Global Scouse Day is back for 2024

Global Scouse Day is a celebration of our traditional dish, held annually on February 28.

Global Scouse Day began with a “scouse supper” held by a group of friends every year on Liverpudlian adventurer Graham Hughes’ birthday.

When he left the country in December 2008, Laura Worthington (of Laura’s Little Bakery fame) thought it would be fun to continue the tradition in his absence.

As time went by, it grew from a small gathering to an event that captured the city’s imagination, getting support not just from bars, restaurants and cafes, but from venues, the Lord Mayor of Liverpool – and Liverpool and Everton Football Clubs.

Over the years it has collected cash for R Charity, The Whitechapel Centre and Clatterbridge Cancer Centre so far.

If you’re looking for a place to grab the perfect bowl of Scouse then here’s some inspiration:

Scouse On The House @ Big Life

Rainbow Toffees – The Everton LGBT Supporters Group will be serving up Scouse at Big life Liverpool community hub, on Wednesday 28 February.

They will be joined by The Queen of Scotty Road who will be serving the homeless community of Liverpool bowls of Scouse made by Breck n Brunch.

More info here.

Lucy In The Sky

Lucy in the Sky, a quaint coffee haven, has become a favorite among locals and visitors, providing a warm and welcoming retreat for those in search of a quality coffee break.

You may remember them from their days in Cavern Walks, now, owner Lucy has taken over from her mum Margie, who still makes the Scouse for the cafe.

For Global Scouse Day take advantage of their 2-4-1 offer!

Find out more here.

Nova Scotia

Set in the stunning Mann Island building in the shadow of the Museum of Liverpool and the spectacular Three Graces on Liverpool’s iconic waterfront, Nova Scotia captures the city’s maritime past.

The contemporary setting welcomes guests to the bustling dockside part of the city, offering breakfasts, delicious lunches, small plates, hearty mains and delicious deserts with a wide range of drinks and signature cocktails. Nova’s Sunday roasts feature their famous Scouse.

These guys are also offering 2-4-1 on their Scouse from 9am-9pm.

Find out more here.

Ma Egerton’s Stage Door

Ma Egerton’s Stage Door is one of Liverpool’s most historic pubs right in the heart of the city centre and is actually named after the sites first landlord!

Get yourselves down and try their famous traditional family recipe… as they always say: “Ma’s is always best!”

More info here.

Maggie May’s

Maggie May’s uses beef in its scouse, but you’re guaranteed a nice big bowl with beetroot, red cabbage – or both – for the great price of £6.45. Don’t forget to add a bit of brown sauce, they swear by it!

You can find Maggie May’s on Bold Street.

Tempest on Tithebarn

Tempest have got a special burger for Global Scouse Day – bubble and squeak patty with slow-cooked beef brisket, served with gravy and pickled red cabbage on the side.

Located in Liverpool’s business district, Tempest on Tithebarn focuses on brunches, lunches, cocktails and craft beer; stone walls and bare wood with lots of natural lighting feature in the ground-floor open plan restaurant and bar, to the intimate subterranean club Kol Box and one of the city’s best roof-top views-which looks out across Liverpool with incredible views.

Find out more here.

Ma Boyle’s

The award-winning Ma Boyle’s serves breakfast brunches, liquid lunches and its brilliant bistro food, a place where groups of friends meet, couples catch up and meetings are made.

Sumptuous food including their world-class Scouse and Sunday roasts are complimented by a wonderful range of drinks and irresistible cocktails. Last month, the team celebrated 50 years since Ma Boyle’s first relocated to its current home in the Tower Building, years ago famous for its oysters – Ma’s really is a Liverpool institution.

Their Scouse is 2-4-1 all day for GSD.

Find out more here.

Welsford Bistro

The Welsford Bistro gives a rare opportunity to dine in an independent restaurant inside a world-famous building.

Within Liverpool Cathedral, it serves delicious food at breakfast, lunch and dinner – including the best Scouse in Liverpool according to Google!

Visitors can also enjoy coffee and cake on the terrace overlooking St James Gardens or while taking in the incredible atmosphere of the main cathedral.

Find out more here.

Stoke at Radisson Red

Stoke Restaurant and Bar is the stunning dining and drinking venue within the Radisson RED, the beautiful hotel that’s been created in the 19^th century former North Western Hall.

Head chef Christina Konstantopoulou is putting her own unique twist on the dish, which incorporates flavours from France and Greece in the rich wine sauce.

More about Stoke here.

Hey Farina

Hey Farina near Williamson Square has an Italian Scouse on the menu from 11am-8pm.

For £12 you get a bowl of their Italian Scouse with a small glass of wine, beer or soft drink. It’s packed with beef, onions and instead of potatoes it’s pasta!

Find out more here.

Pullman Jacks

Pullman Jack’s use the best ingredients possible to create traditional & contemporary, artisan pies. Their all-butter pastry combined with traditional flavours make up their quirky pies.

As well as their traditional Scouse pie they also do a blind Scouse version with “Fab” four ingredients; soy mince, carrot, onion and potato.

With a Liver Bird crest hand-stamped into each pie… can you get more Scouse?

More info here.

Make it yourself!

Scouse is really easy to make, and it’s an adaptable dish that anybody can enjoy. There’s a traditional version with meat, and a veggie version called ‘blind Scouse’ – and, even better, it’s 100% vegan and gluten-free!

Beef/Lamb Scouse

Ingredients:

2 Large onions

500g Beef or lamb, cubed

500g Potatoes

250g Carrots

Oxo stock cube

Flour

Cooking oil

Water

Serve with pickled beetroot or pickled red cabbage, and crusty bread

Laura Worthington said:

“You can play with the quantities depending on how many hungry mouths you have to feed, just try to keep it at a ratio of around 1:1 for the meat and the potatoes and half that value for any other vegetables you want to throw in.”

Method: Peel the onions, potatoes and the carrots, and cut the carrots and onions into nice big chunks. Cut most of the potatoes into similar-sized chunks, but pick a few to slice very thinly so they’ll break down and thicken the gravy.

Dust the meat with flour. Get a big pot on the hob, add a drop of cooking oil and then add the onion and heat for a minute or so until soft. Then, add the meat, stir and heat for a few minutes until it’s sealed. Sprinkle in an Oxo (stock) cube or two, add the rest of veggies, and seasoning to taste.

Add enough water to cover the meat and vegetables. Bring to a boil, then turn down the heat and allow to simmer gently for around three hours, stirring occasionally and making sure there’s sufficient liquid. Don’t let the food stick to the bottom of the pot!

If you wish, add a dash of Worcestershire sauce for extra flavour.

Blind (Veggie) Scouse

Ingredients:

2 Large onions

500g Swede

500g Potatoes

250g Carrots

250g Sweet potatoes

Cooking oil

Water

“Again,” says Laura. “You can play with the quantities depending on how many you have to feed, just try to keep it at a ratio of around 1:1 for the swede and the potatoes and half that for any other vegetables you want to throw in.”

Method: wash your vegetables well – you’ll be using the skin. Peel the onions, potatoes, carrots, swede and sweet potatoes. Put the peel into a pan with around 500ml of water and boil vigorously for 15 mins (this will be your stock).

Cut the onions, carrots, swede and sweet potatoes up into nice big chunks, cut most of the potatoes into big chunks but slice a few thinly to break down and thicken the gravy.

Get a pot on the hob, add a drop of cooking oil and then the onion to heat for a minute or so until soft. Add the rest of the veggies.

Separate the boiled water from the peel using a sieve or colander, add that water to the pot. Season with salt and pepper as desired. Bring to a boil, then turn down the heat and simmer for 3 hours, stirring occasionally.

And Laura’s top tip for cooking the perfect pan? “Make it the day before because scouse is always better the next day, we all know this!”