THE ORGANISERS OF NIGHTGARDEN, CAMP AND FURNACE’S WEEKLY LARGE-SCALE FOOD, DRINK AND PERFORMANCE EVENT HAVE ANNOUNCED THAT LEADING LIVERPOOL RESTAURANT MARAY WILL BE JOINING THEM EVERY FRIDAY NIGHT FROM THE 27TH JANUARY AT THE GREENLAND STREET VENUE.
Maray, which has two restaurants in the city, on Bold Street and the recently opened Allerton Road, will be offering an edited menu in a pop-up restaurant as part of the Nightgarden event, which brings together big name guest chefs along with live bands, acrobats and performers, set against a theatrical back drop of an indoor forest which includes real trees, plants plus giant projections.
Popular with both city foodies and critics alike, Maray has a large and loyal following. Observer food writer Jay Rayner sung its praises in a recent review after eating at its Bold Street restaurant, and celebrity Chef Yotam Ottolenghi visited especially to try the falafel.
Serving an exciting, eclectic food menu centred around sharing plates, Maray’s kitchen team draw inspiration from various parts of the globe. Seasonality and the celebration of local produce is paramount and what ties the dishes together is their approach to presentation and balance.With Middle Eastern and Parisian influences at the fore, Maray has built its reputation not only on the quality of its menus, but also its service.
Commenting on their new collaboration with Camp and Furnace, Maray’s Executive Chef Sam Grainger said: “We’re delighted to be working alongside Camp and Furnace.Their Nightgarden event has been on our radar since it launched in October last year and it’s great to now be a part of it.There’s nothing quite like it in the UK and it’s the perfect outlet for us to trial new dishes and to introduce Maray to a whole new audience.”
A Camp and Furnace spokesperson added: “Maray has such a fantastic following both in the city and further afield that we were keen to get them involved with a trailblazing event like Nightgarden.Their pop-up restaurant will complement perfectly our weekly programme of guest chefs and live music, DJs and performers that we have planned for 2017.”
Joining Maray on the 27th will be guest chef team BEASTro, a Manchester trio which includes third generation butcher/slaughterman James Taylor and chef Richard Brown, previously of Juniper and Claridges, who made their debut at the event last October, and return for 2017 with a Burns Night themed menu.
Nightgarden reopens from Friday 27th January from 6.00pm until late. Entry to the event is free, no booking is required.
Further information can be found at www.campandfurnace.com
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