There’s not a speck of sawdust or metal swarf in sight at The Workshop, where the blood, sweat and tears are shed sourcing local ingredients and coming up with new and exciting flavour combos to serve in this unique small plate restaurant in the Waterloo-Crosby borderlands.
The kitchen prides itself on preparing super-fresh ingredients from scratch – the fish of the day was swimming free in the Irish Sea until being caught and landed at six in the morning then expertly filleted and cooked simply for lunch service: think wild Southport sea bass with lemon and caper butter sauce, paupiette of Southport lemon sole with king scallop mousse and salsa verde, English butter-poached lobster and saffron risotto… Vegan dishes include the likes of Portobello mushroom sourdough and winter veg stew with chestnuts and sage crust; vegetarian might include crispy potato skins, garlic and lime sour cream or risotto of the day, such as leek, walnut and blue cheese, using fayre from Cumbrian purveyor of fine specialist dairy The Cheese Larder (the artisan cheese selection for afters changes on a monthly basis, since you’re asking). Meat dishes, and you’re looking at the likes of house-smoked duck breast served with Puy lentils and raspberry vinaigrette or maybe pork fillet with mustard and garlic pomme purée, oyster mushroom, apple and sage. Sunday roasts, including a size for kids, are popular, with choices including chicken breast, butternut squash with dukkah stuffing, beef rump cap served medium rare and pork shoulder cooked for seven hours; there’s also a choice of small plates, if you prefer, including a vegan beetroot pithivier with mushroom reduction and The WS’s famous beef short rib, with parsnip puree and port jus.
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