Following the appointment of a new Head Chef, The Brink has launched its seasonally-inspired summer menu.
Paul Elackman, 43, who brings with him a wealth of culinary knowledge and diversity, has joined the team at the award-winning Parr Street eatery having spent the past 28 in the city’s food and drink industry. Career highlights include cooking for Her Majesty the Queen, Tony Blair and the Irish Prime Minister at St George’s Hall, during the run up to Liverpool’s Capital of Culture celebrations.
His new summer menu, created with the warmer months in mind, focuses on a ‘world fusion’ theme and features a range of contemporary mains, mini plates, soups, sandwiches and sharing boards, together with vegan and gluten-free variations.
Paul said: “It gives me a great sense of pride to lead the kitchen team at The Brink. As a revolutionary social hub with such an excellent concept behind it, it’s all about thinking outside of the box and offering something a little bit different. With that in mind, the idea was to introduce a menu that puts a contemporary twist on classic dishes, while exploring a wealth of tastes from across the globe to create new and unique taste fusions.
“The Brink is renowned for serving quirky dishes that have been made with only the finest, freshest local produce, which I believe is an essential foundation. In line with its great food ethos, the team and I have created a refreshing, seasonal menu that combines modern British elements with global cuisine.”
The artisan offerings include Summer Allotment Salads (pictured above), Lemon Pepper Salmon and Thai Green Curry, alongside Paul’s personal favourite, Sticky Vegetables with Smoked Tofu served on Pad Thai Noodles. For parties of two or more, the menu also offers sharing plates such as Hummus Arabic Mezze, English Cheese Board and Spanish Charcuterie Platters.
Catering menu
In addition to the new seasonal menu, Paul is currently developing an every-expanding outside catering menu. Ideal for private functions such as corporate occasions, the catering facilities enable delegates from across the North West to enjoy business buffets and platters either onsite, in the office or a meeting space of their choice. Likewise, those looking for a quirky way to the knot can enjoy wedding catering and hospitality with a twist at The Brink.
About The Brink
The Brink is a revolutionary social venture, which opened in September 2011. It is the UK’s first dry bar and restaurant, serving locally sourced fresh food, an imaginative array of non-alcoholic drinks and hosting events to showcase the talent of local artists, musicians and performers – creating a thriving social hub where people from all backgrounds and walks of life can socialise and relax.
The bar is staffed by people who have had problems with alcohol in the past, providing those in recovery with an opportunity to re-enter the workforce.
As a social enterprise, all profits go directly back into the community to support the recovery of those who have suffered as a result of alcoholism and addiction.
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Marcus Wareing, Mark Poynton and Angela Hartnet