Taste Liverpool’s Rich Food Heritage

Being a historic port town, Liverpool has long been influenced by faraway lands. So you’ll find international flavours in local specialities at many restaurants and pubs today.

Book a room at one of our Travelodge Liverpool hotels hotels and get ready to savour these hearty delights.

Liverpool scouse stew

Know your scouse. Photo © Neil J Langan

1. Scouse

The most famous of Liverpool’s foods, scouse is so popular in the region that the name has become a nickname for people from the area and the name of the local dialect.

It’s a hearty meat stew, usually made with mutton or beef as well as thick-cut vegetables. Not directly related to other British stews or hot pots, it actually originated from a Norwegian recipe that was brought to Liverpool by travelling seamen who worked in the port. Several pubs around Liverpool serve fresh scouse, usually accompanied by pickled beetroot or cabbage and a slice of bread.

Family-run Maggie Mays specialise in traditional local foods and their scouse is one of the best in the city. They even offer to give you a history lesson with your meal. Book a room at our Travelodge in central Liverpool for a comfortable resting place after your warming feast.

2. Toad in the hole

Sadly, no one really knows the origin of the name of this dish. If you enjoy a traditional Yorkshire pudding, then this 18th-century working man’s meal is right up your street.

Essentially, it’s a giant yorkie stuffed with British sausages and topped with gravy.

Giant yorkie with sausages

Giant yorkie. Photo © Azurita

It’s thought that the original dish would have contained cheap scraps of leftover meat cooked again in the batter mixture to improve the flavour, making a low-cost meal for working families.

Today, you can try an excellent home-made toad in the hole every Monday night at the excellent Barley and Beans coffee lounge.

3. Bubble and squeak

So called thanks to the sounds it makes when cooking, bubble and squeak is often made the day after a roast dinner as a delicious way to cook up leftovers.

Potatoes are a staple ingredient and brussel sprouts help to lend their flavour to the dish, but other than that, any roast vegetables can be added, depending on what you have available. After crushing the potatoes and mixing everything together, the mixture is fried on both sides until golden brown. Serve up with leftover meat or as part of a traditional British fry-up.

4. Everton mints

Also known as humbugs, these small hard-boiled sweets have their origin in the Northwest. The sweets are usually peppermint-flavoured and are traditionally brown with white stripes. You can find the tasty treats in many convenience stores or specialist sweet shops.

5. Wet Nelly

This delicious dessert is as Liverpudlian as scouse and was originally created as a way to use up stale cakes or bread. The scraps are softened with water and then mixed with dried fruits, spices, sugar and eggs. It is usually served with custard.

Finding the sweet treat can be difficult these days, so we recommend making a special trip to Home Farm Restaurant at the stunning Speke Hall, a timber-framed Tudor house on the banks of the River Mersey.