Spaces at The Spine, Liverpool’s world-class events venue, has launched a new spring/summer menu, reinforcing its commitment to serving healthy, nutritious food while introducing a vibrant selection of dishes inspired by the culinary heritage of the North West.
Platinum-certified under the WELL Building Standard, Spaces at The Spine is among the healthiest venues in the North West. That commitment to wellbeing carries through to its menus, where a focus on nutrition and fresh, seasonal ingredients ensures dishes that nourish both body and mind.
This season’s menus bring a stronger emphasis on locally inspired dishes, celebrating the rich culinary heritage of the region across several packages, including day delegate catering, destination dining, reception and more.
Standout additions include Liverpool Gin cured salmon, a modern twist on a regional favourite, a classic Liverpool Tart, and a rich chocolate brownie paired with famous Everton mint. Guests can also enjoy Tuna Tartare on a seaweed cracker topped with wasabi, alongside traditional desserts such as Chester pudding.
From lighter interpretations of regional favourites to innovative plant-forward options, the menu showcases the best of local produce while staying true to Spaces at The Spine’s wellness-driven approach.
Gareth Penn, head chef at Spaces at The Spine, comments: “Our goal has always been to create food that supports healthier lifestyles without compromising on taste. With this new menu, we’re proud to highlight not only nutritious ingredients but also the incredible culinary traditions found across the North West.”
For more information, visit https://www.spacesatthespine.co.uk/
