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The Liverpool dry bar introduced its new culinary offer following increased demand, with menu highlights such as a full cooked breakfast, a halloumi & mushroom burger and the return of its popular pancake stacks, available with a variety of toppings.
Also new on its menu is smashed English peas with fresh mint, orange zest, Parmesan cheese and poached eggs served with toast, as a more environmentally friendly alternative to avocado.
First established in 2011, the vibrant food and drink venue recently underwent an interior makeover with plans to improve and grow its offering in the months to come, which will see it expand its private hire and events arm.
General Manager of The Brink Carl Bell said: “We’re excited to start things off this year with a brand new menu, which will see the return of some of our traditional customer favourites alongside some innovative, modern dishes that can be enjoyed all day from morning through to afternoon.
“We’ve worked hard to devise a menu that will stand out in its own right, putting The Brink firmly on the map as a dining destination. Our food will complement our extensive non-alcoholic drinks offer with over 130 juices, smoothies and hot drinks available at our dry bar.
“Our head chef has created a menu that focusses on hearty dishes using local, seasonal produce wherever possible, seeing us team up with a number of North West suppliers in support of other independent businesses in the region. It was incredibly important to us to offer great value without compromising on quality or flavour and we’re pleased to say that every item is priced between £1.50 and £5.95. As a venue, we practice inclusivity and our new menu reflects just that.”
As a community interest company, funds generated from food and drink sales will contribute to supporting Merseyside’s recovery community. The Brink offers a safe, stigma-free environment for those who are overcoming addiction, alongside the wider general public.
Carl added: “Not only is our new menu delicious, but when guests dine with us they can be safe in the knowledge that they are contributing to bettering our local community with the cost of their meal going directly back to support those in recovery and their families.”
The café and dry bar will serve food between 10am and 3.30pm daily.
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