The Heartfelt Tribute Behind DAISE: Chef Tony Parkin’s New Venture

A Personal Touch in Culinary Creation

Chef Tony Parkin and his wife Laura have recently opened DAISE, a restaurant that promises to blend exceptional dining with deep personal significance. Located in the Wirral, this establishment is named after their daughter, Daisy, making it not just a professional venture but a heartfelt tribute to family. This emotional connection adds a unique layer to the dining experience they aim to offer.

The Journey Begins

DAISE opened its doors earlier this month, taking over the space formerly occupied by OXA, another culinary project under the Open Restaurant Group (ORG). For Tony, a 42-year-old chef with an impressive track record, this marks his debut as a solo restaurateur. The couple’s ambition is to create an intimate dining setting where quality food takes center stage, enhanced by Laura’s warm hospitality in the front of house.

Tony expressed his excitement about the opening, noting, “The first few weeks have been incredibly busy for Laura and me, but it has been brilliant so far, and we look forward to establishing ourselves in the area as a neighborhood favorite.”

A Michelin-Starred Background

Tony’s culinary journey is nothing short of remarkable. He previously held a Michelin star at the Cliff House Hotel in Waterford, Ireland, where he showcased his talents for two years. His experiences there were featured on Apple TV’s Knife Edge: Chasing Michelin Stars, elevating his profile further in the competitive world of fine dining. He also acquired a Michelin star during his tenure at The Tudor Room at The Great Fosters Hotel in Egham, strengthening his reputation in culinary circles.

“I’m really excited to have my name above the door, along with opening a restaurant that will be personal for both myself and Laura and will give our guests a relaxed experience with high-quality food and a warm welcome,” he added.

Support from Open Restaurant Group

The partnership with ORG proves to be a strategic move, as the group encompasses eight unique dining establishments, including the acclaimed 8 By Andrew Sheridan in Liverpool. ORG is known for maintaining high culinary standards, as highlighted by its collection of AA Rosette-holding restaurants. Andrew Sheridan, part of ORG, mentioned, “Tony is a brilliant chef, and Open Restaurant Group is delighted to be able to support him and Laura in the opening of DAISE. We look forward to DAISE becoming a well-established and much-loved restaurant in the area.”

The Local Culinary Landscape

The opening of DAISE arrives on the heels of disappointment for Liverpool’s culinary scene. The city’s restaurants missed out on Michelin stars at the latest award ceremony, continuing a trend that has seen it overlooked in the prestigious guide. Despite being home to various highly regarded eateries, Liverpool has only garnered a single Michelin star in its history, awarded to the now-closed Fraiche in Oxton.

However, several restaurants in the region are recognized in the Michelin Guide for their culinary excellence, including The Art School, Belzan, and Nord, among others. These establishments are often seen as strong candidates for future Michelin recognition.

Beyond the City: A Culinary Hub

While Liverpool garners attention, the nearest Michelin-starred restaurants are found in Aughton, West Lancashire. Moor Hall, which recently earned its third Michelin star—an extraordinary achievement—reinforces its status as one of the UK’s culinary elites. This context amplifies the stakes for Tony and Laura as they carve out their niche in the evolving restaurant scene of the Wirral.

With DAISE, the couple is set on not just offering a meal but crafting an experience that resonates with both locals and visitors. Their dedication to quality, personified by the name of their restaurant, is bound to leave a mark in the culinary landscape.

This article captures the essence of Tony and Laura Parkin’s culinary journey, their personal motivations behind opening DAISE, and the broader context of the dining scene in Liverpool and beyond. By focusing on their story and the emotions entwined with their venture, readers can appreciate not just the food, but the heart behind it.