Six years down the line and three successful restaurants later, we’re trying for another… this time in Liverpool. Introducing Wreckfish.
Our aim has always been to provide perfectly simple food in a relaxed environment, using the best quality produce possible. Everything in our restaurants is made completely from scratch, including fresh bread, all stocks and sauces, ice creams and sorbets. Wreckfish will be no different.
What’s up with Wreckfish?
Okay, so… Wreckfish is a type of fish that lives at the bottom of the sea (like Sea Bass) and Twitter (some of Twitter…) thought it was a good name for a restaurant. Anyway, in November 2016, we were tipped off about a building on the corner of Slater and Seel Street in Liverpool city centre and we immediately fell in love with it.
In February, 2017, we held a five day pop up in the currently derelict Wreckfish building, where guests were invited to pay what they thought the meal was worth. Reservations were launched a month in advance and booked up in less than 10 minutes (despite all guests knowing that there was no gas, electricity or running water…) We had to get seriously creative but we were completely humbled by the response. It made us realise that this is what Liverpool wants. Opening in a city centre is something new for us, but with the community spirit and neighbourhood feel that Liverpool has, as well as the rise in demand for new restaurants in the area, we know Wreckfish will fit right in.
We’re really lucky because, not only did we find a site that we immediately fell in love with, but we have incredibly supportive landlords. Work has already begun on the building, but we will need £500,000 to launch the restaurant. We have an amazingly talented team ready to go and the bank has agreed to lend us £300,000, but we just need you to help us raise that extra £200,000 to make Wreckfish happen… no pressure.
If all goes to plan, we’re hoping to open Wreckfish in September 2017. The bistro will be similar to all of our other restaurants, with a relaxed and welcoming feel and have an 90 cover capacity.
What’s the Craic?
We opened Sticky Walnut in Hoole, Chester, in January 2011 on a budget that meant famously choosing between an all singing Rational Combi Oven or new tables and chairs. We went for the oven. It was the right decision.
Since opening, Sticky has been awarded Catey ‘Menu of the Year’, AA ‘Restaurant of the Year’, Cheshire Life ‘Restaurant of the Year’ and many more amazing awards.
After a few very successful years, we decided to open a second bistro, Burnt Truffle in Heswall, thanks to incredible Kickstarter supporters. The restaurant has been awarded an AA Rosette and received really lovely reviews from the likes of Lisa Markwell and Jay Rayner. After Burnt Truffle, we then launched a third restaurant in 2016. Hispi (it’s a type of cabbage) opened its doors in Didsbury, South Manchester in September 2016. Manchester’s been absolutely amazing and welcomed Hispi with open arms. It’s also received lots of lovely reviews and two AA rosettes.
Risks and challenges
Thankfully we have already secured the site and have the support of our two amazing landlords so we don’t have that risk this time.Learn about accountability on Kickstarter
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