AN AFTERNOON AT ANFIELD: IT’S MY BIRTHDAY: AND HIS & HERS HAS AN INVITE TO GO TO ANFIELD, MEET IAN RUSH AND GARY MCALLISTER, BOTH OF WHOM ARE AMBASSADORS FOR THE CLUB, AND ENJOY A TASTING MENU IN AN EXECUTIVE BOX AND MEET CHRIS MARSHALL, EXECUTIVE HEAD CHEF AT LIVERPOOL FC.
An Afternoon at Anfield:
The new Main Stand is awesome as it stretches upwards. It’s a work-out to reach the giddy heights (at least five or six flights up), though there is a lift if this seems too daunting. The view is worth the climb. It’s a panoramic view of Liverpool: and as you slowly spin around you can take in Goodison Park, the two cathedrals in all their splendour, and enjoy the view right down to the docks and the river.
The sheer scale of the hospitality is hard to take in. We moved down a level and stepped out to view the pitch. It’s always the same, that buzz of excitement, usually just before a game, but today it’s simply the sight of the green turf, that magic place where Ian Rush and Gary McAllister, once played their hearts out. The different levels of hospitality have names such as: the Beautiful Game, the Carlsberg Dug-out, my favourite, where there are state of the art ‘street vendors’, offering such delights as home-made pies, and prawn curry. We moved across the Fan Concourse, and a shadow army of supporters seemed to silently drift past. We took a tour of the Production Kitchen. There were revelations along the way. Over 220 chefs cater for Liverpool supporters on a match day. Chris Marshall, explained that 2 chefs have taken over responsibility for a vast allotment space that will provide fruit and vegetables in season for all home matches, events and occasions. It’s a space that is both practical and inspiring. There will be a scheme to involve the local community: with school-children’s visits where they can try fruit picking or digging up spuds, and possibly sample the produce. It is a holistic vision, and a powerful one. Anyone who has tasted potatoes, just harvested, knows the value of truly fresh produce. There is scope for hospitality on many different levels, literally. Aside from the wide variety of food available on match days: these spaces are perfect for a conference, and could host many glittering events. There is capacity for hundreds to enjoy prestigious occasions in elegant surroundings and then sample fine cuisine.
The proof of the pudding…we settled in an executive box where we were treated to a tasting menu: beautifully presented scallops, sea bass simply and perfectly cooked. The pork, pan fried, flavoured with star anise and cinnamon, was stand-out for me. Dessert combined strawberry and chocolate flavours that were melt in the mouth beautiful . The wine, white, rosé, and red, perfectly complemented each course. The menu in hospitality changes each week, and is not repeated, which must involve a great deal of research, creativity and sheer talent. The company was sparkling, and chatting to Ian Rush, I remembered Robbie Fowler and Kenny Dalgleish: and discovered that Suarez was, aside from being a world class striker, a great mentor of younger players, and that there is the Legends Charity Match at Anfield scheduled for 3pm kick-off, March 25th 2017. Robbie Fowler will be playing, and possibly one or two other recently returned legends. This is the stuff that dreams are made of: state of the art surroundings, legends of the past, mingling with legends in the making, the thrill of match day, or a special event, and truly fine dining. It is the new face of football: back in the day, when my brother used to take me to the Kop, when someone scored everyone tumbled forwards, and a huge roar went up around the Stadium. At half time, the brave few, because it was daunting to fight your way through the crowd, would set off in search of a pork pie. Nothing much has changed there then.
Words by Jean Hill
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