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BREAD STREET KITCHEN & BAR by Si Hall & Nicky Rigby Smith
Gordon Ramsay ' s Bread Street Kitchen & Bar is set in the heart of Liverpool One on Paradise Street , in the former space of Jamie Oliver ' s Italian restaurant .
Gordon ' s first venture into Liverpool has had our readers excited for months . The bar features an array of their own unique original cocktails and a twist on some retro classics , mixing rums , gins , cognacs and whiskey ’ s . A wondrous wine list and brilliant locally brewed beers like Love Lane .
Upon meeting our charming host Paulin and the equally charismatic ( huge ) team , you get the idea that an interview with Gordon ' s people would resemble more of a casting , to find only the brightest to deliver his internationally renowned culinary creations . We could wait no longer .
So we started with some Champagne - Veuve Cliquot .
Starters After a chat with the hugely knowledgeable staff about how best to fully experience today , we decided to try four different signature starters , mains and desserts between the four of us ...
Potted Cumbrian Beef Brisket - mixed with grain mustard , seeded crackers and a subtle piccalilli . This was a real taste surprise , super moreish . Seriously Umami . We fought over this dish .
Prawn Cocktail - cucumber , avocado , grapefruit and tobiko . Super clean , fresh with the grapefruit and tobiko ( Japanese Flying Fish Roe ) really takes this dish somewhere else . Clever .
Spicy Tuna Tartare - wonton crisps , creme fraiche and avocado . This was extra special - some people are a bit afraid of anything tartare , but this was a flavour sensation , we were still fighting over it until dessert time . Something else .
Crispy Duck - watercress , mooli , radish , quinoa , ginger , sesame seeds , orange and soy dressing . Another twist on a classic that did not disappoint .
Mains We were asked if we were in a hurry as one of the most iconically personal dishes of Gordon ' s , often exclaimed ( for this group of Bread Street Kitchens ) as his signature ' pièce de résistance ' - The mighty Beef Wellington , served
with creamy mashed potato , honey roast carrots and a red wine jus ( for 2 to share - allow 45 minutes ). This is a showstopper ! Henry the 8th level of royal banquet quality . This is one difficult dish to get this perfectly moist and tender . The question is , which of Henry ' s wives would he share it with ? To be honest it ' s such a handsome portion , he could probably bring 3 wives . Just . Awesome .
Steamed Sea Bream - braised leeks , cherry tomatoes . A lovely soft light buttery bream with the added indulgence of brown shrimps .
Roasted Cod - crushed potatoes , artichoke , salted capers , red wine and lemon sauce . A very substantial dish packed full of interesting flavours .
Slow Roasted Cumbrian Saddleback Pork Belly - Braeburn apple puree . Again , these guys are not messing around - perfectly seasoned and crisp crackling top with a butter moist pork body .
Desserts OK here we go , interestingly two of our four didn ' t have a sweet tooth , so it wasn ' t a massive scrap over the four ( of five ) desserts on offer .
Pineapple and Kiwi Carpaccio , passion fruit , coconut sorbet - Whammy ! THE eye-brightening palate cleanser ! But if you want to ooze into something a little more indulgent ...
Monkey Shoulder Chranachan Cheesecake ( a beautiful malt whiskey - no actual monkeys were harmed in the making of this dish ), raspberry sorbet . This is a spectacular sight with irresistible moreish flavours .
Chocolate Fondant - salted caramel ice cream . One of our guys swooned calling this ' orgasmic '. Box ticked .
Sticky Toffee Pudding with vanilla ice cream ... A solid classic , nicely done .
A massive welcome to Liverpool guys ! Looking forward to seeing more of your brands moving into our city that would continue to change our rapidly evolving culinary landscape . Well done team .
Booking advised on 020 7592 7945 .
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