Mel has a Naked Lunch...

My most used emojis are all meat based; a hamburger, a hot dog, the pig face, a taco and a weird chicken drumstick thing with two bones. I know what you’re thinking.....WHY?

The thing is I just don’t consider veggie dishes in my day to day eating (or day to day texting for that matter). Don’t get me wrong, I love a vegetables and fruit, but meat is always the starring role.

Based on this evidence you’d not expect to see me tucking into a nut roast. Damn right you wouldn’t. However yesterday I ate vegetarian and vegan dishes.....and by jingo, it was marvellous.

“Where did this miracle take place meathead?” Well, I was invited to try out some of these dishes along with some meaty options too at Liverpool’s Naked Lunch Café on Smithdown Road.

This new cooperative serves breakfast and wonderful coffee all morning, then a lunch light bites selection kicks in to run the rest of the day.





Head chef Jay who comes from fine establishments started off with the veggie breakfast with some cheeky Stornoway black pudding (he must have seen my texts).

Once it came I realised I didn’t need the flaky and comforting black pud as it came with a vegetarian version. Darkened by beetroot juice, the taste was very similar to a normal pudding, but without the offal.





It went very well with a proper free range orange yolk and some spice from the house paprika beans (imagine pit beans without meat).

I honestly didn’t miss the meat once I tucked into a large Portobello mushroom and roasted tomato. I did find myself looking for some texture (which I’d normally get from bacon) but soon found it with sautéed potato, baby spinach and cashew nuts.

Honestly couldn’t fault it and was enjoying my new search for fry up combos. Best I found was a single cashew, slice of warming sweet potato hash brown and dollop of spicy beans. WOW.





Now, you simply can’t open a place in Liverpool without having a Scouse dish on the menu. Jay knew this and more to the point, he knew how to make the best Scouse I’ve ever eaten.

Using brisket to enhance the tenderness of the dish, it was glorious with a strong stout flavour and sweet carrots. To me, it was the insides of an ultimate steak and ale pie. No red cabbage here, but it was just a sample.





Next up was a vegetable curry, possibly vegan as they used coconut milk? Using meaty vegetables such as cauliflower made it quite filling (especially with accompanying naan bread) it had a great kick that warmed over time.

It might have been the previous cashews, but I thought it had a lovely nutty element too - perhaps Jay roasted the spices...either way, this gently spiced, aromatic (from the coriander) and moreish dish was again outstanding.





The other dish I tried was a special they have on at the moment; a chicken and chorizo pasta number.

Using a lovely roasted chicken breast with spicy chorizo is always going to be a winner, even more so with the addition of sweet tomatoes and roasted red peppers folded into a creamy sauce. The salty parmesan rounded the sweetness from the tomato and pepper very well. Nice helping of parsley running through it gave contrasting colours - easy 10/10 letting the ingredients sing.

I was sitting back shaking my head as to how a chef can produce four dishes so different yet all consistently great...within 20 minutes. I’d travel back just for that linguine.

Hard to say exactly what Naked Lunch is. I dare say this café/restaurant hybrid will evolve over time to find its true identity. It isn't a typical café as they’re open until late at weekends and should be selling alcohol soon (once license comes through). I wouldn’t go in expecting a restaurant experience, more a stylish and relaxed dining set-up serving high quality produce to create knock out dishes from truly lovely people.

Either way I’m sure you’ll love it - I did. ****insert any vegetable emoji****

---

Posted: Friday 14th October 2016
ID: 8797 - 1769