Liverpool Restaurant Week has returned this week, providing an opportunity to celebrate the local hospitality sector.
Running until this Sunday 26 April, the event will give diners a number of discounts and deals across local restaurants and bars from Pizza Punks to Duke Street Market.
Organised and funded by the Liverpool Business Improvement District, the event is hoping to raise the profile of Liverpool’s food and drink sector, with £90K of offers already downloaded.
The event also allows diners to contribute to the city’s food and drink industry, which continues to grow by 2.4% year on year post-pandemic.
Katie Bentley, Director of Strategic Partnerships and Communications at Liverpool Business Improvement District, said: “Our bars, restaurants, cafes and other hospitality venues enliven our streets and provide a colourful and integral thread through our visitor economy …
“Food and drink can act as a catalyst for regeneration for neighbours that need it, but we should never forget these are businesses that need support and can be taken for granted.”
Daniel Heffy, Executive Chef of NORD restaurant in Liverpool, will be participating in this year’s Restaurant Week event.
Heffy, who appeared on the BBC television show The Great British Menu, was born and raised in Liverpool.
He helped to launch NORD in March 2023, and continues to pioneer the restaurant’s approach of highlighting local Liverpool produce while utilising a Scandinavian influence from his travels.
NORD has participated in Liverpool Restaurant Week since the restaurant’s first year in operation, and Heffy agreed it was a great opportunity.
Heffy said: “You take part in these types of things because it’s tough out there isn’t it, it’s tough climates at the moment.
“It’s a good platform for us to get a promotion out, and basically put our name back out there in front of people ….”
During Restaurant Week, NORD will offer a select 3-course menu for £35, and 2-course menu for £25 from Tuesday to Friday lunchtime.
Dishes on offer include hot smoked mackerel pâté and apple on a rye crumpet, and chicken kiev with creamy savoy cabbage and mustard.
While Heffy suggested “scouse”, the traditional Liverpudlian stew made with lamb or beef, is unlikely to appear on the menu anytime soon, he has chosen to include another classic local dessert instead.
Liverpool Tart, which Heffy also cooked during his stint on The Great British Menu, will be on his Restaurant Week menu.
Traditionally made with shortcrust pastry and a lemon filling, Heffy will also serve his version with vanilla ice cream.
For Heffy, the dish represents the city’s history.
He said: “I suppose for me, (it’s about) learning about the culture that used to be.
“Liverpool Tart was born from basically using leftover lemons and treacle, with us having Tate & Lyle in the city back in the day …
“Little stories like that I think are really really nice to play on.”
The Tate & Lyle factory on Love Lane in Liverpool closed in 1981 after a century in operation, leading to significant job losses and a parliamentary debate.
While encouraged by the prospect of Liverpool Restaurant Week for NORD, Heffy explained that he’d also like to see the city continue to grow and find more opportunities for independent restaurants.
Heffy said: “I think it would be great to just see the city growing.
And as it grows, hopefully the food scene grows with it […]”
To participate in Liverpool Restaurant Week and visit NORD, you can find out more here.
Featured Image Credit: Laura Brown PR
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