Ben Sheeran, Head Chef at National Museums Liverpool, looks ahead to the Liverpool Food and Drink Festival
which takes place on 19, 20 and 21 September.
"With Liverpool Food and Drink Festival
less than a month away the chefs and I at the Maritime Dining Room
are starting to plan and prepare our favourite dishes that best reflect the flavours and local produce available this season.
Our signature Scouse, a hearty classic Liverpool dish, has become a real favourite in the restaurant, definitely worth a try.
With cuts of beef and lamb included in our recipe this dish is full of flavour and is a great staple dish for any table. Many Scousers debate who's Mum makes the best Scouse, so why not try ours and let me know how it compares?
Another British classic we'll be serving up is our black pudding fritters, best eaten with lashings of Sheeran's homemade brown sauce. This is a twist on the black pudding we serve in the Maritime Dining Room but is a great way to eat it outdoors. I am a huge fan of the traditional black pudding and while it will always have those who don't favour it, a bit like Marmite in that sense, it's got great heritage in Lancashire and the North West. It was a huge hit at last year's festival too so for those who adored it last year it's well and truly back on the menu this time around.
We are also serving up classic cakes and puddings. I do have a bit of a sweet tooth and as the Liverpool Food and Drink Festival has a 'great British pub' theme this year how could I not include sticky toffee pudding?
There's rarely a pub that doesn't have this delicious dessert on the menu.
Another modern British classic, this steamed dessert topped with a smooth, sweet sauce is always a firm customer favourite. It also originates from the North West too.
I'll keep you updated on how we progress with our preparations, just to get your taste buds ready. It's going to be a great festival this year, so if you like our dishes please vote for us
as best restaurant!