The city centre venue has been praised for its “hearty” home-cooked food and affordable pricesAnna Mclaughlin, Isaac Jackson and Hannah Rees What’s On editor
20:08, 16 Dec 2025Updated 20:16, 16 Dec 2025
Manager Ella Wiles and Head Chef James Fenlon from the Railway,who serve the best Scouse(Image: Andrew Teebay)
A Liverpool city centre pub has claimed the title of serving the best Scouse in the city, with management crediting the win to a “born and bred” Scouse chef.
The Railway, located in the heart of the business district on Tithebarn Street, recently topped the ECHO’s best Scouse poll as it launched The Merseyside Menu. Every week, we will ask readers to help us celebrate local venues and businesses serving some of the best food in the region.
While the venue has been a staple for office workers and locals for years, Area Manager Emyr Barton says the food offering has gone from strength to strength.
Speaking to the ECHO, the 30-year-old said the secret to their success lies in the kitchen, specifically with Head Chef James Fenlon.
Emyr said: “Our head chef is called James, and James is born and bred Liverpool. He’s a born and bred Scouser.
“He obviously makes it with a lot of love and attention, and being a Scouser, knows exactly how people like it in Liverpool. He serves it with pickled red cabbage and half a baguette, and you get a good amount of Scouse in the bowl as well, so it comes out piping hot.”
The Railway who serve the best Scouse(Image: Andrew Teebay)
The pub prides itself on keeping things local, using meat from Hogan’s Butchers in Huyton. Despite the rising costs of running a hospitality venue, The Railway has fought to keep their “hearty portion” of Scouse affordable, pricing it at just £8.95.
Emyr explained that as a “small independent,” they try to absorb costs where possible to keep the traditional “public house” vibe alive.
He told the ECHO: “We keep our costs low where we can… listen, we’re not a huge company. We’re a small independent, and obviously we have to keep the lights on, but as much as we can, we just try to absorb a lot of the costs.
Manager Ella Wiles and Head Chef James Fenlon from the Railway(Image: Andrew Teebay)
“I actually don’t think we make a huge amount on it, but we’re not necessarily there to make a huge amount on it. We’re there to ensure people are getting a great service from our staff and they’re getting really nice home-cooked food.”
The formula seems to be working. Emyr describes the pub as “non-stopping,” bustling from Monday through Sunday with a mix of office workers, residents from nearby flats, and increasingly Everton fans heading to the new Hill Dickinson Stadium.
While Emyr, who is from South Wales, oversees the pub, he insists the credit belongs to the team on the ground including General Manager Ella Wiles and Chef James Fenlon.
Reflecting on the pub’s status in the city, Emyr admits it is a special feeling to manage a venue that is so ingrained in Liverpool culture.
He added: “It’s quite a privilege to be able to be part of the management team of it,” he said. “You get a taxi into Liverpool and you get dropped off at The Railway… and people sort of go, ‘Oh, what a pub that is.’
“It’s sort of become an established place of Liverpool that everybody knows. People have been drinking there long before we’ve had it and people will be drinking there long after we have, I’m sure.”
More information on The Railway can be found on its website.