THE finalists have been chosen for the new “signature” dish for Liverpool as an alternative to the city’s favourite, Scouse. Top chefs from across Merseyside took up the challenge issued by The Mersey Partnership to choose a dish which they think represents and celebrates a new age for Liverpool in Capital of Culture year.

“Scouse is an important part of our history and is worth celebrating in itself but we thought it would be interesting, especially this year, to test the creativity and skills of our chefs,” said Martin King, director of tourism for the partnership.

The six finalists are Saul O’Reilly, from Delifonseca, Stanley Street; Paul Askew, The London Carriageworks, Hope Street; Rob Bryson, Sheldrakes restaurant, Heswall Beach; Morris Watts, The Olive Press, Castle Street; Uday Seth, Mayur Restaurant, Duke Street, and Simon Collard, Royal Court Theatre.

Even though the exercise is seen as an alternative to Scouse, many of the chefs have chosen fish as their main ingredient.

Fish was used in the original “lobscouse” much loved by the Norwegian sailors who brought it here. Sea bass appears to be a particular favourite and was the fish of choice for among others Simon Pollard, chef at the Liverpool Food Company, which is based at the Royal Court.

He tested out his creation “Fruites Dee Mersey” on Gary Bleasdale and Lenny Wood, who are currently starring in the successful revamp of Alan Bleasdale’s On The Ledge at the theatre.

“I love Scouse and will never give up making it but we’ve got so much more other great local produce for the chefs based around here to make the most of,” said 42-year-old Merseysider Mr Pollard.

“Twenty-five to 30 years ago, people used to say you were lucky to be alive after 20 minutes if you’d been eating something from the Mersey, but the results from this show just how clean the river is.

“My sea bass is caught fresh by a local line fisherman, Alan Davies, who has been supplying me with fine fresh fish for years.

“The Parkgate shrimps are also some of the finest tasting, as good as you’ll find at Morecambe, as is the Formby asparagus because of the fine quality of the sandy soil it grows in.”

The six chefs will be given 90 minutes to reproduce their dishes in a final cook-off.

The winning chef will receive a specially designed trophy and the chance to promote their winning recipe.

It will also be promoted as a highlight of both Liverpool and Wirral Food and Drink Festivals later this year.

The other shortlisted dishes are Uday’s Patrini Machichi (sea bass) with Tandoori Chaat (Seth Uday at Mayur Restaurant); Saul’s Mutton Backstrap (Saul O’Reilly at Delfonseca); a Snapshot of the Pool (Paul Askew at London Carriageworks); Seabass Duglere 2008 (Morris Watts at The Olive Press) and A Fish Medley Across The Mersey (Rob Bryson from Sheldrakes).

What's in each dish and how to make them > > >