Baltic Market, Liverpool’s first street food market, has announced a new trader that the team will be welcoming this May.

From Thursday 4th May, La Bistroteca will join the plethora of kitchens at the market including Hafla Hafla, Little Furnace, Spice Thai, Christakis, Richie’s, Noso, Pattersons, Midnight Delivery and Press Bros, who produce a variety of delicious dishes, desserts and drinks at the market.

Since opening in June 2017, Baltic Market has welcomed over 50 restaurants and more than 100 market traders, allowing small businesses, new concepts and independents to showcase their dishes to a broad audience.

La Bistroteca, created by Liverpool’s very own talented female chef Livia Alarcon, will specialise in European bistro food that draws from her decade-long career so far.

Having lead some of the most iconic kitchens within the city and beyond, Livia, 26, became head chef of Maray at just 21 where she was featured and awarded for herself and her team’s cooking in the Good Food Guide 2017 and 2018, as well as going on to be part of the BBC’s Chefs’ Brigade, travelling across six countries with Michelin Star chef Jason Atherton.

Livia lasted for the whole series and was then offered a job at Atherton’s Pollen Street Social in London, but she turned it down to return to Liverpool where she then became Head Chef at Queens where she cooked for Jay Rayner who reviewed the restaurant.

Since then, Livia has cooked all food served on TV show Boiling Point, 

Now, Livia is launching her first solo project at Baltic Market, with an impressive menu of European bistro-inspired dishes.

Stand out starters include fried beef ragu bites, truffle cacio pepe mac & cheese bites and popcorn mussels with salt and vinegar and mayonnaise.

La Bistroteca will also offer larger plates such as steak frites – an 8oz steak with Cafe De Paris butter, crispy potato and watercress with either peppercorn or chimichurri sauce, fish and chips with minted peas, confit duck and peppercorn choux bun and a potato rosti topped with creamed spinach and chimichurri.

Oliver Press, Co-Founder of Baltic Market, explained:

“When we started Baltic Market almost six years ago, our intention was for it to be a space and incubator for start-ups, new concepts and up and coming chefs. La Bistrotheque by Liv is all of those things. Not only that, but Liv is also one of the best chefs in the city and beyond, so it’s very exciting that she’ll be cooking and sharing her dishes at Baltic Market. 

“La Bistrotheque will definitely help raise the bar for the food being served at the market. Focussing on our approach to sustainability, we’ve also recently moved over to plates and glassware and so this combined with having more upmarket bistro style dishes, it feels like Baltic Market is growing up a little!”

Livia Alarcon, creator of La Bistroteca, added:

“This concept is based on various bistros around Europe. As an avid traveller and keen food enthusiast and chef, I have been fortunate enough to spend most of my childhood experiencing different parts of the world and I believe this has really shaped my direction with food and my own cooking.

“European bistro food speaks to me because of its connection, familiarity and very nonchalant attitude towards eating; it’s almost a ritual in most European families to dine out and have the whole family around the table. This is what we envision for our guests at La Bistroteca – great familiar and comforting food that brings people together. Cooking is a labour of love for me and quality and flavour is paramount and to achieve this; you must work with the best products. This will allow us to create a special experience for our guests that will see them coming back for more.

“The Baltic Market is the perfect location for myself and La Bistroteca. I’ve always cooked for someone at the restaurants I’ve worked for and now it’s my time to expand and share my dishes with a completely different crowd. The Baltic Market attracts a new wave of guests of all ages, from the city, as well as further afield, and I’m really excited to get in the kitchen.”

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