A Liverpool restaurant has been dubbed one of Merseyside's "best kept secrets" despite being open for a decade.
L20 Restaurant has even had some of the city's best chefs and hospitality staff work there but some foodies are not even aware it exists. The "hidden gem", in Bootle, was created by Hugh Baird College in 2013.
Director of curriculum and the person overseeing the L20 Hotel School and L20 Restaurant, Martin Hedley, said the idea was born primarily to help culinary students. The syllabus previously lacked real workplace experience, he said.
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But the restaurant would prepare students for the real world of working. It seems the idea has paid off, with some pupils going on to work in Michelin star restaurants, including two-star Moor Hall.
Martin said many other students have also gone on to work in "top" restaurants across the region. Martin said: "We’ve had two students go up to Michelin star restaurant Moor Hall and we've got students to work for Paul Askew at The Art School, Ellis Barrie at Lerpwl and Anton Piotrowski at Roski, so although the latter three aren't Michelin star, they're the top end of hospitality in the region."
The restaurant has won many accolades over the years, with it most recently being nominated in the "hidden gems" category in the Liverpool Tourism Awards. Head chef, Anthony Wright, was crowned Member of the Year at The Staff Canteen Awards and student Joshua McCafferty was a finalist in the national Toque d’Or Competition
Martin describes the restaurant as a "destination" and said his students and staff are proud to offer something different in the area. He added: "We do bring something to the Bootle community, you wouldn’t normally find a restaurant of this calibre here."
The current menu includes some main bistro staples, such as truffle stuffed chicken ballotine, leek puree, dauphinoise and chick jus; sweet potato gnocchi, beacon blue cheese, spinach and walnuts and stone bass with caramelised cauliflower puree, chicory and chorizo potato. Starters and desserts include game pie, wild mushrooms, rhubarb and custard and chocolate tart.
To make sure students maintain standards, there are also regular visits from guest chefs. Past industry professionals have included Michelin-starred chefs Nigel Haworth, Kenny Atkinson and Mark Greenaway and Channel 4’s Sunday Brunch chef/presenter Simon Rimmer.
Not only can the students remain at the cutting edge of the industry this way but diners can also enjoy meals cooked up by the guest chefs during special events and themed nights.
Martin added: "Students would go through a study and then they'd get to the workplace and they'd be shocked by what it offered, so we bridge the gap between qualification and employment.
"So in line with this, they are doing that on a weekly basis. We also reach out with employers, a lot of key Merseyside chefs and key hotels like Pullman and Hilton and we are often asking them what they want so we can set up our study programme for what they need.
"But we’ll also ask them to do guest dinners, so chefs such as Anton Patrowksi, Paul Askew, Gary Usher will showcase their own food and style. It gives them a chance to see a different service and workplace opportunities."
Generally, the L20 restaurant is open for lunchtime Monday to Friday. However it’s also open on selected evenings and weekends for themed nights and guest chef dinners. Prices range from two courses for £14.40 and three courses for £18.50.
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