Two further food operators link up with Woodside Ferry Village food hall
As the opening date of June 15 draws closer, Woodside Ferry Village has announced the arrival of its latest food vendor concessions who will be joining the new food hall venture located on Wirral’s waterfront.
The street food menu of Wirral-based Sukhothai will be providing customers with dishes offering an authentic taste of Thailand -a wide range of Thai street foods all created by the popular Paweenut Arthur Pugh, known as Chef Lily.
Lily started Sukhothai in 2016 having worked in kitchens across the world, including her own successful restaurant in Japan, but she decided she wanted to open a restaurant in England, and so Sukhothai was born and is named after Lily’s birthplace in Thailand.
Such has been Sukhothia’s popularity that it has built a large and loyal client base at its renowned Oxton Road restaurant in Birkenhead, and in doing so also gathered a strong reputation for creating fresh and flavoursome mixes of Thai, Asian and Fusion meals, dishes such as hand-rolled duck spring rolls, chicken satay Skewers, Thai dim sum with homemade Thai dim sum sauce, and Thai-style halloumi.
Chef Lily said: “I am delighted that we are going to be able to bring the Sukhothai menu to Woodside Ferry Village.
“It is a great opportunity to be involved in this exciting new venture in Wirral and for us to introduce even more people to the special tastes and flavours of Thai street food.”
Joining Sukhothai will be Cowfish Smokehouse, well known for its popular and authentic American-styled BBQ street foods.
Its Woodside Ferry Village menu will reflect its ethos of providing well-prepared, quality produce using traditional artisan Texan smoking methods.
Cowfish Smokehouse chef/pitmaster, Sean Vinten, started his professional training at Wirral Metropolitan College in 2009 and gained a degree in Professional Culinary Arts in 2015 at the University of Derby.
Since then he has worked in Liverpool, France, Greece and the USA, where he took a trip to Texas, the home of ‘low & slow’ barbecue.
This style of cooking and dedication required of the pitmasters’ in producing the smoked food gave Sean the direction he was looking for.
He said: “At Woodside Ferry Village we will be sticking to the classics, such as our eight-hour smoked pork shoulder and the king of Texan BBQ, the 12-hour smoked brisket, which is supplied by local award-winning butchers Edge & Sons.”
He added: “Cowfish is known as the home of the oak-smoked burger and several offerings will always be on the menu, including our flagship burger, The Pitmaster, a must-try for any burger connoisseur.
“Some of our specials will also include applewood smoked Maine lobster tail with edible flowers and seared alderwood smoked scallop lollipops wrapped in prosciutto with sriracha smoked maple syrup drizzle.”
Sharon Stanton, Interim managing director of Woodside Ferry Village, on behalf of the Woodside Area Community Interest Company, said: “In attracting such well-known and respected names as Bacaro Pizza, and now Sukhothai and Cowfish Smokehouse at Woodside Ferry Village we are looking to make a positive impact in adding even greater value to Wirral as a key visitor and food destination.”
She added: “We are setting a benchmark through this initiative in looking to reinvigorate both Woodside and Birkenhead so that people who visit will be able to not only sample and experience a new venue, but also exciting food menus.”
Redevelopment works at Woodside Ferry Village are currently at an advanced stage, with the venue looking to be fully operational on June 15, offering a combination of the food vendors, together with music, arts and educational opportunities in making Woodside once again a vibrant and major visitor attraction.
