Chinese cuisine

Chef recognized for his Asian know-how recruited for the concept restaurant project The Plaza

Liverpool-based GSG Hospitality has teamed up with chef Dave J Critchley to work on their new concept due later this year for the Bruntwood Works-owned Plaza office building in the city’s Old Hall Street.

The hotel group, which owns Bold Street Coffee, Duke Street Food and Drink Market, Salt Dog Slims, 81 Ltd, Slim’s on Bold Street and Santa Chupitos, has recruited Critchley as a consultant to provide Asian cuisine expertise and help development of the new project.

The plan is to create an extraordinary new arrival experience on the ground floor by creating a destination restaurant and bar concept, linked to a wider £3.7million reimagining of The Plaza by Bruntwood Works .

Critchley has secured a place on the prestigious Great British Menu, as well as being named the first international apprentice chef in Chinese culinary arts and the latest apprentice to world-renowned Chinese chef Master Wu.

Last week he won Visit England’s Taste of England award for Cains Brewery Village-based Lu Ban, of which he is the executive director.

There are also talks about the potential of his future involvement with GSG.

John Ennis, Director of GSG Hospitality, said: “We are extremely delighted to have Chef Dave Critchley on board and to collaborate in the development of what will be one of Liverpool’s premier culinary destinations. We have huge ideas for this space and Dave’s experience will add another dimension to the concept development.

Fellow director Matt Farrell said: “I have known Dave for a long time and he shares the desires for sustainability and the social values ​​we share at GSG. He has spent years honing his skills, knowledge and expertise to an exceptional level and we look forward to sharing more details about the restaurant and bar which will open later this year.

Critchley said: “It’s fantastic to team up with GSG Hospitality on their latest project in Liverpool.

“I’m really looking forward to working with the team and adding Asian influences to the menu development. It will be a very exciting and unique destination in the city.