Livia Alarcon will be heading up new Hope Street venue from the group behind PINS Social Club
The team behind popular Duke Street entertainment spot, PINS Social Club, have been hard at work redeveloping 60 Hope Street into their latest venture, The Dog & Collar Pub.
Set to open next month on 28 February, the pub has announced that Liverpool chef and Great British Menu 2025 contestant Livia Alarcon will be joining the team as Head Chef.
Livia is set to compete to represent the North West in this year’s series of Great British Menu, the show’s 20th anniversary.
Appearing in her first heat tonight (Tuesday 28 January at 8pm on BBC2), the Liverpool-born chef is challenged with creating dishes that honour regional and national historical figures for presenter Andi Oliver as well as judges Tom Kerridge, Ed Gamble and Scottish Michelin-starred chef, Lorna McNee, a former Champion of Champions on the show. The winning dishes are due to be served at a magnificent historical banquet at Blenheim Palace.
Since joining the industry at age 16, Livia has landed roles at some of the city’s favourite independents, rising to be Head Chef at Maray by just 21 years old, then taking the same role at Queens Bistro (impressing Jay Rayner in the process) before going on to establish her own venture, La Bistroteca in the Baltic Market, by just 26.
Speaking on her new role, Livia said: “My goal for The Dog & Collar is to add another strong name to Liverpool's food scene. I want to celebrate all aspects of ‘home’ with the menu we develop here. The site is beautiful, a cherished Liverpool address. I don’t want to overcomplicate things and instead want to celebrate British produce in a pub setting, pulling influence and inspiration from the North, my culture and upbringing.
“The producers we work with must fit into that. I’ve spent a lot of time finding the right suppliers. I have to be proud to share their story and want to introduce a new wave of information, knowledge and flavour to Liverpool. Seasonality is always a must, we won't be getting that wrong at The Dog & Collar.”
The menu Livia has developed is predominantly cooked over open fire - a process and technique that is quickly becoming a signature style for her.
“Cooking over fire is mesmerising. There's a real art and skill to it, as there is to all aspects of cooking, but recently cooking over fire has captured my imagination. I don't think there's a better flavour profile than that of smoke and fire and food,” she added.
Livia says she aims to challenge perceptions of what it is to be a Head Chef.
“The industry is still very male dominated, but I use this to my advantage. It allows me to push myself further and hopefully accelerate a change in perception. I'm proud to represent a minority in our industry and I continue to remind myself of this when pushing for personal goals and wider female recognition.
“There’s a lot of people in the city pushing the local industry forward, but I still believe we can do much better. If I said it was perfect as it is, I’d be undermining my own values.”
Bookings will be made available in the coming weeks via the venue’s website. To stay up to date with openings and bookings, join their mailing list by visiting dogandcollarpub.co.uk.
The Dog & Collar, 60 Hope Street, Liverpool, L1 9BZ
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