We’re not ashamed to admit our mouths are watering with anticipation, for the new addition to the city’s popular food market scene, Duke Street Market. Keeping us on our toes, we were intrigued to find out the latest news and what to expect when their doors swing open this June.
Co-Founders of Graffiti Spirits Group, Matthew Farrell and John Ennis, devised the concept of the 500-capacity venue in collaboration with Alexander Bennett, Joshua Marco and Simon Marco, from Food and Drink operator, Urban Food and Drink, which has origins in construction, property management and development. The market is situated in a restored 100-year-old warehouse and will act as a platform for the city’s finest independent brands. Headed up by experienced operators, quality, sustainability, produce and artisanal methods will be a core focus, with the aim to become one of the North West’s primary culinary tourism destinations.
The market will house a 60-cover showpiece restaurant, 6 kitchens, a sushi bar and a variety of artisanal produce and speciality drinks, all of which will offer a unique foodie experience. A host of traders have been confirmed, which include a mix of leading independent Liverpool talent and operators from further afield.
Confirmed traders to date include CINDER, headed up by the founders of critically acclaimed restaurant, Belzan. Specialising in open wood fire cooking and dishes to share, CINDER’s fish, chicken and seasonal vegetable dishes are cooked using a charcoal barbecue.
Co-Founder, Christopher Edwards, comments: “It’s a style of cooking that we love, it’s been around since the beginning of civilisation and it’s about bringing people together to feast. Markets are traditionally a meeting place for people and communities, so we love the idea of groups of friends sitting together and sharing the same thing.”
Another confirmed trader is FINCA, specialising in a refined offering of Cuban street food. FINCA piqued national interest last year by winning BBC2’s Million Pound Menu and gaining a summer residency at Artisan in Manchester’s Spinningfields.
Co-Founder of FINCA, Joseph Earnshaw, comments: “We’re delighted that our first permanent residency in Liverpool and new home will be at Duke Street Market. It’s going to be brilliant to serve up our dishes six-days a week in the heart of Liverpool, alongside some great traders. We can’t wait to get started!”
The most recent confirmed trader is Cucina di Vincenzo, a family operated Italian restaurant based on Woolton Road, which will be specialising in pasta and pinsa dishes. Owner, Vince Margiotta, comments: “Cucina di Vincenzo is delighted to be part of this great addition to the casual dining scene in Liverpool, especially as we’ll be trading alongside other independent, passionate foodies who are committed to raising the bar in terms of quality, service and hospitality.”
Other recent announcements include traders such as red meat specialists Bone & Block, 100% plant-based catering company Indigo Greens and Pilgrim, who will launch with a 50% off soft launch period from 15th May.
Based on an ancient pilgrimage to Santiago de Compostela in Galicia which has taken place since the 9th century. With starting points in France, Spain and Portugal, Pilgrim aims to be so much more than just another typical Spanish restaurant. Radically seasonal, ethically sourced regional produce with a big focus on live-fire flavour, the reasonably priced restaurant will be a new staple of Liverpool’s vibrant and burgeoning food scene. Whilst the 40 covers restaurant will offer a unique dining experience, the bar overlooking the open kitchen will be the buzzing focal point of the venue, set on a mezzanine and sunny terrace, all overlooking a bustling food and drink market with.
Founded by Managing Director, Jamie Duffield; Chef Director Dave Bone and Brand & Marketing Director Anthony Power, Pilgrim saw off the competition on the hit BBC show My Million Pound Menu.
Anthony Power, Brand & Marketing Director says
“We are incredibly excited to have the opportunity to open our first permanent site at the new Duke Street Market in Liverpool, and we think the market will be a fantastic hub of great food and drinks, all housed under one roof. We’ll be showcasing the diverse flavours and ingredients found along the many routes of the Camino, serving a flexitarian menu that showcases the highest quality local produce, all cooked over a live-fire hearth in our open kitchen. With over 12 established routes of the Camino, we will have the scope to rotate the menu and bring a fresh approach and interpretations to traditional Iberian dishes.”
Duke Street Market will also house a specialist classic cocktail bar with an ethical and sustainable focus, offering paper straws, minimal water usage and alternatives to lemons and limes, such as seasonal fruit. Staying true to the authentic marketplace ethos, there will also be a speciality wine and craft beer offering, which visitors can enjoy there and then or buy to take home.
Co-Founder of Graffiti Spirits Group and Duke Street Market, Matt Farrell, comments: “Personally, this is our most exciting project to date. We are really pleased to announce that Duke Street Market will be ready in 2019.”
“It has become a larger job than expected, which can happen with buildings of this age, but the charm of the venue is phenomenal. We want it to be an artisanal hub for years to come and something that the people of Liverpool can be proud of.
He continues: “The aim is to keep pushing Liverpool’s thriving food and drink scene forward and for Duke Street Market to become one of the top culinary tourist attractions in the North of England. We are in talks with a lot of well-established figures and want the final inclusions to become a collaboration of industry professionals operating under one roof.”
Duke Street Market will be opening at the beginning of June, with a variety of exciting events in the pipeline, from masterclasses and cooking courses to yoga on the terrace and craft workshops.
For further information visit www.dukestreetfoodmarket.com
