ANYONE WHO KNOWS ME, WILL NOT BE REMOTELY SURPRISED. WE GOT LOST ON THE WAY TO THE PINION LAUNCH. WE STOPPED AT A PUB, APPROACHED SOME FRIENDLY YOUNG MALES, AND ASKED, HOPEFULLY, IF THEY HAD HEARD OF PINION AND WHERE IT MIGHT BE FOUND. THEY GRINNED BROADLY, TOLD US ABOUT THE ‘CLASSY’ NEW RESTAURANT IN THE CENTRE OF PRESCOT, AND GAVE US FAULTLESS DIRECTIONS.
Words: Jean Hill
Gary Usher readily acknowledged that he had never heard of Prescot. Then he inspected a former Betfred shop, on the high street, that somehow worked on his imagination. The bistro is beautifully elegant. Gary Usher offers classic, predominantly French cuisine. He has brought this to a street that has hitherto been deserted after 5.30pm. The Pinion Launch event, that carried on late into the evening, was packed with excited enthusiastic people. Many were local. I don’t believe any more people could have fitted inside. A magnificent chandelier takes pride of place and sets the tone. This is a venue to celebrate and enjoy. Interestingly, Prescot locals, told us that this was what they had been waiting for, for an age. They all agreed that high quality food was worth paying for. They were positively surprised to discover that Pinion is totally affordable, on that basis.
The menu may vary seasonally, but it stays true to its roots. Choices of cuts of meat include feather-blade and skirt of beef, that benefit from loving care and unhurried cooking. Gary favours fish and cooks it beautifully. There might be a smidge of star anise in the duck heart, which is, melt in the mouth, delicious. There will possibly be a subtle concoction of herbs in the main course dish. Tasty salami from Yorkshire can be enjoyed, and the French Stilton was the best I have ever tasted. Vegetarian food is in the mix. Try butternut squash and Mozzarella arancini, green olive and tomato ragu. Whatever, the end result is always awesome. It is a crowd-funding venture, that received a lightening response. This is a really important venture. It is a great team, and they excel. Pinion deserves to be wildly successful.
Pinion, Prescot: 08001601811
Wreckfish, Liverpool: 0151 7071960
Burnt Truffle, Heswall: 0151 3421111
Hispi, Didsbury: 0161 4453996
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