Nathan : I would describe the food as fresh , local , and reasonably priced . Sourcing produce from the Wirral , Daresbury and the Lake District , but I believe I ’ ve brought in a new style and also aimed it at the day-to-day person as well as the special occasion diners . Friendly staff who greet you on the way in and on the way out , some nights the chefs will meet and greet you too . The time , effort and thought that been put into every dish isn ’ t an overnight thing , it ' s a well thought out presentation , sketch ’ s and tasting . As well as going around other restaurants in Liverpool and around the UK as homework for me and my family .
Favourite wine / food ?
David : Favourite wine , it depends on what I am eating , or doing , I have too many favourites to mention . I really like Chateau Musar from the Becca Valley , my heart though is in the Bordeaux region of Margaux , the reds there are mainly Cabernet Sauvignon dominant , lovely supple tannins and nicely perfumed . What goes well with a Cabernet dominated red wine ? A great chargrilled steak , coupled with some Jersey royals and a fresh crisp Caesar salad , finished off with a healthy dollop of English mustard , that ’ s my food heaven !
Nathan : My favourite wine is Casal Caeiro , Albarino Sobre Lias , Rias Baixas , this speaks summer to me with salty sea air notes of pear , apple and citrus . You can literally have a glass of this with anything you want . But is perfect with any fish or shellfish dish . My favourite food right now is Liverpool Bay Seabass ( it flakes perfectly ), Spring Onions charred to give it a slightly smoky flavour , Sauce Vierge , known as ‘ Virgin Sauce ’ finely diced shallots , heritage tomatoes , lemon , lilliput capers , chives and dill . Finished with some lightly buttered ‘ Marsh ’ samphire from the River Dee .
How would you define great food and great service ?
David : Many restaurants make huge investments in design ; furniture and modern fittings , they create amazing spaces with great feel however , the service is definitely part of that ambience , it ’ s all about reading the guest and anticipating what they want , if they have to ask , you have missed an opportunity . I dined at a restaurant once and the server kept calling me mate , even after I introduced myself as David . The food also needs to match the service ; freshness , quality , and cooking technique are the three areas I think are crucial to a great menu .
Nathan : I would define a great service as the team all singing of the same hymn sheet , if everybody is on the same wavelength , that equals great service , it ’ s not a guessing game because everybody knows their role and what ’ s excepted off them . But you as the Head Chef or GM are just the conductors of the orchestra making sure everybody is playing their role .
Any guilty pleasures ?
David : Simple pleasures are the best , freshly made bread , still warm from the oven with a good quality salted butter , we use a butter made on the Wirral , called ‘ From Field 2 Fork ’, I also enjoy chocolate too much ! Cheese , Cigars , Whisky ( more on this in a future column ), Red wines , Bubbly , Bourbon , are these classed as guilty pleasures ?
Nathan : My guilty pleasure is taking my son Neddie to Wagamama for Chicken Katsu and Duck Gyoza , it ’ s quick family service and is appreciated especially when you have a wriggling 3-year-old .
Favourite dish / wine on the menu ?
David : Nathan has added a Cod dish to our newest menu , accompanied with Courgettes , Southport Brown Shrimp and a Porthilly , sauce , the whole dish is sublime . I would pair this with one of our new wines , a Soave from the ‘ Pra ’ winery in Veneto , Italy , this classic Soave from 100 % Garganega has lovely aromatics ( peach , honeysuckle ) fresh and floral !
Nathan : My favourite wine on our menu is Henners Native Grace Barrel Chardonnay . English wine is in full flow now , and we should take full advantage of it . This wine gives you notes of Granny Smith apple , citrus and heavy stone fruits , perfect for a summers day when the BBQ is on , and you have whole seabass on it with some grilled oysters . My favourite dish of them all ? Well , they all represent me and my journey to where I am today , but if I had to choose one , it would have to be the Cornish Mackerel we get from our supplier Wards Fish in Birkenhead , I have had a great relationship with them for the past 10 years , that all came from Paul Askew again . With the Mackerel dish I have paired it with some fermented Gooseberries , Compressed Cucumbers and Buttermilk .
What advice would you give to someone starting out in Hospitality ?
David : I think Hospitality , is one of the most exciting industries to be part of , new food trends are on the rise and people ’ s interest in knowing more about their food and wines has never been so high . For anyone entering into their first role I would say find a great establishment or company to work with , one that have very high standards , absorb as much as possible , ‘ read , learn , then experience .’ The opportunity to travel was a big pull for me personally and I ’ ve lived that part to the fullest . ‘ The world is truly your oyster .’
Nathan : Students coming into our industry now or even adults , I would say make sure you turn up on time , with your knives , whites and notebook ready to write down every bit of information you will be told , shown or even overhear . When you ’ re in the kitchen to be mindful of others , be a sponge so you soak up the whole experience and every bit of information the head chef and his team tells you . And never stop doing this . Onwards and Upwards .
Please come and say hello on you ’ re next visit . David & Nathan
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