Blakes was the venue for April’s Talented Young Chef & Host event in Liverpool. Situated in the heart of the city inside the Hard Day’s Night Hotel, the restaurant takes its name and inspiration from pop art pioneer Sir Peter Blake.
Taking on the role of head chef for the event was 25 year old Graeme Murfin. Graeme’s formative kitchen years were spent at a county house hotel where he worked under a head chef who held 2 AA rosettes. It was there that he developed his appreciation of local ingredients, particularly important at Blakes where they try to source as much as possible from within a 45 mile radius. Young host for the evening was 22 year old Callie Sullivan. Callie has been at the Hard Days Night for four years, joining after gaining a BTEC National Diploma in travel and tourism. Enjoying the social aspects that the job brings, Callie was an ideal choice to be the host.
The menu began with chargrilled local asparagus spears, tarragon infused poached bantam egg, truffle hollandaise with rocket and herb salad. This was followed by a main course of braised shoulder & two bone rack of Cheshire lamb, cauliflower puree, baby spring vegetables and sauce antiboise. Following that was a desert of honey blossom cheesecake with blueberry compote. Rounding off the meal wine was kindly provided by Scatchards and an espresso courtesy of illy.
We’d like to thank everybody at Blakes, our sponsors and guests, and also congratulate Graeme and Callie for making it such an enjoyable event. Thanks also go to Delifonseca for supplying a hamper for the fundraising raffle to benefit Hospitality Action, and to Ryan McGuinness for the photography.