Bitesize News: Liverpool’s Food & Drink Round-up
Edition #3 – March 2017
10 March 2017
Crust plans expansion to Woolton Village
Italian restaurant Crust has revealed plans to launch another eatery in Liverpool by expanding into Woolton Village.
The pizzeria wants to convert the former HSBC bank on the junction of Allerton Road and Woolton Street into its second branch in the city.
A statement issued to Liverpool City Council says the proposed restaurant will “contribute positively to Woolton Village”.
Launched by the team behind Duke Street’s Il Forno, Crust opened a branch on Bold Street in December 2015.
The former HSBC bank in the heart of the historic village closed last summer.
New menu at The Bagelry
Liverpool bagel shop and café The Bagelry is launching a new menu.
The Nelson Street eatery, which opened just over a year ago, will be serving Belgian and vegan waffles alongside its array of bagels.
The popular Chinatown spot also recently added jalapeno and cheddar bagels to its list of options on Wednesdays.
The new menu items, like everything at The Bagelry, will be made using ethically sourced ingredients including woodland free range eggs from Raby Hall Farm in Bromborough.
The Bagelry was launched with help from a crowdfunding campaign which raised over £3,500. £1,000 of the funding was spent on a specialised bagel oven.
Ropewalks restaurants ‘Keep It Local’ for charity
Two Ropewalks restaurants have helped Liverpool charities by collecting generous donations.
Miyagi on Bold Street and Lucha Libre on Wood Street recently gave 10% of their customers’ food bills for a month to Katie’s Story and The Whitechapel Centre respectively through the ‘Keep It Local’ campaign.
Customers who showed a receipt from a local independent business of £5 or more were given 40% off their bill at both eateries.
Miyagi raised £1,021 for Katie’s Story whilst £355 from Lucha Libre was donated to The Whitechapel Centre.