Chef Paul Baron, who opened his Bootle franchise last year, hopes to distance his kebabs from the typical 'dirty döner'
When I’ve had a few to drink, I’ll more than happily devour a greasy, take-out döner kebab - that could have anything in it, for all I know. However, when I’m sober, they really don’t have the same effect. now, I've discovered I am Döner on Stanley Road, Bootle.
And what better night to order some food than when we're sat around the telly watching Liverpool play? Taking the first bite of the chicken and the doner, there was an explosion of flavour. The crispy fried vegetables and grated carrot gave them a good crunch, while the pickled red cabbage lent a nice amount of acidity. Onions should always feature on a kebab and I was happy to see an abundance of them.
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