Fried chicken shop with 'best sliders outside America' opens second venue

A fried chicken joint boasting the best sliders "outside of America" has opened its second venue.

Crosby's favourite guilty pleasure, Beak, has found its way to Liverpool, setting up shop on Smithdown Place. The owners: Ben Raywood, Natalie Grady and Sam McKee, have now introduced their chicken, which has a secret recipe, to a district they describe as a "great area".

With a menu mainly focused on chicken burgers, each sandwich is named in the Scouse lingo. There is 'The Nice One', 'The Heavy One' and 'The Belter One', among others.

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A firm favourite is 'The Scouse One', which is a fried chicken thigh on a brioche bun with lettuce, homemade dill pickles, chip shop curry sauce, crispy seaweed and pepper mayo. Owner Natalie said they named it this because "Scousers put curry sauce on everything".

The menu also features homemade chicken nuggets, milkshake and desserts - including key lime pie. So how is the chicken made? Is there a secret recipe?

Chef Sam said: "It's a pretty secret recipe but I wouldn't lay down my life for it or anything like that."

Hopefully he won't have to. Does he use 11 herbs and spices?

"The chicken contains minimal herbs and spices, it doesn't need many - the Colonel's off his head."

It seems as though Sam's right, as one customer - who was trying Beak for the first time, adamantly told the ECHO: "These are the best sliders I've had outside of America!"

The restaurant's interior is larger than Crosby's and scrubs up well, with a modern design - the colours red and white featuring dominantly.

Upstairs is an area that can be reserved for functions and events, where guests can marvel over