Marco Calle-Calatayud and Tony Beswick have been runing the flagship of all the blackpool restaurants for the last ten years in blackpool town centre,making it the finest blackpool restaurant.
Back then people didn’t promote restaurants based on the ingredients they served. And even if they did, they’d never do it in Blackpool, would they? Surely Blackpool would never be ready for it? We begged to differ…
Kwizeen is the creation of head chef Marco Calle-Calatayud and brother-in-law Tony Beswick and we quickly found that opening a restaurant wasn’t easy. We made the odd mistake, learned from them and moved on. We sought help in the shape of the Channel 4 documentary ‘If You Can’t Stand the Heat’ where some wise suggestions from Patrick McDonald helped set us in the right direction. And from there we’ve never looked back.
Since then we’ve aimed to stand out amongst Blackpool restaurants by developing our own Kwizeen-style: a Lancashire market menu cooked in a classic British style with a Mediterranean twist.
We take the very finest local ingredients and use simple techniques to release the big, bold flavours.
Here’s an example: a strawberry rubbed with icing sugar will taste more like a strawberry than any strawberry you’ve ever tasted. Try it – you’ll really notice the difference.
An onion, slow roasted for two hours, will taste more… well… oniony, than any onion you ever had. Deep, rich and part-caramelised – the true flavours will have been released.
At Kwizeen we do this again and again, to every one of our ingredients. We coax flavours out of our ingredients you never even knew existed - so that you can enjoy the very best in Blackpool cuisine.
This passion for what we do, this attention to detail, this drive to be the best of the many restaurants in Blackpool is why we’ve developed an enthusiastic and loyal following. And it’s a following that’s growing and spreading far beyond the borders of the town.
Our visitors tell us they come because of the quality of Marco’s food, quality that has seen us win a host of awards and accolades (see the Roll of Honour page).
They come because we update our Lancashire market menu every five weeks or so to get the best the seasons have to offer. That means you can be assured of a whole new selection of the finest local tastes every few weeks.
They come because of the great service and welcoming, informal style that Tony creates. He is maitre’d, sommelier and genial host all rolled into one. No need to dress up – smart casual is fine - ask him any question you like about any of the dishes, and enjoy great food in a relaxed environment.
And our visitors come back again and again because they love what we do – and they’re extremely loyal. We’d like to take this opportunity to thank all our regular diners – and if you’re not yet one of them, isn’t it time you paid us a visit?
“Mike, thanks for everything. You worked with us to identify what we needed, delivered on the brief, made some helpful suggestions and improvements and met our deadlines. The writing was good too! We’ll be using you again.”
© Michael A Brown 2009