Liverpool, British, Traditional Restaurant Guide

“A beautiful building in a beautiful setting with a beautiful kitchen garden, and beautiful food… just fabulous!”. Mark Birchall’s “outstanding” three-year-old occupies a “mediaeval manor house adapted for the 21st Century” to the north of Liverpool and is “excellent in every way, from start to finish”. After the approach down a long driveway, “an ancient stone arch holds a door of ecclesiastical proportions, leading onto to a panelled reception. From here you are led into the lounge (proper fire places, more intricate carvings and Latin inscriptions) to be served from the charcuterie bar as you wait (black pudding parcel; smoked eel basket with edible flowers; cod’s roe mousse with caviar and the most beautiful crackers ever…)”. Once in the dining room proper (a very modern space), “everything coming out of the kitchen is exquisite”: thoroughly “deserving of its two stars” and oft-compared with L’Enclume (even if the food’s “not quite as cheffy and messed about with”). “What Mark Birchall can do with carrots and turnips is just remarkable” and “symptomatic of the ethos: fresh, simple ingredients taken to a higher level by the chef’s craft”. “Integral to the experience” is a “front of house team fully on the top of its game; and a team of sommeliers passionate about their work, all dedicated to creating the ultimate dining experience”. It doesn’t all take itself too seriously either: the vibe is “fun and convivial”. Top Tip – don’t miss a jaunt to the cheese room, and take a stroll around the gardens if you have the time!