From The Beach To The Banquet

LIVERPOOL restaurant Buyers Club has taken things one step further when it comes to sourcing fresh, local ingredients for its next series of dinners – with the chefs heading out on expeditions and foraging key elements for themselves.Shoreline – the first in the series, which takes place on Saturday 3 September – will showcase an array of exquisite ingredients that can be found on the North Wales coast.Anglesey was the main destination for the recent foraging trip – which saw the chefs don their wellies and waterproofs – and scour the shores at Newborough and along the Menai Strait.From razor clams to sea lettuce and rock samphire, each dish on the eight-course menu will revolve around and focus on a particular ingredient from the chef’s recent trip across the border.With a differently themed dinner taking place each month, Shoreline will be followed by Meadow, Woodland & Mountain, three further dinners which aim to explore wild and local ingredients from the Cheshire Plain, South Lakeland and Snowdonia.Daniel Heffy, head chef and co-founder of Buyers Club, says: “Liverpool is situated in a brilliant position when it comes to the vast amount of local ingredients on our doorstep. The freshness, locality and quality of the food we serve is of the upmost importance to us at Buyers Club – that’s why we decided to put on our wellies, get out on the beaches and source the ingredients for ourselves. We can’t wait to launch Shoreline and the future foraging dinners that follow.”Tickets for Shoreline are priced at £60 and are available to purchase from just 30 places available at the inaugural dinner, tickets are expected to sell out quickly.Saturday 3rd September 7pmRock Samphire gin gimletShorecrab bisque
Laverbread & butter
Red mullet cevicheRazorclamTurbot & lobster
Carrageen panna cotta with seabuckthornDark chocolate samphire