Bubble and squeak So called thanks to the sounds it makes when cooking, bubble and squeak is often made the day after a roast dinner as a delicious way to cook up leftovers. Today, you can try an excellent toad in the hole at The Philharmonic Dining Rooms, a Grade Ι listed building in the heart of Liverpool. It’s thought that the original dish would have contained cheap scraps of leftover meat cooked again in the batter mixture to improve the flavour, making a low-cost meal for working families. Essentially, it’s a giant yorkie stuffed with British sausages and topped with gravy. If you enjoy a traditional Yorkshire pudding, then this 18th-century working man’s meal is right up your street. Toad in the hole Sadly, no one really knows the origin of the name of this dish.

Book a room at our Travelodge in central Liverpool for a comfortable resting place after your warming feast. They even offer to give you a history lesson with your meal.

Family-run Maggie Mays specialise in traditional local foods and their scouse is one of the best in the city. Several pubs around Liverpool serve fresh scouse, usually accompanied by pickled beetroot or cabbage and a slice of bread. Not directly related to other British stews or hot pots, it actually originated from a Norwegian recipe that was brought to Liverpool by travelling seamen who worked in the port. It’s a hearty meat stew, usually made with mutton or beef as well as thick-cut vegetables.

Scouse The most famous of Liverpool’s foods, scouse is so popular in the region that the name has become a nickname for people from the area and the name of the local dialect. Book a room at one of our Travelodge Liverpool hotels and get ready to savour these hearty delights. So you’ll find international flavours in local specialities at many restaurants and pubs today.

Being a historic port town, Liverpool has long been influenced by faraway lands.

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