Josh Roberts started out in hospitality at the tender age of 14 as a kitchen porter, he has now celebrated six months of owning his own business, East River in Liverpool. The restaurant-bar, which is inspired by Jewish delis in New York such as Katz and Russ and Daughters, and the vibrant city’s high quality cocktail offering, has recently launched a new food menu that creates a sharing and community dining experience.
Josh has fond memories of spending his childhood Sundays tucking into bagel platters alongside his family, and identified a gap in Liverpool’s culinary scene, vowing to bring it to market.
By day, East River offers a varied selection of breakfast and brunch dishes, and is home to the city’s only bottomless bagel brunch – packed with fillings including the haunt’s renowned salt beef which is freshly made in house, chicken schnitzel, smoked salmon, amongst many more. Guests can choose two different types of bagels each, two fillings, two sauces/sides to share.
By night, the restaurant serves up small plates in keeping with the NYC theme with guests dining on artisan hotdogs, loaded fries, marinated skewers and stuffed potato skins, to name a few.
Six months into owning East River, Josh has improved its offering, making East River stand apart from South Liverpool’s cafes, restaurants and cocktail bars, creating delicious, high quality dishes, paired with expertly crafted cocktails, and of course, the famous Bagel Brunch.
As the former GM of Red Door Liverpool, GM of Camp and Furnace managing huge events including Psych Fest and Circus, and Bar Manager for Alma De Cuba, 29-year-old Josh has come a long way since his kitchen porter days.
He said: “East River is inspired by Manhattan’s Lower East Side, it’s very relaxed and chilled there and everyone enjoys themselves at their own pace. I wanted East River to have a great atmosphere but equally, have really great quality food and cocktails.
“There’s really nothing like East River around. I’m really passionate about this industry and I’ve got so much experience in working with great quality drinks.
“Our cocktails are made from the best ingredients, our food is moreish and exactly what people want to tuck into. We have worked really hard to make it stand apart from everyone else and hope guests love it as much as we do!”