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40 Hope St. , Hope Street Hotel, Liverpool, England L1 9DA, United Kingdom

Chef Paul Askew is determined to earn Liverpool's first Michelin star with this sophisticated restaurant designed in two-colored brick with a striking glass sculpture inside. Askew's cooking is country French layered atop traditional English. Try the rabbit terrine larded with foie gras or the rare venison with braised root vegetables. Beware a spotty and often sold-out wine list and service that is timid and distracted.

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London CarriageWorks

Chef Paul Askew is determined to earn Liverpool's first Michelin star with this sophisticated restaurant designed in two-colored brick with a striking glass sculpture inside. Askew's cooking is country French layered atop traditional English. Try the rabbit terrine larded with foie gras or the rare venison with braised root vegetables. Beware a spotty and often sold-out wine list and service that is timid and distracted.