The Brink unveil new summer menu courtesy of new head chef
Following the appointment of a new Head Chef, The Brink has launched its seasonally-inspired summer menu.
Paul Elackman, 43, who brings with him a wealth of culinary knowledge and diversity, has joined the team at the award-winning Parr Street eatery having spent the past 28 in the city’s food and drink industry. Career highlights include cooking for Her Majesty the Queen, Tony Blair and the Irish Prime Minister at St George’s Hall, during the run up to Liverpool’s Capital of Culture celebrations.
His new summer menu, created with the warmer months in mind, focuses on a ‘world fusion’ theme and features a range of contemporary mains, mini plates, soups, sandwiches and sharing boards, together with vegan and gluten-free variations.
“It gives me a great sense of pride to lead the kitchen team at The Brink. As a revolutionary social hub with such an excellent concept behind it, it’s all about thinking outside of the box and offering something a little bit different. With that in mind, the idea was to introduce a menu that puts a contemporary twist on classic dishes, while exploring a wealth of tastes from across the globe to create new and unique taste fusions.
“The Brink is renowned for serving quirky dishes that have been made with only the finest, freshest local produce, which I believe is an essential foundation. In line with its great food ethos, the team and I have created a refreshing, seasonal menu that combines modern British elements with global cuisine.”
The artisan offerings include summer allotment salads, lemon pepper salmon and Thai green curry, alongside Paul’s personal favourite, sticky vegetables with smoked tofu served on pad Thai noodles. For parties of two or more, the menu also offers sharing plates such as hummus Arabic mezze, English cheese board and Spanish charcuterie platters.
In addition to the new seasonal menu, Paul is currently developing an every-expanding outside catering menu. Ideal for private functions such as corporate occasions, the catering facilities enable delegates from across the North West to enjoy business buffets and platters either onsite, in the office or a meeting space of their choice. Likewise, those looking for a quirky way to tie the knot can enjoy wedding catering and hospitality with a twist at The Brink.
“It is important to adapt the menu to each particular season – therefore the team and I are always coming up with fresh ideas to incorporate into The Brink’s varied offerings. With this in mind, we are very much looking forward to introducing a specially selected Christmas menu during the run up the yuletide festivities.
“For me there’s nothing better than creating dishes that counterbalance unique and novel taste combinations, as it’s all about going that one step further to devise something original and pleasing to the palate. The best thing about working at The Brink is being able to do something that I love on a daily basis – the team and I are extremely excited to embark on a new chapter.”
For more information about The Brink visit www.thebrinkliverpool.com or call 0151 703 0582