{"id":14570,"date":"2024-05-20T14:58:07","date_gmt":"2024-05-20T13:58:07","guid":{"rendered":"https:\/\/cardiffjournalism.co.uk\/life360\/?p=14570"},"modified":"2024-08-26T12:23:51","modified_gmt":"2024-08-26T11:23:51","slug":"on-the-absolute-edge-the-battle-to-save-liverpools-independents","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/life360\/on-the-absolute-edge-the-battle-to-save-liverpools-independents\/","title":{"rendered":"‘On the absolute edge’: The battle to save Liverpool’s independents"},"content":{"rendered":"\n

With the hospitality industry struggling to recover from the perfect storm of Covid, Brexit and the cost of living, could it be last orders for Liverpool\u2019s independent restaurants?<\/h2>\n\n\n\n

It\u2019s hard to depict the spirit that defines Liverpool.<\/p>\n\n\n\n

J\u00fcrgen Klopp, the beloved football manager of the red half of the city, calls it \u2018the city of open arms\u2019 and it\u2019s a not a bad place to start.<\/p>\n\n\n\n

A history of left-wing politics, era-defining music, footballing triumph and tragedy \u2013 everyone shares in every aspect of life in the city. It\u2019s no different when it comes to food.<\/p>\n\n\n\n

In 2020, brothers Ellis and Liam Barrie decided it was their opportunity to join the city\u2019s thriving independent restaurant landscape with Lerpwl \u2013 bursting with Welsh and northern produce that could take on the city\u2019s intercontinental fare.<\/p>\n\n\n\n

With their background in running the award-winning Marram Grass in Anglesey and even an appearance on Great British Menu from Ellis, they were primed for success. The Times called Lerpwl a \u2018Welsh wonder\u2019 in 2022.<\/p>\n\n\n\n

But in March 2023, Lerpwl vanished from its space in the Albert Docks, its owners saying the business couldn\u2019t survive post-Covid trading.<\/p>\n\n\n\n

For fellow owner Peter Kinsella, who runs the award-winning Catalan restaurants Lunya and Lunyalita, losing Lerpwl was heartbreaking, but it was equally a sign that the hospitality industry was changing for the worse.<\/p>\n\n\n\n

\u201cThey\u2019re a great example of in good times, they would never, ever have closed. Five years ago, when places closed, it didn’t surprise you. They tended to be a daft idea, or it wasn’t a good location, something wasn’t right about the food or service. Whereas now, fundamentally sound businesses are closing, not because of any of those things, but because they\u2019ve run out of cash.\u201d<\/p>\n\n\n\n

The UK hospitality industry has been battered by what Peter calls \u2018a series of biblical plagues\u2019 \u2013 namely rising energy prices, soaring produce costs, and the backbone of the industry, staffing, undergoing a fundamental change over the last few years.<\/p>\n\n\n\n

\u201cLast year was the most challenging year we\u2019ve had. This year is the second most challenging,\u201d said Peter.<\/p>\n\n\n\n

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