A new tapas bar & restaurant has been launched in Liverpool by some of the city’s most respected chefs, wine and hospitality experts.
El Pecado meaning ‘sin’ is on Bold Street and everybody enjoys a sin or two when it comes to eating out as acclaimed restaurant manager Jay Bennett, a familiar face around the city scene explained.
“We believe food & drink shared with friends should be fun and enjoyed to the full. We’re already proving popular with couples along with families from breakfast time and throughout the day.
“Although our food & drink menu can be described as ‘classic contemporary’, it’s very much ‘down to earth and accessible’ as one of our guests described it. There’s something for everyone. The vibe here is also very laid back with no minimum spend and we’re finding from early feedback that customerswant to stay for a good while, enjoying a sin or two as part of the experience.”
Executive Chef Martin Renshaw who is revered by industry colleagues for his knowledge spanning 20 years says the dishes on the menu are a strong reflection of what he thinks people would like to enjoy when they eat in a tapas restaurant. “The food is simple but backed up with solid techniques, quality ingredients and contemporary presentation.“
That was backed up by Head Chef Michael Hugh Dawson who worked for a very successful food business in London as part of his training before returning home.
He said: “I love cooking. My grandma was an employer and my dad employed in the food industry for a generation and it feels great to be carrying on a family tradition.”
Favourites so far include the Quail egg and sweet pepper tart, Roast chicken thigh, spiced tomato and pepper Sufrito plus the Spiced aubergine, plum tomato & rocket Bocadilla
El Pecado’s relaxing bar offering unique cocktails and expertly selected wines is being overseen by talented wine merchant Sean Miller, known throughout the city for his 30+ years running bar/restaurants. He said: “The calibre of people involved in the team and, their experience alongside the research, thought and slick branding concepts make El Pecado a very strong proposition in the marketplace.”
Complementing the team, Consultant chef Steve McCabe, with almost 35+ year’s of industry experience says El Pecado came to light from a lot of like–minded people.
“I think this restaurant will go on and do great things.It has a cracking, passionate and professional little team…I’m sure in time it will become an institution on Bold Street and the Liverpool restaurant scene.” ends
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