Press and Awards

Recommended by Olive Magazine 2011 The Good Food Guide 2013 The Good Food Guide 2014 Cheshire Life

theworlds50best.com | restaurants | September 2014 | 29

Posted

Screen Shot 2014-09-04 at 10.40.22“Who would have thought, 20 years ago, that Liverpool would be a tourist destination?” says Paddy Smith, co-founder of Red & Blue Restaurants, which operates three venues in the city.

“In some ways, Liverpool’s curse, the dereliction and harsh times it went through in the ’80s, has been a blessing because of the space left empty. “Which other city could build a huge convention centre [Exhibition Centre Liverpool] or the five-star Titanic Hotel, slap bang in its centre? We’ve benefited from that availability of space. We’ve winkled out good sites. But it’s getting harder.”

Former group chef at Ego restaurants, Smith opened Salt House Tapas in 2010. Located opposite John Lewis on the edge of the Liverpool ONE shopping development, but in a privately owned building, it was one of the first of a new wave of quality, casual restaurants such as HOST, Bakchich and Free State Kitchen, which have helped define modern Liverpool.

The restaurant will turn over £1.8m this year and is growing at 5% to 10% annually. The menu follows a tried and tested formula – split into meat, fish and vegetarian tapas – with a range of charcuterie and breads, but Salt House’s approach isn’t entirely predictable. Tables are reserved in the traditional manner, except for table 14, where solo diners can choose to
sit together.

In the meantime, Red & Blue has also opened Hanover Street Social and Salt House Bacaro and is negotiating on a fourth Liverpool site. For Smith, the logic of such clustering in one city is manifest: “I can walk from Hanover Street to Salt House in 10 seconds. Logistically, it works fantastically – every day we’re in the restaurants working on food, drink, service, ambience –and it keeps central costs low. There are no real car costs. We don’t need an area manager or group chef.”

Smith doesn’t claim to be a pioneer. Tapas is tried and tested and he readily acknowledges that Polpo in Soho was a key inspiration for the small-plate dining at Bacaro, even if the site itself – fresh, cosmopolitan, urban – is a distinctive Red & Blue creation. However, he doesn’t necessarily think Liverpool is simply aping London trends. He points to Camp

& Furnace, an edgy restaurant/arts warehouse space: “Where did that come from? There are good, original ideas coming through.”

Financially, at least, London and Liverpool are still very different. Average spends are lower across the north: “The difference is narrower at night. But at lunch, you’re fighting for your corner. I can’t remember the last time we ate somewhere in London that had a lunch menu on for £10.95.”

Dream Job

Posted

trillianTrillion Attwood, 26, has a master’s in Egyptology from Liverpool University and waitresses at Salt House Tapas bar in Liverpool.

Ideal role: museum curator

Ever since first setting eyes on the Rosetta Stone in the British Museum as a little girl, I’ve been fascinated with Ancient Egypt. So when I discovered that you could study Egyptology, I applied like a shot. It didn’t cross my mind that the field is so niche that there are virtually no jobs out there. Assistant positions in the Egyptian section of the British Museum come up about once a decade and usually go to someone in-house. So despite graduating with a BA and a master’s in the subject in 2006, my dream of deciphering hieroglyphics for a living appears to be a total long-shot. Frankly, I’d be happy with any job in any museum, but most places require a master’s in museum studies.

Continue reading »

Authentic tapas at the Salt House on Liverpool’s Hanover Street

Posted

Dawn Collinson, Liverpool Echo sings the praises of a new Spanish venue.

AS I polished off my fourth sugary churros in as many minutes, our lunchtime location in Church House began to seem worryingly appropriate.

“Oh God,” I thought, “what will become of me? I’m eating doughnuts at 2pm with no excuse and no intention of stopping.”

I might stress this isn’t like me at all. I usually have an Olympian sense of self-deprivation when it comes to indulgent desserts. I’ve lost count of how many single spoonfuls of sticky toffee pudding I’ve eaten in my time, when really I want every last crumb.

Continue reading »