Nord is a real asset to Liverpool’s dining scene. Housed in a bit of an unlovely 1960s office block – the former HQ of Littlewoods – the building has had some serious TLC. Now the subtle décor has shades of Mad Men rather than The Fall And Rise of Reginald Perrin with pendant lights, earthy tones and a statement orange bar.
The food is best described as modern British but there are also strong Nordic influences (clue’s in the name). Executive chef Daniel Heffy worked his way around the Michelin-starred eateries of Scandinavia, and founded Liverpool favourite The Art School with the renowned Paul Askew.
His focus here is on local ingredients and building relationships with some of the best regional suppliers such as the award-winning North by Sud Ouest Charcuterie in Bootle, and the also-award-winning fifth-generation butchers Edge & Sons of New Ferry.
This food is special – Nord is definitely one to watch. Typical dishes range from Liverpool Bay sea bass crudo with potato taco, ginger emulsion and finger lime, to Texel lamb rack with salsa verde and fresh onion. There are also some excellent sharing dishes; the whole chicken in XO emulsion is a real standout.
Lucky vegans get their own menu with options like grilled green asparagus with wild garlic and Jersey Royal crisp, and artichoke barigoule with confit tomato and lovage pistou. There’s also a relaxed bar menu featuring things like wood-fired flatbreads with truffle and kelp butter and charcuterie plates.