Paul Whitfield to head up new robata grill restaurant Stoke
Stoke will be located on the ground floor of the 10-storey Lime Street-based hotel, which was originally created as the North Western Hotel back in 1871 and which has undergone a £30m investment.
It is set in the Grade II-listed north western hall next to Lime Street Station and is described as a modern, barbecue restaurant specialising in seasonal dishes and small plates.
It will be headed up by executive chef Paul Whitfield, whose menu will feature an 800g 38-day dry aged and grass-fed ribeye; dover sole with seasonal herbs, salad and lemon; and whole roasted chicken. The menu will also offer vegetarian options such as sticky barbeque maitake mushrooms; and truffle arancini.
“We’re incredibly excited to fire up the grill and show Liverpool the fantastic food and drink menu we’ve been working on. A lot of preparation has gone into the menu using a farm-to-fork strategy which will educate our guests on where their food has come from, so we hope the amazing quality of the food will encourage people to shop local and find out more about the sorts of ingredients that are right on their doorsteps” says Whitfield.
“I’ve spent most of my career wanting to create lasting memories for people through good food and I’m looking forward to creating more moments in this stunning new restaurant – Stoke is anything but ordinary and we hope our diners will see this from the moment they step inside.”
Radisson RED Liverpool will be the group’s fifth UK site, joining sites in London, Glasgow, and Heathrow Airport as well as in Cape Town, Dubai and Brussels.
“Stoke is going to play an important role in helping us deliver on our promise of something fresh and exciting for the city,” says Gary Waring, general manager at Radisson RED Liverpool.
