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TASTING LIVERPOOL – 24 Hours Eating in Liverpool’s BEST Restaurants

We spent 24 HOURS in Liverpool eating at some of the city’s BEST restaurants, bars, bakeries and hidden food spots 🍽️🍸🥐

From unreal bocadillos at Castros to pastries at Pastille Bakery, cocktails at Simone’s and one of the UK’s most talked-about restaurants at Manifest — this is our ultimate Liverpool food guide.

In this Liverpool food tour we visit:

📍 Castros
📍 Nord
📍 Pastille Bakery
📍 Bar Glue
📍 Belzan
📍 Simone’s Cocktail Club
📍 Manifest
📍 Maray

If you’re planning a trip to Liverpool, searching for the best places to eat in Liverpool, or just love UK food videos, this one’s for you.

Expect:
✨ Best Liverpool restaurants
✨ Liverpool bars & cocktails
✨ Hidden gems in Liverpool
✨ Bakery & coffee spots
✨ Fine dining & casual eats
✨ 24 hour food tour vibes

Liverpool’s food scene is seriously underrated and we found some incredible spots across the city.

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#Liverpool #LiverpoolFood #Foodie #UKFood #FoodTour #LiverpoolRestaurants #BestRestaurants #Cocktails #Bakery #TravelVlog #FoodVlog

20 Comments

  1. Liverpool is brilliant at quite a few things.
    Football,music,architecture and banging pills spring to mind.
    Unfortunately food is not one of their fortes.

  2. Fantastic, thank you. I live there and have been to a few of these places, been meaning to go to a few more and am desperate to go to ones I'd never heard of.

  3. Liverpool is categorically NOT one of the best cities in the world. I doubt it's in the top 1000 …it''s ok.

  4. You mentioned the dirty old river from Waterloo sunset. Ray Davies has often said that the song was originally Liverpool Sunset.

    Amazing that you noticed that.

  5. Fabulous. Be great to see Wirral covered too tho'. West Kirby & Heswall are HUGE foody centres.

  6. Real Scouse..is lamb not beef..beef is a stew like Irish stew..real Scouse is lamb, neck end ..or mutton. Which was the cheapest cut in times gone by. Potato, carrot and onion. Leave it till the next day and warm up in the pan..the potatoes should be broken down and you should be able to stand a spoon up in it..then you have the right consistency for Scouse. That Scouse recipe goes back through 3 or 4 generations. Serve with red cabbage and a big chunk of extra thick bread.

  7. Just 'found' you. I love it! What a fantastic food review you gave My-Fair-City… Absolutely wonderful. May I ask what is your connection to Jay Rayner? I love him too

  8. Those pastries look incredible! And the lemon merengue at the end. Yum. You need to do the midlands next and finish with my roast dinner! 😂

  9. Great little video. Would like if if you put the location of these places somewhere on screen, would be dead handy that. 👍

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