EARLIER this month, Confidential brought Liverpool meat lovers a late Christmas gift when it exclusively revealed that Edge's, the award winning butcher, from Bebington, was taking up permanent residence on this side of the water.

It is making its Liverpool home in Delifonseca Dockside, a match made in meat heaven. Now there's a sneak preview chance to see if it really is worth a sausage.

Beginning this Sunday, and for one week only, the new partners are presenting a Victorian Heritage breakfast, piled with Edge's finest wares, ie local, free range, British, native and rare breed livestock sourced from no further than 25 miles away.

A mutton chop, sweet cure bacon, devilled kidney, 1844 original pork sausage (the date of the recipe, not the besr-before date), Butcher’s Wife black pudding with star anise; a fried duck egg and bubble and squeak. All made under the watchful eye of food legend Martin Cooper.

The mutton is sourced from John Jones, Rhyd Y Alun, while the bacon and sausages are made with Gloucester Old Spot pork from Nigel Jones in the University of Liverpool’s animal husbandry farm in Wirral. The Butcher’s Wife black pudding contains pork fat from Edge & Sons’ Old Spot pig.

Oh yeah, and it's National Breakfast Week, in medialand.

Delifonseca supremon Candice Fonseca said:  "Not only will diners have the chance to explore new tastes, they will also be able to learn about the history of the traditional breeds and the local farms on which they have been raised. The breakfast is deliciously decadent with mutton chops and devilled kidneys harking back to Victorian breakfasts of yesteryear.

*The Heritage Breakfast is priced at £14.75 and is available all day from Sunday, January 24 – Saturday, January 30. 

For more information about Delifonseca visit www.delifonseca.co.uk or call 0151 255 0808 to book.