Festive recipe: King scallop starter by The Art School’s Paul Askew

Festive Recipe: Seared king scallop with black pudding and romanesco cous cous By Paul Askew Aside from being chef patron of critically acclaimed restaurant The Art School, award-winning Paul Askew has released a book - ‘Onwards and Upwards’ - and shared his culinary expertise on TV shows including ‘Celebrity Masterchef’. Now he’s passing on winter ... Read More...

Restaurant Review: Stanley’s Bar & Grill, Titanic Hotel Liverpool, Stanley Dock, Liverpool, L3

Restaurant Review  Stanley’s Bar & Grill, Titanic Hotel Liverpool Stanley Dock, Liverpool, L3 Review by Matthew Smith | British | £££ | Stanley Dock, Liverpool, L3 | 0151 559 1444  On arrival at Titanic Hotel Liverpool’s Stanley’s Bar & Grill we were warmly greeted by attentive and friendly staff and shown over to our table overlooking ... Read More...

Restaurant Review: Wheeler’s of St. James’s, The Pullman Hotel, Liverpool

Restaurant Review Wheelers' of St. James's The Pullman Hotel, Kings Dock, Liverpool Review by Lawrence Saunders | Seafood & Grill | £££ | The Pullman Hotel, Kings Dock, L3 4FP | 0151 945 1010 Liverpool was enjoying an inexplicably prolonged period of gorgeous weather, the sun was perched low over the River Mersey and I was heading ... Read More...