Head Chef Matthew BurnThe Bluecoat is a building of historical and cultural importance in the North of England’s cultural city, Liverpool. My Dad is from Liverpool but I wasn’t brought up here, so not being a native of the city left me with little clue what to expect from Upstairs at the Bluecoat, Liverpool, the people and the North West.

So with an adventurer’s spirit I set to work sourcing for our spring menu, and three months on, I thought I’d share some of my journey so far, so that people can start to understand my excitement about this place, and the amazing city in which it lies.

The North West is a fantastic area which is often misunderstood, especially in culinary terms. Some of the best products in the UK, even the world, come from the North West. The Lancashire plains producing fantastic baby leaves for summer, Formby asparagus is world renowned by respecting chefs, heavily sort after....even fought after in some areas(!) and Wirral watercress, with its characteristic small leaf, intense peppery taste and crisp freshness, to name just a few.

This is only the vegetable selection! Fleetwood is a traditional old fishing port, Morecambe Bay reveres some of the best shrimp in the world and Cumbria, with it fells and heathery roughage, produces some of the best quality and tasting meat in the UK.

So this is where I am, trying to piece together all of these fantastic items into one menu. Since Upstairs at the Bluecoat opened, it has been a journey of pleasure for me. I have fallen in love with this area and its produce. For the new spring menu launch on the 8th of February I wanted to do the Bluecoat, my chefs and the North West area proud!

Without suppliers like Rhug Estate, Lake Specialty Foods, Pinks Cumbrian Produce, national catering butcher Aubrey Allan and Lemon Tree produce none of this would be possible, and to them I owe a lot.

So you’re wondering what we are planning, well.... we have Cumbrian lamb, with a traditional twist. Fine cut of Cumbrian raised Hereford beef, skate wing done simply, Free Range Clitheroe Pork, our own recipe smoked salmon, warming Fleetwood fish pie and traditional hot pot. Teasing you so far? I hope so!

So much change and discussion has gone in to this menu that I am going to be a little empty when the menu is complete... but hey, summer’s just round the corner!