Eating Out > Local Produce

Local Produce

Carrot images Our Liverpool City Region is a cornucopia of some of the finest food and drink in the UK. The North West has everything from rarebreed meats and freshly caught fish, to quality fruit and vegetables and locally-brewed beer.

Scouse is Liverpool's most famous dish and the one which gave us our name. Scouse is derived from the word, lobscouse, a meat stew eaten by sailors. It was brought to Liverpool by sailors from places such as Norway and Denmark through our port.Shortened to the word Scouse this became the dish of Liverpool, though controversy still rages about what is a true Scouse. Find out more on Wikipedia.
Traditionally it is a said to be lamb stew served with beetroot or red cabbage and with white bread. Malmaison are one of the local restaurants serving it now!

Home Grown - New book on local food

Home Grown Book

Home Grown, a new book highlighting the renaissance of English provincial food and featuring stories and recipes from local chefs and producers, was published in November.

The 400-page coffee table publication tells the story of how 12 of the regions chefs, who are passionate about local and regional food, have led a Northwest food revolution.

Each of the 12 chefs featured, from Paul Askew to Marc Wilkinson, give their views on food, highlight their favourite producers and share three of their signature recipes made with their favourite local products.

Up to £1,500 from the books proceeds will provide a scholarship to the winner of the North West Young Chef for the next three years.

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