"If I lived within stumbling distance of Camp and Furnace I would lose many nights there"
Jay Rayner – The Observer
Located in Liverpool’s Baltic Triangle district, Camp and Furnace is a multi purpose venue which includes a Lobby bar that doubles as a day-into-evening restaurant plus also offers a wide variety of weekly food-driven public events.
With its Scandi-influenced menu, Camp and Furnace has an unrivalled national reputation for exceptional food, acclaimed by critics and celebrity chefs alike. The team champion curing, smoking and preserving as part of the core offer, with food served every day of the week until 9pm.
Weekends see the venue host three large-scale events which draw customers from not only all corners of the city but the wider region.
Fridays kick off with Food Slam, a large-scale supper party, where food meets drink, meets dance music. Regional and national food traders set up stall for the night along Camp and Furnace’s own, offering a variety of street food and artisanal menus, going head to head with local DJs and the venue’s accomplished mixologists.
Saturdays take a slightly more sophisticated feel with ‘Meatmarket’ - a weekly disco/dining carve up. ‘Meat-laden and heavy on the cocktails,’
the venue’s Furnace room is transformed into a 200-seater restaurant central to which is a 10-foot long barbeque, hand-forged by steelworkers in the city.
A pure spectacle, watch as inch-thick steaks and Lobsters are grilled over charcoal to order, with chefs also using pitchforks to spear and cook fillet steaks in the Edwardian Furnace that lends the venue its name. Cheese and pineapple hedgehogs, redolent of kid’s parties are presented on repurposed disco-balls, while giant langoustines are served in neon buckets with homemade mayo for dunking.
Compared to the streety urban feel of Food Slam, Meatmarket follows a slicker 80’s disco vibe – (think Grace Jones rather than Spandau,) with a light up dancefloor and glitterball projections adding to the atmosphere.
Punters show up to show off, with a hardcore lounge set perching on bar stools and sipping rocketfuel cocktails or mixing their own DIY Bellinis, dancing to resident and big name DJs till the small hours.
As the last Meatmarket-goers crawl into bed, Camp and Furnace re-energises and resets for Sunday, throwing its doors open for brunch at 10am, followed by Roast. As the name suggests, the team have taken the traditional Sunday lunch and dragged it into the 21st Century with communal dining on long trestle tables. Organic chickens and joints of beef and pork are dispatched from the kitchen un-carved, accompanied by the necessary silverware for diners to divvy up between family and friends.
Table bookings are recommended for the Lobby Bar restaurant and food events – please call the team on 0151 708 2890 (option 2.)
Map & Directions
|2015 (1 Jan 2015 - 31 Dec 2015)|