What is scouse?

Scouse is a meat stew usually lamb or beef. It’s a dish that has a particular meaning for Liverpool and it’s people. Here’s the story of scouse and why we’re all called scousers.

Scouse Stew

Like a lot of dishes in England, Scouse is a dish originally made from left overs. In the late 1700’s the North West of england had a lot of Irish immigrants. They were predominatly potatoe farmers and as such Liverpool and it’s surrounding areas had a diet heavy in potatoes. During those days of the Industiral revolution in England only the very rich could afford a lot of meat. As such many people used to cook stews with scraps of meat but mostly potatoes.

Whilst at sea, sailors used to use biscuits and onions to pad out their stews. One favourite sea faring stew like this was called LOBS-COUSE and it’s from this that we get scouse.

Scouse is normally made from beef but you can find lamb scouse as well. If there was no meat around people would make blind scouse. Which is really just a vegetable stew.

Scousers

Liverpool is obviously a port city. We were the gateway to the world during the industrial revolution. As such the scouse dish became connected to the city. Now in England we like to give each other nicknames. In London we have cockneys, Mancs in Manchester and in Liverpool we have scousers. So there you go. We’re actually all named after a bowl of stew.

Where can I eat Scouse today?

We’re happy to report that Scouse is readily available across the city these days. Let’s be honest the weather in Liverpool can get pretty windy and wet. Scouse is a perfect thing to eat when you’re nice and cosy inside a pub or small restaurant.

For an old school scouse experience you should visit Maggie Mays on Bold street. Here you’ll get a delicious bowl of scouse served with some crusty bread and red cabbage.

You’ll also find some of our local chefs adding their own touches to this traditional dish. Lunya is known for it’s Catalna deli and must try spanish tapas. The restaurant has also given a nod to our local heritage and has created their unique version of scouse using chorizo and morcilla as the meats.