With summer finally making an appearance, Delifonseca Dockside is dusting off the BBQ and getting its grill on with in-house butchers Edge & Sons.
The foodie mecca is serving up a wide range of barbeque ready meats and treats while the warm weather is in full swing. Ranging from sausages to steaks and every ingredient in-between, the venue’s on-site food hall is offering everything but the sun for a perfect garden gathering.
Proprietor of Delifonseca Candice Fonseca said: “Here at Delifonseca, we know that the Great British summer is certainly fleeting so we wanted to grab the opportunity for a good old-fashioned barbeque with both hands. We’re forgetting the basic burger and sausage and are instead introducing flavours with a kick, thanks to our novel condiments such as our unique Beetroot Ketchup.
“Together with our fantastic butchers Egde & Sons, which is now conveniently located within Delifonseca Dockside, we hope to provide a one-stop shop for all things barbeque, ranging from local, free range meats to mouth-watering accompaniments. As we know that barbequing can be thirsty work, we also stock a range of refreshing beverages to wash it all down with.”
Serving up a range of delicacies including Edge’s Mergeaux Sausage made with rare breed lamb, beef and pork and Oak Smoked Pork Sausage, there’s certainly something for everybody to enjoy.
For kebab lovers, bestsellers include Zesty Lamb with Mint and Thyme, Beef with Mustard and Tarragon and North African Chicken and Pork with Smoked Paprika. Burger fans can opt for something a little different by adding Bacon Jam or go for the lighter Chicken and Chive Burger with Smoked Garlic Mayo. To make a change from the traditional Sunday roast, Tea-Smoked Butterflied Leg of Lamb is also available to barbeque.
Candice added: “To make sure those who don’t eat meat don’t miss out, leave a corner of the barbecue grill as a meat-free zone so that you can griddle slices of halloumi and courgette or warm through spicy falafel burgers along with veggie skewers stuffed full of peppers, red onion and mushroom.
“We’re hoping our offerings will encourage foodie enthusiasts across the North West to get into the garden and start cooking up a storm.”
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