special dish created by a college restaurant has made it into a cookbook showcasing the best recipes and stories from Liverpool’s culinary community.

The meal, of duck breast, croquettes, dauphinoise potatoes and star anise jus served with a creamy broccoli purée, is a signature dish at Hugh Baird College’s L20 Restaurant, based on Merseyside.

Developed by students under head chef Anthony Wright and sous chef Barry Langston, the dish will appear in ‘The Liverpool Cook Book’ as an example of fine cuisine taken from across Merseyside and the Wirral.

Also featured in the book are fine dining establishments such as Panoramic 34, as well as restaurants, cafes, delis and pubs.

The college runs the L20 Restaurant as part of its hotel school, which is serviced by students under the supervision of staff.

Hospitality student Grace Clarke, who worked on the dish, said: “We’re all made up to see it in the book.

“We came up with dish after working with Anthony and the team. They taught us what different flavours and textures complemented each other, and they allowed us to try our different ideas.”

Featured picture: (L-R) Sous chef Barry Langston, student Grace Clarke, and head chef Anthony Wright with the Liverpool Cookbook.


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