Review on Upstairs at the Bluecoat
The Bluecoat is Liverpool's new 'creative hub' set in the city's oldest building and the result of a £12.5m refurbishment programme. Tate Catering is overseeing the food and drink side of things, with visitors able to choose between the daytime Espresso Bar and the more ambitious restaurant.
Upstairs at the Bluecoats (thankfully re-opened after a fire) is the main focus for serious food, and the menu shows the kitchen's dedication to regional produce. Fish from the Fleetwood day boats and meat from Rhug Estate across the border in Wales show up strongly on the ever-changing menu, which also makes room for Morecambe Bay shrimps (try them as part of a seafood platter), pressed Chester ham hock with piccalilli, and roast Boland beef.
Alternatively, kick off with caramelised wild mushroom and tarragon tart, move on to Grimsby hake fillet with braised squid, mussels and saffron, and round off with spiced poached pear with red wine ice cream or North Country cheeses. There are also light, one-dish options at lunchtime, plus afternoon teas (3.00 - 5.00pm).
Cuisine
Modern British
Restaurant Opening Times
Breakfast: 9.00am (11.00am Sun) through
Lunch: until
Dinner: 6.00pm
Accepted credit cards
Visa, Master Card