The London Carriage WorksModern British
Liverpool’s original modern British restaurant. This restaurant with strong, local roots was born in the early 2000s. Driven by a passion for Mersey produce and molecular gastronomy, founding head chef, Paul Askew (now of the Art School), pushed an award-winning formula at LCW for years – and current head chef Mike Kenyon follows suit. Starters could include Highland venison carpaccio or a classic hand-dived scallop with pork belly and green apple. Local cuts are brought to life with scenting, jus and flavours. Smoked walnuts, crispy sage and rosehip litter a menu that includes sharing platters and simpler dishes, like fish and chips. For dessert, rum-soaked prune cake with spiced caramel is the kind of alchemy on offer. House ice cream comes highly rated too with cheese another strength. A smorgasbord of wines is available by the glass from a list whose focus is intrigue and value over bombast. Inside, glass shards and exposed brick bring to mind Manchester’s old Hacienda. The restaurant certainly divides opinion, but it offers a taste of the region which few can match.
- Fine dining or fancy
- Good for meat