First of all, Liverpool’s Camp and Furnace is not a ‘restaurant’…
nor is it a bistro, a brasserie, a café or other some such eatery that you will
have encountered before.
In their own words, Camp and Furnace is “a new kind of venue” – a super space which offers
‘art installations, exhibitions and performances; theatre, cabaret, comedy and
music; street food, dinners, pop-ups and food slams; arts festival village;
thrift and vintage.’
They also host various supper clubs with themes such as
‘fish’ and ‘vegetarian’ and do an amazing sounding Sunday roast.
On my lunchtime visit, I chose from
the small but keenly priced and well-balanced regular menu; and from the
blackboard of daily specials.
There was a relaxed festival vibe about the
place… jamming, drumming, dancing, ping pong and pulled pork. I loved it and
had a great time sitting there listening to, and watching the goings on.
Crispy Squid with Chorizo and Tomato – the squid was nicely done, a good texture with
delightfully crispy batter. The chorizo had been ground down (to resemble
mince) and, with the tomatoes, provided a incredible kick of Mediterranean flavour.
Pulled Pork with Boston Beans and Apple Slaw – delightfully sweet and smoky
meaty chunks of pulled pork with a crisp, fresh slaw and ribbons of pickled
carrot that added a welcome sour note to balance the sweetness of the pork. I’d
normally carp at the use of the battered camping tin as a serving vessel but
with the vintage caravans dotted about the place and the fireplace on hand it
belonged.
Moroccan Lamb Salad with Fresh Chillies, Spring Onion and Yoghurt – it was a generous portion of lamb
for the money paid (although I’d have liked the meat to have retained a little
pinkness). Re. “Moroccan”, I felt the spices could have come through a little
more or could have been buoyed with the addition of some preserved lemon. That said, the heat from the fresh chillies
and cooling yoghurt made it a pleasant dish.
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| Pictures from a previous breakfast visit (March). |
“I’ll be back!”
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