Ellis and Liam Barrie’s new restaurant in Liverpool’s Albert Docks will be called Lerpwl, the Welsh name for the city.
The name was chosen in recognition of the historical links between Liverpool and north Wales, which are shared by the brothers, who grew up in Liverpool and launched their acclaimed debut restaurant the Marram Grass in Anglesey.
The Liverpool opening, planned for 4 February 2020, will be a much-anticipated homecoming for Acorn award winners chef Ellis and front of house manager Liam.
Ellis, who will appear in BBC One’s rebooted Ready Steady Cook next year, told The Caterer: “The thing about scousers is a scouser loves a scouser doing well, and there’s so much support and energy to get behind the restaurant.
“The city is buzzing. The food scene, bar scene, art and music; it’s a great place and tourism is going through the roof.”
Lerpwl will take inspiration from its surroundings, with the docks having been a centre of international trade for generations, bringing in not just goods but people and culture.
The restaurant’s interiors will reflect the industrial nature of the environment, while the menus take inspiration from the trade routes that flowed down the river Mersey.
Much of the produce used at the Marram Grass will be shared with Lerpwl, which is just half an hour from the Welsh border. The geographical proximity is such that Liverpool has long been home to large Welsh communities and even had its own Welsh language newspapers.
However, the contrasting locations of rural Wales and the vibrant city centre of Liverpool will be reflected in the different concepts created by the brothers, with Lerpwl having a DJ booth installed on a mezzanine level to provide the restaurant's soundtrack on Thursday, Friday and Saturday evenings.
Ellis and Liam are recruiting team members across all positions, including chefs, front of house, mixologists, apprenticeships and DJs. To enquire, visit www.lerpwl.com
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