A unique takeaway is opening in one part of Merseyside.
Sixty Kitchen in Formby is setting out to bring a new way to enjoy Chinese food. Based in Formby and led by Head Chef Jon Foster Green, the take-away does not have a menu and you can't go inside the building.
The takeaway's set menu is a fixed price of £60 and it is first come first serve, only offering 60 delivery slots a night that can feed up to five people. While it may veer from the traditional concept of a Saturday night Chinese, Jon believes it is something the people of Formby will love.
Jon told the ECHO: "I have worked all over the county and I'm originally from West Derby but have never worked in Merseyside so this feels like a bit of a homecoming for me. We just want the food to be good and deliver it straight to people's doors.
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"We are doing limited delivery runs to ensure consistency, we will only be doing ten meals per hour to make sure it is always good. With some takeaways you get a different product from a Tuesday night to a Saturday night, we could make more money if we did more but we want the food to be the best it can be."
The menu will consist of two starters, two mains, and two sides and will be a mixture of classic Chinese dishes such as BBQ pork ribs, chili shredded beef, and special fried rice as well as authentic dishes including soy glazed beef rib and blackened hake.
The menu will also change monthly showcasing the skills of the chefs with all dishes cooked fresh. Sixty Kitchen opened on Thursday, June 8, and while you may not be able to go inside Jon wants to set up a chef's table with a tasting menu so you can watch the kitchen in action.
Jon said: "Liverpool has a massive Chinese community and it is what I grew up with, I would eat it more than anything else as a kid. Sixty Kitchen is a tribute to that.
"We just want to make these dishes to a high-end restaurant quality while still being recognisable as takeaway dishes. We won't be doing deconstructed chill shredded beef we are just using great quality ingredients. We are not trying to reinvent the wheel and we will be doing salt and pepper chips you can't have a Chinese without them."
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