HIS & HERS HAS ALWAYS BEEN IMPRESSED WITH THE BRINK. IT WOULD SHINE IF IT WAS SIMPLY AN EATERY, YET IT IS FAR MORE THAN THAT. OWNED BY THE CHARITY, ACTION ON ADDICTION, IT IS A FORCE TO BE RECKONED WITH.
Words: Jean Hill
Located in the Rope Walks area of Liverpool, this hub was the first dry bar to open in the country. It has an open plan spacious interior, to accommodate a dining area, and leave room for activities. The Brink is a fine restaurant. It is also a treatment centre that offers support to recovering addicts. Regular activities include Tai Chi, live music, garden club, art installations, and a successful football club. Support includes employment service, welfare advice, family law advice, and Samaritans.
Some of those who struggled with addiction when they first arrived, have gone on to be key members of the work-force. I met Carl Bell, the General Manager, who is committed to making this a vibrant, relaxed place to eat, for all comers. He is also determined to offer a place of sanctuary that offers a healthy alternative for those who have struggled with addiction.
I interviewed Michael, the Head Chef. He grew up in Toxteth and initially struggled to commit to a life plan. He believes that choosing to train as a chef gave him a purpose in life. He has a determination to create interesting, healthy food and maintains a really positive outlook. He cannot use alcohol in his cooking, yet he hasn’t sacrificed flavour at all. There are one or two secret ingredients in his signature dishes. He believes in using natural ingredients and he cooks everything from scratch. He focuses on nutritional food with a keen eye for presentation. The sweet potato and mushroom curry is subtly spicy, with a delicious creaminess. The fish and chips are classic. I still don’t know the secret of the fish batter, but I am working on uncovering it. Michael loves his job, and it shows. Everyone involved is committed to making this a welcoming hub. Profits find their way back into this community.
We enjoyed a family lunch here recently. And I cannot wait to go back. Postscript: the Sunday roasts are fabulous. The chicken had that old-fashioned taste. The Yorkshire puddings are a generous size, and have real flavour. The gravy has a rich stock flavour and is epic. Enough said.
Tel: 0151 7030582
For more mouth-watering food-related features, please pay a visit to our food & drink page.
