Claire Reid

www.theskinny.co.uk • 4th February 2016

Free State Kitchen, Liverpool: Restaurant review

Offering a 'contemporary twist on classic American dishes,’ Free State Kitchen on Liverpool’s Maryland Street is in a great little spot, benefitting from being right in the city centre, but still tucked away from the hustle and bustle.

www.theskinny.co.uk • 15th January 2016

The Bagelry, Liverpool - Restaurant Review -

In the heart of Chinatown, nestled among the restaurants on Nelson Street, you’ll find Liverpool’s brand-new bagel shop and cafe, The Bagelry.

www.theskinny.co.uk • 4th December 2015

The Old Blind School, Liverpool: restaurant review

Situated in one of the area’s Grade II listed buildings, The Old Blind School (TOBS) blows you away before you even step through the door.

www.theskinny.co.uk • 7th November 2015

Mowgli: restaurant review - Indian street-food

Mowgli opened on Bold Street late last year and has become a firm favourite with locals, picking up some rave reviews along the way.

www.theskinny.co.uk • 10th September 2015

Review of Liverpool tapas restaurant Neon Jamon

Neon Jamon on Smithdown Place has quite a fan club, including none other than Samuel L Jackson.

www.theskinny.co.uk • 6th August 2015

Portland St. 358, Liverpool - Restaurant Review - The Skinny

New eateries are popping up all over Liverpool lately, so you'll have to forgive us for neglecting to pay a visit to Portland St. 358, on Smithdown Road, earlier.

www.theskinny.co.uk • 3rd June 2015

The Real Junk Food Project

At a time when hundreds of thousands of Britons are having to turn to food banks, the fact that in the UK we throw away an estimated 15 million tonnes of food every year can leave a bitter taste in your mouth.

www.theskinny.co.uk • 5th May 2014

The Artisan Loaf Rises |

The vast majority of the UK’s bread is made using the Chorleywood bread process, developed in the 60s as a method of rapidly producing loaves from lower-protein wheat using intensive mechanical mixing and additions that range from the common ascorbic acid (vitamin C) to the less recognisable L-cysteine and sodium stearoyl lactylate.