Livia Alarcon, former Queens head chef, hosts the first pop-up
We’re big fans of Skaus, the Scandi-inspired brekkie, brunch and lunch hangout on Allerton Road. Swedish meatballs, hasselback chips and local sourdough are all in abundance here, earning Skaus a reputation for seasonal cooking and that famous Scouse hospitality. All lovely, but something was missing? Wine. Of course.
It's up to you to leave us with no choice but to make it a permanent fixture.
From various temporary incarnations and residences, including Baltic Market, Dockleaf, and Camp & Furnace, Skaus’s Dan Cameron and Josh Lundon are not afraid to experiment.
The Skaus story began in 2017 with a series of pop-up dining events in Liverpool, alongside various food festivals across the North West. In 2019, Skaus featured on hit BBC series, My Million Pound Menu, hosted by Fred Sirieix.
Skaus found its permanent home on Allerton Road in September 2020, a move which Dan and Josh say was “a culmination of all our hard work and the support of our customers and peers.”
Expanding from its popular daytime offering, Skaus is now dabbling in vino and running as a wine bar on Friday and Saturday nights until 11pm. The trial service will run every weekend until 30 July at which point the guys will decide if the wine bar idea is “vino or lose.”
“We may continue this as a permanent feature moving forwards,” Skaus said on Instagram. “It's up to you to leave us with no choice but to make it a permanent fixture.”
It’s a super focused natural, organic wine list with plenty of options available by the glass - Vigneti Tardis Fratelli Felix Bianco; Solara natural red from Romania; and Casa Belfi Frizzante Prosecco. There are also a couple of orange wines (another from Solara and a semillon from France). All the kind of wines where you have a taste and end up finishing the bottle. Skål!
Good karma goes around and Skaus will be hosting a number of pop-up kitchens and guest chef residencies. First up on Friday 24 and Saturday 25 June it’s Livia Alarcon, former head chef at Queens Liverpool.
Last month, Livia told us in an interview that after two years as head chef at Queens Liverpool, the time was right for her to move on from the restaurant to do a supper club and series of pop-up events. Liv’s chef residency at Skaus is a great opportunity to see what’s next from one of the city’s most talented young chefs.
The menu includes bar snacks of classic oysters, Cantabrian anchovies, gordal olives, and a “Nord by sud ouest charcuterie.” On the small plates are popcorn mussels, burrata with brown shrimp and brown butter, and smoked mackerel.
Large plates feature duck frites, lemon and ricotta agnolotti, and fried sardines with tartar sauce and trout caviar. All dishes are individually priced so you can order a couple of nibbles and picky bits or go in for a full meal.
Liv's food menu will be running Friday and Saturday, 5pm-10pm until the end of July. No reservations required, walk-ins only. Last service on the bar is 11pm.
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