Executive chef Paul Whitfield takes the helm at the new Radisson RED
A new robata grill restaurant opens on Lime Street this month, promising “anything but ordinary”. Stoke restaurant will be on the ground floor of the new Radisson RED, part of a £30m investment in the grand North Western Hall.
We’re incredibly excited to fire up the grill and show Liverpool the fantastic food and drink menu we’ve been working on.
Originally designed by Aigburth-born Alfred Waterhouse, the North Western Building opened in 1871. It closed in the 1930s, before being reopened as university student accommodation in 1996. The Grade-II listed building has now gone full circle, returning to its roots as a swanky hotel.
In its new guise as Radisson RED, the building retains its 19th century charm while incorporating a new luxury feel, with floor to ceiling windows, marble pillars and a brand new state-of-the-art kitchen. The development, which has seen an investment in excess of £30m, includes renovations stretching across the entire 10-storey building, creating 201 bedrooms, five meeting rooms and the new restaurant, Stoke.
Stoke is described as “a modern, barbecue eatery specialising in organic seasonal dishes and small plates.” Taking the helm is executive chef Paul Whitfield who brings more than 30 years of culinary experience to the role, crafting a menu of classic dishes with a twist, created on a robata grill.
Working with local suppliers, Paul and his team will offer diners a menu that includes an 800g 38-day dry aged and grass fed ribeye, Dover sole with seasonal herbs, salad and lemon, as well as whole roasted chicken. The menu also offers plenty of vegetarian options such as sticky barbeque maitake mushrooms and truffle arancini.
The restaurant will champion local food and drink including beer from Love Lane brewery, fresh fish from Fleetwood, and Lancashire and Cheshire cheese.
Paul said: “We’re incredibly excited to fire up the grill and show Liverpool the fantastic food and drink menu we’ve been working on. A lot of preparation has gone into the menu using a farm-to-fork strategy which will educate our guests on where their food has come from, so we hope the amazing quality of the food will encourage people to shop local and find out more about the sorts of ingredients that are right on their doorsteps.
“I’ve spent most of my career wanting to create lasting memories for people through good food and I’m looking forward to creating more moments in this stunning new restaurant – Stoke is anything but ordinary and we hope our diners will see this from the moment they step inside.”
The restaurant, which is now open for bookings, will simultaneously open with Radisson RED Liverpool on 13 December and will be open to the public as well as guests.
The new hotel marks Radisson RED’s fifth UK site, with other locations including London, Glasgow, and Heathrow Airport and, globally, Cape Town, Dubai and Brussels.
Gary Waring, general manager at Radisson RED Liverpool, said: "Stoke is going to play an important role in helping us deliver on our promise of something fresh and exciting for the city. The team has worked tirelessly to perfect the menu which has been trialled and tested with plenty of feedback and I’m certain it will leave people wanting to come back for more."
Gary added, "Our team will also ensure we offer the best possible service alongside some incredible entertainment for our diners and we have plenty of special themed dates to reveal once we’ve opened our doors. We’re now counting down until we can finally welcome visitors to enjoy what we’ve been working on behind the scenes for so long – we can’t wait for locals and tourists alike to come join us."
For further information about Stoke, visit Radisson RED Liverpool.
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