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Our mum and dad spent two decades running Italian restaurant with 'Liverpool's best garlic bread'Ralph and Pat Trampsnow ran one of Liverpool's most popular Italian restaurants in the 80s

which became a nightclub after 10pmCommentsNewsConaill Corner19:00, 05 Jun 2025Simon and Daniela inside Buca di Bacco when they were younger(Image: Daniela Baig) “I used to always take my

mates there. I’d say: ‘Come on, let’s all go to my mum’s restaurant’. My dad would cook us a pizza - we could have whatever we wanted." That's Daniela Baig speaking, daughter of Ralph and

Pat Trampsnow, who ran one of Liverpool's most popular Italian restaurants for over 20 years from 1984, before they sold it and it eventually closed down in the early 2010s.

Buca di Bacco on Harrington Street was once known for being the restaurant with "Liverpool's best garlic bread" during the day and for being a disco by night - and was even mentioned in an

episode of Coronation Street a few years back when Todd Grimshaw remarked: “It’s about time we had somewhere for a late drink around here. There used to be a place in Liverpool, Buca di

Bacco - sort of fancy Italian restaurant by day and a nightclub downstairs on the weekend."

‌ Daniela says: “I was shocked to hear their restaurant being mentioned all those years later." The now-44-year-old and her older brother Simon Trampsnow, 52, have fond memories of growing

up in the environment of Buca di Bacco. Speaking to the ECHO, Simon added: “It was a lovely family business which touched a lot of hearts.

‌ "It was sad when my mum and dad decided to retire and sold it. I wanted to take it over but my dad told me it was too much work and he’d rather I enjoy whatever I go on to do in my life."

Both siblings helped out in their parents' restaurant beginning when they were children. Simon started when he was 15, helping his dad Ralph, who was head chef, in the kitchen.

He said: “It gave us a great grounding. I’ve got my own business and it put us in good stead for the rest of our lives. We were taught to work hard, always be respectful to people, and be

thankful for what you’ve got."

Article continues below Looking back on what the memories they have of the restaurant, Simon continued: “People loved going. It was always rammed and it was always chocker.

"My mum and dad used to work a lot and I used to work a lot. They used to do seven days and six nights a week - the only night off they had was Sunday, when they’d sleep.

“On the weekends, the restaurant turned into a nightclub. Last orders for food were 10pm and then we'd put all the tables away and it’d become a disco.

‌ “My dad would be the security. He was supposed to keep his eyes on all of the ornaments but he’d fall asleep in the corner because he’d be shattered.

Ralph Trampsnow(Image: Daniela Baig) “We wouldn’t get home until 2 or 3am on Friday and Saturday morning, and then we’d be back there at 8am, when my grandad would come in and make bacon

butties for everyone."

‌ Daniela, who is eight years younger than Simon, but still remembers the venue fondly, said: “I was a lot younger but the memories that we have from the restaurant were absolutely amazing.

"People used to call it ‘Bacco’s’ and say ‘let’s go to Bacco’s’. Everyone from Liverpool in the 80s would remember it."

Lasting for decades, Buco di Bacco was undoubtedly successful for a long time. Daniela put this down to a couple of things: “I think it was the food and the portion sizes - they were decent

for the price. You’ll go to a restaurant now and get pasta, and it’ll be a smaller portion and you’re paying more money.

‌ "The garlic bread was a highlight - everyone knew about the best garlic bread in Liverpool at Bacco’s."

Simon added: “Our parents worked really hard and had really good regular customers. The restaurant had good food and good vibes, and that’s how it sustained for so long.

“I met a few friends who I started going on skiing holidays with and, when I mentioned the restaurant, one of them said they used to go there with their wife three times a week.

‌ “I probably cooked for them."

Many who worked at the restaurant under Ralph and Pat's stewardship went on to find their own success in hospitality, according to Simon. He said: "When my father passed away, a lot of the

staff who worked there came to his funeral. A lot of the people who worked for my dad have now gone on to open their own places.

“He touched a lot of people’s hearts and passed his knowledge on to a lot of people."

Article continues below A pub named Harrington's is set to open on the former Buco di Bacco site. Daniela said: “We hope it does well. I hope they do absolutely amazingly and it gets busy

for them."