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Located at 49 Allerton Road, Bavette boasts a menu of premium meats including Tomahawk, Dallas and T-Bone steaks.
The 130-cover restaurant houses interior features such as booth seating, an in-house bar and open kitchen alongside a bespoke meat fridge designed in Europe, while its menu draws inspiration from America, Mexico and Cuba.
“Bavette Steakhouse is a project that has been in the making for over four years now and we’re excited to see our ideas come into fruition now that our doors are open. We have devised a carefully considered menu that’s been designed to showcase the very best quality meat and offer an education on its nutritional value.
“The dishes that you’ll find in Bavette are inspired by the things that I love to eat and I’m very proud to give others an opportunity to enjoy them too. Our menu is complemented perfectly by a range of premium wines from all over the world for a luxury dining experience.
“As well as serving great cuts of meat, I also want to share my industry knowledge, introducing people to new ways of cooking, serving and enjoying their food. Bavette includes exclusive features like our very own meat fridge imported all the way from Europe which is the only one of its kind in the North West.
“Despite the challenges, this was a fantastic opportunity to build on my experience in hospitality and bring a new culinary concept to the popular Liverpool suburb of Woolton. The area itself has become well known for its food and drink offering, rivalling the city centre, and we hope that Bavette will add to that reputation with a range of premium dishes served within a modern and stylish setting.”
Bavette’s signature dishes include the likes of Beef Sushi, Tomahawk 24K Gold Steak and Grilled Octopus to name a few. To accompany the premium selection of meat dishes, the venue will serve a variety of wines from South Africa, New Zealand, South America and Europe.
Bavette is the third restaurant venture from Guven Serce, following Istanbul Woolton and Allerton. The restaurateur plans to add to the collective in 2021 with further sites across the North West and beyond.
Guven added: “Opening a new restaurant while managing existing venues hasn’t come without its challenges as hospitality has faced its toughest period yet in light of Covid-19. Having said that, our team have been incredibly determined to launch Bavette and we’re delighted to have been able to do so this summer.
“Being able to interact with people and build up those relationships is important when it comes to our customers and that community aspect is something that I try and incorporate into everything I do. We feel very lucky that we’ll be able to share this journey with our guests.
“Bavette has created more than 30 jobs in roles such as chefs and front of house, and it’s so rewarding to be able to offer people that security in a challenging time for our industry. We have over 100 people across our entire team currently, but by the end of 2021 we hope to more than double that to 250.”
Bavette is open Tuesday to Sunday from 3pm until late.
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