Lost Wirral may sound like it should be one of the best kept secrets, but we found Lost somewhere on the Old Clatterbridge Road, one perfect September evening.
We had an invite to a very special Supper Club with chef: Tim Allen.
Feature by Jean Hill
The venue is spectacular: stone, wood and glass. French windows offer a leafy view of woods beyond. We had a balcony view of the restaurant below with much bustling about to ensure that guests were given a warm welcome and shown to their tables with much friendly chatting. It is an imposing space, complete with beautifully burnished beams high above. though the seating seems intimate.
We discussed the evening tasting menu and settled back, me with a glass of Argentinian Malbec in my appreciative grasp.
The vegetables on the menu are locally sourced; the beef comes from Cumbria and is carefully selected. What happens next is compellingly complex.
Maitake, described as dancing mushrooms and hen-of-the-woods can be found, a cluster of wavy caps, in woodlands in temperate climates. They along with miso, ‘sourdough’ and whey onion broth were delicious. The bread was a joy and a deliciously different variation on sourdough: soft, wafer light with intense flavour.
Royal Oak Heritage carrots were the stars of the next course, with frozen truffle cream, pesto and brown butter chicken. An inspired matching with the soft sweetness of the carrot, cream and slightly sharp pesto working a subtle, combining burst of enjoyment.
The next course was my favourite, until…Ashcroft Cauliflower: Madras spices, Minus 8 beer vinegar, charcoal puff, lentil dal and whipped buttermilk.. The infused flavour with crispy finish atop the cauliflower was spicy and epic. The vinegar is special: it has an intense floral character and a mild taste.
The next course was memorable for different reasons. Our editor follows a mainly vegetarian diet and does not eat beef. Until she did. The beef fillet was rich, succulent with a great tasty bite. The red wine jus was the perfect accompaniment. It came medium rare. I liked it that no-one was asked how they liked their steak cooked. Leave it to the chef’s professional judgement. Emma loved the beef: it helps if you know the provenance. News of our editor’s conversion to beef reached the kitchen and the chef. We met Tim Allen. Sounds like he enjoys the cauliflower dish as much as I did. I marvelled at how relaxed he appeared. No swearing in that refined kitchen.
The next course was a surprise. It combined Cote Hill blue cheese (divine, meltingly creamy taste with that blue kick), with fruit perdu, pickled fig and caramelised walnuts. Was not convinced initially. It tasted like zingy, dense fruity cake, with a very different kind of topping. I still have a sense (taste) of the merging ingredients, so it must have been good. Memo to self: an open mind to new food experiences.
And then came my favourite course. It comprised: ‘our apples’ (from their orchard I would guess), preserved bramble, iced verbena, honey and popcorn. Now popcorn is something our editor adores. The apples underwent several transformations, including compressing, which seemed to intensify the flavour. I think what I loved was that this dessert tasted of pummelled fresh apples, not too sweet and the iced verbena should be a thing: gorgeous. Need the recipe and honey, popcorn and apple are the perfect combo. Contentment.
You can check out the website. Lost specialises in events including weddings. They are having an Open Day in November where you can meet the team and discuss options. You will find future events on the web-site. You are strongly advised to join the Supper Club and get on the mailing list because events sell out rapidly and often do not get beyond the mailing list.
It was an amazing experience. It was a perfect September evening..
It could prove a perfect evening for you too.
From the archives: Michelin Star Chef Tim Allen Announces Supper-Club Experience at LOST.
