The London Carriage Works

The London Carriage Works serves modern international food, with an emphasis on the use of local, organic and fresh seasonal produce. The innovative and experimental menus are complemented by a carefully selected wine list.

Liverpool’s Paul Askew scooped the top prize at the recent Hi-Life Dining Awards held in Manchester. The chef patron of The London Carriage Works was voted Best Chef by the dining public, who are members of the Hi-Life dining club, which has 130,000 members.

A chef from The London Carriage Works team, Tom Lee, 22, has won the Merseyside heat of the Essential Cuisine-sponsored North West Young Chef of the Year 2009 and he will now go on to take part in the North West finals in May.

He impressed judges at Liverpool Community College with his port of Lancaster smoked haddock mille feuille with chowder foam, loin of Eton Hall venison with caramelised pecan parsnip, spinach and juniper jus, and assiette of Eddisbury Fruit Farm apples comprising compote, jelly and cinnamon foam, tatin with lemon butterscotch sauce and sorbet.

The London Carriage Works opened in December 2003, quickly establishing itself as one of Liverpool's leading restaurants, enjoying rave reviews and critical acclaim; mostly recently being named ‘Best Restaurant’ at the 2008 Northern Hospitality Awards.

Awards

• National Awards DisabledGo 2010
• Local Awards Taste Liverpool Restaurant Accreditation - Highest Quality Assured 2008
• Local Awards Taste Liverpool Restaurant Accreditation - Made in North West 2008

 Facilities

• Air Conditioning
• Disabled Access
• Private Dining
• Private Parties
• Vegetarian Option

Provider Preferences

• Afternoon Tea
• Pre-Theatre Menu
• Winemakers dinners