Hospitality and Catering students and staff from Hugh Baird College’s L20 Hotel School are celebrating this week after a dish from the menu of theirs made it to the pages of a new book that features some of the top establishments from across the region. The Liverpool Cook Book showcases an amazing collection of recipes and stories from Liverpool’s vibrant culinary community, including fine dining establishments like The Panorama 34 as well as informal restaurants, cafes, delicatessens and pubs. Covering Merseyside and The Wirral, the book aims to provide a real insight in to the city’s thriving food & drink scene that’s turning heads these days. The dishes and recipes in the book range from basic hearty favourites through to more complex dishes that will really get that ‘wow’ reaction from dinner guests. The L20 Restaurant dish that features in the book is Duck Breast, Croquettes, Dauphinoise Potatoes and Star Anise Jus. The multi layered dish was developed by students under the watchful eye of Head Chef Anthony Wright and Sous Chef Barry Langston. Served with a creamy broccoli puree and accompanied with a fine star anise jus, the dish has been wowing diners at the restaurant for some time. Known as one of Liverpool’s best kept secrets, the L20 Restaurant is serviced by students under the supervision of a team of staff. Offering exceptional dishes, the restaurant has also caught the attention of the Lancashire Life editorial team and enjoyed a feature in the publication last year. Anthony Wright said: “The students worked exceptionally hard to create this dish and I’m delighted to see their hard work and creativity pay off. All the brigade at the L20 Restaurant take pride in what we do. The students have a passion for the hospitality world and I think this shows in the food we serve and in the service our guests receive when they dine with us.” Hospitality student Grace Clarke who along with her peers worked on the dish said: “We’re all made up to see the dish in the Liverpool Cook Book. It’s a great honour to be included. We came up with dish after working with Anthony and the team, they taught us what different flavours and textures complemented each other and they allowed us to try our different ideas. We also asked the opinions of our regular diners and some of the visiting chefs we have here at the L20 Restaurant like Mark Greenway.” You can purchase The Liverpool Cook Book directly from L20 Restaurant.