Bear & Staff
24-26 Gateacre Brow, Liverpool, L25 3PB Directionshttps://www.yell.com/biz/bear-and-staff-liverpool-1119955/#view=map
Chef & Brewer have many traditional pub restaurants across the UK, with a warm relaxing family atmosphere. The menu includes freshly cooked traditional British food and offer a wide range of real ales & wines.
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bear and staff woolton liverpool1
I ordered a cheese filled chicken wrapped in bacon, but the cheese had gone awol - no sign of any cheese at all. It did, however, come with tomato sauce, although no mention of this on the menu.The carrots were cold.I had half a dozen peas on my plate - I think they arrived via the green beans and were put on by mistake.The fruit crumble appeared and tasted of crumbled digestive biscuits mixed with sugar.My fellow diner ordered a curry which was served in a bowl - it was hot, but watery and thin.A spoon would have been more appropriate than a knife and fork.The service with a smile was definately missing.We did eat here fairly regularly as it is local, but will restrict ourselves to drinks only in future.The pub itself is lovely.
wholesome comfort food3
They have the standard pub meals such as sausage and mash, steak and ale pie etc. However, there is a changing specials board featuring some regional dishes such as scouse. We all went for a starter and a main each. Lisa had garlic and butter mushrooms on toast. All the flavour of the sauce oozed onto the toast underneath, simply just lush! I had a chicken liver parfait with wild honey and thyme served on fresh bread. The flavour was perfect and it was really light and smooth.
For mains, I had a rump of lamb with carrot and swede mash, fine beans and a red wine jus. The lamb was slightly overcooked but still fairly tender. The flavours worked well but I wasn’t amazed by my main as I was with my starter. David had the biggest steak and ale pie that I’ve ever seen (look at the pics!). It was crammed full of juicy meat and the pastry was pretty good too, golden brown and flaky. Mike had scouse which is traditionally a lamb stew eaten by sailors. It was quite nice but not any nicer than your average stew. Lisa had salmon en croute with new potatoes. I’m not really sold on cooking fish with pastry as fish is quite delicate and I don’t really understand why anyone would put the two together. The portions were fairly massive. With just 2 courses, we were totally stuffed!