A ‘sustainable’ steakhouse called Gaucho will create 100 jobs in November and will be located in a Grade II-listed Liverpool building that was almost home to an Ivy restaurant. Tony McDonough reports
A new Argentinian steak restaurant will open in Liverpool city centre in November, creating 100 jobs.
Gaucho, which has more than 15 restaurants in London and across the UK, claims to be part of the ‘Sustainable Steak Movement’. This aims to accelerate the push towards zero carbon beef production. Beef is currently a significant contributor to carbon emissions.
It will make its Liverpool home at 7 Water Street, the Grade II-listed former home of the Bank of Liverpool which was built in 1899. It previously housed a flexible working space called Il Palazzo which closed in 2017.
Located opposite the imposing Martins Bank Building, 7 Water Street was subject to a successful planning application in 2020 from Troia Restaurants, a company headed up by Richard Caring who owns the famous Ivy restaurant in London.
It was reported by Place North West earlier this year that the owner of the 15,300 sq ft building, Aqua Commercial, is converting the former office space on the upper floors into a 10-suite aparthotel to be operated by iStay.
In a seven-figure investment, Gaucho will create a 200-cover venue that “captures the elegance and passion for the cultural and culinary heritage of modern Argentina”. The venue will also offer a 90-cover bar area.
There are also private dining rooms as well as a ‘Beef Bar’ where guests can enjoy experiences such as a beef and wine masterclass. It will open on November 28.
Guests will be greeted with two large bronze tiger’s heads on the main doors of the building where the teeth are polished due to passers-by rubbing them for good luck. This was a tradition started by Somali and Indian sailors many years ago.
Chief executive Martin Williams says the restaurant will be the first in the city to exclusively serve carbon-neutral beef, This represents a major development in the Gaucho brand, and a key moment for the Sustainable Steak Movement.
An à la carte menu, overseen by culinary director Mike Reid, features contemporary Latin American starters such as Shrimp Ceviche and Empanadas. These are followed by a selection of 100% carbon-neutral steaks from Black Angus cattle, bred in Argentina from the Pampas provinces.
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Alongside the steaks, further main courses include vegan pasta alla norma and whole grilled sea bass with herbs and lemon. Desserts feature Gaucho’s signature salted dulce de leche cheesecake.
Offering carbon-neutral beef is just part of Gaucho’s holistic approach to running socially and environmentally responsible restaurants. The brand’s sustainable drinks programme promotes biodynamic, organic and natural wines.
All of its restaurants operate a zero food to landfill policy and all sites run on 100% renewable energy. By 2030, all Gaucho restaurants aim to be net zero carbon emissions.