Review on The London Carriage Works
Currently the talk of the town, the London Carriage Works is classily located in the glitzy surroundings of Liverpool's first boutique hotel on Hope Street in the heart of the cultural quarter. The hotel itself was built in 1860 in the style of a Venetian palazzo with arched windows and cast-iron pillars although it's feel much more contemporary inside. Carriage Works (named after the original building) comprises a relaxed brasserie and a full-on restaurant separated from each other by dramatic shards of glass.
It was the brainchild of Paul Askew, the city's most decorated chef who part-owns the venture and he has appointed talented Head Chef Mike Kenyon to take the helm of the kitchen. Daily-changing restaurant menus are liberally sprinkled with free-range and organic ingredients which are given up-to-the-minute treatment. Ravioli of clams and mussels is served with julienne of mangetout, clam foam and spring salad leaves as a starter, while main courses might range from pan-roasted turbot fillet on spring onion brandade with rocket pesto and an anchovy and mussel sauce to 'a plate of organic Shorthorn'. Desserts are equally original creations such as hot chocolate mollineux with raspberry beer ice cream of Black Forest gâteau crème brûlée with warm cherries, vanilla foam and cherry granita.
Brasserie meals run along simpler lines (from salads and sandwiches to loin of pork with Welsh rarebit, Savoy cabbage and pease pudding), theatre deals are good value and the wine list combines trendiness with serious classical intent.
The London Carriage Works is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Mike Kenyon
Restaurant Opening Times
Breakfast: 7.00 - 10.00am (8.00 - 11.00am Sat-Sun)
Lunch: 12.00 - 3.00pm (3.00 - 5.00pm Afternoon Tea)
Dinner: 5.00 - 9.00pm (12.00 -.9.00pm Sun)
Accepted credit cards
Visa, Master Card, American Express