PIES, PUDDING & PINTS
H1780 TAP & STILL, LIVERPOOL
At the H1780 Tap & Still - the new home of Higsons,
Love Lane and The Ginsmiths of Liverpool - the team
are bringing together the beers and gins with locally
sourced food under the guidance of Head Chef James
Dodd.
Wirral Life attended the launch of ‘Pies, Puddings &
Pints’ where you can have two courses for £15 and three
for £20 on a Sunday. The children’s menu is £8 and £11.
There is a selection of pies including a steak and onion
suet pudding - a modern take on what Lancastrians call
“babbys head” or the stunning beetroot and squash en
croute.
Chef James’ food cues come from cooking with Mark
Hix and at Riverford Organics in Devon. James liked
the award winning star gazey pie - though his all time
favourite pie is his mum’s mince and onion pie. James also
loves vegetables so it’s no surprise that his vegetable pies
en croute cause such a stir. James is now further inspired
by the Higson’s beer brewed next door to his new kitchen
at the Tap & Still and the pies and beers compliment each
other - a great ‘Sunday Lunch!’
The pudding selection includes Chef James’ take on
some British classics. The Sticky Toffee Pudding is going
down really well with customers, along with the “Gin
Ice” which is made with their own Dry Gin from The
Ginsmiths of Liverpool.
To accompany your meal there is a good selection of
beers (but you would expect that!) and a range of The
Ginsmiths of Liverpool gin, cocktails or selected wines.
84 wirrallife.com
Shot by Mike McTigue