COLUMN | Introducing BoBo’s bottomless brunch

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Steven Burgess and Josh Moore, opened BoBo in West Kirby in August 2023, a restaurant that celebrates Iberian food and beverage, in particular Portugal and Spain. In a new regular column, the former AA rosette chefs, turned hospitality specialists, discuss their passion for Portuguese and Spanish cuisine and the history behind some of the peninsula’s iconic dishes and drinks.

Sunshine and colour in BoBo’s bottomless brunch

For us Portuguese and Spanish food is full of colour and sunshine, with storied and flavoursome recipes. Always delicious and often simple. We spend a lot of time thinking about our offer and researching our menus – we’re cook book junkies – and developing them with our own twists. The aim is to showcase as many great dishes and drinks as possible.

Now that we have been in our West Kirby home for a couple of months and found our feet, we have advanced our very popular ‘opening menu’ (as they are known) to develop two new menus, having listened to feedback and understood what our guests particularly enjoy. It’s exciting to provide more of the great and good of Iberian cuisine while also allowing the team to flex its capabilities. The main menu now has more of everything, retaining of course Frango Piri-Piri, while we have just launched another menu for lazy Sundays – BoBo’s bottomless brunch.

BoBo’s small plate dishes

Alongside the traditional Spanish tortilla, batatas bravas and frittas, the menu features sticky sherry Chicken Marbella cooked in Pedro Ximinez sherry with roast dates, sobrasada and toasted corn nuts; Albondigas handmade pork and beef meatballs, with spiced red wine sauce and dipping bread; paella fritters with romesco sauce; baby chorizo in red wine and honey; bacalhau salt cod fritters and calamares fritos. Additionally there is Spanish fried cauliflower bites with vegan red pepper aioli; chargrilled celeriac with Judion butter beans and crispy vegan chorizo; and the Portuguese staple tomato salad. And excitingly, as part of the new brunch, everyone receives a Patel de Nata, the delicious traditional custard tart made famous by the monks and nuns of Belém.

Our Sunday guests can expect unlimited beautiful traditional sangria, prosecco and lager as well spritz and Iberian themed cocktails. Sangria is a signature drink at BoBo, made in-house in the traditional Spanish/Portuguese way with red wine and chopped fruit, with a spiced syrup mix which enhances the flavour as well as a few dashes of Calvados to give it an extra kick.

Our bottomless brunch is less about daytime drinking and more about taking it all a little slower, enjoying great company with excellent food and drink. The 90-minutes of fun starts at the time of the booking. Guests are asked to order their drink of choice and two tapas plates per person from the selection. Once the drink is finished guests are welcome to order as many as they wish for the duration of their slot. After the hour and a half is up, any further drinks or food ordered will be charged at normal price.

Inside BoBo

Our menus will continue to change throughout the year to ensure that we keep them fresh and interesting and worthy of the countries that inspire them and to be able to use as much fresh local produce that we can, depending on the season. And we are also about to introduce special event nights where we can have a bit of fun with special collaborators and delve deeper into the rich world of Iberian hospitality.

BoBo’s Iberian Bottomless Sunday Brunch is on every Sunday, running from 12 noon until 5pm, costing £35 per person for 90 minutes. To book your table visit: West Kirby — BoBo (