Looking for something different, something quirky, something a bit off-piste? We’ve got you. From ‘sequences’ (not ‘courses’, that’s too establishment) of plankton pomada to crisped fermented turnip and Kentucky fried potato… if you’re looking for rump n chips you ain’t gonna find it here… unless you want it desiccated and served in a submarine.
Here’s a few of our favourite boundary-pushing restaurants from across the North West and a bit into Yorkshire. Prepare to be amazed… and baffled.
3 Book Now Leeds Modern British
New look, same, wild styling from the Michelin-starred, glam rock loving superstar. In 2018, chef-patron Michael O’Hare upped sticks from the Flannels department store attic where he made his name with Man Behind the Curtain and moved into the basement of the same building. His inaugural restaurant enjoyed a £1.1million bespoke fit-out along the way. Think custom designed kitchen, lavish natural materials and robot toilets. Just as the restaurant’s namesake The Wizard of Oz ordered, the interior fittings conspire to create a disorientating atmosphere. The tasting menu could include a miniature bun in a nuclear launch button shade of red, filled with XO-sauced veal pancreas or a lava-ish langoustine tartare, glowing with green parsley oil. Vinegar-packed Iberico pork, garlic and almond enjoys Pollock-esque presentation, while Emancipation – O’Hare’s Great British Menu winning fish dish – is a beacon of white cod surrounded by black. Black crockery, black dashi, and a summit of black vinegar powder. Wines are thrilling – yet the question remains: how do you continue subverting expectations when being subversive is your whole schtick? The new room might take you out of your comfort zone, but O’Hare remains within his, which will continue to please fans and newcomers alike.
20 Book Now Yorkshire Scandi
Nordic-inspired fine dining inside a shipping container. Jöro opened the doors of its permanent shipping-container location in early 2017. However, it’s already secured a accolades and fawning reviews galore, including a clutch of AA Rosettes and Michelin Bib Gourmand. Headed by chef Luke French, the concise, Nordic-inspired menu continues the up-cycling ethos of the building structure by delivering often unassuming ingredients with vision and ingenuity.
4 Book Now Yorkshire Modern British
An astonishing arrival on the Northern culinary scene. This unassuming pub serves foraged and regional ingredients in thrilling configurations, catching the eye of national food critics and diners alike. The menu could include crispy fish skin and tarts of foraged berries, wood-roasted goat, leeks with new season garlic and pickled plums, homemade black pudding, roasted beeswax ice cream and cascades of herbs and leaves that go way beyond plate dressing.
14 Book Now Liverpool Modern British
Wild child of a restaurant from the former Michelin star winning Masterchef winner. Roski may well bring Liverpool its first Michelin star, thanks to the balls-out cooking of former MasterChef: The Professionals winner, Anton Piotrowski. Gracious in joint victory with Keri Moss, he substantiated his credentials at Devon’s Treby Arms pub earning a Michelin star after being told it could never happen. His Liverpool restaurant takes on the former Pushka site and it’s a simple, elegant space. White tablecloths and gentle lighting places the focus firmly on the food. Food-wise, choose from a selection of five and seven course tasting menus, littered with invention. Dishes include shards of dehydrated carrot flecked with Thai flavours, and Piotrowski’s take on Liverpool’s signature dish, scouse, here taking the form of a tower topped with crisped fermented turnip, sprinkled with parsley dust, a layer of smoked vegetables, locally bred beef brisket aged for 100 days, infused with Norwegian spices and caramelised onion and served with beef knuckle marrow gravy. Tiny, crisp ants are served with the seared scallop, and names are fun too: Olympic Breakfast, for example and Piotroski’s Gone Carrots (his Masterchef winning dish), actually a take carrot cake, presented in a tiny plastic flowerpot, with crumbly chocolate soil and a real baby carrot. Dig into the soft, light carroty sponge for layers of cream. Wines are worldly. Thrilling stuff.
9 Book Now Manchester Modern British
The UK’s most exciting ‘no menu’ restaurant. With no menu, esoteric wines and Michelin star price tag, WTLGI doesn’t adhere to the typical fine dining formula. But it’s been a success for Stockport, thanks to chef-patron Sam Buckley’s belief in doing things his own way. His aim is to create ‘a dining experience from the day’s catch, harvest and slaughter’ and to treat staff ethically and as part of the restaurant’s collective consciousness.
5 Book Now Merseyside Modern British
Merseyside’s fine dining star. This tiny restaurant is home to an artist behind the pass. Having been rated as a ‘rising star’ by the Michelin guide in 2006 and 2007, the restaurant finally secured the real thing which in 2009 which Francophile Marc Wilkinson has since upheld with ease. The signature menu starts as it means to go on, an almond gazpacho with cherry and asparagus introducing the kind of flavour trickery on offer. Dishes are deceptively listed – Gressingham duck, cocoa crisp, and kohlrabi, for example, or carrot textures, feta, and pain d’épice – which belies the molecular tricks at the core of Wilkinson’s style.
Book Now Leeds Modern British
At Vice & Virtue, cocktails are a savvy delight, the tasting menus are a sprightly revelation – and it would be a sin not to appreciate both. While the location is hardly heavenly – squeezed into an odd wedge of a building overlooking the A64 with a colossal new student-housing tower on its way to blotting out the sun – this unexpected venue is home to the finest service in Leeds. There’s an excellent standalone bar, full of treats while food by chef/patron Luke Downing and his questing young brigade is fiendishly complex. Seasonal delights could include orange blossom eclair with a Yorkshire Blue cheese sauce, fermented little gem lettuce, rabbit and marjoram dumplings and a ‘not cheese’ course of creamed goat’s cheese and almond foam. For those who appreciate the good things in life.