid. The juice wasfantastic, the price wasastonishing. Mr Keith actuallyapologised when he quoted thebill, apparently this is one ofhis most expensive bottles. Theplace is open seven days and isdefinitely worthy of yourcustom.

So, there you have it,amongst the globe-encompassing monsters,there are a few decent fellowsout there who want you to havea princely slurp at a pauper's price– Keith's, Vinea, The Everyman – toname a few. I shall endeavour tofind others.

The interior of Crichtons Bar, Allerton Road

TellYour MotherThatYou Love HerWithThe

This Mothers Day whynot place a

celebration notice inyour local newspaper?

Prices start from

only £16.24!!Call our contact centre

today on

0151 227 3691To reserve your space inour Mothers Day special!

Opening HoursMonday - Friday 7.30am - 8pm

Saturday 8.30 - 12.30pmFront counter also available Mon-Fri 9-5

Deadline for all entries is Thursday 19th of March at 5pm for Fridays edition.

BROUGHT TO YOU BY: TRINITY MIRROR NORTH WEST AND NORTH WALESIN CONJUNCTION WITH: NEWMARKET PROMOTIONS LTD. ABTA V787X.

For a brochure call: or to book call:

0151 227 5987 0845 226 9732(All calls charged at local rate) Quoting Code LPEBook online at: www.newmarket.travel/lpe13326

Emmerdale& the Best of Yorkshire2 days from £79.0024 May & 20 September 2009Here’s a break that combines the very best of Yorkshire’s stunningscenery with included tours of ‘Emmerdale Country’, when you will seesuch well known haunts as Esholt and the Woolpack, and the beautifulYorkshire Dales. You will also have time to make the most of thefabulous 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


Advertising Feature Yums

Fantastic food at great pricesT

IMES may behard, but withYums OrientalRestaurant'sfantastic new credit

crunch-beating prices, youdon't have to miss out.

Conveniently located inLiverpool's bustling citycentre,Yums is one of thecity's most popular Orientalbuffets, and, since opening onBold Street four years ago, therestaurant's delicious food andaffordable menus have beenan instant hit with dinersacross the region.

In particular, Yums is famedfor its excellent all-you-can-eatGrand Buffet, and, in a bid tohelp its customers, therestaurant has now loweredthe price for its buffet evenfurther.

Starting from just £5.95, thesumptuous Grand Buffetoffers a mouthwatering arrayof more than 60 Orientaldishes which are continuallyreplenished throughout theday to ensure that customersreceive fresh food, no matterwhat time they visit.

Just take a look at thefantastic dishes available.

Ranging from deliciousstarters such as crispy wantons and ribs in lemon sauce,to tempting main coursesincluding aromatic duck andfresh seafood, as well as arange of tasty desserts, Yums

promises that every customercan dine guilt- free for under£10.

And it doesn't end there.With free refills on any softdrinks for just £1.99, you canrest assured that there are nohidden costs.

The Grand Buffet isavailable seven days a weekand prices start at £5.95 before5.30pm, £6.95 after 5.30pm and£3.99 for children (under 4½foot tall).

So, whether you're enjoyinga spot of shopping and want a

quick lunch, or are headingon a night out with friendsand family, Yums has seatingover two floors and, thanks toits lively atmosphere andfriendly, attentive staff, youcan trust the restaurant tomake your visit one toremember.■ FOR first-class food ataffordable prices, make sureyou head to Yums OrientalRestaurant, on Bold Street.

For further information,visit www.yumsbuffet.co.uk orcall 0151 707 2929. Yums’ all-you-can-eat buffet is renowned for its value for money

Yums Oriental Buffet Restaurant is situated in busyBold Street, Liverpool city centre

4 QUEENS SQ, LIVERPOOL, L1 1HF,OPPOSITE MARRIOT HOTEL & QUEENS SQ BUS STOP

0151 709 2811 WWW.TSORESTAURANT.CO.UK

CELEBRATEMOTHERS DAY

GRAND BUFFET6.00pm - Midnight

Mon - Thurs £8.95Fri - Sat £9.95

ALL DAY SUNDAY11.30am - Midnight

£6.75

ALL YOU CAN EATLUNCH BUFFET

11.30am-6.00pm

Mon - Thurs £5.95 Fri - Sat £6.50

KIDS EAT1/2 PRICE

BELOW 41/2 FT

Documents

Menu, Liverpool Daily Post food and drink guide, March 2009