Currently, the two best restaurants on Merseyside have a couple of curious things in common. Firstly, they’re both on the Wirral. Secondly, and perhaps most telling of all, neither of them have ever employed the services of a PR agency in their lives.

SevenStreets can’t help but smile, broadly, at this. For it shines a rather glaring, and all too unflattering light on the ever-increasing roll the city’s flotilla of PR agencies plays in the city’s nighttime manoeuvres.

In the week that Rob Guttman (the man who brought us Dinomat, Zeligs, Raven and other ‘Big Launches’) declares himself personally bankrupt, and SevenStreets enjoys the best and the worst meals we’ve had on Merseyside for quite some time, maybe it’s time to ask a simple question:

Does a good restaurant need a PR agency?

Certainly if you take Merseyside’s only Michelin-starred restaurant, Oxton’s Fraiche, and The Good Food Guide’s ‘Best New Restaurant in the UK’, Irby’s Da Piero -pic above-, it would appear not: do it right, and you don’t need to pay anyone to promote you.

Both some distance from the hype of downtown Liverpool’s frothy restaurant openings – Fraiche and Da Piero are booked solid at the weekend until the summer. Their PR? Word of mouth and secret diners from established (and trustworthy) guides. No free lunches, no tacit understandings that today’s glazed belly pork is tomorrow’s glowing review.

“Talk is cheap,” Michelin-starred Marc Wilkinson and Fraiche chef-patron (pic r) tells SevenStreets. “It’s what you put on your plates that counts. We’re in Oxton, so it was always going to be difficult to get noticed, and to get press here,” he says, “but from day one, I made a decision to spend every penny I had on the restaurant. I’ve seen too many bad restaurants employ PR to drum up exposure in the press, only to close down a couple of years later.”

The reason? “Running a restaurant is hard work,” Wilkinson says, “and you should focus on what you do best: the food, and the service, and leave the rest to your customers, not PR machines.”

“Despite all the big launches, Liverpool has a few great places for lunch, but where can you really go for a great evening meal?” Wilkinson asks. We tell him we’ll get back to him…

“Things are still tough on Merseyside. There’s not a lot of money going around,” he says, “So why waste any of it on press releases when you could spend it training your waiting staff?”

Reputation takes time. It takes commitment, passion and patience: elements Wilkinson displays at every sitting of his thrilling Signature tasting menu.

Currently, every new restaurant launch, every new menu, every new themed Grand National cocktail in Liverpool city centre’s dining scene is accompanied with a side order of press releases, a flurry of journalists invited to sit around and write for their supper, and an amuse buche of fragrant young PR types cooing gently over your tempura prawn fingers.

It works – to a point. Journalists aren’t paid much. We need feeding up. We’ve been invited to a few of these bun fights ourselves. But unlike the Kobe beef, we don’t need our backsides personally massaged by media studies graduates to tell us whether something’s worth swallowing.

The restaurant PR world operates in a parallel universe. And it’s as substantial as the foams that pass for flavour in so many of our city’s disappointing new foodie openings. After the press campaign is over, and the PR’s work is done, all too often the restaurant’s offer sinks as flat as yesterday’s souffle. Attentive service? Reliable standards? The highest quality ingredients? Like Basil Fawlty’s Duck a’la orange, er, that’s off, sorry.

For Da Piero’s Dawn Di Bella, the recipe for success is as simple as it is gruelling.

“You can do as much singing and dancing as you want,” she says, “but ultimately, you have to be honest with your prices, stick to your guns, work hard, and keep whatever budget, and energy, you’ve got for your restaurant. I even wash all our own linen and napkins, I just can’t trust anyone else to do it as good as I would!”

Tiring and time consuming? Absolutely. But it’s an attention to detail that’s paid off. SevenStreets is just the latest convert in Da Piero’s ever-growing legion of fans.

Da Piero’s honest, perfectly seasoned, sensational Sicilian cooking is streets ahead of anything within a day’s drive of here (Fraiche aside – although the establishments offer an experience that’s worlds apart, menu-wise). And the word is well and truly out, after their ‘Best New Entry in the UK’ status in last year’s Good Food Guide.

“It was very, very word of mouth,” Di Bella says, “The guide took a recommendation from customers and sent a secret diner to assess us. We’ve still got no idea who it was, but we’re very grateful. We had someone phoning up saying they couldn’t believe we were in Irby. And they were from Pensby!”

The resultant glowing write up was swiftly followed by a Michelin recommendation, a fawning review in The Guardian (‘If they ever did brick up the Mersey tunnel, you’d want to be on the side that has Da Piero’), and interviews in foodie mags Delicious and (next month) Olive – with chef Piero, Dawn’s partner, whipping up his favourite Italian desserts for the well-respected periodical.

“It’s lovely to be appreciated,” Di Bella says. “As a family, we were determined to work hard at our business, and hope that good, real cooking would be the way to get noticed, just as it is in Italy.”

It worked. Da Piero’s a perfect example of  the sort of dependable, passionately run bistro that you can fall into every few hundred metres over there. Tell a Sicilian restaurateur the only way to succeed is to engage in a multi-platform press campaign and you’ll be sleeping with the fishes, not eating them with a seasonal side salad.

Da Piero’s (free range, rose) Veal ossobuco – chef Piero’s mother’s recipe, of course – its Aubergine bake and its Carne condita alla Siciliana – marinated beef in the Sicilian style,  reserve every ounce of their fanfare to the plate, not the press release. They’re faultless. And Piero’s Linguine al Limone – simply linguine with lemon sauce, is a text-book lesson in the less is more school of great Italian cooking. The result? Irby is on the map. Cook and they will come.

Compare this to Jamie’s Italian – our local press were all over him like the skin of a supermarket custard, but they forgot to mention that his salami slices were so thin Calvin Harris could use them as sunglasses lenses, and the service so insipid we’re surprised Saint Jamie hasn’t launched a Channel 4 crusade to release his staff from their misery.

Marco Pierre White’s next, with his Hotel Indigo steakhouse. Just wait to see how sycophantic we’ll be over him: the man who – let’s not forget – is currently employed promoting Bernard Matthews Farms. And we know how great their animal husbandry is. We’ve already fallen for it: the Echo trotting out a press release about Pierre White’s ‘X Factor-style’ auditions for chefs. Ah, the smell of a good story. Still, it’s comforting to know these journalists were hooked, one by one, in the traditional pole and line PR method.

Meanwhile, Di Bella’s son, Alan, calmly learns his trade, Sous Chef to dad Piero’s assured and sublime menu of Sicilian-inspired cooking. At the end of the meal, he pops out, with dad, to shake our hands. Awkward? Not a bit of it. We’d have happily hugged them both. “He’s only 19, but he’s fabulous with fish…” beams his mum.

That’s the other sort of PR we’re happy to be swayed by. A proud mum’s. Da Piero is that kind of place, and we’re delighted to spread the word.

Oh, the worst meal we had? We really couldn’t say. But the merchandise was pukka.

Da Piero, Mill Hill Road, Irby

Friache, Rose Mount, Oxton

9 Responses to “Do Good Restaurants Really Need PR?”

  1. Laura-Jane Hall

    We have been eating a Da Piero for ages, no flashy gimmiks, just good food. Fraiche was equally delicious. Another restaurant i would add to the list is Halligans, also in Oxton Village. Two sisters i believe who have worked hard to build up a worthy clientelle without the use of girls in body paint wearing stripper shoes on their opening night! Bloody superb value for money, I think Seven Streets should check it out!

  2. Interesting article. Dishonest PRs hawking shit restaurants to sleepwalkers is clearly not something anyone should aspire to. But it is a reality.
    However giving a genuinely good restaurant a little PR support in order to keep it going in these difficult times could be justified if needed, surely? Clearly the restaurants you mention don’t need it but it can be helpful if honestly done for the right reasons ie helping a great restaurant become more successful.

  3. Yes, that’s right – it doesn’t harm if done by someone who knows their market, and genuinely loves their food, and engages with the journo, rather than just offering a free lunch. I think someone pointed out on FB the trouble is that, all too often, the accounts are mishandled, and that’s, if anything, worse than saying anything at all. The world needs more RHJs, evidently.

  4. I like the article, and I’ll certainly try and get over to Da Piero, I’ve tried to go to fraiche several times, but can never get a booking. I would like to say about Jamie’s that the food isn’t bad, I’ve had a couple of decent meals there, not outstanding but good enough. I do agree with the idea of the press lording up over publicised restaurants, and that we don’t have any real quality high end restaurants in liverpool. However places like Deli Fonsecca, Italian Club Fish and Sahara offer very good food at good prices. Places like 60 hope street, panoramic and Blakes don’t get near the standard they should for the prices they charge.

  5. Rachel

    I have always found The Salt House Tapas to provide excellent food, serivce and value for money.

    I agree that Liverpool suffers from a lack of good quality restaurants, but at least we have seen a huge increase in the number of restaurants, especailly in the city centre, compared to 5 years ago. Quality will come, I hope!

  6. […] So, last night saw the Liverpool Food and Drink awards bash. Again, voted for by punters clocking in to the website. We’re not arguing with the results – we’re delighted for each and every winner (especially Bold Street Coffee). But we also know that website democracy is a dodgy thing. And that those ventures with a PR budget can afford the extra exposure/vote filling time. Smaller venues, more often than not, just don’t play that game.  […]

  7. Carrina

    Regarding the restaurant Da Piero in Irby, Wirral, I went to go there yesterday (Monday) but it was closed. So i made the booking for tonight but after reading the veggie and vegan menus i had a few questions. They have parmesan on the veggie menu so i asked if it was a vegetarian parmesan to which they told me it was no it was not vegetarian. So, i made the suggestion that why don’t they label it so that it says its not veggie but that didn’t go down too well as she said she has customers who are vegetarians who eat it. She also said she has vegetarian customers who eat fish. I then questioned if the wine in the vegan dishes was actually vegan and she said they cannot guarantee it as their wine suppliers in Italy will not put it in writing. What a joke! They have a veggie and vegan menu with items in it that may not be veggie or vegan!!!She was quite rude to me at first asking me “Do you want your booking or not?” and also saying to me “Well, you won’t be drinking the wine tonight either as we cannot guarantee it is vegan”. I was extremely disappointed in their attitude towards me before i have even stepped in the place and also to their relaxed attitude towards the veggie and vegan menu and lack of detail and information on the menu. I praised her for offering a vegan and veggie menu but what is the point of going if it may not really be veggie or vegan!!!!
    After all that, I cancelled my booking!!!!!

  8. This is in no way a comment about your experience, nor to condone anything, but I do find that veganism is a tricky concept to grasp in Mediterranean cooking, and Da Piero is only a tiny restaurant. I imagine the cost implications for carrying two lots of parmesan actually makes a difference to the bottom line and, as she says, lots of veggies do eat cheese which has animal by-products in it (Paul McCartney too, oddly enough!). Shame though. Sorry you were disappointed.

  9. The number of times in London that a restaurant, bar or club come to us after spend £4k per month on a PR company and not know what they got, then do direct advertising which can be £5k per YEAR and save their business is too many to count, so I can relate to this article about the false PR dream

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