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Torment your tastebuds with the Blood Sucker – a creepy concoction of Pampero Blanco, Cointreau, pineapple juice and strawberry puree. Feel the hairs stand up at the back of your neck with the Zombie – a kick blend of Bulleit Bourbon, Ron Zacapa 23, Galliano vanilla, pineapple juice, lime puree, almond syrup topped with Angostura bitters. Dare to try the gruesomely good mix of Brains – peach schnapps, Bailey’s Irish cream and just a dash of Grenadine. Blow away the cobwebs with Spellbound – a simple mix of orange juice, Cointreau and Prosecco. Or for the darker souls, try the Black Devil Martini – an immortal blend of dark rum and dry vermouth topped with a black olive.
Mark Tasker, general manager, said “These boozy punches are scarily good. Start or finish your Halloween celebrations with us in our relaunched restaurant and bar, and let our mixologists conjure up a real treat – we trick you not!”
The nightmarish mixes are exclusively available over Halloween weekend (October 28 – 31) at Marco Pierre White Steakhouse Bar & Grill, inside Hotel Indigo, priced £6.50 each.
Marco Pierre White Steakhouse Bar & Grill Liverpool has recently undergone a radical renovation and refurbishment programme, now boasting a modern new design and enriched menu selection to tempt diners.
Step inside the Chapel Street restaurant and guests will be greeted with a cool, contemporary dining space. Inspired by the local neighbourhood story – once the thriving epicentre of the city’s cotton trade – and Liverpool’s rich music legacy, the new look MPW Liverpool is urban in design, mixing industrial fixtures and fittings of warm coppers and weathered woods, with stately brown leather chairs, exposed brick walls and muddied hues, not to mention quirky coloured cotton spools, record players and music iconography.
A selection of sharing plates, classic sandwiches and hearty salads for those in a hurry, and afternoon teas (including new high teas especially designed for gentlemen and children!) lead the way in Marco’s new food offering at his Liverpool establishment. A revitalised main menu features classic dishes made using a range of seasonal ingredients, with steak remaining very much at the heart, all sourced from Royal Warrant appointed butcher, Campbell Brothers.
Known for his love of simple traditional cooking, diners can explore an exciting new range of starters, main courses and desserts at the new look restaurant. Alongside classic steak cuts including fillet, rib-eye and Chateaubriand, Côte de Boeuf from the Duke of Buccleuch Estates is a brand new sharing option for guests to enjoy. Reflecting Marco’s passion for simplicity, there’s also a range of exciting new main courses aside from steak. From Pork Belly Marco Polo, to Seared Yellowfin Tuna Steak and The Steakhouse Burger, the new menu is filled with favourites designed to stand the test of time.
To make an evening of it, book a table by calling 0151 559 0555.
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