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Our Most Exclusive & High-Profile Dining Experience Is Here…. (LIMITED AVAILABILTY – This night is an exclusive take-over of LOST)

We are beyond delighted to announce that renowned chef, Paul Askew, will be bringing his celebrated Art School concept here to LOST!

A first for Wirral, diners can expect an unparalleled dining & matched wine experience here in our beautiful barn venue.

Expect world-class cuisine, exquisite champagne from the Charles Heidsieck cellars and stunning wines from some of the most exclusive vineyards on the planet, along with the full Paul Askew experience, as the Art School heads ‘over the water’ for one exquisite night of fine dining excellence.

Guests will be treated to 5 outstanding courses, paired with 5 expertly selected wines, served, presented, and poured by the Art School’s very own Sommelier’s.

Places for this exclusive event are extremely limited, so please book early to avoid disappointment…

ON ARRIVAL
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
Amuse bouche served with Art School breads and
kombu & oak-smoked milk butter

TO START
Pan-seared Loch Fyne scallop served in the half shell
on a bed of creamed leeks with Southport potted shrimps
Valenciso Rioja Blanco, Spain 2022

INTERMEDIATE
Terrine of chalk stream trout, halibut & tiger prawn
with Claremont Farm asparagus and Sauce Bavaroise
Marchese Antinori, Conte della Vipera, Umbria, Italy 2022 magnum

MAIN
Fillet of Cumbrian Galloway beef with beef fat potatoes, pressed terrine of ox cheek,
wild garlic persillade, Sauce Soubise, pickled walnut puree and tarragon jus
Domaine Bouyer, Clos de la Cure, Saint-Émilion Grand Cru 2020

DESSERT
Entremet of Claremont Farm strawberries with white chocolate and basil
Podere Castorani, Jarno Passito, Abruzzo, Italy

£175 per person for welcome drink & snacks, 5 courses & 5 wines

To find out more and the other supper club events at LOST, please visit:

www.lostwirral.co.uk

Super-chef to run seasonal dates at popular Wirral Supper Club

Liverpool born super-chef and Wirral favourite, Aiden Byrne, is heading back to LOST, Wirral’s most unique supper club and events venue, for a series of very special fine dining experiences.

Following the success of his recent, sell out supper club earlier in the year, the highly acclaimed chef will now be taking up residency at the popular dining destination. Three new dates have been announced, with Aiden promising ‘exciting seasonal menus and a culinary adventure’ for diners from across Wirral and beyond.

The acclaimed chef, who is still the youngest person ever to have been awarded a Michelin star, said he is ‘beyond excited’ to be heading back to Wirral on regular basis and is already planning some exciting new dishes for his summer, autumn, and Christmas dates.

“We had an amazing night at our supper club back in February”, said Aiden. “It was fantastic to see so many old faces and meet a whole host of new foodies, who all seem to have embraced the concept at LOST. We are delighted to be returning and can’t wait to try out some exciting new dishes alongside some of our classic favourites.”

Aiden will be running his ‘Taste of the Season’ supper clubs on Monday 17^th June, Monday 7^th October and a very special festive fine dining event on Monday 2^nd December.

Early release tickets are now available for Aiden Byrne at LOST, and owner, Dave Loughlin said that feedback from guests has been overwhelmingly positive.

“Aiden’s night was absolutely incredible. It was great to see him out and about, chatting to guests and delivering a bit of theatre at the tables. We’ve already built a loyal following for LOST and we are really pleased that the concept seems to have resonated so well with local foodies.”

Aiden, who has been at the helm of some of the regions most acclaimed restaurants, has been resident chef director for sixteen years now at his 2 Rosette gastro pub, the Church Green in Lymm.

Working alongside his wife Sarah, the pair have transformed the site into a leading gastronomic hub, offering elevated pub-classics as well as regular fine dining events. During lockdown, the couple refurbished a section of the pub to create, what has become an award-winning deli, selling a range of local produce and Aiden’s famous hand-crafted pies.

To find out more about Aiden’s dates and other supper club events at LOST, please visit:

www.lostwirral.co.uk

Super-chef to take over the kitchen at LOST for fine dining experience…

Liverpool born super-chef and Wirral favourite, Aiden Byrne, is heading back to Wirral for a special fine dining event.

The acclaimed chef, who is still the youngest person ever to have been awarded a Michelin star, has announced he will be taking over the kitchen at LOST, a new supper-club and events venue in Claremont Courtyard, Bebington.

The evening, which is being billed as an ‘incredible culinary journey’, includes a specially designed, six course, fine dining tasting menu, with a matched wine flight option. The decedent menu includes a hint of some of Aiden’s classic dishes including a sublime roasted scallop with his famous white chocolate and truffle risotto, an exciting salt-aged duck course with pistachio, veal and prune terrine and maple vinegar and finally, a delicate Lemon and Fennel panna cotta with honey sponge and lemon sorbet

Speaking about his return to the peninsula, Aiden said: ‘I am so excited to be heading back to Wirral. I had an amazing few years here running the Collingwood in West Kirby, and have lots of friends and family in the area, so it will be great to see some old faces again. I love the whole concept at Lost. It’s a stunning building, and the supper-club approach is a unique way of offering guests some truly exciting culinary experiences.’

Lost owner and entrepreneur, Dave Loughlin said that the team could not be more excited have Aiden cook. ‘Our idea has always been to offer superb quality, unique dining experiences in our beautiful barn setting. Getting Aiden on board has been a bit of a dream for us and we can’t wait to see what he comes up with on the night. We have more amazing guest chefs lined up over the coming months, so watch this space!’

Aiden, who has been at the helm of some of the regions most acclaimed restaurants, has been resident chef director for xx years now at his 2 Rosette gastro pub, the Church Green in Lymm.

Working alongside his wife Sarah, the pair have transformed the site into a leading gastronomic hub, offering elevated pub-classics as well as regular fine dining events. During lockdown, the couple refurbished a section of the pub to create, what has become an award-winning deli, selling a range of local produce and Aiden’s famous hand-crafted pies.

To find out more about Aiden’s night and the LOST Wirral supper clubs, please click HERE

A Very Special..
Totally Unique…
& Absolutely Exceptional…
GM Needed!

Could you be our ‘cherry on top’…?

This is hospitality but not as you know you know it. Our venue is as unique as you are…forget the long shifts, 6/7 day weeks, churn of guests & staff & embrace a rare opportunity to help develop our concept & oversee every aspect of
our wonderful venue, events space & eclectic dining offering. If you are an ideas person, commercially driven with a true passion for
hospitality – let’s have a chat and see where it leads…
Email a note (and your CV) to [email protected]
We can’t wait to hear from you!

We are thrilled to be teaming up with the talented team from All About Greens, to bring you an epic Veganuary Supper Club that will be filled with exciting flavours and daring dishes.

All About Greens (www.allaboutgreens.co.uk/) was set up by co-founders Rupert Worden and Lisa Hinze in January 2020 to hold supper clubs, organise cookery school takeovers & offer a range of online plant-based culinary courses, from a ’21 day challenge’ for those who want an introduction into a plant based cooking, to a home subscription with full access to course materials, through to the ‘Cook Like a Pro’ Foundation Course for aspiring chefs or home cooks wanting to upskill.

Rupert is a hugely talented, classically Michelin trained chef turned vegan! Together with is partner Lisa, he ran The Fine Dining Company for over ten years, one of the Northwest’s premier caterers, delivering up to 200 exquisite events a year, for clients including the International Art Fair, Timpson Group, AO.com, Landrover, Boodles, Jo Malone and Iron Maiden.

Rupert started Sugar Daddy Patisserie (2008–2015) supplying fresh handmade desserts to restaurants, hotels and caterers all over the North West, including Liverpool FC, Chester Race Course and the Hilton Group. He has received awards from “Great Taste” and the “North West Food Awards”.

In recent years he has moved away from cooking and preparing all kinds of meat, fish and game to working exclusively with plant based ingredients, which he says has reignited his passion for food and cooking.

Lisa Hinze is a serial foodie who describes herself as a ‘Professional Home Cook’.

She has had a long career in business, much of which was at director level and joined Rupert as co-director of the Fine Dining Company (2007 – 2018), where she had a big influence on menu development and management of the events. She started on her plant-based journey over seven years ago and having discovered a whole new world of cuisine was hooked!

She is chief recipe developer and loves the fact she is either immersed in researching food, working in the kitchen, or teaching.

Their evening promises to be one of the highlights of our supper club calendar and we cannot wait to see (and taste) what they have in store.